Recipe: Lemon Chocolate Cake

I made this cake especially for Mochi and it was actually quite a bit of work but it was definitely a delicious combination. Chocolate and lemon are strange bedfellows but I think they work together very well and I may make this cake in the future as it was perfectly moist and fluffy with a nice lemon flavor.

Lemon Chocolate Cake
Serves 8
Print
Ingredients
  1. 1 1/4 cup and 2 tablespoons cake flour
  2. 1 1/4 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 stick unsalted butter, softened
  5. 1 cup sugar
  6. 1/2 teaspoon pure vanilla extract
  7. zest and juice of a lemon
  8. 1/4 cup lemon curd
  9. 2 eggs
  10. 1/2 cup milk
  11. Frosting
  12. 1 1/2 sticks unsalted butter, room temperature
  13. 1 pound powdered sugar
  14. 1/4 unsweetened cocoa (more for deeper color if desired)
  15. 1 teaspoon pure vanilla extract
  16. 2-3 tablespoons milk
  17. 1 teaspoons instant espresso powder
  18. pinch of salt
  19. Chocolate Ganache
  20. 1/4 cup heavy whipping cream
  21. 1/2 cup semisweet chocolate
  22. 1 teaspoons lemon zest (about one lemon worth)
The Cake
  1. Preheat the oven to 350°F and grease a 9" round cake pan.
  2. With an electric mixer, beat the butter and sugar in a large mixing bowl until light and fluffy, about 3 to 5 minutes. Add the vanilla, zest, eggs, lemon juice and lemon curd, beat in until incorporated.
  3. Add the flour, baking baking powder and salt and mix the batter until just incorporated.
  4. Fill the pan with batter and cook for about 30-40 minutes or until a toothpick inserted in the center comes out clean.
The Frosting
  1. Prepare the frosting. Add the measure of instant espresso powder to the milk and stir to dissolve; set aside.
  2. In a large mixing bowl add the butter, half the powdered sugar, cocoa, vanilla, salt and half the milk mixture.
  3. Mix low at first and gradually increase the speed to medium until incorporated.
  4. Now add the remaining sugar and milk to the mixture again slowly at first, increasing speed to medium low
  5. Blend until the frosting is smooth and creamy.
The Ganache
  1. In a small sauce pan over medium low, heat the heavy cream until it just begins to slightly simmer.
  2. Reduce heat to low and add the chocolate chips; let sit for about a minute then remove from heat, stir in the lemon zest and whisk to blend
  3. Tip: The ganache should be lukewarm when you place it on the cake so do not make until you're ready to finish and frost!
How to Assemble
  1. Frost a thin application of frosting on the top and sides then place cake in refrigerator for a few minutes to set the frosting.
  2. Frost the sides with a nice finish coat. Return the cake to the refrigerator to set for several minutes. (this is a good time to make the ganache)
  3. Pour ganache over the top of the cake and spread gently with a flat spatula. Allow some to pour down the side for a nice effect.
  4. Finish by putting some of the frosting in a tipped piping bag and piping a design around or on top of the cake.
Adapted from Cake Walkr
Adapted from Cake Walkr
Mab Made Food http://www.mabdese.net/bento/

Leave a Reply