Swiss Chocolate Chalet Cake
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.
Servings: 8 Slices
Calories: 450kcal
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). The
- 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.
- 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