Lindt Chocolate Cake with Chocolate Ganache
Updated: Jan 27
For the last two years, I have tried many different Chocolate Cake recipes using different methods and ingredients - and finally found one I am happy with (a combination of a few different recipes). A moist and delicious Chocolate Cake. Heavenly!
Ingredients for the cake
180 gr unsalted butter
100 gr Lindt 70% dark chocolate
1/2 tsp baking soda in 1/4 cup boiling water
1/2 cup milk
1 cup caster sugar
2 large eggs, beaten using a hand mixer
1 tsp vanilla essence
1 1/2 cups self-raising flour, sifted together with 2 tbsp cocoa powder and 1/4 tsp salt
Ingredients for the chocolate ganache
200 gr Lindt 70% dark chocolate
300 ml thickened whipping cream
1) Preheat the oven to 350 degrees F (180 degree C) and butter a 9-inch round cake pan (or two 8-inch pans). If you don't use non-stick pan, you may want to butter the pan, then line it with baking paper, then butter, then flour the pan.
2) Break the chocolate into pieces and put it together with the butter in a large heat proof bowl set over a saucepan of gently simmering water (don't let the bowl touch the water). Add the boiling water (with baking soda in it) and milk. Stir until the chocolate has melted and the mixture is well combined, then remove the bowl from the pan.
3) Beat the eggs and sugar using an electric mixer until thick and pale. Add the egg and sugar mixture and vanilla into the chocolate-butter mixture. Whisk.
4) Gently fold in the sifted flour and cocoa into the mixture, trying to retain as much air a possible.
5) Pour the batter into the pan. Bake for 45 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
1) Break the chocolates into small pieces.
2) Bring heavy cream to a simmer on the stove top, stirring occasionally. Just as soon as you see a simmer, remove from heat and poor over chocolate pieces, swirling the bowl to make sure all pieces are covered.
3) Place lid on chocolate pieces to trap the heat and let sit undisturbed (no mixing) for 5 minutes. Remove lid and swirl the chocolate chips with a whisk starting in the center and working outward until smooth.
4) Let it sit uncovered at room temperature for about 10 minutes. Then put the bowl in the fridge for about 10 minutes.
1) When the cake has cooled down completely, divide the cake using a cake leveller.
(You don't have to do this if you split the batter into two and bake in two 8-inch pans)
2) Spread the chocolate ganache evenly over it and top with the other half cake layer.
3) Spread some ganache over the top and sides of cake. Keep the leftover ganache in the fridge until it reaches certain consistency that you can use for piping.
4) Decorate with strawberries, blackberries, raspberries (or whatever you like).
5) Keep the cake in the fridge. Take it out from the fridge 30-45 minutes before serving and let sit at room temperature to soften it.
Use a good quality chocolate. I would go with Lindt. It does make a difference!
If you prefer sweeter cake, replace the dark chocolate in the cake recipe with milk chocolate OR reduce the cocoa powder to 1 tbsp only.
Some cocoa powder brand is better than the other. If you can find Lindt Chocolate Powder, use that. It tastes and smells really good.
For the chocolate ganache, don't use chocolate chips especially those with less than 60% cocoa - the chocolate ganache doesn't set as nice and as quickly.
(I've learned my lesson!)
Reduce the baking time to 30 minutes if you use two 8-inch cake pans.