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Chocolate Cake with Lemon Icing recipe

Chocolate Cake with Lemon Icing recipe


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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Lemon icing

A super-moist and delicious cake. You can also use this recipe to make muffins or cupcakes, simply adjust the baking time accordingly.

28 people made this

IngredientsServes: 12

  • 115g margarine
  • 250g caster sugar
  • 2 eggs
  • 250ml hot water
  • 50g unsweetened cocoa powder
  • 190g plain flour, sieved
  • 1/2 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 180g icing sugar
  • 1 teaspoon grated lemon zest
  • 4 tablespoons lemon juice

MethodPrep:40min ›Cook:30min ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4. Grease and line a 23cm round cake tin with baking parchment.
  2. Cream margarine, add caster sugar gradually and cream until fluffy. Blend in the well beaten eggs.
  3. In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
  4. In a third bowl, sieve together the flour, salt, bicarbonate of soda and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into the prepared cake tin.
  5. Bake at 180 C / Gas 4 for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
  6. To Make Icing: Combine icing sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 4 tablespoons). Stir in the grated zest. Pour icing over top of cake.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

Recently viewed

Reviews & ratingsAverage global rating:(18)

Reviews in English (14)

Lovely flavoursome moist cake-15 Sep 2010

by thedailygourmet

I chose to make this cake for a small group of women where one lady was dairy intolerant. This was the PERFECT dessert for her, I didn't use the lemon glaze, choosing instead to make dairy free Chocolate peanut butter fudge frosting (1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup water, 1 cup sifted cocoa powder, 4 cups of confectioner sugar) -which really gave it a chocolate lovers appeal. Great cake recipe...thanks for sharing!-12 Apr 2007

by CRISSIEBAKER

Make sure you don't use all 2 oz. of the lemon juice, it makes the frosting way too runny. Use about 1 oz. and then add a tiny bit more mixing as you go to get the desired consistency. I followed the recipe to a T and ended up with a drooped center and really runny icing that didn't cover my cake very well. Otherwise, it tastes really good.-29 Oct 2000


Recipe Summary

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 5 large eggs, at room temperature
  • ⅔ cup full-fat coconut milk
  • ⅔ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups white sugar
  • 1 cup unsalted butter, at room temperature
  • ¾ cup white sugar
  • 1 tablespoon cornstarch
  • 3 large eggs
  • 2 large egg yolks
  • ½ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 3 tablespoons unsalted butter
  • ½ cup white sugar
  • 4 teaspoons cornstarch
  • 1 large egg
  • 1 large egg yolk
  • 1 cup full-fat coconut milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon coconut-flavored rum (such as Malibu®)
  • ¼ cup white sugar
  • ¼ cup water
  • ½ fluid ounce coconut-flavored rum (such as Malibu®)
  • ⅓ cup heavy cream
  • 4 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • 1 fluid ounce coconut-flavored rum (such as Malibu®)
  • 9 ounces white chocolate melting wafers (such as Ghirardelli®)
  • 1 cup toasted sweetened flaked coconut

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour three 9-inch metal cake pans.

Sift cake flour, baking powder, and salt for cake into a bowl and set aside. Whisk eggs, coconut milk, heavy cream, and vanilla extract together in a small bowl until well combined.

Cream sugar and butter together in a large bowl until light and fluffy, scraping down as needed. Add 1/3 of the flour mixture and mix on low speed until incorporated. Add 1/2 of the milk mixture and mix on low until evenly incorporated. Repeat, ending with remaining flour mixture, scraping down the bowl after each addition and mixing at medium speed until well incorporated, about 1 minute. Evenly split batter among the prepared cake pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean and cakes are starting to pull away from the sides of the pans, 30 to 40 minutes. Allow to cool in the pans for 5 to 10 minutes invert onto a cooling rack to cool completely, about 30 minutes.

While cakes cool, make lemon curd. Mix sugar and cornstarch well in a small bowl and set aside. Whisk whole eggs and egg yolks together in a small bowl and set aside.

