Swiss Chocolate Cake

Directions

1. Preheat the oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually add the dry ingredients alternating with milk, mixing until just combined. Carefully stir in the boiling water; the batter will be thin, which ensures a moist cake.
5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
6. For the ganache, heat the heavy cream until steaming and pour over the chopped Swiss chocolate. Let sit for 2 minutes, then stir until smooth. Add butter and mix until fully incorporated. Let the ganache cool slightly until spreadable.
7. Assemble the cake by spreading a layer of ganache between the cake layers. Cover the top and sides with remaining ganache. Smooth with a spatula or create decorative swirls.
8. Decorate with chocolate shavings, curls, or fresh berries as desired. Chill briefly before slicing for the best presentation.

Recipe Details

Prep Time: 35 minutes
Cook Time: 35 minutes
Cooling/Assembling Time: 30 minutes
Total Time: About 1 hour 40 minutes
Servings: 12
Difficulty: Medium

Variations & Substitutions

• Use dark chocolate for a more intense, bittersweet flavor.
• Add a teaspoon of espresso powder to the batter to enhance the chocolate richness.
• Substitute milk with almond or oat milk for a slight nutty flavor.
• Add a layer of raspberry or cherry compote between layers for a fruity contrast.

Serving Suggestions