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

AuthorMab

Yields8 Servings

Ingredients
Cake
 1.25 cups flour
 1.25 tsp baking powder
 ½ tsp salt
 1 stick butter
 1 cup sugar
 ½ tsp vanilla extract
 1 lemon, zested and juiced
 ¼ cup lemon curd
 2 eggs
 ½ cup milk
Frosting
 1.50 sticks butter
 1 lb powdered sugar
 ¼ cup unsweeted cocoa powder
 1 tsp vanilla extract
Ganache
 ¼ cup whipping cream
 ½ cup semisweet chocolate
 1 tsp lemon zest

Directions
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.

Frosting
5

Prepare the frosting. Add the measure of instant espresso powder to the milk and stir to dissolve; set aside.

6

In a large mixing bowl add the butter, half the powdered sugar, cocoa, vanilla, salt and half the milk mixture.

7

Mix low at first and gradually increase the speed to medium until incorporated.

8

Now add the remaining sugar and milk to the mixture again slowly at first, increasing speed to medium low and blend until the frosting is smooth and creamy.

Ganache
9

In a small sauce pan over medium low, heat the heavy cream until it just begins to slightly simmer.

10

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

Assembly
11

Frost a thin application of frosting on the top and sides then place cake in refrigerator for a few minutes to set the frosting.

12

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)

13

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.

14

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

Ingredients

Ingredients
Cake
 1.25 cups flour
 1.25 tsp baking powder
 ½ tsp salt
 1 stick butter
 1 cup sugar
 ½ tsp vanilla extract
 1 lemon, zested and juiced
 ¼ cup lemon curd
 2 eggs
 ½ cup milk
Frosting
 1.50 sticks butter
 1 lb powdered sugar
 ¼ cup unsweeted cocoa powder
 1 tsp vanilla extract
Ganache
 ¼ cup whipping cream
 ½ cup semisweet chocolate
 1 tsp lemon zest

Directions

Directions
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.

Frosting
5

Prepare the frosting. Add the measure of instant espresso powder to the milk and stir to dissolve; set aside.

6

In a large mixing bowl add the butter, half the powdered sugar, cocoa, vanilla, salt and half the milk mixture.

7

Mix low at first and gradually increase the speed to medium until incorporated.

8

Now add the remaining sugar and milk to the mixture again slowly at first, increasing speed to medium low and blend until the frosting is smooth and creamy.

Ganache
9

In a small sauce pan over medium low, heat the heavy cream until it just begins to slightly simmer.

10

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

Assembly
11

Frost a thin application of frosting on the top and sides then place cake in refrigerator for a few minutes to set the frosting.

12

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)

13

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.

14

Finish by putting some of the frosting in a tipped piping bag and piping a design around or on top of the cake.

Lemon Chocolate Cake

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