Chocolate Swiss Cake
Chocolate Swiss Cake is a delicious and decadent dessert that is sure to please any chocolate lover. It is a unique and flavorful cake that is sure to be a hit at any gathering. With its rich chocolate flavor and creamy texture, it is a great way to end a meal or to enjoy as a snack.
For Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder sifted
- 2 tsp baking soda
- 1 t baking powder
- 2 large eggs room temperature
- 1 cup hot water
- 1 cup buttermilk room temperature
- 1/2 cup vegetable oil
- 1 tsp salt
- 2 tsp vanilla essence
Chocolate Swiss Meringue
- 5 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter room temperature
- 8 oz good quality dark chocolate chopped, melted, cooled*
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Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
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Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
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In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
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Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
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Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
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Bake for 45 mins or until a cake tester comes out mostly clean.
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Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.
Chocolate Swiss Meringue Buttercream
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Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
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Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.
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Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
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Switch to paddle attachment. Slowly add cubed butter and mix until smooth.*
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Add cooled melted chocolate and whip until smooth.
Assambly
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Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly.
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Place second layer on top and do a thin crumb coat on the cake. Chill for 20mins.
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Now Serve the Cake and Enjoy!