In a large mixing bowl, beat the softened butter until creamy.
Add the cocoa powder and powdered sugar, alternating with the milk, and beat until smooth and creamy.
Stir in the vanilla extract until well incorporated.
Assembly:
Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
Spread a layer of frosting evenly over the top of the cake layer.
Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
If desired, decorate the cake with chocolate shavings, sprinkles, or fresh berries.
Recipe Tips and Variations
For a richer chocolate flavor, use Dutch-process cocoa powder.
Add a tablespoon of espresso powder to the batter for a subtle coffee undertone.
For a lighter frosting, substitute half of the butter with cream cheese.
Experiment with different extracts such as almond or peppermint for unique flavor variations.
Storing Leftovers
To keep your Old-Fashioned Swiss Chocolate Cake fresh and delicious, store it in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to one week. Just be sure to bring it to room temperature before serving for the best texture and flavor.
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