If you’re a chocolate lover (and who isn’t?), you’re going to adore this Swiss Chocolate Chalet Cake! It’s rich, indulgent, and packed with the creamy, dreamy flavor Swiss chocolate is famous for.
Jump to
It’s super simple to make, just like my Chocolate Cherry Cake, but with an even more chocolatey twist. Perfect for family gatherings or just treating yourself, this cake is bound to be a hit. Let’s dive in and bake some chocolate magic together!
What exactly is a Swiss Chocolate Chalet Cake?
Does it come with a tiny wooden chalet on top? (Unfortunately, no, but wouldn’t that be fun?) This cake gets its name from its rich Swiss chocolate inspiration, known for its velvety smoothness and melt-in-your-mouth flavor. And while there’s no actual chalet involved, the name evokes a cozy, alpine vibe that feels like a warm hug on a chilly day.
Why You’ll Love This Swiss Chocolate Chalet Cake
Decadent and Luxurious: This cake is all about indulgence, with its moist chocolate layers, creamy filling, and velvety frosting that melts in your mouth. It’s a showstopper for any occasion and perfect for impressing your loved ones!
Budget-Friendly Treat: Why spend a fortune on fancy desserts when you can recreate this luxurious cake at home? Using simple, accessible ingredients, you can enjoy a bakery-style masterpiece without breaking the bank.
Bursting with Flavor: Made with rich Swiss cocoa and topped with chocolate shavings or a dusting of cocoa powder, every bite is an explosion of chocolatey goodness.
Ready to bake it yourself? Let’s get started!
The ingredients
- All-purpose flour – This is the foundation of the cake, giving it structure. I always use it for a balanced texture, not too dense, not too light.
- Unsweetened cocoa powder – This is where the deep chocolate flavor comes from! You can use high-quality Swiss cocoa for an even richer taste.
- Baking powder & baking soda – So your cake can rise.
- butter – To enhance the cake’s decadence. I always recommend using unsalted butter so you can control the salt level.
- Granulated sugar – It adds sweetness, but it also helps create a tender crumb. You can even mix in a little brown sugar for extra moisture.
- Eggs – I recommend using room-temperature eggs for a smooth batter.
- Pure vanilla extract – A splash of vanilla deepens the chocolate flavor.
- Whole milk – This keeps the cake soft and moist. You can swap it for buttermilk if you want a slightly tangy flavor.
- Sour cream – This is my secret ingredient! It makes the cake extra moist and adds a slight tang that enhances the chocolate.
- Hot brewed coffee – Don’t worry, your cake won’t taste like coffee! It simply intensifies the chocolate flavor. You can use hot water if you prefer.
- Powdered sugar – It sweetens the frosting and makes it light and airy.
- Heavy cream – For the frosting. You can add a little at a time until you get the perfect consistency.
- Salt – Just a pinch! It cuts through the sweetness and brings out the chocolate flavor.
How to Make Swiss Chocolate Chalet Cake
Preheat and Prepare Your Pans
Let’s get the oven warmed up! Preheat it to 350°F (175°C) and get your cake pans ready. Take your three 9-inch round cake pans and grease them or use parchment paper for effortless.
Mix the Dry Ingredients
Whisk the flour, cocoa powder, baking powder & soda, also a pinch of salt. This is where all the magic starts! Mixing these first ensures that everything is evenly distributed, so your cake rises beautifully.
Cream the Butter and Sugar
Now In a large bowl, use an electric mixer (or stand mixer) to cream the butter and sugar together. Beat it until the mixture is light, fluffy, and slightly pale.
Add the Eggs, Vanilla, and Wet Ingredients
Incorporate the eggs individually. Then pour in the vanilla extract, whole milk, sour cream, and hot brewed coffee. The coffee really amps up the chocolate flavor, making it extra rich!
Combine the Dry and Wet Ingredients
Now, Gradually add the dry ingredients into the wet mixture, mixing on low speed. Once everything is just combined. After that, divide the batter evenly between the three pans, and you’re ready for baking!
Bake the Cake
Pop those pans in the oven and let them bake for about 25 minutes. While the cake is baking, the house will smell amazing. When a toothpick comes out clean from the center of the cakes, they’re ready to cool. Allow them to sit in the pans for 10 minutes to settle.
Make the Chocolate Frosting
While the cakes are cooling, let’s get the frosting ready! Beat together the butter, powdered sugar, cocoa powder, heavy cream, vanilla, and a pinch of salt until it’s smooth and creamy. This frosting is going to be so rich, you might just want to eat it by the spoonful (no judgment here!).
Assemble the Cake
After the cakes have completely cooled, it’s time to begin assembling them! Place the first cake layer on your cake stand or plate, and spread a generous layer of frosting on top. Add the second layer, frost it, and then top with the third layer. Finally, cover the top and sides with the remaining frosting until the whole cake is beautifully coated.
Serve and Enjoy
Slice it up, serve, and get ready to indulge in the most decadent Swiss Chocolate Chalet Cake ever.
