Lemon Chocolate Cake Recipe
This Lemon Chocolate Cake recipe combines the perfect balance of zesty lemon and rich chocolate flavors. Moist and decadent, it’s a delightful dessert for any occasion. The tangy citrus complements the sweetness of chocolate, creating a unique and irresistible treat that will satisfy all your dessert
Equipment
- 2 round cake pans (9-inch)
- Mixing bowls
- Whisk
- electric mixer,
- Measuring cups and spoons
- Cooling rack
- Spatula
Ingredients
For the Cake:
- 3 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups granulated sugar
- 1 ¼ cups brown sugar packed
- 6 large eggs room temperature
- 1 cup buttermilk
- ⅔ cup fresh lemon juice
- Zest of 2 lemons
- 1 cup unsalted butter melted and cooled
- 2 teaspoons vanilla extract
For the Lemon Buttercream:
- 2 ¼ cups unsalted butter softened
- 7 cups powdered sugar sifted
- 4 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 1 cup heavy cream
- Yellow food coloring optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together granulated sugar and brown sugar. Add the eggs, one at a time, beating well after each addition.
- Stir in the buttermilk, lemon juice, lemon zest, melted butter, and vanilla extract. Mix until combined.
- Gradually add the dry mixture to the wet mixture, stirring just until combined. Do not overmix.
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- In a large bowl, beat the softened butter with an electric mixer until smooth. Gradually add the powdered sugar, 1 cup at a time, beating until fluffy. Add the lemon juice, lemon zest, and heavy cream. Mix until smooth and creamy. Add yellow food coloring, if desired.
- Once the cakes are completely cooled, spread a layer of lemon buttercream on top of the first cake. Place the second cake on top and frost the entire cake with the remaining buttercream.
- Serve and enjoy your delicious lemon chocolate cake!
Notes
❖ Flavor Balance: This Lemon Chocolate Cake Recipe strikes a delightful balance between the zesty freshness of lemon and the rich, indulgent taste of chocolate. Perfect for those who love unique flavor pairings!
❖ Decorative Flexibility: Use lemon slices, zest, or chocolate shavings for a simple yet elegant decoration that highlights the cake’s flavor profile.
❖ Make-Ahead Tip: Both the cake layers and ganache can be prepared a day in advance. Assemble and frost the cake on the day of serving for the best presentation and taste.