Lemon Cake with Chocolate Frosting


I baked this cake for the first time during my first summer in Oberlin.  I arrived early to rehearse with my bluegrass band at the time, The Black River Belles.  The combination of lemon and chocolate is simply divine—the chocolate frosting is one of the best I’ve ever tasted.  Definitely worth the finger taste test.  Hope you guys enjoy!

YIELD: 10-12 servings

TIME: 2 hours

(for lemon cake):
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour, plus more for pans
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon lemon zest
1 1/2 cups sugar
2 large eggs plus 3 large egg yolks
2 tablespoons fresh lemon juice
1 cup buttermilk
(for chocolate frosting):
12 oz semi-sweet chocolate
1/2 cup heavy cream
1/2 cup plus 4 Tbsp butter
1 tsp vanilla
3-4 cups confectioner’s sugar

(for lemon cake)
Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
(for chocolate frosting)
Melt chocolate almost completely, while stirring often.  Remove from heat and continue to stir until fully melted.  Gradually add heavy cream and stir to incorporate into chocolate until smooth.  Allow to cool to touch, about 30 min.  When cooled, gently stir in 4 Tbsp butter, 1 Tbsp at a time.  Stir in vanilla.  Allow to cool for a few hours.  After chocolate mixture is cooled, whip remaining butter and add chocolate ganache.  Gradually add confectioner’s sugar until desired consistency is reached.

Hope y’all enjoy!

xoxo, Sara


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