Chocolate Layer Cake
For 8-10 servings
LINDT Excellence 70%
45-60 minutes

This makes a beautiful birthday cake!

  • 4.6oz (130g) LINDT Excellence 70%, chopped
  • 1 cup + ½ tablespoon (120g) butter, softened to room temperature
  • ⅓ cup (40g) powdered sugar
  • Pinch of salt
  • 6 eggs, separated
  • ¾ cup + 2 tablespoons (180g) sugar
  • ¾ cup + 2 tablespoons (130g) flour, sifted
  • 16oz (450g) LINDT Bittersweet Dark Chocolate, chopped
  • ⅓ cup (35g) of cocoa powder
  • 6 tablespoons of orange juice or liquor (Kahlua, rum, cognac)
  • ½ cup (50g) powdered sugar
  • 1½ cups (340g) butter, softened to room temperature

Basic chocolate cake

  • Preheat oven to 350°F/180°C.
  • Melt chocolate over a water bath or in the microwave and set aside.
  • Cream butter, powdered sugar and salt.
  • Add the egg yolks one at a time to the butter mixture.
  • Add the melted chocolate.
  • Whip the egg whites, gradually adding the sugar and beating until stiff.
  • Carefully fold ⅓ of the egg whites into the chocolate mixture.
  • Fold in the remaining egg whites and sifted flour.
  • Pour batter into one greased and lined springform (9-inch / 23cm) and bake approx. 40 minutes at 350°F/180°C. Baking time will decrease if using two cake pans (8-inch / 20cm). Check at 30 minutes. Cakes are done when a toothpick inserted in the center of the cake comes out clean.

Chocolate butter cream frosting

  • Melt chocolate over a water bath or in the microwave. Set aside to cool to room temperature.
  • Combine the cocoa powder and liquid to make a smooth paste, and set aside.
  • Beat powdered sugar and butter until light and fluffy.
  • Add the melted chocolate and beat until smooth.
  • Add the cocoa paste and beat until smooth.


  • Turn cake layers upside down to ensure a flat surface (or cut a single cake in half). Trim the bottom if necessary to ensure evenness.
  • Spread frosting on bottom layer.
  • Top with second layer.
  • Spread frosting on top and sides of cake.