Feel free to substitute your frosting for the delicious chocolate cream cheese frosting that tops this Swiss chocolate cake. Frosting from a store will work just as well. This is a traditional, from-scratch Swiss chocolate cake. It is created using cake flour, evaporated milk, and melted unsweetened baking chocolate.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
For the Cake:
2 cups (8 ounces) sifted cake flour
2 1/2 tsp baking powder
1/2 cup shortening
1 1/4 cups granulated sugar
2 large eggs, beaten
3/4 tsp salt
1 tsp pure vanilla extract
2 squares of unsweetened baking chocolate
1 cup evaporated milk
For the Chocolate Cream Cheese Frosting:
1/4 cup unsalted butter
8 ounces cream cheese
2 squares of unsweetened baking chocolate
3 cups confectioners’ sugar
5 to 6 tbsp light cream
1 tsp pure vanilla extract
Instructions:
The oven should be heated to 350 degrees. Butter and flour two-layer cake pans.
Sift the baking powder and cake flour together in a basin; keep it aside.
In a sizable mixing bowl, use an electric mixer to cream the shortening and sugar until light and fluffy, about 4 to 5 minutes. Add the eggs one at a time, beating well after each addition. Before incorporating the melted chocolate, combine the salt and vanilla.
The flour mixture and evaporated milk should be added to the creamed mixture in a backand-forth fashion, with the flour mixture coming last.
The batter should be divided between the two cake pans.
Bake for 30 to 35 minutes in the preheated oven, or until the cake springs back when lightly touched.
Chocolate cream cheese frosting:
Cream the butter and cream cheese in a bowl using an electric mixer.
Confectioners’ sugar should be sifted into a bowl.
Add 5 tablespoons of light cream, 5 teaspoons of vanilla, the melted chocolate, salt, and sifted confectioners’ sugar.
Smooth and spreadable after beating. If more cream or confectioners’ sugar is required, do so.
