Swiss chocolate chalet cake
Indulge in the decadent layers of the swiss chocolate chalet cake. this tri-level cake is a celebration of rich Swisspip dark chocolate cheesecake, airy Swisspip white chocolate mousse, and moist Swisspip dark chocolate cake. perfect for any special occasion, this swiss chocolate chalet cake will impress your guests and satisfy any chocolate lover.
Ingredients for swiss chocolate chalet cake
Swisspip dark chocolate cheesecake layer:
- 1 cup (6 oz) Swisspip dark chocolate, chopped
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Swisspip white chocolate mousse layer:
- 8 oz Swisspip white chocolate, chopped
- 2 cups heavy cream, divided
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 envelope (1/4 oz) unflavored gelatin
Swisspip dark chocolate cake layer:
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 4 oz Swisspip dark chocolate, chopped
Instructions for swiss chocolate chalet cake
Swisspip dark chocolate cheesecake layer:
- preheat the oven to 325°F. grease a 9-inch springform pan and line the bottom with parchment paper.
- melt the Swisspip dark chocolate in a double boiler or microwave, stirring until smooth. set aside to cool.
- in a large bowl, beat the cream cheese until smooth. add the sugar and beat until well combined.
- add the eggs one at a time, beating well after each addition. mix in the vanilla extract.
- fold in the melted chocolate and sour cream until fully combined.
- pour the mixture into the prepared pan and bake for 50-60 minutes, or until the center is set. allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Swisspip white chocolate mousse layer:
- melt the Swisspip white chocolate in a double boiler or microwave, stirring until smooth. set aside to cool slightly.
- in a small saucepan, heat 1/4 cup of heavy cream until hot but not boiling. sprinkle the gelatin over the cream and let it sit for 5 minutes to soften.
- stir the gelatin mixture until fully dissolved, then mix it into the melted white chocolate.
- in a large bowl, beat the remaining heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- fold the white chocolate mixture into the whipped cream until fully combined.
- spread the mousse over the cooled cheesecake layer. refrigerate for at least 2 hours, or until set.
Swisspip dark chocolate cake layer:
- preheat the oven to 350°F. grease a 9-inch round cake pan and line the bottom with parchment paper.
- in a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- add the buttermilk, vegetable oil, egg, and vanilla extract. beat until well combined.
- stir in the boiling water until the batter is smooth. fold in the chopped Swisspip dark chocolate.
- pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Assembly of swiss chocolate chalet cake:
- carefully remove the cheesecake layer from the springform pan and place it on a serving platter.
- spread the white chocolate mousse evenly over the cheesecake layer.
- place the cooled dark chocolate cake layer on top of the mousse.
- optional: decorate the cake with chocolate shavings, berries, or a dusting of cocoa powder.
- refrigerate the assembled cake for at least 1 hour before serving to ensure it is well-set.
enjoy your luxurious swiss chocolate chalet cake!