Here’s a rich, nostalgic Old-Fashioned Swiss Chocolate Cake — moist chocolate layers with a classic cooked chocolate frosting, just like grandma used to make.
🍫 Old-Fashioned Swiss Chocolate Cake
🛒 Ingredients
For the Cake
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2 cups all-purpose flour
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2 cups granulated sugar
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¾ cup unsweetened cocoa powder
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2 tsp baking soda
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1 tsp baking powder
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1 tsp salt
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2 large eggs
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1 cup buttermilk
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½ cup vegetable oil
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2 tsp vanilla extract
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1 cup hot coffee (enhances chocolate flavor)
For the Old-Fashioned Chocolate Frosting
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½ cup (1 stick) butter
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⅔ cup unsweetened cocoa powder
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3 cups powdered sugar
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⅓ cup milk (more as needed)
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1 tsp vanilla extract
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Pinch of salt
👩🍳 Instructions
1️⃣ Make the Cake
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Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans. -
In a large bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt.
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Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
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Stir in hot coffee (batter will be thin — that’s normal).
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Divide evenly between pans and bake 30–35 minutes, or until a toothpick comes out clean.
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Cool in pans 10 minutes, then transfer to wire racks to cool completely.
2️⃣ Make the Frosting
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Melt butter in a saucepan over low heat.
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Stir in cocoa until smooth.
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Remove from heat and alternate adding powdered sugar and milk, beating until creamy.
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Stir in vanilla and salt.
Add more milk for spreading consistency.
3️⃣ Assemble
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Place one cake layer on a plate.
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Spread frosting evenly on top.
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Add second layer and frost top and sides.
✨ Optional Add-Ins
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Chopped walnuts or pecans between layers
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A sprinkle of sea salt on top
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Coconut flakes for a vintage touch
🍰 Storage
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Store covered at room temperature for 2–3 days
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Refrigerate up to 5 days (bring to room temp before serving)
If you’d like, I can also give you:
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A traditional Swiss chocolate cake with Swiss meringue buttercream
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A moist “church cookbook” version
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A 9×13 sheet cake version
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A German-style chocolate variation
Just tell me which one 😊