Prepare to embark on a mouthwatering journey that will transport your taste buds straight to the Swiss Alps! Kay's Swiss Chocolate Cake isn't just another dessert - it's a luxurious chocolate experience that promises to make your friends and family swoon with every single bite. With its rich, moist texture and deep chocolate flavor, this cake is so irresistible that you'll want to lock yourself in the kitchen and savor every crumb. Get ready to discover the secret to creating the most divine chocolate cake that will become your new go-to dessert for any occasion!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Swiss
Serves: 12 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup Swiss chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- In a separate medium bowl, crack the eggs and beat them lightly. Add whole milk, vegetable oil, and vanilla extract. Whisk the wet ingredients until thoroughly blended and smooth.
- Pour the wet ingredient mixture into the dry ingredients. Use an electric mixer or whisk to blend until just combined, being careful not to overmix. The batter should be smooth with no visible flour streaks.
- Carefully add the boiling water to the batter, stirring gently until the water is completely incorporated. The batter will be thin, which is normal for this recipe.
- Divide the batter evenly between the prepared cake pans, using a spatula to spread it smoothly and tap the pans gently to release any air bubbles.
- Place the cake pans in the preheated oven and bake for 30-35 minutes. To test doneness, insert a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn out the cakes onto wire racks to cool completely.
- Once the cakes are completely cooled, apply the Swiss chocolate frosting between the layers and over the top and sides of the cake, creating a smooth, even coating.
- For best results, let the frosted cake sit for 30 minutes before serving to allow the frosting to set. Slice and serve at room temperature.
Tips
- Ingredient Temperature Matters: Ensure your eggs and milk are at room temperature for better ingredient integration.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep the cake tender and light.
- Boiling Water Trick: The boiling water helps activate the cocoa and creates an incredibly moist cake - don't skip this step!
- Pan Preparation is Key: Grease and flour your pans thoroughly to prevent sticking and ensure easy cake removal.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent the chocolate frosting from melting.
- Frosting Technique: Use an offset spatula for smooth, professional-looking frosting application.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 6g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 40mg
