Name: Swiss Chocolate Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: For 8
Cuisine: European
Ingredients: For For the Cake:; 4 large eggs (separated, at room temperature); ¾ cup sugar; ½ cup vegetable oil; ½ tsp salt; ¾ cup all-purpose flour; ½ cup cocoa powder; 1 tsp baking powder; For For the Whipped Cream Filling:; ¾ cup heavy whipping cream; ½ cup powdered sugar; 1 tsp vanilla extract; For For the Topping (Ganache):; ½ cup chocolate (dark or semi-sweet, chopped); ½ cup heavy cream (120 ml); 1 tsp oil (for shine)

Step by step method

Step 1

Make the Cake Sponge Preheat oven to 180°C (350°F) and grease/line a round cake pan. In a bowl, beat egg yolks with sugar until pale and creamy. Add oil and mix well. In another bowl, sift together flour, cocoa powder, salt, and baking powder. Gently fold dry ingredients into the yolk mixture. In a clean bowl, whisk egg whites until stiff peaks form. Carefully fold into the batter. Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cake cool completely before cutting.

Step 2

Make the Whipped Cream Filling In a chilled bowl, beat whipping cream, powdered sugar, and vanilla until soft peaks form. Keep refrigerated until ready to use.

Step 3

Make the Chocolate Ganache Topping Heat heavy cream until just simmering. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth, then add oil for extra shine. Let cool slightly.

Step 4

Assemble the Cake Slice the cooled cake horizontally into 2 layers. Spread whipped cream filling evenly on the bottom layer. Place the second layer on top and pour ganache over the cake. Smooth the top and let it set in the fridge for at least 30 minutes before serving.