A pro-tip here: I use cornstarch in combination with all-purpose flour as a workaround for cake flour, enhancing the cake’s tenderness.
The Art of Alternating:
For the final act, alternately add the flour and evaporated milk to the wet mixture. Start and finish with the flour. When the batter looks slightly foamy, don’t panic. It’s just the harmonious interaction of chocolate and leavening agents doing their magic.
The Oven Saga:
Preheat your oven to 325 degrees Fahrenheit. Spoon your batter into 9-inch pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
The Final Touch:
Once out of the oven, your cakes should look nothing short of perfection—smooth and crumb-free. Allow them to cool in the pan for about 5 minutes before transferring them to a cooling rack.
And there you have it, an old-fashioned Swiss Chocolate Cake that’s not only scrumptious on its own but also sets the stage for more elaborate creations, like a German Chocolate Cake!
Wrap-Up:
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Ingredients
2 cups of all-purpose flour
1.5 cups of granulated sugar
2 teaspoons of baking powder
2 teaspoons of baking soda
1 teaspoon of salt
2 tablespoons of organic cornstarch
2 eggs
1.5 cups or a 12-ounce can of evaporated milk
1 stick or 4 ounces or 1/2 cup of butter, softened at room temperature
4 ounces of unsweetened melted baking chocolate
1 tablespoon of vanilla extract
Instructions
Preheat the Oven: Start by preheating your oven to 325 degrees Fahrenheit (163 degrees Celsius). This will give you enough time to prep while ensuring your oven reaches the ideal baking temperature.
Creaming the Basics: In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed, beating until the mixture turns light and fluffy, roughly 3-5 minutes.
Eggcellent Addition: Add the eggs one by one, thoroughly mixing after each addition to ensure a smooth batter.
Chocolate Meltdown: Fold in the melted chocolate that’s cooled to room temperature. The color of your batter will not be dark; it’s meant to be lighter for this recipe.
Leavening Components: Add baking powder, baking soda, and salt to the wet mixture. This better distributes the leavening agents, making your cake light and airy.
Cornstarch Trick: Stir in the cornstarch. This is a nifty workaround for those without cake flour, helping improve the cake’s texture.
Flour & Milk: Add the all-purpose flour and evaporated milk alternately to the wet mixture, beginning and ending with the flour. Blend just until combined, avoiding overmixing.
Vanilla Splash: Pour in the vanilla extract, giving your batter that classic flavor undertone.
Baking Time: Pour the prepared batter into two greased 9-inch round cake pans. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cooling Phase: Allow the cakes to cool in their pans for about 5 minutes before transferring them to a wire rack to cool completely.
Serving: Once the cakes are cool, they’re ready to be frosted or enjoyed as-is. They make an excellent base for future dessert innovations.
