Lemon Cake with Chocolate Gloppy Frosting Recipe

Lemon Cake with Chocolate Gloppy Frosting

• Level: Intermediate
• Yield: Makes 1 (9-inch) cake
• Total time: 1 hr 40 min
• Prep time: 25 min
• Inactive time: 30 min
• Cook time: 45 min

Cake Ingredients:

• 1 stick butter, plus 1 tablespoon for greasing the pan
• 1 1/2 cups granulated sugar
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain whole milk yogurt
• 3 eggs
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon pure vanilla extract

Chocolate Frosting Ingredients:

• 1/2 cup water
• 1/4 cup granulated sugar
• Juice of 1/2 lemon plus a few grates of lemon zest
• 2 to 3 grates whole nutmeg
• 1/4 teaspoon ground cinnamon
• 1 1/2 cups heavy cream
• 9 ounces semisweet chocolate chips
• 1 cup confectioners' sugar
• 1 stick unsalted butter, cut into pieces
• 1 teaspoon almond extract

Instructions:

1. Preheat your oven to 350F and grease a 9-inch square cake pan with 1 tablespoon of butter.
2. Using an electric mixer with a whisk attachment, beat together 1 stick of butter and granulated sugar until creamy and smooth, about 5 to 8 minutes, occasionally scraping down the sides for even mixing.
3. In a separate bowl, sift together the flour, baking soda, and salt, then set aside.
4. Mix the yogurt into the butter and sugar mixture, then add the eggs one at a time. Stir in the lemon zest, lemon juice, and vanilla extract. Gently fold in the dry ingredients, pour the batter into the prepared pan, and bake for 40 to 45 minutes until a toothpick inserted in the center comes out clean.
5. Let the cake cool for 10 minutes, then invert it onto a plate and allow it to cool for an additional 20 minutes.
6. For the frosting, combine water and granulated sugar in a small saucepan and simmer, stirring until the sugar dissolves. Remove from heat, transfer to a bowl, and stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Set the syrup aside to cool.
7. Gently warm the heavy cream in a small saucepan. Pour the hot cream over the chocolate chips in a medium bowl and whisk until smooth. Set aside to cool.
8. In a food processor, pulse the confectioners' sugar, butter, and almond extract for about 30 seconds until uniformly mixed. Scrape in the chocolate mixture using a spatula and blend until fully combined. Transfer the frosting to a bowl and let it rest briefly.
9. Place the cooled cake on a serving plate. Lightly brush the syrup onto the cake in spots to avoid sogginess. Starting from the center, spread the frosting toward the edges to cover the top and sides completely.
10. Serve and enjoy this stunning combination of bright citrus and decadent chocolatea showstopping dessert that brings together tangy sophistication and rich indulgence in every bite.