Hello My Lovelies!
It’s begun…the search for the perfect birthday cake!! One only turns 29 once right? So a few of my favorite things…lemon and chocolate. I was talking with HB the other night and he asked me what was my favorite kind of cake…and I replied and said well I LOOOOOVE lemon cake….but I LOOOOOVE chocolate too…and then he sent me this….
Hello Best Birthday Cake Ever! #LemonChocolate
So this weekend I shall be trying my hand at the Cake Walker’s Lemon Chocolate Cake recipe. HB and I share a birthday week so we shall critique it in honor of turning 29.
How cute are those little beehives and lemondrop drips? (You do realize that I’m so OCD making those little beehives perfectly is going to kill me right?)
One Drooling Lemon
Wanna make it? Check out the recipe below!
Lemon Chocolate Cake
Source: Lemon Chocolate Cake
This delightful cake will quickly become your “go to” favorite when you desire something unique and special—it has surely become a favorite in my house. The moist, lemony crumb is a citrus celebration, but the tango it does with the dense chocolate frosting is completely tantalizing. What’s more, the surprise burst of zest in the chocolate ganache leads the delicious dance, pleasing the palate much like a fresh lemon twist does to the first sip of espresso.
Makes one 8 or 9-inch two-layer cake.
- 2 3/4 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 1 teaspoon pure vanilla extract
- Zest and juice of 3 lemons (approximately 2 loosely packed tablespoons zest and about 1/3rd cup juice)
- 1/2 cup lemon curd (from your favorite recipe or store-bought variety)
- 3 eggs, room temperature
- 1 cup milk, room temperature
- 1 1/4 cups unsalted butter (3 sticks), room temperature
- 2 lbs. sifted powdered sugar (32 oz.)
- 1/2 cup plus 2 tablespoons unsweetened cocoa
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/3rd cup milk, room temperature
- 2 teaspoons instant espresso powder
- 1/2 cup heavy whipping cream
- 1 cup semisweet chocolate (Use chips or cut bars into small pieces. For best results and flavor, select a brand with 63% cacao content.)
- 2 teaspoons lemon zest.
Lemon Drop Drips
- 1/2 cup hard Lemon Drop candies
- Preheat the oven to 350°F.
- Grease two 8×2”, or two 9×1 1/2″ round cake pans. Line with parchment paper, grease the paper and then flour the pans. Set aside.
- In a medium bowl, sift the flour, baking powder and salt together; set aside.
- 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, lemon juice and lemon curd, beat in until incorporated. Scrape the bowl. Add eggs, one at a time, beating well after each addition. Alternately add the dry ingredients and wet ingredients to the batter, beginning and ending with the flour. After the last addition, mix the batter until just incorporated. Scrape the bowl and stir gently to mix in. Divide batter evenly between the two pans. Smooth the tops with an offset spatula.
- For 8-inch pans* bake approximately 43-45 minutes, 9-inch pans bake for 34-36 minutes, or until a toothpick inserted in the center comes out clean. The tops will be golden brown and the cakes should just start to pull away from the sides of the pan. Remove cakes from the oven and cool on racks for 12 minutes; remove from pans (discard the parchment). Cool completely on racks.
- While the cakes are baking, make the Lemon Drop Drip garnishes. Fit a sheet pan with parchment paper and tape the paper to the pan along one long edge—this will be the “top” of the pan; set aside. In a small non-stick pan over medium-low heat melt the lemon drops until completely melted to a viscous syrup state. Turn the heat to low and work quickly to spoon small puddles on the parchment-lined pan. Once you have a few puddles, tilt the pan up to create drips, maintaining the tilt until the desired drip length is reached; lay pan flat. Repeat in different places on the paper until you have about 12 or so drips. You may not choose to use all 12, but it’s good to have extra in case of breakage.
- 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. With an electric mixer, begin mixing SLOWLY at first to prevent a cloud of dry ingredients from pluming out all over, and gradually increase the speed to medium until incorporated. Add the remaining sugar and milk mixture?mix in slowly at first, increasing speed to medium low; blend until the frosting is smooth and creamy. Recipe yields enough to frost the cake including a bottom border and piped dollops on top with perhaps a small amount of leftover.
- Assemble the cake. Place one cake (bottom or flat side down) onto a serving plate; frost the top with a nice fill. Place the second cake (bottom or flat side up) on top. Crumb coat (thin application) the top and sides. Place cake in refrigerator for a few minutes to set the frosting. Leave the crumb coat as is on the top, but frost the sides with a nice finish coat. Return the cake to the refrigerator to set for several minutes.
- 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. Remove from heat. Stir or whisk the ganache to blend until completely smooth, uniform in color and pourable. Stir in the lemon zest. The ganache should be lukewarm*. Pour the ganache onto the top center of the cake. With an offset spatula, quickly spread the ganache outwards toward the edges of the cake; gently nudge some of the ganache with the spatula over the edge to drip down in multiple areas around the perimeter.
- In an icing bag fitted with the tip of your choice (a #12 circle was used on the cake in the photo), pipe a border around the base of the cake. Similarly, choose a tip of your choice (a #24 round was used) to pipe dollop decorations on the top of the cake evenly spaced around the perimeter. The photo depicts 8 of these, but you may make as many as desired or have garnishes for. Pipe the dollops wide and tall enough to provide a sturdy base to support the lemon drips. Garnish each dollop by inserting a Lemon Drop Drip into the center of each dollop?gently pressing the candy drip through the dollop until it touches the cake. The cake is best served at room temperature. Store in the refrigerator covered in plastic for up to 3 days.
*If you choose the 8-inch pans you must be sure you have the ones that measure 2 inches up the side, otherwise your batter will overflow during baking. When filling the 8×2 pan with equally divided batter, the fill level will be about three quarters full for each. The batter should not overflow during baking. The benefit of using the 8×2 pan is you get a taller cake. There should not be overflow issues with the common 9×1 1/2 pans other than a shorter baking time as indicated. Please use caution when working with melted candy or any hot liquid sugar. If the chocolate ganache is too warm, it may slightly melt the frosting when poured on top causing it to sag. Additionally, not all heavy cream is manufactured with consistent fat content. Therefore, if the ganache is too thick to pour once it’s blended together, you may want to add an additional tablespoon or two to thin it.
http://cakewalkr.com/lemon-chocolate-cake/ // Cakewalker 2016