What is the best Swiss chocolate cake recipe?

Nutrition Facts (per serving)
408	Calories
20g	Fat
52g	Carbs
5g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories	408
% Daily Value*
Total Fat 20g	26%
Saturated Fat 11g	54%
Cholesterol 55mg	18%
Sodium 251mg	11%
Total Carbohydrate 52g	19%
Dietary Fiber 1g	5%
Total Sugars 38g
Protein 5g
Vitamin C 0mg	2%
Calcium 116mg	9%
Iron 3mg	14%
Potassium 158mg	3%
*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.

Expert Tips

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.