The Ultimate Chocolate Cake with Swiss Chocolate Buttercream

There is something inherently celebratory about a tall, dark, and handsome chocolate cake. Whether it’s a birthday, an anniversary, or just a Tuesday that requires a little extra sweetness, a homemade chocolate cake is the ultimate “I love you” from the kitchen. I’m Jason Griffith, and if there is one thing I’ve learned in my years of writing for ChefManiac, it’s that not all chocolate cakes are created equal.

This recipe represents the gold standard. We are talking about a crumb so moist it nearly melts on your tongue, paired with a Swiss Chocolate Buttercream that is so silky and stable, it feels like velvet. If you’ve been intimidated by Swiss meringue buttercream in the past, don’t be. We’re going to walk through this together to ensure you get those perfect, professional peaks every single time.

Why I Love This Recipe

What sets this cake apart is the combination of textures. Many chocolate cakes are either too dry or so dense they feel like a fudge bar. This version uses buttermilk and hot coffee to create a light yet incredibly moist structure.

The frosting is the real showstopper, though. Unlike American buttercream—which can sometimes be cloyingly sweet and gritty from powdered sugar—Swiss Chocolate Buttercream is sophisticated. It’s buttery, lightly sweetened, and has a deep chocolate punch thanks to the addition of real melted dark chocolate. It’s the kind of frosting that makes people stop and ask, “Where did you buy this?”

Ingredients You’ll Need

For the Chocolate Cake:

• 1¾ cups All-purpose flour: The sturdy base for our structure.
• 2 cups Sugar: Granulated sugar provides sweetness and moisture.
• ¾ cup Unsweetened cocoa powder: Use a high-quality Dutch-processed cocoa for the deepest flavor.
• 1½ tsp Baking powder & 1½ tsp Baking soda: Our leavening duo for the perfect rise.
• 1 tsp Salt: To balance the richness of the cocoa.
• 2 Eggs: Room temperature is best for even mixing.
• 1 cup Buttermilk: The secret to a tender crumb.
• ½ cup Vegetable oil: Ensures the cake stays moist for days.
• 2 tsp Vanilla extract: To enhance the chocolate notes.
• 1 cup Hot coffee: This “blooms” the cocoa powder, intensifying the chocolate flavor without making the cake taste like coffee.

For the Swiss Chocolate Buttercream:

• 5 Large egg whites: Fresh is better than carton whites for stability.
• 1¼ cups Sugar: To be dissolved into the egg whites.
• 1½ cups Unsalted butter: Softened but still cool to the touch.
• 8 oz Melted dark chocolate: Cooled down so it doesn’t melt the butter.
• 1 tsp Vanilla: For depth of flavor.
• Pinch of salt: To cut through the richness.

Swaps and Notes

• No Buttermilk? You can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes.
• Coffee Substitute: If you are strictly avoiding caffeine, you can use boiling water. However, I promise the coffee just makes the chocolate taste “more like chocolate.”
• The Chocolate: For the buttercream, use a high-quality baking bar (60% to 70% cocoa) rather than chocolate chips, as chips contain stabilizers that can affect the texture of the frosting.

Step-by-Step Instructions

Baking the Cake

1. Prep: Heat your oven to 350°F (175°C). Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper. This is a moist cake, so the parchment is non-negotiable!
2. Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Wet Ingredients: Add the eggs, buttermilk, oil, and vanilla. Mix until smooth using a whisk or a hand mixer on medium speed.
4. The Secret Step: Stir in the hot coffee by hand. The batter will be very thin—don’t panic! This is exactly how it should look.
5. Bake: Pour the batter evenly into the prepared pans. Bake for 30–35 minutes. Test with a toothpick; it should come out clean or with just a few moist crumbs.
6. Cool: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Swiss Chocolate Buttercream

7. Heat: Combine egg whites and sugar in a heat-proof bowl over a pot of simmering water (double boiler). Whisk constantly until the mixture reaches 160°F (71°C) and the sugar is completely dissolved.
8. Whip: Transfer the mixture to a stand mixer. Whip on high speed until you have stiff, glossy peaks and the bowl feels cool to the touch. This can take 10–15 minutes.
9. Butter: Switch to the paddle attachment. With the mixer on medium-low, add the softened butter one tablespoon at a time. It might look curdled for a moment—keep mixing! It will come together into a smooth cream.
10. Flavor: Fold in the cooled melted chocolate, vanilla, and salt. Mix until the color is uniform and the frosting is silky.

Assembly

• Level your cake layers by trimming any domed tops with a serrated knife.
• Place the first layer on a plate and spread a generous layer of buttercream.
• Top with the second layer and cover the top and sides with a thin “crumb coat.”
• Chill for 20 minutes to set, then apply the final smooth layer of frosting.

Tips for Success

• Temperature Matters: For the buttercream, ensure your meringue is completely cool before adding the butter. If the butter melts, pop the bowl in the fridge for 10 minutes and try whipping it again.
• Don’t Overbake: Chocolate cakes can go from perfect to dry in a matter of minutes. Start checking at the 28-minute mark.
• Chill Before Slicing: Because this cake is so moist, it is much easier to slice cleanly if it has been refrigerated for at least an hour.

Serving Suggestions and Pairings

This cake is quite rich, so I love serving it with something bright or a different texture on the side.

• For a refreshing contrast: Try serving a slice alongside a cold glass of Blueberry Lemonade.
• For a dessert spread: If you’re hosting a party, these Hot Chocolate Cookie Cups or these Chocolate Chip Cookie Bites make excellent bite-sized companions.

Nutritional Information (Per Serving)

• Calories: 540 kcal
• Fat: 32g
• Carbohydrates: 62g
• Protein: 6g
• Sugar: 48g

Storage and Leftover Tips

• Room Temp: The cake can stay covered at room temperature for 1 day.
• Refrigerated: Keep it in an airtight container for up to 4 days.
• Freezing: You can freeze the un-frosted cake layers (wrapped tightly in plastic) for up to 2 months.

More Recipes You Will Love

• The Best Peanut Butter Brownies I’ve Ever Made
• Chocolate Chip Banana Bread

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Final Thoughts

This Chocolate Cake with Swiss Chocolate Buttercream is truly a labor of love, but the results are undeniably worth it. There is nothing like the pride of slicing into a cake you built from scratch.

Did you try this recipe? I’d love to hear how your Swiss buttercream turned out! Drop a comment below or tag us on social media to show off your baking skills. Happy baking!