Best 6 Swiss Chocolate Cake Recipes

SWISS CHOCOLATE CAKE

Steps:

• Sift together flour, baking powder, soda, salt, and sugar.
• Stir butter just to soften, and add to flour mixture. Add 1 cup milk until all flour is dampened. Beat 2 minutes at medium speed, or 300 vigorous strokes by hand.
• Add to the flour mixture eggs, vanilla, melted chocolate, food coloring, and remaining 1/4 cup milk. Beat 1 minute in mixer, or 150 strokes by hand. Line the bottoms of two 9 inch round cake pans with parchment paper. Pour the batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Cool.
• Frost with Chocolate Torte Frosting when completely cooled.

SWISS MERINGUE BUTTERCREAM FOR CHOCOLATE-PEPPERMINT CAKE

Steps:

• In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine the egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and the mixture is warm to the touch (about 160 degrees).
• Attach bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 15 minutes.
• Switch to the paddle attachment. With the mixer on medium-low speed, add the butter several tablespoons at a time, beating well after each addition. (If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

CHOCOLATE FUDGE CAKE WITH DULCE DE LECHE, CHOCOLATE FUDGE FILLING AND CHILE PEPPER SWISS MERINGUE BUTTERCREAM

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and lightly flour three 6-inch round cake pans.
• Whisk together the flour, sugar, cocoa, baking powder, espresso powder and salt in a mixer bowl until well combined. Add the milk, oil, eggs and vanilla to the flour mixture and beat on medium speed until well combined. Reduce the speed to the lowest setting and carefully add 1 cup boiling water. Increase the speed to medium-high and continue to beat, about 1 minute (see Cook's Note).
• Divide the batter among the prepared cake pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in the pans on a rack for 10 minutes, then turn out onto racks to cool completely.
• For the dulce de leche filling: Whisk together the dulce de leche and heavy cream until well combined and smooth.
• For the chocolate fudge filling: Combine the condensed milk, evaporated milk, cocoa powder and vanilla in a saucepan. Cook over medium heat, stirring constantly, until thickened, about 30 minutes. Transfer to a bowl and place in the refrigerator to cool and thicken.
• For the chile pepper Swiss meringue buttercream: Meanwhile, place the egg whites, salt and 1 cup of the sugar in a heatproof mixer bowl set over a pan of simmering water. Whisk gently and constantly until the sugar is dissolved and the egg whites are hot, about 4 minutes. Remove from the heat. Beat with a mixer fitted with the whisk attachment at medium-high speed until thick and cool, about 5 minutes. Beat in the butter until the buttercream comes together.
• Boil the chile peppers and remaining 3/4 cup sugar together for 10 minutes. Let the peppers cool slightly, then peel and remove the seeds. Pulse the peppers in a food processor until smooth, then press through a strainer to remove any chunks. Mix about 8 tablespoons of the pepper puree into the buttercream, or more to taste.
• To assemble: Level off the tops of the cake layers with a serrated knife. Place one layer on a cake plate and spread with the dulce de leche filling. Top with another cake layer and spread with the chocolate fudge filling. Top with the remaining cake layer and frost the outside with the chile pepper buttercream. Serve immediately or let stand at room temperature for up to 2 hours.

SWISS CHOCOLATE CAKE

Steps:

• Combine & melt over low heat: 6 oz chocolate chips 1/4 Cup Water Sift: 2 1/4 Cup flour 1 tsp.Baking Soda 3/4 tsp. Salt Mix: 1 3/4 Cup Sugar 3/4 Cup Butter 1 tsp. vanilla Beat in above 3 eggs individually. Blend in four mixture with 1 cup of buttermilk or sour cream. 3 - 8" layers or 2-10" layers Bake at 275 Degrees for 25-30 minutes. topping: combine & melt over low heat and then cool: 1 Cup chocolate chips 4 Tbsp. Honey 2 Tbsp Water Beat 3 Pints of Whipping Cream until thick. Add; 1/8 tsp. instant coffee or Nescafe 1/8 tsp Salt Foold Chcolate Mixture into this. Refrigerate Topping until ready to Serve

SWISS WHITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour and baking soda; set aside.
• Chop the white chocolate and place it in a medium bowl. Pour the hot water over it and stir until chocolate is melted and smooth. Allow to cool to room temperature.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the melted white chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
• Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

SWISS CHOCOLATE CAKE

Steps:

• Mix all together with mixer until smooth, and pour into 3 greased 9-inch round cake pans. Bake per instructions on cake mix box. For Filling: Mix sugars and cream cheese in mixer. Add Cool Whip. Spread one inch of frosting between layers. Frost top and outside. Grate Hershey's bar on top. If you are not confident in dividing cake batter into pans, use an ice cream scoop to get more even layers.