Lemon Chocolate Cake
This lemon chocolate cake features three layers of moist chocolate sponge filled with zesty lemon curd and frosted with silky lemon Swiss meringue buttercream. Rich chocolate pairs perfectly with the tangy lemon for a stunning cake that’s perfect for celebrations or anytime you want a unique dessert.
Equipment
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Ingredients
Chocolate Cake
- 160 grams all purpose flour
- 300 grams granulated sugar
- 75 grams cocoa powder dutch-processed or natural
- 1 ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg room temperature
- 1 egg white room temperature
- 130 grams neutral oil
- 225 grams buttermilk
- 1 teaspoon vanilla extract
- 210 grams brewed coffee hot
- 150 grams lemon curd homemade or store-bought
Lemon Swiss Meringue Buttercream
- 113 grams pasteurized egg whites room temperature
- 453 grams powdered sugar
- ½ teaspoon salt
- 453 grams unsalted butter softened
- 115 grams lemon juice
Instructions
Chocolate Cake
- Preheat the oven to 350°F/180°C. Spray 3 cake pans with baking spray if needed and line with parchment paper.
- Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a large mixing bowl and whisk together until combined.160 grams all purpose flour, 300 grams granulated sugar, 75 grams cocoa powder, 1 ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- In a separate large bowl, whisk the egg, egg white, oil, buttermilk, and vanilla extract until smooth.1 large egg, 1 egg white, 130 grams neutral oil, 225 grams buttermilk, 1 teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients. Fold until batter drips off the spatula in smooth ribbons.
- Pour half of the hot coffee into the batter and fold until smooth. Repeat with the other half. The batter will be very thin.210 grams brewed coffee
- Distribute the batter evenly between 3 cake pans. Bake for 23-28 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 20 minutes. Gently flip each cake on to a wire cooling rack and release the pan. Chill in the freezer for 20 minutes.
Lemon Swiss Meringue Buttercream
- Place pasteurized egg whites and powdered sugar in a 5-quart stand mixer bowl fitted with the wire whip attachment. Beat on low for 30 seconds.453 grams powdered sugar, 113 grams pasteurized egg whites
- Increase the speed to medium high and beat for 8-10 minutes until a thick white meringue forms.
- Turn the speed down to low and beat in the salt. Add the softened butter 1 tablespoon at a time. Mix on low for 10 minutes.½ teaspoon salt, 453 grams unsalted butter
- Switch to the paddle attachment and pour in the lemon juice 1 tablespoon at a time until well combined.115 grams lemon juice
Assembly
- Level off the top of each cake layer to create a flat surface.
- Spread a small amount of frosting on the cake board. Place 1 layer of cake on top.
- Spread a thin layer of buttercream evenly across the cake. Pipe a thick ring of buttercream around the edge of the cake.
- Spread an even layer of lemon curd inside the ring of buttercream.150 grams lemon curd
- Place the second cake layer on top and repeat the previous 2 steps.
- Place the last layer of cake on top with the bottom facing up. Spread a very thin layer of frosting, or crumb coat, all over the cake. Freeze for 20 minutes to seal in crumbs.
- Spread a thick second layer of frosting all over the cake. Pipe with decorations, garnish with lemon slices or chocolate shavings, and enjoy.
Video
Notes
Use room temperature dairy ingredients. Pull them out of the refrigerator an hour before baking.
For accuracy and best results, use a kitchen scale to weigh the flour in grams. If you don't have one, fluff up the flour and gently scoop it into a measuring cup, leveling off the excess.
Storage: Store in the refrigerator for up to 1 week in an airtight container or cake carrier. Cover the cut section with frosting to keep it moist.
Freezing: Wrap leftover cake slices in plastic wrap and store in an airtight container. Freeze for up to 3 months. Unwrap a slice and let it thaw on the counter for 1 hour when ready to enjoy.
Nutrition
Serving: 1sliceCalories: 741kcalCarbohydrates: 85.9gProtein: 5.7gFat: 44.7gSaturated Fat: 21.9gPolyunsaturated Fat: 4.4gMonounsaturated Fat: 15.4gTrans Fat: 1.3gCholesterol: 96.9mgSodium: 407.4mgPotassium: 173.1mgFiber: 2.7gSugar: 70.8gVitamin A: 1076.6IUVitamin C: 3.7mgCalcium: 73.9mgIron: 1.8mg
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