Chocolate Cake

 

Swiss Chocolate Cake Recipe 🍫🇨🇭

Ingredients:

For the cake:

200g dark chocolate (70% cocoa)

200g unsalted butter

250g caster sugar

4 large eggs

1 tsp vanilla extract

200g all-purpose flour

1 ½ tsp baking powder

Pinch of salt

200ml whole milk

For the Swiss Meringue Buttercream:

4 large egg whites

200g caster sugar

300g unsalted butter (at room temperature)

1 tsp vanilla extract

100g dark chocolate (melted)

Instructions:

For the cake:

1. Preheat the oven: Preheat your oven to 175°C (350°F). Grease and line two 9-inch cake pans.

2. Melt the chocolate: In a heatproof bowl, melt the dark chocolate and butter together over a double boiler until smooth. Let it cool slightly.

3. Mix the wet ingredients: In a separate bowl, whisk together the eggs, sugar, and vanilla extract until fluffy.

4. Combine the ingredients: Slowly pour the melted chocolate mixture into the egg mixture. Mix until well combined.

5. Add dry ingredients: Sift the flour, baking powder, and salt together, then add it to the wet mixture alternating with the milk, mixing until smooth.

6. Bake the cake: Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool completely.

For the Swiss Meringue Buttercream:

1. Make the meringue: In a heatproof bowl, combine the egg whites and sugar. Place it over a simmering pot of water (double boiler) and whisk until the sugar has dissolved and the mixture reaches 70°C (160°F).

2. Whisk to stiff peaks: Remove from heat and beat the egg white mixture on high speed until stiff peaks form and the meringue has cooled to room temperature.

3. Add butter: Gradually add in the butter, one tablespoon at a time, mixing well between each addition. Add the vanilla extract and continue mixing until smooth and creamy.

4. Add chocolate: Once the buttercream is smooth, slowly mix in the melted dark chocolate until fully combined.

Assemble the cake:

1. Place one cake layer on a serving plate. Spread a generous amount of Swiss meringue buttercream over the top.

2. Place the s

econd cake layer on top and frost the entire cake with the remaining buttercream.