Old-Fashioned Swiss Chocolate Cake Recipe
Welcome back to my kitchen, everyone! Today, we’re embarking on a delightful journey to make a timeless favorite—German Chocolate Cake. But before we can create that masterpiece, we need a solid foundation. So, let’s start with the perfect base: an Old-Fashioned Swiss Chocolate Cake. Stick around for a future video where we’ll take this classic to the next level and turn it into a full-blown German Chocolate Cake!
Mastering the Creaming Technique:
We begin by creaming together butter and sugar until it’s light and fluffy. This process usually takes about 3 to 5 minutes. Don’t be fooled by the simplicity of “creaming”—at first, the mixture will resemble wet sand, clumpy and grainy. Keep mixing, though, and watch as it transforms into a smooth, Play-Doh-like consistency. This is when you know you’ve reached the ideal texture (and yes, I’m making a pun here!).
Perfectly Incorporating Eggs:
Once your butter and sugar are in their creamy glory, it’s time to add the eggs—one at a time. Mix each egg in thoroughly before moving on. After that, blend in the cooled, melted chocolate.
Understanding Leavening Agents:
Next up are the leavening agents—baking soda, baking powder, and salt. I prefer adding them directly into the wet ingredients to ensure they’re evenly distributed, which helps create the light and airy texture we all love in a cake.
Cornstarch as a Cake Flour Substitute:
Here’s a pro-tip: Instead of cake flour, I use a combination of all-purpose flour and cornstarch. This helps to tenderize the cake and gives it that perfect crumb.
Alternating Ingredients:
Now for the fun part—alternately adding flour and evaporated milk to the mixture. Start with flour and end with it, ensuring everything is just combined. Don’t worry if the batter appears a little foamy; that’s just the magic of chocolate and leavening agents working together.
Baking the Cake:
Preheat your oven to 325°F (163°C). Then, divide the batter evenly between two greased 9-inch cake pans. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Finishing Touches:
Once your cakes come out of the oven, they should look flawless—smooth and without any cracks. Allow them to cool in the pans for about 5 minutes before transferring them to a cooling rack.
And there you have it—a delicious Swiss Chocolate Cake that’s not only fantastic on its own but also lays the groundwork for more elaborate creations, like a German Chocolate Cake!
Wrap-Up:
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Curious about what’s next? Stick around—we’ve got plenty of tasty treats coming your way!
Old-Fashioned Swiss Chocolate Cake Recipe
Course: Dessert
Cuisine: Swiss-inspired American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8
Ingredients:
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons organic cornstarch
- 2 eggs
- 1.5 cups (1 can) evaporated milk
- 1 stick (4 ounces or ½ cup) softened butter
- 4 ounces unsweetened melted baking chocolate
- 1 tablespoon vanilla extract
Instructions:
- Preheat the Oven: Set your oven to 325°F (163°C) to ensure it’s at the perfect temperature when you’re ready to bake.
- Creaming the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat together softened butter and granulated sugar on medium speed until the mixture turns light and fluffy—this should take about 3-5 minutes.
- Add the Eggs: Mix in the eggs one by one, making sure each is fully incorporated before adding the next.
- Incorporate the Chocolate: Slowly fold in the melted chocolate, ensuring it’s cooled to room temperature before adding.
- Leavening Agents: Add the baking powder, baking soda, and salt to the wet mixture to ensure even distribution and a light, airy cake texture.
- Cornstarch Hack: Stir in the cornstarch, which helps create a more tender cake—especially if you don’t have cake flour on hand.
- Flour & Milk Alternating: Gradually add flour and evaporated milk to the wet mixture, starting and ending with the flour. Mix until just combined—avoid overmixing.
- Add Vanilla: Pour in the vanilla extract, giving your batter a delicious depth of flavor.
- Baking Time: Pour the batter into two greased 9-inch round cake pans and bake for 20-25 minutes. A toothpick inserted in the center should come out clean when the cakes are done.
- Cool the Cakes: Let the cakes cool in their pans for about 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, your Swiss Chocolate Cake is ready to be enjoyed as-is or used as a base for other delightful creations!