Swiss chocolate cake

Absolutely! Here’s a rich, elegant, and indulgent recipe for a classic-style Swiss Chocolate Cake — smooth, moist, and made with high-quality Swiss chocolate.

🇨🇭🍫 Swiss Chocolate Cake

✨ Description:

This cake is all about luxurious chocolate flavor with a tender crumb and a velvety chocolate ganache frosting. It’s inspired by the decadence of fine Swiss chocolate — rich but not overly sweet, smooth, and melt-in-your-mouth.

📝 Ingredients:

For the Cake:

1 ½ cups (180g) all-purpose flour
½ cup (45g) unsweetened cocoa powder (preferably Dutch-processed)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (170g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
3 large eggs, room temperature
1 tsp vanilla extract
4 oz (115g) Swiss dark chocolate, melted and slightly cooled
1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar)

For the Swiss Chocolate Ganache Frosting:

8 oz (225g) Swiss chocolate (dark or milk, your choice), chopped
¾ cup (180ml) heavy cream
1 tbsp butter (for shine and richness)

🔪 Instructions:

1. Preheat Oven

Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch or 9-inch round cake pans (or one 9×13-inch pan).

2. Mix Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. Cream Butter & Sugar

In a large bowl, beat the butter and sugar until light and fluffy (about 3–4 minutes).

4. Add Eggs and Chocolate

Beat in eggs one at a time, then add vanilla.
Stir in melted Swiss chocolate until smooth and glossy.

5. Combine with Dry Ingredients

Add dry ingredients in 3 parts, alternating with buttermilk. Start and end with the dry ingredients.
Mix just until combined — don’t overmix.

6. Bake

Pour batter into prepared pans and smooth the tops.
Bake for 30–35 minutes (round pans) or 35–40 minutes (9×13 pan), or until a toothpick comes out clean.
Cool in pans for 10 minutes, then turn out onto a rack to cool completely.

7. Make the Ganache Frosting

Heat cream in a saucepan until just about to boil.
Pour over chopped Swiss chocolate and let sit for 2 minutes.
Stir gently until smooth. Add butter and mix until glossy.
Let cool slightly until spreadable.

8. Assemble the Cake

Spread ganache between layers and over the top and sides of the cake.
Chill for 20 minutes to set, or serve immediately for a silky texture.

🎉 Optional Add-Ins & Variations:

Add a Raspberry Jam Layer: Between cake and ganache.
Espresso Boost: Add 1 tsp espresso powder to the batter for depth.
Nutty Twist: Fold in chopped hazelnuts or almonds for texture.

🧊 Storage:

Store covered at room temperature for 2 days or refrigerate for up to 5 days.
Bring to room temp before serving for best flavor and texture.

Would you like a single-layer tea cake version, a gluten-free adaptation, or even a Swiss chocolate cupcake version?