Swiss chocolate cake and cream cheese frosting recipe
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This Swiss chocolate cake is made with a great chocolate cream cheese frosting, but feel free to use your favorite frosting on the cake. A store-bought baking pan would also be great.
This is an old-fashioned chocolate cake made from scratch. It’s made with melted unsweetened baking chocolate with evaporated milk and cake mix.
What you need
2 cups sifted cake flour, 8 ounces 2 1/2 teaspoons baking powder 1/2 cup shortening 1 1/4 cups granulated sugar 2 large eggs, beaten 3/4 teaspoon salt 1 teaspoon vanilla 2 ounces (2 squares) unsweetened baking chocolate, melted 1 cup evaporated milk Chocolate cream cheese frosting: 1/4 cup butter, softened 8 ounces cream cheese, softened 2 ounces (2 squares) unsweetened chocolate, melted 3 cups confectioners’ sugar 5 to 6 tablespoons half-and-half butter light cream 1 teaspoon vanilla extract
How to make
Preheat oven to 350°F (180°C/gas 4). Grease two 9-inch cake pans with flour. Dip cream flour and baking powder through pan; set aside. In large mixing bowl with electric mixer, cream shortening and granulated sugar until light and fluffy, about 4-5 minutes. Add eggs one at a time, beating well after each addition. Add the salt and vanilla, then add the melted chocolate. Add the cooling mixture to the creamed mixture alternately with the evaporated milk, mixing well after each addition and ending with the flour mixture. Divide the batter between the two prepared cake pans. Bake in a preheated oven for about 30 to 35 minutes, or until the cake springs back when lightly touched with a finger.
Freezing the Chocolate Cream Cheese
In a mixing bowl with an electric mixer, cream together the butter and cream cheese. Freeze the confectioners’ sugar in a bowl. Add melted chocolate, salt, sifted confectioners sugar, 5 tablespoons half-and-half butter light cream and vanilla. Beat until smooth and spreading. Add confectioners’ sugar or cream if necessary.
Expert advice
The cake can be baked in a greased and floured 9-by-13-by-2-inch baking pan. There may be a slight difference in timing, so start checking with a toothbrush or by touching it with your finger for about 25 minutes. If desired, use a thick jam or preservative, or a thick layer of caramel sauce between layers. Or brush the bottom layer with some softened jam before adding the chocolate cream cheese filling and freezing. Nutrition Facts (per serving) Calories 442 Total fat 23 g Saturated fat 11 g Saturated fat 8 g Cholesterol 91 mg Sodium 363 mg Carbohydrate 53 g Fiber 2 g Protein 6 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
