Lemon Chocolate Cake
AuthorMabPreheat the oven to 350°F and grease a 9" round cake pan.
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.
Add the flour, baking baking powder and salt and mix the batter until just incorporated.
Fill the pan with batter and cook for about 30-40 minutes or until a toothpick inserted in the center comes out clean.
Prepare the frosting. Add the measure of instant espresso powder to the milk and stir to dissolve; set aside.
In a large mixing bowl add the butter, half the powdered sugar, cocoa, vanilla, salt and half the milk mixture.
Mix low at first and gradually increase the speed to medium until incorporated.
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.
In a small sauce pan over medium low, heat the heavy cream until it just begins to slightly simmer.
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
Frost a thin application of frosting on the top and sides then place cake in refrigerator for a few minutes to set the frosting.
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)
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.
Finish by putting some of the frosting in a tipped piping bag and piping a design around or on top of the cake.
Ingredients
Directions
Preheat the oven to 350°F and grease a 9" round cake pan.
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.
Add the flour, baking baking powder and salt and mix the batter until just incorporated.
Fill the pan with batter and cook for about 30-40 minutes or until a toothpick inserted in the center comes out clean.
Prepare the frosting. Add the measure of instant espresso powder to the milk and stir to dissolve; set aside.
In a large mixing bowl add the butter, half the powdered sugar, cocoa, vanilla, salt and half the milk mixture.
Mix low at first and gradually increase the speed to medium until incorporated.
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.
In a small sauce pan over medium low, heat the heavy cream until it just begins to slightly simmer.
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
Frost a thin application of frosting on the top and sides then place cake in refrigerator for a few minutes to set the frosting.
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)
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.
Finish by putting some of the frosting in a tipped piping bag and piping a design around or on top of the cake.