Old-Fashioned Swiss Chocolate Cake
Description:
Old-fashioned Swiss chocolate cake is a rich, tender chocolate layer cake known for its smooth texture and deep cocoa flavor. Made with classic pantry ingredients and traditionally paired with a light chocolate or buttercream frosting, this timeless cake is perfect for birthdays, holidays, or any time you want a true vintage-style dessert.
Ingredients
Cake
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, separated
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2 teaspoons vanilla extract
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2½ cups all-purpose flour
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½ cup unsweetened cocoa powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup milk
Optional Chocolate Frosting
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½ cup unsalted butter, softened
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⅓ cup unsweetened cocoa powder
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2½ cups powdered sugar
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¼ cup milk (as needed)
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1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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Cream butter and sugar until light and fluffy.
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Add egg yolks one at a time, beating well after each. Mix in vanilla.
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In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
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Add dry ingredients to the butter mixture alternately with milk, beginning and ending with dry ingredients.
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In a clean bowl, beat egg whites until stiff peaks form.
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Gently fold egg whites into the batter until just combined.
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Divide batter evenly between prepared pans.
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Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
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Beat butter and cocoa powder until smooth.
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Gradually add powdered sugar, alternating with milk, until desired consistency is reached.
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Mix in vanilla and frost cooled cake.
Tips and Variations
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Folding in whipped egg whites gives the cake its classic light texture.
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Use hot coffee in place of some milk for deeper chocolate flavor.
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Dust with powdered sugar instead of frosting for a simpler presentation.