This recipe is a chocoholic’s dream thanks to the decadent dark chocolate sponge, creamy chocolate frosting and luxurious LINDOR truffle decoration. Prepare for a slice of chocolate heaven.
You can mix and match with different LINDOR truffles… try using our LINDOR White Chocolate and 60% Dark Chocolate Truffles to create a tricolour pattern - or why not try our LINDOR Stracciatella with their delicate white chocolate shell flecked with cocoa? Head to our Online Shop to find out more.
- For the chocolate cake:
- 180 ml sunflower oil, plus extra for greasing
- 400 g caster sugar
- 2 large eggs
- 300 g plain flour
- 75 g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- Pinch of salt
- 375 ml cold water
- 2 tsp vanilla extract
- 100 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped
- For the chocolate frosting:
- 350 g Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped
- 225 g unsalted butter, at room temperature
- 25 g cocoa powder
- 50 g icing sugar
- 1 tsp vanilla extract
- 4 tbsp double cream
- 4 tbsp sour cream
- To decorate:
- About 50 LINDOR Milk Chocolate Truffles, unwrapped (see Tip)
Preheat the oven to 180C/160 Fan/Gas 4. Grease two 20 cm/8-inch round cake tins with sunflower oil.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the sunflower oil and sugar. Add the eggs, one at a time, beating well.
In a separate bowl, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Gradually add to the egg mixture in the stand mixer, alternating with the water. Beat well and add the vanilla extract.
Stir in the chopped chocolate, using a spoon, until evenly distributed throughout the batter.
Divide equally between the prepared cake tins and bake for about 40 minutes or until a skewer inserted into the centre comes out clean. Leave to cool for 10 minutes in the tins before transferring to a wire rack to finish cooling completely.
Meanwhile, make the frosting: put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and leave to cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, cocoa powder and icing sugar until thoroughly combined. Add the vanilla extract, cream, sour cream and cooled chocolate. Beat for 2 minutes, or until fluffy, scraping down the sides as necessary.
Using a serrated knife, trim the tops of the cooled cakes to ensure they are completely flat. Place the first cake, cut side up, onto a flat serving plate. Add a large dollop of frosting and, using a palette knife, smooth over the top. Top with the second cake, cut side down, ensuring the cakes are centred and straight.
Generously frost the top and sides of the cake ensuring it is completely covered. Place a row of LINDOR Milk Truffles around the base, gently pressing into the frosting to ensure they stay in place. Add another row around the border of the top of the cake.
Slice, serve and enjoy!