the ultimate Swiss chocolate Chalet Cake
The Swiss Chocolate Chalet Cake is a rich, three-layer dessert topped with creamy Swiss chocolate buttercream and designed as a festive winter chalet with chocolate bars, powdered sugar, and decorative accents.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring Cups and Spoons
- Sifter
- Spatula and whisk
- Three 8-inch round cake pans
- Parchment Paper
- Wire cooling rack
Ingrédients
- ½ cups all-purpose flour (or a gluten-free flour blend)
- ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened cocoa powder (preferably Swiss chocolate powder)
- ½ cups granulated sugar
- 1 cup packed brown sugar
- 3 cup unsalted butter
- 4 large eggs
- 1 cup whole milk
- 1 cup hot water
- 1 tablespoon vanilla extract
- 4 cups powdered sugar
- 1 cup melted Swiss chocolate
- 2-4 tablespoons heavy cream
- Swiss chocolate bars or chocolate wafer sticks to create the chalet structure
Instructions
- Step : Prepare the Cake BatterAdjust your oven temperature to 350°F (175°C) and grease three 8-inch round cake pans. To guarantee that cakes let go effortlessly from the pan, grease the bottom of each pan by using parchment paper. Stir the flour, baking powder, baking soda, salt, and cocoa in a big bowl.It also kills lumps that, if not well handled, may cause hydrogenation and will ensure the dry ingredients are well mixed, yielding a silky batter. In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy at medium-high speed for 3 minutes. Beat in the eggs, one by one, making sure you mix well to incorporate each of them into the previous one.Blend in the vanilla extract, continuing to beat until well combined. Add the dry ingredients to the butter mixture a little at a time, and always mix before adding the milk.A general sequence followed with the dry material, half a portion of the liquid, and then more of the flour, finishing with the remainder of the dairy. Ensure you blend until the dry and wet ingredients have been incorporated; do not over-mix the batter, as this will make it challenging. Lastly, mix in the hot water (or coffee) and ensure you get a smooth batter for a better chocolate taste.
- Step : Bake the cakes.Pour the batter prepared into the three cake pans in equal portions. Bake the cakes for 25-30 minutes using a toothpick and ensure they come out clean – they are well baked. When done, transfer the pans to the wire racks to cool for roughly 10 minutes before frosting. Next, carefully transfer your cakes to a wire rack for fantastic cooling. Cooling the cake before icing is imperative because the frosting will immediately melt.
- Step : Swiss Buttercream Swiss Chocolate While the cakes are cooling, the buttercream frosting should also be made. Add the butter to the bowl with the softened butter and power an electric mixer to blend it until it is creamy. Stir in the powdered sugar cup by cup, always ensuring the mixture is creamy and not lumpy. Add the melted Swiss chocolate and vanilla extract when the sugar mixture has been mixed. Mix the ingredients until the mixture becomes light, stiff, and feathery. But if the frosting feels too thick to spread, add heavy cream or another dairy-free option one tablespoon at a time.
- Step : Assemble the Cake Swiss Chocolate Chalet CakeOnce your cakes are completely cooled, it’s time to assemble the Swiss Chocolate Chalet Cake. Place the first cake layer on a stand or plate and generously spread buttercream frosting over it. Add the second layer and cover it with another layer of frosting.Finally, place the third layer on top and apply a thin coat of frosting, known as the crumb layer. This thin layer helps trap crumbs and provides a smooth surface for the final frosting. Refrigerate the cake for about 20 minutes to let the crumb coat set.Once chilled, spread more frosting over the top and sides of the cake. Use an offset spatula to smooth everything out for a polished finish.
- Step : Design the Chalet It’s easier than it soundsWelcome to the second phase of cake decorating! This is where the fun begins. You’ll turn your cake into a cute Swiss chalet.Use Swiss chocolate bars to build the chalet structure. Press and attach them along the sides of the cake. Place two chocolate bars on top, leaning them together to form an A-shaped roof.Sprinkle shredded coconut or powdered sugar over the cake and chalet for a snowy look. Add mini marshmallows at the base as snowballs. Arrange edible sugar pearls to mimic icicles.