Ah, you’re looking for a Swiss-style chocolate cake—usually a light, airy chocolate sponge, often made with the Swiss meringue method. It’s less dense than typical chocolate cakes and has a delicate texture, perfect for layered cakes or roulades. Here’s a complete recipe:
Swiss Chocolate Cake (Swiss Meringue Method)
Ingredients (8-inch cake, 2 layers)
For the Cake:
- 4 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) all-purpose flour
- ¼ cup (25 g) unsweetened cocoa powder
- ¼ tsp salt
- 2 tbsp melted butter, cooled
- ½ tsp vanilla extract
For Optional Filling or Frosting:
- 1 cup heavy cream, whipped
- ½ cup chocolate ganache or melted chocolate
Instructions
- Make the Swiss Meringue:
- Combine eggs and sugar in a heatproof bowl over a simmering water bath (double boiler).
- Whisk constantly until the mixture reaches 140°F (60°C) and sugar is dissolved.
- Remove from heat. Using a mixer, beat on high until stiff, glossy peaks form and the mixture cools to room temperature (~5–8 minutes).
- Fold in Dry Ingredients:
- Sift together flour, cocoa powder, and salt.
- Gently fold the dry ingredients into the meringue in batches, using a spatula. Be careful not to deflate the mixture.
- Add Butter and Vanilla:
- Fold in melted butter and vanilla extract gently until just incorporated.
- Bake:
- Preheat oven to 350°F (175°C).
- Line two 8-inch cake pans with parchment and grease lightly.
- Divide batter evenly. Bake 20–25 minutes, or until a toothpick comes out clean.
- Cool:
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Assemble:
- Layer with whipped cream, chocolate ganache, or any frosting you like.
- Optional: dust with cocoa powder or powdered sugar for a simple finish.
💡 Tips:
- Swiss meringue gives the cake a light, airy texture—don’t rush folding in the dry ingredients.
- Make sure eggs are at room temperature for a more stable meringue.
- This cake works beautifully as a roll cake if baked in a jelly roll pan instead of layer cakes.
If you want, I can also give a fully chocolatey, ultra-moist Swiss chocolate cake version that’s a bit richer but still fluffy—perfect for birthdays or special occasions.
Do you want me to do that?
