|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 11g||54%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 1g||5%|
|Total Sugars 38g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. For basic dietary guidance, 2,000 calories per day is utilized.|
(Nutrition information is derived from an ingredient database and should be regarded as an estimate.)
This Swiss chocolate cake is finished with a scrumptious chocolate cream cheese frosting, but feel free to use your own favorite frosting on the cake. A bought container of icing would also suffice.
This is an old-fashioned Swiss chocolate cake, made from scratch. It’s created using unsweetened baking chocolate, evaporated milk, and cake flour.
For the Cake:
- 2 cups (8 ounces) sifted cake flour
- 2 1/2 teaspoons baking powder
- 1/2 cup shortening
- 1 1/4 cups granulated sugar
- 2 large eggs, beaten
- 3/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 ounces (2 squares) melted unsweetened baking chocolate
- 1 cup evaporated milk
For the Chocolate Cream Cheese Frosting:
- 1/4 cup (2 ounces) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 oz. (2 squares) melted unsweetened baking chocolate
- 3 cups confectioners’ sugar
- 5 to 6 tablespoons half-and-half, or light cream
- 1 teaspoon pure vanilla extract
Heat the oven to 350 F/180 C/Gas 4. Prepare two 9-inch layer cake pans by greasing and flouring them.
In a mixing dish, combine the sifted cake flour and baking powder; put aside.
In a large mixing bowl with an electric mixer, cream the shortening and granulated sugar until light and fluffy, about 4 to 5 minutes. One at a time, add the eggs, beating thoroughly after each addition. Add the salt and vanilla extract, followed by the melted chocolate.
Alternately add the flour mixture and evaporated milk to the creamed mixture, mixing thoroughly after each addition and finishing with the flour mixture.
Distribute the batter evenly between the two cake pans.
Bake for 30 to 35 minutes, or until the cake springs back when gently touched with a finger.
Chocolate Cream Cheese Frosting
Cream the butter and cream cheese together in a mixing dish using an electric mixer.
Sift the confectioners’ sugar into a bowl.
Combine the melted chocolate, salt, sifted confectioners’ sugar, 5 tablespoons half-and-half or light cream, and vanilla extract in a mixing bowl.
Beat until smooth and spreadable. If required, add extra confectioners’ sugar or cream.
The cake may be made in a 9-by-13-by-2-inch oiled and floured baking pan. There might be a slight difference in timing, so begin to check for doneness with a toothpick or by touching it with a finger after about 25 minutes.
Use a thick jam or preserves or thick caramel sauce as a filling between the layers, if desired. Alternately, before adding the chocolate cream cheese filling and frosting, brush the bottom layer with melted jam.
What is the most delicious cake in the world?
Labeling something the “world’s greatest cake” is a bold claim that Norwegians do not take lightly. This cake contains the most delicious whipped cream, sponge, pastry cream, and meringue—it’s everything you could ever want wrapped up together in one bite.
What cake mix is closest to Swiss chocolate?
*If you can’t find Swiss Cake Mix, any chocolate boxed cake mix will do. We had good success with devil’s food.
What is the secret to super moist cake?
7 Secrets of Making A Moist Cake
- Combine butter and flour. Mixing butter into the flour before adding any kind of wet ingredients will reduce the chances of gluten formation in it.
- Do Not Over Bake.
- Measure the Ingredients Carefully.
- Brush the Cake with Syrup. .
- Avoid Overmixing.
- Do Not Avoid the Importance of Sugar.
- Use Yogurt.