Swiss Chocolate Cake Layers (Print Version)
# Ingredients:
01 -
Fresh berries
02 -
Rosemary
03 -
3 large eggs
04 -
2 cups all-purpose flour
05 -
1 teaspoon baking soda
06 -
3/4 cup high-quality cocoa powder
07 -
1 cup granulated sugar
08 -
Powdered sugar for dusting
09 -
8 ounces premium Swiss dark chocolate
10 -
1/2 teaspoon salt
11 -
1 teaspoon vanilla extract
12 -
9/16 cup unsalted butter
13 -
1 cup heavy cream
14 -
1 cup whole milk
15 -
3/4 cup hot water
16 -
Chocolate shavings and curls for garnish
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
02 -
In a bowl, combine the flour, baking soda, cocoa powder, and salt. Set aside.
03 -
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
04 -
Gradually add the dry ingredients to the wet mixture, alternating with the milk and hot water. Mix until combined.
05 -
Melt the premium Swiss dark chocolate and stir it into the batter until evenly distributed.
06 -
Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
07 -
Let the cakes cool in the pans for 10 minutes, then remove and let cool completely on wire racks.
08 -
Once cooled, whip the heavy cream until soft peaks form.
09 -
Place one layer of cake on a serving plate, spread a generous amount of whipped cream on top, then add the second layer of cake.
10 -
Frost the top and sides of the cake with remaining whipped cream and garnish with chocolate shavings, curls, fresh berries, and rosemary.