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Lindt Chocolate Cake
Introduction
About this Recipe
This Lindt chocolate cake is my absolute favourite—and for good reason. It was refined at the first café I worked at and quickly became a bestseller. The recipe is a blend of a classic Silwood cake base and the rich chocolate icing we perfected over time.
My family and I have always loved cake, and if there’s one thing I can never get enough of, it’s chocolate—chocolate, chocolate, and more chocolate! Even my mom, who doesn’t like chocolate cake, was won over with this recipe.
Note: When we made this at the café, we were lucky to have a contact for couverture Surfin chocolate at great prices. I recommend using a 50-70% chocolate for the icing, but if you love darker, more intense flavours, you can go even higher
Originally by Megan Joyce
Ingredients
- 135ml Cocoa
- 7.5ml Instant Coffee
- 375ml Boiling water
- 6 Eggs (Separated)
- 572ml Castor Sugar
- 7.5ml Vanilla Essence
- 187 ml Oil
- 750ml Flour
- 22.5ml Baking Powder
- 1.5ml Salt
For the icing
- 1/2 cup Butter
- 1/2 cup White Margarine
- 30mls Cocoa powder
- 4 cups Icing Sugar
- 100g dark Lindt chocolate (Melted)
Step by Step Instructions
Mix Cocoa, coffee and boiling water together in a glass jug and allow to cool.
Separate eggs, and set aside whites. Beat the yolks together with castor sugar and oil, then add cocoa mixture.
Sift baking powder, Flour and salt, add to mixture and mix well.
Beat egg whites to soft peaks, and fold in 1 1/3 at a time (add in 3 stages)
Pour mixture into 2 lined tins and bake for about 20 – 30min at 180 until a skewer comes out clean.
Stir every 30 seconds for around 7 minutes until softened and lightly coloured
For the icing: Sieve icing sugar, and add to softened margarine & butter.
Mix in a electric mixer for 10 mins, add cocoa powder & Lindt chocolate and mix for another 5 minutes.
Spoon into piping bag, and ice cake once cooled.
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