Today, we will discuss the Swiss Chocolate Cake. But first, let’s go on a little vacation to Switzerland and its well-known world of chocolate. Switzerland has been known for a long time as the country that produces the highest quality chocolate. Their chocolate does, in fact, produce chocolate of an exceptionally high grade, which is available in the United States as well. We strongly suggest that you use chocolate of a superior grade for this dessert.

The Swiss chocolate cake is a delectable dessert that is not only simple to prepare but also perfect for special occasions, such as the holidays or other celebrations, or even just for any day of the year.

This stunning delicacy will surely sate your need for chocolate, and it will do so in style. The chocolate is just the right amount of rich without going overboard on the sweetness. Happy Baking!


150 grams.Of softened unsalted butter.

100 grams.Of dark chocolate – roughly chopped.

150 grams.Of golden caster sugar.

2 medium eggs.

75 grams.Of plain flour.

2 Tsp.Of baking powder.

2 Tsp.Of vanilla extract.

65 grams.Of roasted shelled walnuts – chopped.

Halved walnut; I used 15.

Cocoa powder and Icing sugar for dusting.


1st Step

Prepare the cake pans by greasing them well and preheating the oven to 350 degrees.

2nd Step

Mix the flour, sugar, baking powder, salt, butter, vanilla extract, and eggs together in a mixing bowl until the mixture is smooth.

3rd Step

After the milk has been incorporated using the mixer, the batter should be velvety smooth.

4th Step

Using a spatula, divide the mixture equally between the two cake pans. Bake for about 30 minutes, or until it is browned on the outside and cooked all the way through.

5th Step

After allowing them to cool on a rack, take the cakes from the pans and place them on the rack.

6th Step

When it is time to serve, arrange a layer of cake on a serving dish, then add a layer of frosting on top of that.

7th Step

To assemble, place the second cake layer on top and frost the whole cake, including the top and edges, at least an hour before serving.

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