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Ultimate Dark Chocolate Cake

Every baker should have a go-to chocolate cake in their recipe repertoire for special occasions. This rich and indulgent cake is magnificently moist thanks to the addition of the buttermilk and smooth, melted dark chocolate. Dare we say this is the ultimate chocolate cake?


Chocolatier’s Tip

Get creative with the cake decorations; try using our subtly sweet EXCELLENCE White Chocolate with a Touch of Vanilla to make contrasting curls, arrange pieces of fresh fruit on top - raspberries and sliced strawberries work well and cut through the richness of the cake - or add a moment of bliss with our LINDOR Truffles (head to our Online Shop to discover the full range).

8 - 10 people


  • 250 g plain flour
  • 25 g cocoa powder
  • 1 ¾ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 220 g lightly packed dark brown sugar
  • 100 g caster sugar
  • 175 g unsalted butter, at room temperature
  • 100 g Lindt EXCELLENCE 90% Cocoa Dark Chocolate, melted and cooled
  • 2 large eggs
  • 2 tsp vanilla extract
  • 350 ml buttermilk
  • For the buttercream:
  • 450 g unsalted butter, at room temperature
  • 185 g icing sugar
  • 200 g Lindt EXCELLENCE 70% Cocoa, melted and cooled
  • 1 tsp vanilla extract
  • To decorate:
  • Chocolate curls (see Tip)


Step 1.

Preheat the oven to 180°C/160 Fan/Gas 4. Grease and line 3 x 23cm/9 -inch round loose-bottomed sandwich tins with greaseproof paper.

Step 2.

In a medium bowl, sift the flour with the cocoa powder, bicarbonate of soda, baking powder and salt and set aside.

Step 3.

In the bowl of a stand mixer fitted with the paddle attachment, beat the sugars with the butter on medium-high for about 1 minute until light and fluffy (you could do this by hand but it will take a little longer).

Step 4.

Reduce the speed to medium-low and pour in the melted chocolate in a slow and steady stream. Mix until combined.

Step 5.

Add the eggs, one at a time, and beat until just combined. Add the vanilla extract.

Step 6.

Add the dry flour mix into the butter mixture in 3 parts, alternating with buttermilk in 2 parts, beating well between each addition.

Step 7.

Divide the batter evenly between the tins and smooth over the tops.

Step 8.

Bake in the centre of the oven for 35-40 minutes or until a skewer inserted into the centre of cakes comes out clean.

Step 9.

Leave to cool in the tins for 10 minutes before removing from the tins and transferring to wire racks to finish cooling completely.

Step 10.

Individually wrap each cake in cling film and chill in the fridge for at least 2 hours.

Step 11.

Meanwhile, to make the buttercream: in the bowl of a stand mixer fitted with the paddle attachment, beat the butter with the icing sugar for about a minute on medium speed until combined. Reduce the speed to medium-low and stream in the melted chocolate until combined. Add the vanilla extract, increase the speed to medium-high and beat for 5 minutes or until very light and fluffy (you could do this by hand but it will take much longer).

Step 12.

To assemble the cake: Remove the 3 cakes from the fridge and set onto a flat board. Trim (if needed) to ensure they are smooth and flat.

Step 13.

Place 1 cake onto a cake stand or flat plate and spread with buttercream. Lay another cake on top. Repeat, spreading and layering before frosting the sides and top of the cake. Gently arrange chocolate curls in the centre of the cake and serve.


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