• 1 cup (250 mL) hot coffee
  • ½ cup (125 mL) cocoa powder
  • 2 cups (500 mL) packed brown sugar
  • 1 cup (250 mL) canola oil
  • 2 eggs
  • ¼ cup (60 mL) chopped Lindt Excellence 70% Dark Chocolate, melted
  • 2 cups (500 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • ¾ tsp (4 mL) salt
  • 1 cup (250 mL) chopped Lindor Dark Caramel Sea Salt Truffles

Dark Chocolate Ganache

  • ⅔ cup (150 mL) 35% whipping cream
  • 1 (100 g) bar of Lindt Excellence 70% Dark Chocolate, chopped
  • Frosted blackberries and red currants, optional (See Note)