Recipe: Chocolate Layer Cake
JANUARY 27TH IS NATIONAL CHOCOLATE CAKE DAY!
If you’ve been searching for a classically delicious recipe to celebrate birthdays, anniversaries, or just a Tuesday night, look no further than this chocolate layer cake made with Lindt EXCELLENCE 70% Dark Chocolate. The versatility of this light and airy cake makes it the perfect base for several types of frostings and glazes, but the richness of the Chocolate Buttercream Frosting recipe below pairs perfectly.
To note: The manner in which the cake is mixed affects is volume and texture, so take care to mix the batter as instructed. When combining the dry ingredients with the wet, blend them smoothly in as few strokes as possible, to keep the texture of the cake light.
- 4.6 ounces Lindt EXCELLENCE 70% Dark Chocolate, chopped
- 1 cup plus 1 tablespoon butter, softened
- 1/3 cup powdered sugar
- Pinch of salt
- 6 eggs, separated
- ¾ cup plus 2 tablespoons sugar
- ¾ cup plus 2 tablespoons flour, sifted
Chocolate Buttercream Frosting:
- 16 ounces Lindt EXCELLENCE 70% Dark Chocolate, chopped
- 1/3 cup cocoa powder
- 6 tablespoons orange juice OR liquor (coffee liqueur, rum, cognac)
- ½ cup powdered sugar
- 1.5 cups butter, softened to room temperature
- Preheat oven to 350 degrees Fahrenheit. Grease baking pans and line the bottoms with parchment paper.
- Melt the chocolate and set aside.
- Cream butter, powdered sugar, and salt together.
- 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 1/3 of the egg whites into the chocolate mixture.
- Fold in the remaining egg whites and sifted flour.
- Pour the batter into the baking pans and bake approximately 40 minutes. Check at 30 minutes. Cakes are done when a toothpick inserted into the center of the cake comes out clean.
- Frost with Chocolate Buttercream Frosting (recipe to follow).
Pro tip: For extra moistness, make a simple syrup of 1 part water, 1 part sugar. Boil until the sugar dissolves. Add a tablespoon of amaretto (optional). Brush the syrup on the layers before frosting.
Cake recipe yields one 9-inch springform pan, two 8-inch cake pans, or two 9-inch cake pans. (Baking time will decrease if using 2 cake pans.) Makes 8-10 servings.
- Melt the chocolate, set aside and cool to room temperature.
- Combine the cocoa powder and liquid to make a smooth paste, and set aside.
- Beat the sugar and butter until light and fluffy.
- Add the melted chocolate and beat until smooth.
- Add cocoa paste and beat until smooth.
To Frost the Cake:
- Turn cake layers upside down to ensure a flat surface. Trim bottom if necessary to ensure evenness.
- Spread frosting on the bottom cake layer. Top with the second cake layer.
- Spread frosting on top and sides of cake.