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Classic Dark Chocolate Cake

Chocolate cake is a classic for a reason. That’s why everyone should have at least one in their repertoire

12

30-45 minutes

LINDT Excellence 78% and LINDT Excellence 90%

Medium

Ingredients

Chocolate Cake

  • 2 cups (475 mL) all-purpose flour
  • ¼ cup (60 mL) Dutch-processed cocoa powder
  • 1 ¾ tsp (9 mL) baking soda
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) salt
  • 1 cup (235 mL) lightly packed dark brown sugar
  • ½ cup (120 mL) granulated sugar
  • ¾ cup (180 mL) unsalted butter, at room temperature
  • 2 bars (50 g each) Lindt Excellence 99% Cacao, melted in a double boiler or microwave, and cooled
  • 2 eggs
  • 2 tsp (10 mL) vanilla extract
  • 1 ½ cups (355 mL) buttermilk

Chocolate Buttercream Frosting

  • 2 cups (475 mL) unsalted butter, at room temperature
  • 1 ½ cups (355 mL) icing sugar
  • 2 bars (100 g each) Lindt Excellence 78% Cacao, melted in a double boiler or microwave, and cooled
  • 1 tsp (5 mL) vanilla extract

Here’s how to make a classic cake with a dark chocolate twist, and easy buttercream frosting.

Directions

  • 1

    Chocolate Cake

      1. Preheat oven to 350°F (180°C). Butter three 9-inch cake pans and line with parchment paper.
      2. In a medium bowl, sift flour with cocoa powder, baking soda, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat sugars with butter on medium-high until light and fluffy, 1 minute. Reduce speed to medium-low and stream in melted chocolate until combined. Add eggs, one at a time, just until combined. Beat in vanilla. Add flour mixture into butter mixture in 3 parts, alternating with buttermilk in 2 parts. Divide batter between pans, smoothing tops.
      3. Bake in centre of oven until a tester inserted into the centre of cakes comes out clean, 35 to 40 minutes. Transfer to a rack. After 10 minutes, run a knife around sides of cakes. Turn out of pans. Invert and cool on racks, about 1 hour. Cover with plastic wrap and chill in refrigerator, 2 more hours.
      4. To assemble a layered cake, trim tops of cakes if needed. Place 1 cake round on a cake stand. Spread with ½ cup of the buttercream (see instructions, below). Lay another cake round on top. Repeat spreading and layering. Frost sides and top of cake.
  • 2

    Chocolate Buttercream Frosting

      1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter with icing sugar on medium until combined, 1 minute. Reduce speed to medium-low and stream in melted chocolate until combined. Increase speed to medium-high and beat until very light and fluffy, 5 minutes.
      2. Beat in vanilla.

Reviews

LINDT Excellence 78% and LINDT Excellence 90%