Chocolate Lemon Cake

    1 hour 5 minutes

    It's not a combination that people try that often but chocolate and lemon is delicious! This moist cake recipe is from my grandma.

    23 people made this

    Serves: 12 

    • 125g copha
    • 1 1/4 cups (270g) white sugar
    • 2 eggs
    • 1 cup (250ml) hot water
    • 1/2 cup (45g) unsweetened cocoa powder
    • 1 1/2 cups (185g) sifted plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon bicarb soda
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla essence
    • 1 1/2 cups (250g) icing sugar
    • 1 teaspoon lemon zest
    • 1/4 cup (65ml) lemon juice

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Preheat oven to 180 degrees C. Grease and line with baking paper one 23cm round cake tin.
    2. Cream copha, add white sugar gradually and cream until fluffy. Blend in the well beaten eggs.
    3. In a separate bowl slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
    4. In a third bowl sift together the flour, salt, bicarb soda and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into cake tin.
    5. Bake for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with lemon icing.
    6. To Make Icing: Combine icing sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 1/4 cup). Stir in the grated zest. Pour icing over top of cake.

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    Reviews in English (14)


    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)