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8 - 10 people

Every baker should have a go-to chocolate cake in their recipe repertoire for those 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 decorations for this cake; try using our subtly sweet EXCELLENCE White Chocolate with a Touch of Vanilla to make contrasting curls or arrange pieces of fresh fruit on top - raspberries and sliced strawberries work well and cut through the richness of the cake.

Ingredients

  • 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 sugar220 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

Method

  1. Chocolate Cake

    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.
  2. 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.
  3. In a medium bowl, sift the flour with the cocoa powder, bicarbonate of soda, baking powder and salt and set aside.
  4. 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).
  5. Reduce the speed to medium-low and pour in the melted chocolate in a slow and steady stream. Mix until combined.
  6. Add the eggs, one at a time, and beat until just combined. Add the vanilla extract.
  7. Add the dry flour mix into butter mixture in 3 parts, alternating with buttermilk in 2 parts, beating well between each addition.
  8. Divide the batter evenly between the tins and smooth over the top.
  9. Bake in the centre of the oven for 35-40 minutes or until a skewer inserted into the centre of cakes comes out clean.
  10. Leave to cool in the tins for 10 minutes before removing from the tins and transferring to wire racks to finish cooling completely.
  11. Individually cover each cake with cling film and chill in the refrigerator for at least 2 hours.
  12. Meanwhile, to make the buttercream

    In the bowl of a stand mixer fitted with the paddle attachment, beat butter with icing sugar for about a minute on medium speed until combined. Reduce the speed to medium-low and stream in melted chocolate until combined. Add the vanilla and increase speed to medium-high and beat for 5 minutes until very light and fluffy (you could do this by hand but it will take much longer).
  13. 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.
  14. Place 1 round on a cake stand and spread with buttercream. Lay another cake round 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.