Chocolate Cake Swiss recipe

This Chocolate Cake Swiss recipe is a delicious and decadent dessert that is perfect for any special occasion. Made with rich chocolate cake layers and a light and fluffy Swiss meringue buttercream frosting, this dessert is a showstopper that is sure to impress your guests.

The cake layers are made with a combination of cocoa powder and melted chocolate, giving them a deep chocolate flavor and a moist, tender crumb. The Swiss meringue buttercream frosting is made by whipping egg whites and sugar together until stiff peaks form, before adding in butter and vanilla extract to create a smooth, creamy frosting that is not too sweet.

This Chocolate Cake Swiss recipe is a bit more involved than your average cake recipe, but the end result is well worth the effort. If you’re looking for a dessert that is sure to impress, this recipe is definitely worth a try!


Ingredients for the cake:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 4 oz bittersweet chocolate, melted and cooled
  • 1 cup buttermilk, at room temperature

Ingredients for the Swiss Meringue Buttercream:

  • 4 large egg whites
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups unsalted butter, at room temperature
  • 1 tsp vanilla extract


  1. Preheat the oven to 350°F (180°C). Grease and flour two 8-inch round cake pans, and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and melted chocolate.
  4. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. To make the Swiss meringue buttercream, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Whisk constantly until the sugar has dissolved and the mixture is warm to the touch, about 3-4 minutes.
  8. Remove the bowl from the heat and whisk the mixture on high speed until stiff peaks form and the mixture has cooled to room temperature, about 5-7 minutes.
  9. Gradually add the butter to the egg white mixture, one tablespoon at a time, beating well after each addition. Stir in the vanilla extract.
  10. To assemble the cake, place one cake layer on a cake stand or serving plate. Spread a generous amount of the Swiss meringue buttercream over the top. Place the second cake layer on top, and spread more buttercream over the top and sides of the cake.
  11. Decorate the cake as desired, and refrigerate until ready to serve. Enjoy your Chocolate Cake Swiss!

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