Chocolate Lemon Cake
It's not a combination that people try that often but chocolate and lemon is delicious! This moist cake recipe is from my grandma.
Ingredients
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
Directions
Preparation:30min ›
Cook:35min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C. Grease and line with baking paper one 23cm round cake tin.
- Cream copha, add white sugar gradually and cream until fluffy. Blend in the well beaten eggs.
- In a separate bowl slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
- 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.
- Bake for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with lemon icing.
- 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 and Ratings
Global Ratings:
(18)
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)