Heat lemon juice and zest in a small saucepan over medium-low heat until hot. Add sugar and cornstarch mixture all at once. Bring back to a simmer, stirring constantly. Whisk some of the hot lemon mixture into the eggs to temper them. Pour back into the saucepan. Cook, stirring constantly, until thick, 5 to 10 minutes.

Remove curd from heat and add butter. Mix until smooth. Strain curd if necessary and place in a small bowl. Press plastic wrap against the surface and chill, at least 20 minutes.

Meanwhile, make pastry cream. Mix sugar and cornstarch together in a small bowl. Whisk egg and egg yolk together in a small bowl until well mixed.

Heat coconut milk in a small saucepan until simmering. Add sugar-cornstarch mixture and whisk until smooth and sugar is melted. Whisk some of the hot milk into the eggs to temper them. Pour back into the saucepan and cook, stirring constantly, until thickened, 3 to 5 minutes.

Remove pastry cream from heat and stir in butter and coconut rum mix until smooth. Strain if necessary, cover with plastic wrap, and refrigerate until cold, about 20 minutes.

For the simple syrup, bring sugar, water, and rum to a boil in a medium saucepan. Boil for 1 minute. Remove from heat and allow to cool, 15 to 20 minutes.

For the ganache, combine heavy cream, butter, corn syrup, and rum in a small saucepan. Bring to a simmer. Pour hot cream mixture over chocolate and let sit for 5 to 10 minutes. Mix until smooth. Allow to cool to lukewarm, 5 to 10 minutes.

Trim tops of cake layers to be flat, if needed. Place 1 cooled cake layer onto a serving plate. Brush with 1/2 of the simple syrup. Cover with 1/2 of the pastry cream. Drop spoonfuls of lemon curd on top and smooth out carefully. Repeat with a second layer and remaining syrup, pastry cream, and curd. Carefully place the third cake layer on top. Frost the entire cake with ganache and sprinkle toasted coconut over the sides and top.


Coconut Cake With Lemon Icing

This is my favourite cake to make for birthday celebrations. All the ingredients are usually in the pantry, so it can be whipped up on a whim. The icing tastes like traditional coconut ice and the cake is light and fluffy — a beautiful combination.

COCONUT CAKE WITH LEMON ICING RECIPE
Serves 10

125g butter
¾ cup caster sugar
2 eggs
½ tsp coconut essence
½ cup desiccated coconut
1 ½ cups self-raising flour
Zest of 1 lemon
250g sour cream
¼ cup milk

Coconut Ice
2 egg whites
2 cups icing sugar
1 ½ cups shredded coconut
Drop of food colouring

1. Preheat an oven to 170C. Grease and line a 23cm cake tin.

2. Cream the butter and sugar until light in colour. Add the eggs and coconut essence beating through.

3. Gently stir through the coconut, flour, zest, sour cream and milk until well combined. Pour the batter into the tin and place into the oven for 1 hour. Cover with tin foil after 30 minutes to prevent browning. Remove and cool in the tin.

4. For the coconut icing, lightly whisk the egg white with a fork. Sift in the icing sugar, add the coconut and a dot or two of colouring. Remove the cake from the tin and top with the icing.


Recipe Summary

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 3 cups all-purpose flour, plus more for pans
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 large eggs
  • 1 1/4 cups buttermilk
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups Lemon FillingLemon Filling
  • 6 cups Rich Chocolate FrostingRich Chocolate Frosting

Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8-by-2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt set aside.

In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.

Slowly add the flour mixture on low speed, alternating with buttermilk, a little of each at a time, beginning and ending with the flour mixture. Beat in vanilla.

Divide batter evenly between prepared pans. Bake for 25 minutes rotate the pans in the oven if needed for even browning. Continue baking until a cake tester inserted into the center of each cake comes out clean, 10 to 20 minutes more. Transfer to wire racks to cool, 15 minutes. Remove cakes from pans set cakes, top side down, on wire racks, and allow to cool completely, about 1 hour.

