It's not a combination that people try that often but chocolate and lemon is delicious! This moist cake recipe is from my grandma.
I chose to make this cake for a small group of women where one lady was dairy intolerant. This was the PERFECT dessert for her, I didn't use the lemon glaze, choosing instead to make dairy free Chocolate peanut butter fudge frosting (1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup water, 1 cup sifted cocoa powder, 4 cups of confectioner sugar) -which really gave it a chocolate lovers appeal. Great cake recipe...thanks for sharing! - 12 Apr 2007 (Review from Allrecipes USA and Canada)
Make sure you don't use all 2 oz. of the lemon juice, it makes the frosting way too runny. Use about 1 oz. and then add a tiny bit more mixing as you go to get the desired consistency. I followed the recipe to a T and ended up with a drooped center and really runny icing that didn't cover my cake very well. Otherwise, it tastes really good. - 29 Oct 2000 (Review from Allrecipes USA and Canada)
I used Special Dark Cocoa as I am rather partial to dark chocolate taste and it turned out great. I like that it only makes one layer...doesn't leave you with too much to add to your waistline! Thanks...I will be making this again. - 26 May 2007 (Review from Allrecipes USA and Canada)