Indulge in a delightful journey of sweet and tangy flavors with our delectable lemon cake adorned with a rich and luscious chocolate gloppy frosting. This classic dessert combines the perfect balance of citrusy brightness and decadent chocolate indulgence. Prepare to tantalize your taste buds with this heavenly creation that features a moist and fluffy lemon cake base, bursting with zesty lemon flavor. The crowning glory of this masterpiece is the luscious chocolate gloppy frosting, a symphony of smooth and velvety chocolate that cascades over the cake, creating an irresistible temptation. It's not just one, but four enticing recipes waiting to be unveiled: the classic lemon cake with chocolate gloppy frosting taking center stage, joined by a symphony of variations - a zesty Lemon Curd Frosting, a tangy Lemon Glaze, and a refreshing Lemon Cream Cheese Frosting. Each recipe offers a unique twist on the classic, guaranteeing an explosion of flavors that will leave you craving more.
Let's cook with our recipes!
LEMON CAKE WITH LEMON MERINGUE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 servings, 3 cups frosting
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F. Spray 2 (8-inch) round cake pans with cooking spray. Dust lightly with flour and shake out the excess.
- Reserve half of the raspberries, and combine the other half with 1 tablespoon sugar and crush with a fork. Set aside.
- Sift together the flour, baking powder, baking soda, and salt in a medium bowl, stir with a fork to evenly combine the ingredients. In another bowl, whisk the buttermilk, oil, lemon zest, and lemon juice.
- Whisk together eggs, egg whites and sugar in a large bowl and beat with an electric mixer on medium speed until it holds ribbons, about 2 minutes. Add the flour mixture in 3 parts, alternating with the buttermilk mixture in 2 parts, beginning and ending with the flour. Stir together by hand until evenly combined and no lumps remain.
- Pour the batter evenly into the pans. Bake in the center of the oven until a cake tester comes out clean, about 30 minutes. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to cool completely.
- Frosting: Bring a few inches of water to a boil in a saucepan that can hold an electric mixer bowl above the water. Whisk the sugar, egg whites, water, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and beat with an electric hand mixer at medium-high speed until stiff peaks form, about 7 minutes. Remove from the heat; beat in the lemon zest and vanilla.
- To assemble the cake: Place 1 layer on a flat serving or cake plate, top side down, and spread with crushed raspberries. Top with 3/4 cup frosting, spreading gently on top of the raspberries. Place the second cake layer on top, top side up, and frost the top and sides. Decorate with the reserved raspberries.
Nutrition Facts : Calories 315, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 36 milligrams, Sodium 285 milligrams, Carbohydrate 58 grams, Fiber 1 grams, Protein 5 grams
LEMON-LATTICE WHITE CHOCOLATE CAKE
Categories Cake Milk/Cream Mixer Chocolate Dessert Bake Graduation Lemon Winter Engagement Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 23
Steps:
- For lemon curd:
- Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on surface of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared days ahead.)
- For frosting:
- Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1 3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead.)
- For cake:
- Position rack in center of oven and preheat to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting.
- Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Mix in remaining 1/2 cup cream, milk and vanilla.
- Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mix fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature.
- Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting.
- Place remaining lemon curd in pastry bag fitted with no. 2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use.) Spoon remaining frosting into clean pastry bag fitted with no. 2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate.) Let stand at room temperature 30 minutes before serving.
Tips:
- Prepare your ingredients and equipment in advance: Make sure you have all the necessary ingredients and tools ready before you start baking. This will help you stay organized and avoid any mishaps during the process.
- Use fresh lemons for the best flavor: The zest and juice of fresh lemons will give your cake a bright and tangy flavor. If you don't have fresh lemons, you can use bottled lemon juice, but the flavor will not be as good.
- Cream the butter and sugar until light and fluffy: This step is important for creating a smooth and airy cake batter. Make sure you beat the butter and sugar together for at least 2 minutes, or until the mixture is pale yellow and fluffy.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Sift the flour and baking powder together before adding them to the batter: This will help to ensure that the cake is light and fluffy.
- Do not overmix the batter: Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: The baking time will vary depending on the size of your cake pan, so keep an eye on it and adjust the baking time accordingly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- For the chocolate gloppy frosting, use high-quality chocolate: The better the chocolate, the better the frosting will taste. Use a chocolate that has at least 70% cocoa solids.
- Make sure the butter is at room temperature before making the frosting: This will help the frosting to be smooth and creamy.
- Beat the butter and sugar together until light and fluffy: This step is important for creating a smooth and creamy frosting.
- Add the cocoa powder, milk, and vanilla extract and beat until well combined: Make sure you beat the frosting until it is light and fluffy.
Conclusion:
This lemon cake with chocolate gloppy frosting is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and fluffy, with a bright and tangy lemon flavor. The frosting is rich and chocolatey, with a gooey texture that is sure to please everyone. If you are looking for a special dessert to impress your friends and family, this lemon cake with chocolate gloppy frosting is the perfect choice.
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