To assemble, remove parchment paper from each cake. Reserve the one with flattest bottom surface to use as the top layer of the assembled cake. Place the other cake, top side down, on the serving platter as the first layer. Spread a 1/2-inch-thick layer of lemon filling to within 1/2 inch of the edge. Place remaining cake, top side down, on top, and press down slightly. If the kitchen is warm and filling seems runny, transfer the cake to the refrigerator to firm up the filling. Frost cake with chocolate frosting, and then chill until frosting sets, about 10 minutes serve.


Recipe Summary

  • 4 1/2 cups bleached cake flour
  • 1 tablespoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs
  • 3 large egg yolks
  • 1 tablespoon vanilla extract
  • 1 1/2 cups whole milk
  • 1 cup unsalted butter, softened
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 tablespoons whole milk, plus more as needed, divided
  • 1/2 tablespoon lemon zest plus 2 tsp. fresh juice (from 1 lemon)
  • 1-2 drops yellow liquid food coloring
  • 2 teaspoons unsweetened cocoa
  • 1 ounce finely chopped bittersweet chocolate
  • 1 2/3 cups jarred lemon curd
  • 1 2/3 cups refrigerated prepared chocolate pudding

Prepare the Cake Layers: Preheat oven to 350°F. Whisk together flour, baking powder, and salt in a medium bowl.

Beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in vanilla.

Add flour mixture to egg mixture alternately with milk in 5 additions, beginning and ending with flour mixture. Beat on low speed until just combined after each addition. Divide batter evenly among 3 greased and floured 9-inch round cake pans.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Cool in pans on wire racks 10 minutes. Remove Cake Layers from pans to wire racks cool completely, about 30 minutes. When cool, gently slice each layer in half horizontally, making 6 thin layers.

Prepare the Buttercream Frostings: Beat butter with an electric mixer on medium speed until creamy, about 3 minutes. With mixer running on low speed, gradually add powdered sugar, and beat until smooth. Add vanilla, salt, and 3 tablespoons of the milk beat until smooth, about 1 minute. (Add up to 1 tablespoon more milk, if needed to reach desired consistency.) Remove and reserve 1 cup of frosting in a small bowl. Divide remaining frosting evenly between 2 medium bowls.

Stir lemon zest and juice into 1 medium bowl of frosting. Stir in yellow food coloring to achieve desired color.

Add cocoa to remaining medium bowl of frosting, and stir until smooth. Place chocolate and remaining 1 tablespoon milk in a small microwavable bowl. Microwave on HIGH until chocolate melts and mixture is smooth, about 20 seconds, stirring every 10 seconds. Cool 5 minutes, and stir into chocolate frosting.

Place 1 Cake Layer on a serving plate. Spread about 1⁄3 cup lemon curd on half of layer. Spread about 1⁄3 cup chocolate pudding on the opposite half. Repeat process with 4 more Cake Layers. Top with remaining layer. (Indicate on a sticky note which flavor is on each side, and attach to serving plate.) Spread 1 cup reserved plain frosting in a thin layer over sides. Chill 1 hour.

Spread lemon frosting over top and frosted sides of lemon half of cake. Spread chocolate frosting over top and frosted sides of chocolate half of cake.


Related Video

I bake a lot and this didn't turn out as expected. The cake was rather dense. My frosting didn't work (I think I actually churned the cream). Luckily was able to save by using the white chocolate butter and powdered sugar to make a white chocolate buttercream.

I have been making this cake for over 20 years using a worn out copy from a friend. I just saw it was from Bon Appetit 1991 so now I have a digital copy : ) This is the ONLY cake I can make for Easter dinner or my family would revolt. The cake is dense and moist, the lemon curd has a nice tang to offset the sweetness of the cake (and frosting) and the frosting is a fluffy white cloud of goodness. I typically don't like white chocolate but the contrast in color and flavor between the chocolate and the lemon is divine.

I've only made the cake from this recipe and I over-beat the eggs but it still came out delicious! Will definitely be making this again and trying to follow the whole recipe for the lemon fill and icing.

