Sure, here is a recipe for Swiss Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Chocolate Ganache:
- 8 oz. bittersweet chocolate, chopped
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir until well combined.
- Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat the mixture on medium speed for 2 minutes.
- Stir in the hot water until the batter is smooth. The batter will be thin, but don’t worry, it will bake up perfectly.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before removing them to a wire rack to cool completely.
- To make the ganache, heat the cream and butter in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chopped chocolate and salt. Let the mixture sit for a minute or two, then stir until smooth.
- Let the ganache cool for a few minutes, then spread it over one of the cooled cakes. Place the second cake on top of the ganache, and spread the remaining ganache over the top of the cake.
- Let the cake sit for at least 30 minutes to allow the ganache to set.
- Serve and enjoy your delicious Swiss chocolate cake!
Note: You can decorate the cake with whipped cream, fresh berries, or chocolate shavings, if desired.