My Tips for You
1. Use Room Temperature Ingredients
Softened butter is key to a light and fluffy cake! Along with eggs and sour cream, it helps create a rich, moist texture!
Tip: Take your butter, eggs, and sour cream out of the fridge about 30 minutes before you start baking.
2. Substitute Coffee with Hot Water for a Milder Flavor
Coffee brings out the richness in chocolate, but if you’re not a coffee fan or prefer a milder flavor, you can substitute it with hot water.
Tip: If you’re using hot water, you can also add a little extra cocoa powder to make sure the cake still has a deep chocolate flavor!
3. Don’t Overmix the Batter
You don’t want a tough cake. The key is to mix just until the dry ingredients are combined with the wet ingredients.
4. Frost the Cake When It’s Completely Cool
Frosting a warm cake can cause the frosting to melt and slide off, leaving you with a mess rather than a smooth, beautiful finish.
Tip: After the cake has cooled in the pans for 10 minutes, let it rest on a wire rack until it’s completely cool. This will help you get a nice, even layer of frosting that stays in place.
Bonus Tip: If you have time, you can even let the frosted cake sit for a couple of hours before serving. This allows the flavors to settle and deepen, making it even more delicious!
How to Store Leftovers
Fridge:
You can wrap it tightly with plastic wrap or store it in an airtight container. It will remain fresh and delicious for as long as five days.
Freezing:
Want to save some for later? Easy. Wrap it tightly with plastic wrap and store it in a freezer-safe container or bag. It’ll last up to 3 months.
Frequently Asked Questions
Can I customize the frosting for my Swiss Chocolate Chalet Cake?
Yes, you can definitely do that! For a lighter twist, you could use a whipped cream-based frosting or even a cream cheese frosting to balance the sweetness. If you prefer something a bit more decadent, adding a bit of hazelnut spread to the frosting will give it a luxurious, nutty flavor.
Can I turn my Swiss Chocolate Chalet Cake into cupcakes?
If you’re thinking about turning your Swiss Chocolate Chalet Cake into cupcakes, it might be worth giving it a try! You could use the same batter, just pour it into cupcake liners instead of cake pans. The baking time could be a little shorter, maybe around 18-22 minutes, but it’s hard to say exactly without testing it.Â
Can I make Swiss Chocolate Chalet Cake without eggs?
Yes, to replace the eggs, you can use simple alternatives like a homemade unsweetened applesauce, or even a flaxseed mixture (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg). These u003ca href=u0022https://www.healthline.com/nutrition/egg-substitutes#applesauceu0022u003esubstitutionsu003c/au003e help maintain the cake’s moist texture and rich flavor.
Swiss Chocolate Chalet Cake
Ingredients
For the Chocolate Cake
- 2 ½ cups 315g all-purpose flour
- ¾ cup 75g unsweetened cocoa powder (preferably high-quality Swiss cocoa)
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 230g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 240ml whole milk, at room temperature
- ½ cup 120ml sour cream, at room temperature
- ½ cup 120ml hot brewed coffee (or hot water for a milder flavor)
For the Chocolate Frosting
- 1 ½ cups 340g unsalted butter, softened
- 3 cups powdered sugar sifted
- ¾ cup 75g unsweetened cocoa powder
- ½ cup 120ml heavy cream (adjust for consistency)
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
Instructions
- Let’s get the oven warmed up to 350°F (175°C) and Grease three 9-inch round cake pans, or line them with parchment paper.
- Combine the dry ingredients, flour, cocoa powder, baking powder, baking soda, and salt, by whisking them together. Mixing these first ensures that everything is evenly distributed.
- Now in a large bowl, use your electric mixer to cream the butter and sugar together. Beat it until the mixture is light, and fluffy.
- Add the eggs individually, making sure each one is thoroughly blended. Then add your vanilla extract, whole milk, sour cream, and hot brewed coffee(optional). TheÂ
- Now, gradually add the dry ingredients into the wet mixture, mixing on low speed. Divide your batter evenly between the three pans.
- Pop those pans in the oven and bake for 25 minutes. When a toothpick comes out clean from the center, they’re ready to cool. Let them rest for 10 minutes. (read note!)
- Beat together the butter, powdered sugar, cocoa powder, heavy cream, vanilla, and a pinch of salt until it’s smooth and creamy.Â
- Place the first cake layer on your cake stand or plate and spread a good layer of frosting on top. Add the second layer, frost it, and then top with the third layer.
- Then, cover the top and sides with the remaining frosting until the whole cake is beautifully coated. Get ready to indulge in the most decadent Swiss Chocolate Chalet Cake ever.
Notes
- Don't frost your warm cake or you will end up with a mess. Allow the cake to cool in the pans for 10 minutes or so. This will help you get a nice, even layer of frosting that stays in place.
- The key to perfect Swiss Chocolate Chalet Cake is to mix just until the dry ingredients are combined with the wet ingredients.
- Take your butter, eggs, and sour cream out of the fridge to reach room temperature before you start baking