This may be an utterly ridiculous question, but I'm asking anyway :) The frosting says to refrigerate for 6 hours. Got that. When you're assembling the cake it says to "beat it until stiff peaks form". Got that as well. Do you refrigerate the frosting for 6 hours and only after that beat it and assemble the cake? I believe that's how it should go but I wanted to check and make sure. Thanks to anyone who can help out!

really glad I tested this recipe before making it for a small, casual wedding. cake is excellent (and yes, dense after night in fridge). frosting is tasty but gloppy with the curd. use this frosting if you don't have to travel with it or it doesn't have to be outside for any length of time as it will melt right off. It's august so next week when I make the cake for real I'll use a lemon buttercream with a little meringue powder for stability (thanks, internet!)

My family is a tough crowd to impress when it comes to desserts so I normally stick to the ones I know they like. But i wanted to change it up so i tried this recipe, and it was a huge hit. It was absolutely delicious and there was none left at the end of the day. the cake itself was perfect, and the lemon curd helped to balance the sweetness of the white chocolate. i garnished with raspberries to add a little color.

I've been looking for a very good white cake and I stumbled over this recipe. I only tried the cake part and boy was I not disappointed. The cake turned so moist and not too sweet. I made the cake with swiss meringue buttercream, and was it delicious. I wonder how it would turn out if I use real chocolate chunks instead of white chocolate, I'll definitely write back and let you guys know.

I've been on the hunt for a good white chocolate cake recipe, and I'm only reviewing the cake part of this recipe since that's all I made. This cake is FANTASTIC. I'm not a big white chocolate fan, especially in cakes/cupcakes white chocolate's flavor is so subtle that I usually end up thinking "This just tastes like a white/yellow cake." Not the case with this cake the white chocolate flavor is subtle, but definitely there. I really like the texture: it's almost like a very plush, springy, fluffy pound cake, both in flavor and texture. It's not overly heavy, though, and is awesome with frosting. I used a different frosting for mine (8 oz. white chocolate, melted with 4 oz. cream and cooled 1 stick butter 4 oz. cream cheese 3-4 cups confectioners sugar a healthy pinch of salt). Like a previous reviewer, I made 2 9-inch rounds and about 10 cupcakes (it made GREAT cupcakes, too).

This was a great cake. I made 2 9" and the rest into cupcakes. The cake was very moist and I felt it was sort of light which was unexpected but GREAT! I did not make the lemon curd. With the icing, I used my stand mixer with whisk attachment, whipped the cream and then added the white choc/cream mixture AFTER I had let it cool. Next time I'll add a little more white choc or less cream as it makes more than enough icing and the white choc flavor gets a little lost with that much cream.

This is a nice, moist, dense cake. The lemon curd isn't overwhelming, just a nice foil for the frosting. My husband doesn't like lemon curd, so was so-so about the cake. I love lemon curd, so liked it! I did, however, find the cake very rich and very sweet - perhaps a little too much so.

I grew up with my mother making this cake (she's a fantastic baker) and as a young adult myself, this is one of my favorite recipes. It's consistently AMAZING, especially if you know what to expect the first time. The cake layers are seriously dense and moist, so if you're a traditional "cake" fan this might not be your thing, but for someone who prefers frosting to cake, these layers are the perfect texture. I also LOVE lemon curd - it's definitely the star of this cake. Even though you don't use a ton, it's a big flavor component so if you're not wanting a lemony cake this isn't for you. The whipped cream white chocolate frosting is very light, and is more a complement to the lemon curd. One thing to recommend is do NOT skip the parchment rounds I did that once and 2 of my layers broke off in the pans! This cake makes a fantastic spring/summer birthday cake, or certainly, a wedding cake.

This cake was FREAKING awesome I didn't ass all the sugar to the egg whites but it turned out perfect and I don't know how the other reviewers could give this a bad review I loved it and will be making this again

I was very nervous about making this recipe due to the negative reviews. however, it was definitely a hit at my mother's 76th birthday party. Yes, the layers are heavier than your typical cake, but their texture was wonderfully rich and moist. The mix of lemon and chocolate was divine. Instead of using 2 tbsp lemon rind I used one, and found the lemon curd was not overpowering. I placed some wooden skewers into the cake so that it wouldn't fall apart in transit and this worked wonderfully. I will definitely make this cake again. worth every minute I spent on it!

