Schokoladen Schichttorte
Für 8 bis 10 Personen
LINDT Excellence 70%
45-60 Minuten

Perfekt für Geburtstage und andere Feierlichkeiten!

  • 130g gehackte Lindt Excellence 70% Schokolade
  • 120g weiche Butterer
  • 40g Staubzucker
  • Prise Salz
  • 6 getrennte Eier
  • 180g Zucker
  • 130g Mehl, gesiebt
  • 450g gehackte, dunkle Lindt Schokolade
  • 35g Kakaopulver
  • 6 Esslöffel Orangensaft oder -likör (Kahlua, Rum oder Cognac)
  • 50g Staubzucker
  • 340g weiche Butter

Basic chocolate cake

  • Preheat oven to 350°F/180°C.
  • Melt chocolate over a water bath or in the microwave and set aside.
  • Cream butter, powdered sugar and salt.
  • 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 ⅓ of the egg whites into the chocolate mixture.
  • Fold in the remaining egg whites and sifted flour.
  • Pour batter into one greased and lined springform (9-inch / 23cm) and bake approx. 40 minutes at 350°F/180°C. Baking time will decrease if using two cake pans (8-inch / 20cm). Check at 30 minutes. Cakes are done when a toothpick inserted in the center of the cake comes out clean.

Chocolate butter cream frosting

  • Melt chocolate over a water bath or in the microwave. Set aside to cool to room temperature.
  • Combine the cocoa powder and liquid to make a smooth paste, and set aside.
  • Beat powdered sugar and butter until light and fluffy.
  • Add the melted chocolate and beat until smooth.
  • Add the cocoa paste and beat until smooth.


  • Turn cake layers upside down to ensure a flat surface (or cut a single cake in half). Trim the bottom if necessary to ensure evenness.
  • Spread frosting on bottom layer.
  • Top with second layer.
  • Spread frosting on top and sides of cake.