cakepia recipe japanese      
Chocolate Cake  
World Traditional Recipe スイス

Swiss style chocolate cake, coated with chocolate cream. For the chocolate coating, place the cake on a rack and pour chocolate cream over it. Then lightly tap the rack to get rid of excess cream and make a thin coating. For Christmas, sprinkle with confectioners’ sugar and top with Christmas decorations.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4

Photo #5
In a bowl or a saucepan, melt butter over low heat or by double boiling.

Combine eggs and sugar in a bowl. Place the bowl over low heat or in a double boiler and beat the mixture until creamy and heavy. When the mixture becomes lukewarm, remove from the heat/double boiler and continue beating. (Photo #1)

Sift in the dry ingredients to the egg mixture. Mix lightly.

Stir in the melted butter. Mix well to combine. (Photo #2)

Pour the batter into a round pan. Bake in a preheated oven at 180 °C (365 °F) for about 30 minutes. (Photo #3)

While baking, mix sugar syrup and orange liqueur.

When baked, slice the cake into two equal layers. Brush with the syrup generously on the cut surfaces. (Photo #4)

Spread marmalade on top of the bottom layer and place the top layer back on. Spread marmalade again on the surface. (Photo #5)

●Chocolate Cream

Photo #1
Finely chop chocolate.

Pour cream into a saucepan. Place the saucepan over heat and bring the cream to a boil.

Fold in chopped chocolate and stir to combine. Remove from the heat and allow the cream to cool until lukewarm. (Photo #1)


Photo #1
Place the cake on a rack. Pour the chocolate cream over the cake and coat evenly. (Photo #1)

Sprinkle with confectioners’ sugar, then top with Christmas decorations.

Servings per Recipe Calories per Serving Ready In
one 12cm round pan  405kcal 120 minutes
whole eggs 100g 
sugar 50g 
cake flour 40g 
cocoa powder 10g 
butter 10g 
sugar syrup 40g 
orange liqueur 10g 
marmalade 50g 
- Sift together flour and cocoa powder.

Chocolate Cream
chocolate 200g 
whipping cream 100g 
confectioners’ sugar  
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