I have been baking for over 50 years and I cannot remember being as disappointed in a cake as I was with this. Followed the recipe exactly, which obviously took a fair amount of time, and the result was not worth the effort. The cake was heavy, the white chocolate was overwhelmed by the lemon curd and barely discernable when tasting the cake alone.

This is a really excellent cake. I have made it on many different occasions and it has come out perfectly each time. The only problem that I have with this cake is that since it is so good, each time I mention that I am baking a cake, everyone requests this one and is dissapponited when I show up with a different cake.

It's me again with a report on the wedding cake. It turned out stunningly. The cake is fantastic for a wedding cake as it holds up really well. Make 2 batches for a 14x3" layer, one whole batch for a 10x3" layer. I found other recipes for white chocolate frosting, though, because I didn't want the risk of a whipped cream frosting sitting out too long. For the filling I used raspberry preserves with a layer of white chocolate merengue frosting (also from this site) and since that was really sweet, I used the recipe for chocolate buttercream from baking911.com except used white chocolate instead of regular chocolate. I also coated the cake in chocopan. Iɽ never used chocopan before but it tastes fantastic, is easy to work with and looks exactly like fondant. I had several people ask me for my card at the wedding--and this was my first wedding cake!

I would like to stand up for this cake and add a positive voice to the recent disappointments some reviewers have expressed. I have made this cake twice. Each time, I made two cakes because I was throwing a HUGE birthday party. I love white cakes, and I think this is one of the better ones and the white chocolate flavour is subtle and perfectly complements a fruit filling. I have never had any trouble with the cake being too dense or too dry (except for the one time I left one batch in the oven a little long). However, it is rich! I find that it is a consistent recipe. I have never made the lemon curd, as I prefer to use raspberry jam with some of the frosting in the middle of the layers--YUM!! One of my friends liked this cake so much that she has asked me to make it for her wedding cake. From my experience, this cake would be perfect for a wedding cake. (I'll let you know it goes later this month!) Unlike other reviewers, I have never had a problem with the cake falling apart (I've always made it in February when it's cold out and I have always made sure to refrigerate/freeze it properly). One recipe of this cake is perfect for a sheet pan. I like to make square cakes. The frosting is also fantastic. I've always found that when I make two batches of the cake, I make two batches of the frosting, and it is quite sufficient. For a simple yet stunning decoration, melt some white chocolate, put it in a parchement cone (or plastic baggie with the corner cut off) and drizzle it diagonally over the top of the cake. Add some fresh spray roses, and you have yourself a stunning cake!

This is a very dense cake.Another review said to carefully fold the egg whites in, etc, etc.I am a pretty experienced baker and this recipe makes a MERINGUE, (which is heavy) to be folded into the batter, and I think it's misprinted and should be egg whites beaten until stiff (without sugar added) which would definately lighten up the cake. Was a dissappointment.

I loved the flavour of this cake. The lemon curd was intense lemon and soooo smooth( I strained it while warm to take out the lemon zest). I found the cake heavy and the assembled cake fell apart on transporting it in my cake carrier. The bottom line is that the filling is soft and smooth and the layers will naturally slip with any movement. I adore the flavours of this cake and might try the curd and icing with a sponge cake and assemble it jelly roll style.

I have never made this cake, but i would like to help stietz from austin. You may be over mixing the cake, that is why it's heavy/dense. From the looks of the recipe, air cells are being developed when the egg whites are being whipped. The air whipped into the whites is what is leavening the cake (at least, that is what is seems). You may be destroying those air cells when you are incorporating the whites w/the rest of mixture. So next time, gently fold the whites into the rest of the batter and don't overmix. Also, you might want to see if your oven is too cool and if it is, adjust oven temperature. Just a couple of tips that I hope will help.

