Best chocolate lemon cake recipe

Chocolate lemon cake

Indulge in a delightful fusion of flavors with this decadent Chocolate Lemon Cake! This recipe features rich chocolate cake layers paired with a tangy lemon filling and topped with a luscious lemon-infused chocolate ganache. Perfect for special occasions or just a sweet treat!

Ingredients

For the Chocolate Cake Layers:

• 1 ½ cups all-purpose flour (sifted for best results)
• 1 cup granulated sugar (200 grams)
• ¾ cup unsweetened cocoa powder (sifted)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk (room temperature; substitute with 1 cup milk + 1 tablespoon lemon juice if necessary)
• ½ cup vegetable oil (for moistness)
• 2 large eggs (room temperature)
• 1 teaspoon vanilla extract
• 1 cup boiling water (to make the cake moist and rich)

For the Lemon Filling:

• ½ cup fresh lemon juice (from about 2-3 lemons)
• 1 tablespoon lemon zest (finely grated)
• ¼ cup granulated sugar (50 grams)
• 1 tablespoon cornstarch (for thickening the filling)
• 1 tablespoon unsalted butter (optional, for a richer texture)

For the Lemon Chocolate Ganache:

• 6 ounces semisweet chocolate (chopped, approximately 170 grams)
• ½ cup heavy cream (120 ml)
• 2 tablespoons fresh lemon juice (for a zesty twist)
• 1 teaspoon lemon zest (optional, for added lemon flavor)

Instructions

1. Bake the Chocolate Cake Layers:

1. Prepare the Oven and Pans:Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. Mix the Dry Ingredients:In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine Wet Ingredients:In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Blend Wet and Dry Ingredients:Gradually mix the wet ingredients into the dry ingredients, stirring on low speed until just blended.
5. Incorporate Hot Water:Stir in the boiling water until the batter is smooth. The batter will be quite thin, which ensures a moist cake.
6. Bake the Cake:Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes:Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

2. Make the Lemon Filling:

1. Combine Lemon Juice and Sugar:In a saucepan, mix together lemon juice, lemon zest, and sugar.
2. Thicken the Mixture:Dissolve the cornstarch in a small amount of cold water, then whisk it into the lemon mixture.
3. Cook Until Thickened:Cook over medium heat, stirring frequently until the mixture thickens and starts to bubble. Remove from heat and stir in the butter, if desired, for extra creaminess.
4. Cool the Filling:Let the lemon filling cool completely before spreading it on the cake.

3. Prepare the Lemon Chocolate Ganache:

1. Heat the Cream:In a small saucepan, heat the cream until it begins to simmer but does not boil.
2. Melt the Chocolate:Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2 minutes. Stir until smooth and fully combined.
3. Add Lemon Flavor:Stir in the fresh lemon juice and optional lemon zest to enhance the flavor of the ganache.
4. Cool the Ganache:Allow the ganache to cool to a spreadable consistency. If it’s too thick, warm it slightly; if too runny, refrigerate it briefly.

4. Assemble the Cake:

1. Prepare the Cake Layers:If necessary, level the tops of the cakes using a serrated knife for even layers.
2. Spread the Lemon Filling:Place one cake layer on your serving plate and spread the lemon filling evenly over it.
3. Top with the Second Layer:Place the second cake layer on top of the lemon filling.
4. Apply the Ganache:Spread the lemon chocolate ganache over the top and sides of the cake, smoothing it out with a spatula or cake knife.
5. Decorate (Optional):Garnish the cake with extra lemon zest, chocolate shavings, or fresh berries if desired.

5. Serve and Enjoy:

Slice the cake and enjoy the delightful combination of rich chocolate and zesty lemon flavors!

Expert Tips

• Room Temperature Ingredients: Ensure that ingredients like buttermilk and eggs are at room temperature for the best results.
• Hot Water Trick: Adding hot water to the cake batter results in a moist, rich texture.
• Cooling Time: Allow the cakes to cool completely before adding the lemon filling to avoid melting.

Flavor Variations

1. Spiced Chocolate Cake: Add a touch of cinnamon or chili powder to the chocolate batter for a hint of spice.
2. White Chocolate Ganache: Substitute white chocolate for a sweeter, creamier ganache.