Description
Old-Fashioned Swiss Chocolate Cake Recipe
This classic cake combines the rich flavor of unsweetened chocolate with a light, fluffy texture, perfect for special occasions or simply enjoying with family.
Ingredients:
2 cups all-purpose flour
1½ cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons cornstarch
2 large eggs
1½ cups evaporated milk (12 oz can)
½ cup (1 stick) unsalted butter, softened
4 oz unsweetened baking chocolate, melted
1 tablespoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 325°F (163°C) and grease two 9-inch round cake pans.
Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for 3-5 minutes until the mixture becomes light and fluffy.
Add Eggs:
Add the eggs one at a time, mixing well after each addition for a smooth batter.
Mix in Melted Chocolate:
Fold in the melted chocolate (cooled to room temperature). The batter will have a lighter color compared to traditional chocolate cakes.
Leavening Agents:
Add baking powder, baking soda, and salt to the mixture to ensure a light and airy cake texture.
Cornstarch Trick:
Stir in the cornstarch to improve the cake’s texture, especially useful if you don’t have cake flour.
Alternate Flour and Milk:
Gradually add the flour and evaporated milk to the wet mixture, alternating between the two. Begin and end with the flour, and mix just until combined to avoid overmixing.
Add Vanilla:
Stir in the vanilla extract for a rich undertone.
Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cooling Time:
Allow the cakes to cool in their pans for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Serving Suggestions:
Frost with your favorite icing or enjoy as is. This cake also serves as an excellent base for layered desserts or creative toppings.
Enjoy this nostalgic treat that delivers both simplicity and rich chocolate flavor!
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are at room temperature. Cream the butter and sugar for a full 5 minutes until very pale and fluffy; this incorporates air for a light crumb. When adding the melted chocolate, ensure it is cooled to avoid cooking the eggs. When alternating flour and milk, add the flour in three parts and the milk in two, mixing on low speed only until the streaks of flour disappear. Use a kitchen scale to divide the batter evenly between pans for uniform layers.
Serving Suggestions
While delicious plain, this cake is a versatile canvas. For a classic finish, pair it with a rich chocolate ganache or a Swiss meringue buttercream. For a festive touch, fill and top with a cherry compote and whipped cream. Serve slightly warm with a scoop of vanilla bean ice cream for an indulgent dessert, or enjoy a simple slice with a cup of strong coffee.
How-to Summary
To summarize: Prepare pans and preheat oven. Cream butter and sugar until fluffy. Incorporate eggs, then cooled melted chocolate. Mix in dry leavening agents and cornstarch. Alternately add flour and evaporated milk, starting and ending with flour. Stir in vanilla. Divide batter and bake until a tester comes out clean. Cool completely before frosting.
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
Evaporated milk provides a richer, denser crumb. For substitution, use 1 1/4 cups of whole milk mixed with 1/4 cup of sour cream or full-fat yogurt to mimic the fat content and acidity.
Why is my cake dense and not rising?
This is typically due to overmixing the batter after adding the flour, which develops gluten. Mix only until just combined. Also, ensure your baking powder and soda are fresh.
How should I store this cake?
Store unfrosted cake layers, tightly wrapped in plastic, at room temperature for 2 days or frozen for up to 3 months. Frosted cake should be refrigerated in an airtight container.
Can I make this into cupcakes?
Absolutely. Fill lined cupcake tins 2/3 full and bake at 350°F (177°C) for 18-22 minutes. This recipe yields approximately 24 cupcakes.
What’s the purpose of cornstarch?
Cornstarch helps tenderize the crumb by inhibiting gluten formation, acting as a substitute for cake flour to create a softer texture.
Common Mistakes to Avoid
- Using hot melted chocolate: Adding hot chocolate to the butter mixture can cause the batter to separate or cook the eggs.
- Overmixing: Vigorously beating after adding flour leads to a tough, rubbery cake.
- Incorrect oven temperature: An oven that runs too hot will dry out the edges before the center is done. Use an oven thermometer.
- Not properly creaming butter and sugar: This step is crucial for structure; don’t rush it.
- Frosting a warm cake: This will cause the frosting to melt and slide off. Ensure layers are completely cool.
Conclusion
This Old-Fashioned Swiss Chocolate Cake is a testament to timeless baking. Its unique method, utilizing evaporated milk and cornstarch, yields an exceptionally tender crumb with deep chocolate flavor. By following the detailed guide and avoiding common pitfalls, you can master this classic recipe. Perfect for any gathering, it’s a delightful treat that promises to impress with both its simplicity and its rich, nostalgic taste. Enjoy the process and the delicious results.