I've made this cake three times now because I love the flavors, and I keep thinking I'm making a mistake that I will eventually fix. The cake's always too heavy and a little dry and the frosting's always too sfot. This time I was so careful and I added an additional egg white to the batter in hopes of lightening the cake up and an additional ounce of white chocolate in hopes of firming up the frosting but to no avail. If anyone has any advice, please help. I replaced the lemon curd this time with a raspberry curd in addition to adding some frangelico to the frosting and everyone loved the flavor combination.

this is my second time making this recipe but this time i made as a white chocolate pineapple cake. i substituted pineapple for the lemon. i used unsweetened pineapple juice to make the curd and then folded crushed pineapple in the finished curd and refrigerated overnight. i followed the cake recipe as stated but left the white chocolate out of the frosting. it got rave reviews! one person (who has tasted both versions) preferred the pineapple to the lemon!

good! i followed the recipe as stated but using bakers white chocolate (my grocer didn't have any lindt - which would've been my preference) and using a specialty whipping cream. what i got was a very moist delicious cake with a fabulous frosting. the curd recipe was ok, there's a better one on this site that doesn't use cornstarch. i used 2-10 inch pans instead of the 3-9's. this cake is deceptive, it feels light and refreshing on the palate - but after finishing the slice you realize how rich it was. the white chocolate flavor is very subtle, most people didn't even notice it. it turned out better than expected.

good! i followed the recipe as stated, using bakers white chocolate (my grocer didn't have lindt)and using a specialty whipping cream. what i got was a delicious moist cake with a fabulous whipped cream frosting. the curd recipe is ok, there's a better one listed on this site that doesn't use cornstarch. i used 2-10 inch cake pans instead of the 3-9's. the white chocolate is subtle - most people that tried it didn't notice. however, the cake is deceptive, appearing light to the palate - but after finishing a slice, you realize how rich it is. turned out better than i expected.

The cake was very moist and delicious, but I agree with the last reviewer. When I made the frosting, it did not whip. In order to finish the cake, I had to improvise. I have to say, though, that no one could tell - they all loved it! I will try this one again.


Tips for chocolate Swiss meringue buttercream

  • If this is your first time making Swiss meringue buttercream, I recommend reading through all my tips.
  • Use a high-quality chocolate bar (like Ghirardelli or Lindt) for this frosting. The flavor of this frosting is entirely from your chocolate. While I prefer dark chocolate, milk chocolate would work fine to. I&rsquove never made it with chocolate chips simply because chocolate chips are coated to prevent them from melting at high temperatures and often it produces a more oily consistency when melted.
  • Melt the chocolate after you start to beat your egg whites in the mixer, this will allow time for it to cool. I recommend microwaving it at 50% power, so it does not burn or seize.
  • I always recommend using a candy thermometer(affiliate) when heating the egg whites. You can buy them at Target for $10. You need to cook the egg whites and sugar to 140°F &ndash 160°F and the candy thermometer is of course helpful for that.
  • As the butter is added, the meringue starts to lose its shape and it will start to look curdled. That&rsquos okay! Once all the butter has been added, switch to the paddle attachment.
  • Continue beating the frosting and it will eventually come back together and into a silky-smooth texture. As this is happening, you&rsquoll add the cooled, melted chocolate.
  • If you feel that your buttercream is too runny, throw it in the refrigerator for 15-20 minutes and then rewhip it with the paddle attachment.

Step 1

Preheat oven to 350ºF. Butter and flour two 9-inch cake pans.
Line bottoms with rounds of parchment paper.

Whisk together flour, salt, baking powder and baking soda in a bowl.

Using electric mixer, beat butter in large bowl until fluffy.
Gradually add sugar, beating until blended, scraping down sides of bowl. Beat in lemon juice, zest, then 1 egg at a time.
Continue to beat until well blended.

Add dry ingredients in 3 additions alternating with buttermilk.
Fold in berries.
Transfer to pans.

Bake cakes until tester inserted in the centre comes out clean, about 45 minutes.
Cool cakes in pans on racks.

