1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
For the Frosting:
1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract
Recipe Directions
Now, let’s dive into the steps to create this Old-Fashioned Swiss Chocolate Cake:
For the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two round cake pans, then line the bottoms with parchment paper.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and combined.
Stir in the boiling water until the batter is smooth and pourable.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
For the Frosting:
In a large mixing bowl, beat the softened butter until creamy.
Add the cocoa powder and powdered sugar, alternating with the milk, and beat until smooth and creamy.
Stir in the vanilla extract until well incorporated.
Assembly:
Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
Spread a layer of frosting evenly over the top of the cake layer.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
If desired, decorate the cake with chocolate shavings, sprinkles, or fresh berries.
Recipe Tips and Variations
For a richer chocolate flavor, use Dutch-process cocoa powder.
Add a tablespoon of espresso powder to the batter for a subtle coffee undertone.
For a lighter frosting, substitute half of the butter with cream cheese.
Experiment with different extracts such as almond or peppermint for unique flavor variations.
Storing Leftovers
To keep your Old-Fashioned Swiss Chocolate Cake fresh and delicious, store it in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to one week. Just be sure to bring it to room temperature before serving for the best texture and flavor.
Continued on next page (page 3)
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