Triple Chocolate Easter Cake
Ingredients
The cake layers
-
⅔
cup
unsweetened cocoa powder
-
1 ¼
cups
hot brewed coffee
-
2 ½
ounces
Lindt EXCELLENCE 70% Cocoa Dark Chocolate, finely chopped
-
7
tablespoons
unsalted butter, softened to room temperature
-
2
cups
granulated sugar
-
1 ½
teaspoons
pure vanilla extract
-
2
large
egg whites
-
1
large
whole egg
-
⅔
cup
non-fat plain Greek yogurt
-
2 ½
cups
cake flour
-
1 ¾
teaspoons
baking powder
-
¾
teaspoon
baking soda
-
¾
teaspoon
kosher salt
The frosting
-
6
ounces
Lindt CLASSIC RECIPE White Chocolate, finely chopped
-
1
cup
unsalted butter (2 sticks), softened to room temperature
-
2
cups
powdered sugar, sifted
-
¼
teaspoon
pure almond extract
-
¼
teaspoon
kosher salt
For decorating
-
about ¼
cup
sweetened flaked coconut
-
to taste
Lindt LINDOR Milk Chocolate Truffle Mini Eggs
Instructions
- Preheat the oven to 350°F and prepare the cake pans.
- Mix cocoa powder with hot coffee and chopped dark chocolate until smooth; let cool.
- Beat softened butter with sugar and vanilla, then add egg whites and whole egg one at a time, mixing well.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine flour mixture with the butter mixture, alternating with the chocolate mixture until blended.
- Divide the batter between the prepared pans and bake for 32-36 minutes.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate and beat with softened butter and powdered sugar to make the frosting.
- Assemble the cake by layering with frosting in between and on top, then decorate with coconut and chocolate eggs.
Nutrition Facts (estimated)
Servings
12
Calories
482
Total fat
19g
Total carbohydrates
76g
Total protein
5g
Sodium
211mg
Cholesterol
57mg
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