Dollop of Dough
Ultra moist chocolate cake filled with lemon curd and lemon buttercream.
Lemon and chocolate is a unique, delicious combination. This 3-layer chocolate cake is super moist, filled with tart lemon curd, and frosted with lemon Swiss meringue buttercream.
Flour, sugar, cocoa powder, baking powder, baking soda, salt, egg, egg white, oil, buttermilk, vanilla, coffee.
You'll need pasteurized egg whites, powdered sugar, unsalted butter, salt, and fresh lemon juice.
First, add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a bowl. Whisk to combine.
In a separate bowl, whisk the egg, egg white, oil, vanilla, and buttermilk together until smooth and well combined.
Pour the wet ingredients into the dry ingredients and fold to combine. Pour in the coffee 1/2 at a time, mixing until thin and smooth.
Pour the cake batter into pans and bake at 350°F for 23-28 minutes. Let them cool completely on a wire rack.
To make the buttercream, whip the egg whites and powdered sugar into a meringue. Mix in the butter and then the lemon juice and salt.
Layer the cake, spreading lemon curd between each layer. Apply a crumb coat, chill, and then apply the final coat of frosting.
Slice the cake and enjoy! Want to make this recipe? Check out the full instructions at:
Lowkey recipes for unfussy foodies.