Hello everyone, welcome back to my kitchen! Today we’re diving into a classic foundation that’s been requested by both my viewers and my daughter: German Chocolate Cake. But first things first, we need to master a base chocolate cake that serves as the building block for this delectable dessert.

So, let’s channel our inner culinary scholars and crack open that timeless cookbook—today we’re whipping up an Old-Fashioned Swiss Chocolate Cake. Stay tuned for a future video where we’ll transform this into a full-fledged German Chocolate Cake!

The Creaming Method Demystified:

We kick things off by creaming butter and sugar until light and fluffy, a process that takes about 3 to 5 minutes. Now, here’s the lowdown: don’t be deceived by the simplicity of “creaming.” When you start, the mixture will resemble wet sand—grainy and clumped together. With continuous beating, the texture undergoes a noticeable metamorphosis. It’ll eventually take on a Play-Doh-like consistency, and that’s when you know you’ve hit the sweet spot (pun intended).

The Right Way to Incorporate Eggs:

Once your butter and sugar have reached creamy nirvana, add the eggs one by one. After that, blend in melted chocolate that’s been cooled.

Leavening Agents—Why They Matter:

Next up are the leavening agents. I always prefer adding baking soda, baking powder, and salt to the wet ingredients. It ensures a uniform distribution, which is crucial for that light, airy crumb we all adore.

Cornstarch as a Cake Flour Substitute:

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:

If you found this recipe guide helpful, don’t forget to give it a thumbs-up and hit the subscribe button to stay updated on all the culinary adventures that await us! Thanks for joining me in my kitchen, and I’ll see you next time!

Intrigued about what we’ll tackle next? Stick around, as we’ve got a ton of deliciousness coming your way!

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: Set your oven to 325°F (163°C) to allow it time to heat up while you prepare the batter.

Cream Butter and Sugar: In a large bowl, cream softened butter with granulated sugar. Use an electric mixer on medium speed for 3-5 minutes, until the mixture is light and fluffy.

Add Eggs: Add eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.

Incorporate Melted Chocolate: Gently fold in room-temperature melted chocolate, aiming for a lighter batter color as intended in the recipe.

Mix in Leavening Agents: Add baking powder, baking soda, and salt to the mixture, blending well to create a light and airy texture in the cake.

Add Cornstarch, Flour, and Milk: Stir in cornstarch, then alternate adding all-purpose flour and evaporated milk to the mixture, beginning and ending with flour. Avoid overmixing to keep the batter tender.

Bake and Cool: Pour the batter into two greased 9-inch round cake pans and bake for 20-25 minutes, or until a toothpick comes out clean. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely before frosting or serving.