Swiss Chocolate Layers (Print Version)
# Ingredients:
01 -
High-quality cocoa powder, 3/4 cup
02 -
Fresh berries for topping
03 -
3 large eggs, beaten
04 -
Unsalted butter, 9/16 cup, softened
05 -
Granulated sugar, 1 cup
06 -
All-purpose flour, 2 cups
07 -
Swiss dark chocolate, 8 ounces, melted
08 -
Powdered sugar, for sprinkling
09 -
Vanilla extract, 1 teaspoon
10 -
Salt, 1/2 teaspoon
11 -
Baking soda, 1 teaspoon
12 -
Heavy cream, 1 cup, for whipping
13 -
Whole milk, 1 cup
14 -
Hot water, 3/4 cup
15 -
Rosemary sprigs and chocolate curls for decoration
# Instructions:
01 -
Turn on the oven to 350°F (175°C) and grease up two round 9-inch pans.
02 -
In a bowl, toss together cocoa powder, flour, salt, and baking soda. Set it aside for later.
03 -
Use a large bowl to beat the butter with the sugar until they’re fluffy. Crack the eggs in, one at a time, while mixing. Add in the vanilla last.
04 -
Start adding the dry mix and switch between pouring in milk and hot water. Mix until it’s all nice and smooth.
05 -
Melt the Swiss dark chocolate and fold it gently into the batter until it all comes together.
06 -
Divide the batter between the greased pans and bake for 30-35 minutes. A toothpick in the middle should come out clean.
07 -
Wait 10 minutes before taking the cakes out of the pans. Then let them cool completely on wire racks.
08 -
Beat the heavy cream in a bowl until it gets fluffy with soft peaks forming.
09 -
Put one layer on a serving plate. Put whipped cream on top, then place the second cake layer above that.
10 -
Use the whipped cream to cover the whole cake. Sprinkle on the chocolate curls, berries, rosemary, and powdered sugar for extra flair.