Here’s a classic Swiss Chocolate Cake 🇨🇭🍫—rich but refined, not overly sweet, with a smooth chocolate flavor typical of Swiss baking.
🍫 Swiss Chocolate Cake (Schweizer Schokoladenkuchen)
⏱ Time
- Prep: 20 minutes
- Bake: 35–40 minutes
- Serves: 8–10
Ingredients
Cake
- 200 g (7 oz) dark Swiss chocolate (60–70% cocoa), chopped
- 150 g (⅔ cup) unsalted butter
- 150 g (¾ cup) sugar
- 4 large eggs, separated
- 100 g (¾ cup) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Optional Finish
- Powdered sugar (traditional)
- Or chocolate ganache (modern option)
Instructions
1️⃣ Prepare
- Preheat oven to 350°F / 180°C
- Butter and line a 9-inch (23 cm) springform pan
2️⃣ Melt Chocolate
- Gently melt chocolate and butter together (double boiler or low microwave)
- Let cool slightly
3️⃣ Make Batter
- Beat egg yolks with sugar until pale and creamy
- Stir in melted chocolate mixture
- Mix flour, baking powder, and salt; fold into batter
4️⃣ Whip Egg Whites
- Beat egg whites until stiff peaks
- Gently fold into batter in 2–3 additions (keep it airy)
5️⃣ Bake
- Pour batter into pan
- Bake 35–40 minutes
- Center should be just set (slightly moist is traditional)
6️⃣ Cool & Serve
- Cool completely in pan
- Dust with powdered sugar or top with ganache
🇨🇭 Swiss Style Notes
- Swiss cakes are less sweet than American versions
- Texture is light but moist, not fluffy
- Often served plain with coffee or espresso
Variations
- Swiss chocolate almond cake: replace ¼ cup flour with ground almonds
- Kirsch version: add 1 tbsp cherry brandy
- Extra dark: use 85% cocoa chocolate for an adult flavor
If you’d like, I can also share:
🍰 Swiss chocolate roll (Biskuitroulade)
🍫 Chocolate hazelnut Swiss torte
☕ Best Swiss coffee pairings
Just tell me 😊
