- For the cake:
- 100 g Lindt EXCELLENCE 70% Dark Chocolate, finely chopped
- 60 g cocoa powder, sifted
- 250 ml freshly brewed coffee
- 200 g unsalted butter, at room temperature
- 235 g caster sugar
- 140 g packed brown sugar
- 3 eggs
- 2 tsp vanilla extract
- 325 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 175 ml buttermilk
- For the fudgy cream cheese chocolate frosting:
- 250 g full-fat cream cheese, at room temperature
- 45 g unsalted butter, at room temperature
- 30 g cocoa powder, sifted
- ¼ tsp salt
- 100 g Lindt EXCELLENCE 70% Dark Chocolate, melted and cooled
- 265 g icing sugar, sifted
- 80 g sour cream
- 1 tsp vanilla extract
- For the coffee glaze:
- 200 g Lindt EXCELLENCE 70% Dark Chocolate, finely chopped
- 200 ml single cream
- 75 g butter, cut into cubes, at room temperature
- To decorate:
- 2 to 3 sheets gold leaf
- 1 Lindt Chocolate TEDDY
For the Devil’s Food Chocolate Cake: Preheat oven to 180°C/160 Fan/ Gas Mark. Grease and flour three 9-inch/23 cm round cake tins and line the bottom with greaseproof paper; set aside.
In a large bowl, whisk together the flour, baking powder, bicarbonate of soda and salt; set aside.
Combine the chopped chocolate and cocoa powder in a heatproof bowl. Pour the hot coffee over the top. Leave to sit for 2 minutes. Whisk until smooth and let cool.
In the bowl of a stand mixer, beat together the butter and sugars until light and fluffy. Add the eggs one a time, beating until incorporated after each addition. Beat in vanilla extract, followed by the cooled chocolate mixture.
With the mixer on low, alternately add the dry mixture in 3 parts with the buttermilk in 2 parts, starting and ending with the dry. Scrape the bowl as needed between additions.
Divide equally between the prepared tins and smooth over the top. Bake for 25-30 minutes or until a skewer inserted into the centre of cake comes out clean. Cool completely in the tins on a wire rack. Remove from the tins.
For the Fudgy Cream Cheese Chocolate Frosting: Beat the cream cheese with an electric whisk until light and fluffy. Beat in the butter until blended and smooth. Beat in the melted and cooled chocolate and cocoa powder, followed by the icing sugar until blended. Beat in the sour cream and vanilla extract until creamy. If the frosting is too soft to spread, chill for 15 to 20 minutes.
Place one cake on a cake plate; spread the top with half the frosting. Top with another cake and spread the remaining frosting on top. Top with the remaining cake. Cover and chill for 2 to 3 hours to set the frosting before glazing.
For the glaze: pour the cream into a small saucepan over a medium heat, stirring until just steaming. Remove from the heat and stir in the chopped chocolate and butter until smooth.
Place the cake on a cake rack above a plate or tray large enough to catch the excess glaze. Pour glaze over top and smooth it over with a metal spatula. Chill for 1 to 2 hours until the glaze has set.
Transfer the cake onto a flat serving plate. Decorate with gold leaf and a Lindt TEDDY.