It’s World Chocolate Day, celebrated annually on 7th July and it’s a delightful occasion that tantalises our taste buds and celebrates the scrumptious wonder that is chocolate. This day honours the rich history and global significance of this beloved treat. From its ancient origins as a revered beverage to its contemporary status as a worldwide sensation, chocolate has captivated hearts and palates across cultures. It brings joy and solace, transcending borders and uniting people in shared bliss. On this special day, we relish the velvety smoothness, the divine flavours, and the sheer ecstasy that only chocolate can bestow. And when it comes to our favourite chocolate, it has to be Lindt LINDOR!
To celebrate this special day, we are making this Ultimate LINDOR Chocolate Cake. 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.
To make this cake you will need Lindt LINDOR Milk Chocolate Truffles 337g and Lindt EXCELLENCE Dark 70% Bar 100g
Ingredients
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
Method
Step 1. Preheat the oven to 180C/160 Fan/Gas 4. Grease two 20 cm/8-inch round cake tins with sunflower oil.
Step 2. 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.
Step 3. 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.
Step 4. Stir in the chopped chocolate, using a spoon, until evenly distributed throughout the batter.
Step 5. 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.
Step 6. 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.
Step 7. 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.
Step 8. 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.
Step 9. 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.
Step 10. Slice, serve and enjoy!
Recipe and image by Lindt.
