Lindt Dark & Light Truffle Cake

This cake is as visually stunning as it is delicious.


15-30 minutes

Lindt Excellence 7 0% Cacao Dark Chocolate




Make 1/2 recipe of Basic Chocolate Cake (see Basic Chocolate Cake recipe).

Bake in a greased and lined 10-inch springform pan.

Coffee liqueur or coffee, enough to brush on top of the cake

Dark Layers

4 bars (100 g each) Lindt Excellence 7 0% Cacao Dark Chocolate, chopped

2 cups (475 ml) heavy cream

White Layers

2 bars (100 g each) Lindt Swiss Classic White Chocolate, chopped

1 1/4 cups (300 ml) heavy cream

Garnish with piped whipped cream rosettes, or fresh strawberries. This cake looks great with white and dark chocolate shavings on top.


  • 1


    •  Let the cake cool slightly, then remove from springform pan and transfer to a rack.

       Wash and dry the springform pan and return the cooled cake into the pan.

       Brush the liqueur or coffee onto the cake.

  • 2

    Layer Preparation

    •  First dark chocolate layer: Melt half of the dark chocolate over gently simmering water or double boiler (see How to Temper Chocolate). Let cool. Whip the cream until it is thickened, but not hard. Fold in the melted chocolate. Spread the mixture over the cake base and smooth. Gently tap the cake pan on the countertop 2 or 3 times to eliminate any air bubbles. Place in refrigerator and begin with production of the second, white chocolate layer.

       White chocolate layer: Repeat the same steps as with the dark chocolate layer. Place in the refrigerator and prepare the final dark chocolate layer.

       Second dark chocolate layer: Repeat steps as with the first dark chocolate layer. Chill in the refrigerator for a minimum of 6 hours or overnight.

       Before unlocking the springform pan, run a sharp knife around the edge.