



55 minutes
This gorgeous holiday cake will satisfy your sweet tooth. Rich, decadent, and super easy to prepare. It may just be the start of a new holiday tradition.
Ingredients
- 1 cup (250 mL) hot coffee
- ½ cup (125 mL) cocoa powder
- 2 cups (500 mL) packed brown sugar
- 1 cup (250 mL) canola oil
- 2 eggs
- ¼ cup (60 mL) chopped Lindt Excellence 70% Dark Chocolate, melted
- 2 cups (500 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1 tsp (5 mL) baking soda
- ¾ tsp (4 mL) salt
- 1 cup (250 mL) chopped Lindor Dark Caramel Sea Salt Truffles
- Dark Chocolate Ganache:
- ⅔ cup (150 mL) 35% whipping cream
- 1 (100 g) bar of Lindt Excellence 70% Dark Chocolate, chopped
- Frosted blackberries and red currants, optional (See Note)
Method
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Heat oven to 350°F (180°C).
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Grease and lightly dust with flour a 12-cup (3 L) Bundt pan. Stir coffee with cocoa powder; set aside.
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Using electric mixer, beat sugar with oil until smooth. Beat in eggs, one at a time, scraping down sides after each addition. Beat in melted chocolate. Whisk together flour, baking powder, baking soda and salt; mix into egg mixture alternately with coffee mixture in two additions. Stir in chopped chocolate truffles.
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Scrape batter into prepared pan; bake for 55 to 60 minutes or until tester inserted in centre comes out clean. Let cool in pan for 10 minutes. Invert onto rack lined with parchment paper; let cool completely.
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Dark Chocolate Ganache: Heat cream in saucepan until steaming; pour over chocolate in heatproof bowl. Let stand for 1 minute; whisk until smooth. Let cool for about 10 minutes or until glaze drips off spoon.
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Pour glaze over top of cake and let stand for 30 minutes. Garnish with frosted blackberries and red currants if desired (see Note).
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Note: In bowl, whisk 1 egg white until frothy. Add 1 cup berries or desired fruit (blackberries, red currants, strawberries or grapes). Toss to coat. Using fork, remove berries and transfer to shallow bowl containing 1 cup (250 mL) granulated sugar. Roll berries in sugar to coat. Transfer to rack. Let stand for 1 hour to overnight or until completely dry.