TO ASSEMBLE:
Make White Chocolate Cream Cheese Frosting.
Turn first layer of cake on platter.
Peel off parchment.
Spread with 1 cup frosting.
Place second layer on top.
Remove parchment.
Frost remainder of sides and top.
Keep in refrigerator until ready to serve.

WHITE CHOCOLATE CREAM CHEESE FROSTING:
In a small bowl, microwave 6 oz (180 g) chopped white chocolate for 2 -3 minutes on Medium until almost melted.
Stir until smooth.
Cool to room temperature.
Beat 8 oz. (250 g) cream cheese and 1/4 cup softened unsalted butter until blended.
Add melted chocolate.
Gradually add 3 cups confectioner’s (icing) sugar, beating until smooth and creamy.


Chocolate Cake with Butterscotch & Cream Cheese Frosting

Pinterest gets me in trouble, and it isn&rsquot even from me browsing. Diane will be lying on the couch at the end of the day, scrolling along while I catch up to the sports world on ESPN. Then suddenly she&rsquoll pipe up &ldquoI want that&rdquo, thrusting her phone towards me. What am I supposed to do, say &ldquoNo&rdquo? Well, I could but between you and me, I like to bake. I don&rsquot mind at all when she discovers these little sweet cravings.

We&rsquove had some great finds, as well as a few others that looked really cool, but in the end I wasn&rsquot crazy about the taste or texture. Sometimes if they are interesting enough the &ldquono-go&rsquos&rdquo will get shuffled into a drawer and every once in a while I&rsquoll work on adjustments to see if I can make something I&rsquom happy with.

The Black Magic Cake had no worries of being shuffled off into the &ldquolet&rsquos work on this&rdquo drawer. With a few personal adjustments on the fly, it was awesome first time off the paper.

Diane&rsquos been bugging me about this one for a while. The black magic cake recipe is just for the cake alone, and it took me a bit to think up of how I wanted to finish it. Finally this concoction of butterscotch, roasted peanuts, and a cream cheese frosting popped into my head, so I cranked up the mixer and went to work.

The cake came out marvelous. Straight out of the oven the cakes had beautiful domed tops which to my temporary dismay fell flat while cooling. With the top now settled even with the sides, the lazy cook on my shoulder whispered, &ldquoBut now you won&rsquot have to cut the top level!&rdquo Good point I said back to myself.

With the butterscotch already done ahead of time, and after whipping up frosting once the cakes had cooled, I assembled the cake and waited for it to chill so we could get a pretty slice out for the photos. It was a long, hard wait. After an agonizing couple hours (my sweet tooth was kicking in), we sliced, shot, and sampled the cake. &ldquoWould it be share worthy?&rdquo &ldquoWould we have to do-over?&rdquo &ldquoCould it painfully be a fail?&rdquo

Yes. No. And definitely No. The cake was awesome. Super moist, just the right amount of fluff to not be dense. The peanuts, butterscotch, and frosting played off the chocolate cake to remind me of one of my favorite candy bars, Snickers. Awesome!

So here you are. Hope everyone who get a chance to make it loves this chocolate cake recipe as much as we do.


Making ahead + Storing

Making ahead: There are a couple of options for doing this. You can assemble the cake completely and cover the top with a lid or plastic wrap and leave it in the fridge. Then, take it out of the fridge 2 hours before it’s served to let it come to room temperature.

To avoid any chances of the cake drying out from sitting in the fridge overnight, you can store it (without frosting) covered with plastic wrap, at room temperature.

You can make the frosting right before serving, or if you make it beforehand store the frosting in the fridge in an airtight container. Take it out 2 hours before frosting the cake so it can come to room temperature and go on smoothly.

Storing: To store the leftovers, cover the pan with plastic wrap and store in the fridge for 5-6 days. Take it out of the fridge a while before you serve to give the frosting time to get to room temperature. I wouldn’t suggest storing this cake at room temperature for longer than 8 hours because of the cream cheese in the frosting.

This cake is perfect for the ultimate lemon fan. I haven’t always loved lemon, but I DO love this cake. It’s so delicious and so moist!



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