Feel free to substitute your frosting for the delicious chocolate cream cheese frosting that tops this Swiss chocolate cake. Frosting from a store will work just as well.
This is a traditional, from-scratch Swiss chocolate cake. It is created using cake flour, evaporated milk, and melted unsweetened baking chocolate.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
For the Cake:
- 2 cups (8 ounces) sifted cake flour
- 2 1/2 tsp baking powder
- 1/2 cup shortening
- 1 1/4 cups granulated sugar
- 2 large eggs, beaten
- 3/4 tsp salt
- 1 tsp pure vanilla extract
- 2 squares of unsweetened baking chocolate
- 1 cup evaporated milk
For the Chocolate Cream Cheese Frosting:
- 1/4 cup unsalted butter
- 8 ounces cream cheese
- 2 squares of unsweetened baking chocolate
- 3 cups confectioners’ sugar
- 5 to 6 tbsp light cream
- 1 tsp pure vanilla extract
Instructions:
- The oven should be heated to 350 degrees. Butter and flour two-layer cake pans.
- Sift the baking powder and cake flour together in a basin; keep it aside.
- In a sizable mixing bowl, use an electric mixer to cream the shortening and sugar until light
and fluffy, about 4 to 5 minutes. Add the eggs one at a time, beating well after each addition.
Before incorporating the melted chocolate, combine the salt and vanilla.
- The flour mixture and evaporated milk should be added to the creamed mixture in a backand-forth fashion, with the flour mixture coming last.
- The batter should be divided between the two cake pans.
- Bake for 30 to 35 minutes in the preheated oven, or until the cake springs back when lightly
touched.
Chocolate cream cheese frosting:
- Cream the butter and cream cheese in a bowl using an electric mixer.
- Confectioners’ sugar should be sifted into a bowl.
- Add 5 tablespoons of light cream, 5 teaspoons of vanilla, the melted chocolate, salt, and sifted confectioners’ sugar.
- Smooth and spreadable after beating. If more cream or confectioners’ sugar is required, do so.
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