Reader Recipe Spotlight – White Wine Cake with Lindt Butter Cream Frosting

As part of our Lindt Thanksgiving Dessert recipe contest, we received a submission of a delicious recipe made by Rebecca Slosberg from Haverhill, MA.  A homemade layer cake covered in decadent Lindt Chocolate butter cream frosting brings back memories of Sunday dinners and birthday celebrations.  Thank you for sharing this with us Rebecca!

Rebecca S.: “This is a recipe I adapted from one I learned many years ago.  It is my “go to” recipe for all special occasions and it always gets asked for by friends and family.  It is very simple and decadent.  The trick is to follow the directions exactly.  Butter cream is not difficult to make but has a bunch of steps that need to be executed in order.  With a little patience, it will be the best dessert you ever made!”

Ingredients:

Cake:

  • 2 cups granulated sugar
  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup dry white wine
  • 2.5 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1.25 teaspoons baking powder
  • 1 teaspoon pure vanilla extract

Frosting:

  • 4.5 bars of Lindt Excellence 50% Cocoa
  • 4 eggs (room temperature)
  • 1/2 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1 lb. unsalted butter

I recommend a stand mixer for making the frosting – I learned the hard way!

Preparation:

Cake:

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 8″ round cake pans.
  3. Beat sugar and eggs using an electric mixer on medium for 30 seconds.
  4. Add oil, wine, flour, salt, baking powder and vanilla – beat for one minute.
  5. Pour batter into prepared pans.
  6. Bake on middle rack for 30 minutes or until the cake is a very pale golden color and has pulled away from the sides of the pan.
  7. Cool in the pans for 5 minutes and turn out onto cooling racks to cool completely before frosting.

Frosting:

  1. Roughly chop Lindt chocolate bars and melt into a double boiler.
  2. Set aside to cool slightly.
  3. In a large mixing bowl, whip the eggs until light and fluffy.
  4. In a small saucepan, bring the sugar and the corn syrup to a boil.
  5. Add the sugar mix into the mixing bowl with the eggs very slowly. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
  6. Once the entire mixture of the sugar is incorporated, slowly add the butter pieces.
  7. Only add more butter when you can no longer see the previously added pieces.
  8. Continue to whip until the mixture is creamy.
  9. Fold in the melted chocolate gently.

It doesn’t have to be completely mixed in.  I actually like it to have a streaky look to it.  If it’s really soft and appears to be melting, pop it into the refrigerator for 20 minutes before working with it.  You can refrigerate it overnight if necessary.  Just make sure to bring it to almost room temperature before frosting the cake.

If you would like to submit your original Lindt Thanksgiving Dessert Recipe, submit your recipe before November 19th for your chance to win a $100 Lindt Chocolate gift card.

  • Judy Alderson

    please tell me what AP flour is…..

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  • Lindt

    Hi Judy, AP flour means “All Purpose”. Hope that helps!

  • vesna rasic

    aah life’s exquisite treasures, chocolate lindt cake with buttery lindt chocolate icing! How delightful