How to Make Old-Fashioned Swiss Chocolate Cake

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent the cake from sticking.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, cream together the butter and sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes). This step is key to achieving a moist and airy texture.

Step 4: Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5: Incorporate the Dry Ingredients and Sour Cream

Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream (or buttermilk), beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can affect the cake’s texture.

Step 6: Add the Boiling Water and Melted Chocolate

Pour in the boiling water and the melted chocolate, mixing gently. The batter will be thin, but this is perfectly normal and ensures the cake will be moist.

Step 7: Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cakes should feel firm to the touch and slightly pull away from the sides of the pans.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 8: Make the Swiss Meringue Buttercream Frosting

While the cakes are cooling, prepare the Swiss meringue buttercream.

In a heatproof bowl, combine the egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water, creating a double boiler effect. Whisk constantly until the sugar dissolves and the mixture reaches about 160°F (71°C). This ensures the egg whites are safe to eat and the sugar is fully dissolved.
Transfer the egg mixture to a stand mixer and beat on high speed until stiff peaks form and the mixture cools to room temperature (about 5-10 minutes).
Once the meringue has cooled, begin adding the softened butter, a tablespoon at a time, until fully incorporated. Beat in the vanilla extract and the melted chocolate (if using). Continue to beat until the frosting is smooth, creamy, and holds its shape.

Step 9: Assemble the Cake

Once the cakes have cooled, place one layer on a serving plate. Spread a layer of Swiss meringue buttercream frosting over the top. Add the second cake layer and frost the top and sides of the entire cake with the remaining frosting.

For a finishing touch, you can decorate the top of the cake with shaved chocolate, cocoa powder, or even a sprinkle of toasted coconut.

Step 10: Serve and Enjoy

Allow the cake to set for a few minutes before slicing. The cake will be even more delicious if it sits for a few hours, as the flavors meld together. Serve slices with a cup of coffee, tea, or a glass of milk, and enjoy!

Tips for the Perfect Swiss Chocolate Cake

Use Quality Chocolate: The quality of your chocolate matters in both the cake and the frosting. Opt for high-quality unsweetened chocolate for the best flavor, and use good quality semi-sweet chocolate for the frosting.
Don’t Skip the Sour Cream: Sour cream (or buttermilk) adds moisture and tenderness to the cake, ensuring it stays soft and moist for days. Don’t substitute it with regular milk or other liquids.
Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature before you start. This ensures better mixing and results in a smoother batter.
Frosting Troubles? If your Swiss meringue buttercream starts to look curdled or runny, don’t worry! Keep beating it at high speed until it comes together into a smooth, fluffy consistency.
Chill the Frosted Cake: Once the cake is frosted, place it in the fridge for about 30 minutes to allow the frosting to firm up slightly before serving. This makes slicing much easier.

Final Thoughts

The Old-Fashioned Swiss Chocolate Cake is a truly timeless dessert that brings a taste of nostalgia and indulgence to any occasion. With its velvety layers of chocolate cake, silky frosting, and rich chocolate flavor, it’s the kind of cake that’s perfect for celebrations or just because you deserve a sweet treat.

Whether you’re a chocolate lover or simply looking to impress guests with your baking skills, this cake is a guaranteed winner. Follow the steps, take your time, and enjoy the process—because the end result will be well worth it!

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