Coffee Chocolate Cake

Thomas Schnetzler – Lindt Maȋtre Chocolatier 

 ‘Chocolate, coffee and hazelnut are three flavours that work together exceptionally well and this cake is a true celebration of this combination. Topped with either this icing, ganache, buttercream or simply plain with some whipped cream alongside – this cake is perfect to enjoy with a good coffee.’ 

 Makes one 20cm springform (10-12 slices) 


  • 150ml Strong Coffee (roughly 2 espresso and a lungo) 
  • 70g Lindt EXCELLENCE 70% Cocoa  
  • 180g Butter, soft  
  • 120g Raw caster sugar 
  • 2 eggs  
  • 220g Flour 
  • 60g Hazelnut meal  
  • 15g Cocoa  
  • 3tsp Baking powder 
  • 30g Lindt EXCELLENCE 70% Cocoa, finely chopped 
  • Pinch sea salt  
  • Optional 1 Espresso for basting (around 40ml) 


  • 40g Lindt EXCELLENCE 70% Cocoa, finely chopped 
  • 40ml Shot of espresso 
  • 15g Butter, soft 
  • 10g cocoa powder 
  • 125g Icing sugar, sifted  

 To Decorate  

  • Squares of Lindt EXCELLENCE 70% Cocoa  
  • Optional  
  • Coffee beans in gold luster dust 


  1.  For the cake, melt 70g of the chocolate in the hot coffee and set aside. 
  2. Preheat the oven to 175°C 
  3. Cream the butter and the sugar together until light and pale. 
  4. Add one egg at a time, mixing well after each addition. 
  5. Add dry ingredients, coffee chocolate mixture by alternating between the two. 
  6. Lastly mix in the chopped chocolate. 
  7. Place batter in the greased 20cm springform. 
  8. Bake for 30-40 minutes. 
  9. Optional – brush the top of the cooked cake with the espresso while the cake is hot. 
  10. Allow to cool. 
  11. For the icing, melt the chocolate in the hot espresso. 
  12. In a mixing bowl combine the cocoa powder and the icing sugar. 
  13. Mix in the coffee and chocolate mixture and the soft butter. 
  14. Stir together to create a smooth and glossy icing. 
  15. To finish, top the cake generously with the icing, add a few squares of Lindt EXCELLENCE chocolate and coffee beans to decorate.