Classic Chocolate Cake

Chocolate cake is a timeless classic, and this Swiss Chocolate Cake recipe takes it to the next level with its rich and indulgent flavor. Whether you’re celebrating a special occasion or simply satisfying your chocolate cravings, this cake is the perfect choice.

Ingredients

Before we dive into the baking process, let’s gather all the ingredients you’ll need:

Preparing the Chocolate Cake

Now that we have our ingredients ready, let’s start baking:

1. Preheat your oven to 350 degrees Fahrenheit, and generously grease 8 round cake pans. Sprinkle them with cocoa powder and line the bottoms with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine all the dry ingredients for the chocolate cake. Stir until they are well combined.
3. In a separate medium bowl, whisk together all the wet ingredients, including the eggs, curd, hot water, vegetable oil, and vanilla extract. Be sure to pour in the hot water slowly to prevent the eggs from cooking.
4. Add the wet ingredients to the dry mixture and stir over medium heat for 2-3 minutes. The mixture will become very fluid.
5. Carefully pour the cake batter into the prepared cake pans. You can use a kitchen scale to ensure that the batter is evenly distributed among the pans.
6. Bake the cakes in the preheated oven for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for about 10 minutes, and then invert them onto a wire rack to cool completely.

Making Swiss Chocolate Buttercream

While the cakes are cooling, let’s prepare the delicious Swiss Chocolate Buttercream:

1. In a mixing bowl, combine the egg whites and granulated sugar, and beat them together until well combined.
2. Place the bowl over a double boiler on the stove and whisk constantly until the mixture becomes hot and is no longer grainy to the touch. This should take about 3 minutes, or you can use a candy thermometer and heat it to 160 degrees Fahrenheit.
3. Transfer the bowl to your stand mixer and beat the meringue over medium heat until it becomes stiff and has cooled down. This will take approximately 5-10 minutes, and the bowl should no longer feel hot to the touch.
4. Switch to the paddle attachment on your mixer. Slowly add the cubes of unsalted butter and mix until the buttercream is smooth and well incorporated.
5. Finally, add the cooled melted dark chocolate to the buttercream and whisk until it becomes smooth and luxurious.

Assembling the Cake

Now that you have both the chocolate cake layers and the Swiss Chocolate Buttercream ready, let’s assemble the cake:

1. Place one layer of the chocolate cake on a plate or cake stand. Spread approximately 1 cup of the buttercream evenly over the cake layer.
2. Gently place the second cake layer on top and apply a thin layer of buttercream on the cake’s surface. This layer is known as a “crumb coat” and will help seal in any loose crumbs.
3. Refrigerate the cake for about 20 minutes to allow the crumb coat to set.
4. After refrigeration, apply a generous amount of frosting on top of the cake and spread it evenly, ensuring the sides and top are well covered.
5. Use a large spatula to create a circular pattern on the top of the cake for a decorative touch.

Decorating the Cake

Now, let’s add some final touches to make your Swiss Chocolate Cake visually appealing:

1. Using a pastry bag fitted with a 1-inch tip, pipe additional frosting around the base of the cake, starting at the bottom and working your way up.
2. Feel free to get creative with your decoration! You can add braids, beads, and chocolate flakes to the top of the cake to make it even more enticing.

Congratulations! You’ve successfully baked and assembled a delicious Swiss Chocolate Cake that’s sure to impress anyone who tastes it. Whether you’re enjoying it for a special occasion or just as a delightful treat, this cake is a true crowd-pleaser.