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*
  1. Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.

  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

  3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).

  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

  6. Bake for 45 mins or until a cake tester comes out mostly clean.

  7. Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.

  2. 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.

  3. 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)).

  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.*

  5. Add cooled melted chocolate and whip until smooth.


  1. Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly.

  2. Place second layer on top and do a thin crumb coat on the cake. Chill for 20mins.

  3. Now Serve the Cake and Enjoy!


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