Today is time to share a cake recipe after a little break. This one is super fresh and delicious chocolatey cake that’s also fast an easy to make. If you and your guests love lemon and chocolate, you cannot really go wrong with this one.

 

 

Lemon Chocolate Cake

 

 

Bases

 

 

Base 1: Ingredients & Method

 

1.5 cup Chocolate sponge cake crumbles

75g melted butter

 

Mix the ingredients together and tap the mixture into a baking pan (6” / 15cm). Let it cool and set in a fridge for at least an hour.

 

 

Base 2:

 

6” / 15” round piece of sponge cake (1/2” / 1cm thick)

 

 

Filling

 

 

Ingredients & Method

 

1/4 cup (1/2 dl) Lemon curd

1/2 cup (1dl) Whipped Cream

(1 tsp vanilla creme powder)

A bit or dark chocolate

 

If you do the lemon curd yourself prepare it a day before and let it cool down overnight. You can also buy ready-to-use version. Prepare the whip by mixing it with vanilla creme powder if you use that.

 

Start filling the cake by adding all the lemon curd as an even layer on top of the base 1. On top of that add all the whip. Then add a bit of dark chocolate. Finally, add the base 2 on top.

 

 

Decoration

 

 

Ingredients & Method

 

1/2 cup (1 dl) white whipped cream

1 cup (2 dl) brown whipped cream

1/3 cup (0.5-1dl) yellow whipped cream

 

Cover the top and the edges with a thin layer of white whipped cream. Then pipe the brown one to the edges of the cake and decorate the top of the edges with yellow piping.

 

Note to self: You can use either brown food coloring or dark cocoa powder to color the brown whip. If you use cocoa powder make sure there is no clumps in it, because if there is the piping won’t be even. That’s what happened to me with this cake.

 

 

Do you enjoy the combination of lemon and chocolate? Or have you ever tried it?