Lemon Chocolate Cake Recipe
This Lemon Chocolate Cake combines the perfect balance of tangy lemon and rich, indulgent chocolate. The moist cake layers are complemented by a zesty lemon frosting, creating a unique and refreshing dessert that’s perfect for special occasions or anytime you crave something sweet and
Equipment
- 2 round cake pans (8-inch or 9-inch)
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Rubber spatula
- Sifter or fine mesh strainer
- Measuring spoons and cups
- Cooling rack
Ingredients
For the Chocolate Cake:
- 3 cups all-purpose flour
- 2 ½ cups granulated sugar
- 1 ¼ cups cocoa powder dutch-processed or natural
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 4 large eggs
- 2 egg whites room temperature
- 2 cups buttermilk
- 1 cup vegetable oil
- 2 tbsp fresh lemon zest
- 2 tbsp lemon juice
- 2 tsp vanilla extract
- 420 grams brewed coffee hot
For the Lemon Frosting:
- 2 cups heavy cream
- 906 grams powdered sugar
- 226 grams pasteurized egg whites room temperature
- 4 tbsp unsalted butter
- 2 tbsp lemon zest
- 1 tsp salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, egg whites, buttermilk, vegetable oil, lemon zest, lemon juice, and vanilla extract.
- Add Coffee: Slowly pour in the hot brewed coffee and mix until the batter is smooth.
- Combine Wet & Dry: Gradually add the wet ingredients into the dry ingredients, stirring until fully combined.
- Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare Lemon Frosting: Whip heavy cream in a mixing bowl until stiff peaks form. In a separate bowl, beat the egg whites and powdered sugar until fluffy. Gradually add the butter, lemon zest, and salt, and continue beating until smooth and fluffy.
- Assemble the Cake: Place one layer of the cooled cake on a serving plate. Spread a layer of lemon frosting on top. Top with the second layer and frost the top and sides of the cake with the remaining frosting.
- Chill and Serve: Refrigerate the cake for about 30 minutes before serving to set the frosting.