Here’s a classic Swiss Chocolate Cake 🇨🇭🍫—rich but refined, not overly sweet, and beautifully balanced. Swiss-style cakes focus on quality chocolate, butter, and light texture rather than heavy frosting.
🇨🇭 Swiss Chocolate Cake (Schweizer Schokoladenkuchen)
⏱ Time
- Prep: 20 minutes
- Bake: 40–45 minutes
- Serves: 8–10
Ingredients
Cake
- 200 g (7 oz) dark Swiss chocolate (60–70% cocoa), chopped
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 1 tsp vanilla extract
- 4 large eggs, separated
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Optional Glaze (Very Swiss)
- 100 g (3½ oz) dark chocolate
- ½ cup heavy cream
- 1 tbsp butter
Instructions
1️⃣ Prep
- Preheat oven to 350°F (175°C)
- Grease and line an 8–9 inch springform pan
2️⃣ Melt chocolate
- Melt chocolate gently over a double boiler or low heat
- Let cool slightly
3️⃣ Make the batter
- Cream butter and sugar until pale
- Beat in egg yolks and vanilla
- Stir in melted chocolate
- Mix flour, baking powder, and salt; fold in
4️⃣ Fold egg whites
- Beat egg whites to stiff peaks
- Gently fold into batter in 2–3 additions
5️⃣ Bake
- Pour batter into pan
- Bake 40–45 minutes
- Center should be just set and moist
6️⃣ Glaze (optional)
- Heat cream until steaming
- Pour over chopped chocolate and butter
- Stir smooth and pour over cooled cake
🌟 Swiss Cake Tips
✔ Use high-quality chocolate (Lindt-style)
✔ Don’t overbake—Swiss cakes are meant to be moist
✔ Serve with lightly whipped cream or fresh berries
🍰 Variations
- Swiss chocolate almond cake: Replace ¼ cup flour with ground almonds
- Kirsch version: Add 1–2 tbsp cherry kirsch to batter
- Flourless Swiss chocolate cake: Omit flour entirely
If you want, I can also share:
- A Swiss chocolate roll cake
- A lighter everyday Swiss chocolate cake
- A no-flour gluten-free version
- A Swiss-style buttercream pairing
Just tell me 😊
