Easter Lemony Chocolate Cake is a modern British recipe (of my own design) for a classic rich chocolate cake flavoured with lemon served topped with a lemony chocolate fudge icing and decorated with eggs and a chocolate bunny for Easter. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Lemony Chocolate Cake.
This is my wife's favourite Easter cake and it's one I have to bake for her (and her friends) every Easter. It's so popular at her work that I often have to bake two.
Go to the printable version of the recipe
200g (1 cup) caster sugar
3 eggs
180g (1 1/2 cups) self-raising flour
25g (3 tbsp) cocoa powder
60g (1/2 cup) ground almonds
finely-grated zest of 1 lemon
juice of 1/2 lemon
4 tbsp milk
2 tsp vanilla sugar
30g (1/4 cup) dark cocoa powder
1 tbsp runny honey
1 1/2 tbsp milk
50g (4 tbsp) butter
2 tbsp lemon juice
Work in the lemon juice then add enough of the milk to slacken the batter.
Thoroughly grease a 25cm (9 in) diameter springform cake tin. Turn in the cake mix and even out the top. Transfer to an oven pre-heated to 180ºC (375ºF) and bake for 40 minutes, or until thh
e cake is cooked through and a skewer inserted into the centre emerges cleanly.
Allow the cake to cool in the tin for 10 minutes then tun out onto a wire rack to cool completely.
Prepare the icing by sifting the icing sugar and cocoa into a bowl. Add the remaining ingredients (except the lemon juice) into a small saucepan and stir over gentle heat with a wooden spoon until the butter has melted. Whisk in the lemon juice and continue heating until the mixture is almost boiling. Pour this immediately onto the sugar and cocoa mixture and stir this with a wooden spoon until the mixture becomes smooth. Allow to cool then beat briskly with a spoon until the icing achieves a fairly stiff consistency.
Finish the cake by covering the top and sides with the fudge icing. Decorate with candied Easter eggs around the rim and set a chocolate Easter bunny in the centre.
This cake makes an excellent accompaniment to coffee.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This is my wife's favourite Easter cake and it's one I have to bake for her (and her friends) every Easter. It's so popular at her work that I often have to bake two.
Go to the printable version of the recipe
Easter Lemony Chocolate Cake Recipe
Ingredients:
For the Cake:
200g (1 cup) margarine, softened200g (1 cup) caster sugar
3 eggs
180g (1 1/2 cups) self-raising flour
25g (3 tbsp) cocoa powder
60g (1/2 cup) ground almonds
finely-grated zest of 1 lemon
juice of 1/2 lemon
4 tbsp milk
For the Fudge Icing:
120g (1 cup) icing sugar2 tsp vanilla sugar
30g (1/4 cup) dark cocoa powder
1 tbsp runny honey
1 1/2 tbsp milk
50g (4 tbsp) butter
2 tbsp lemon juice
Method:
Cream together the margarine and sugar until pale and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition. Sift the flour into a bowl then fold into the creamed mixture, along with the cocoa powder, lemon zest and ground almonds.Work in the lemon juice then add enough of the milk to slacken the batter.
Thoroughly grease a 25cm (9 in) diameter springform cake tin. Turn in the cake mix and even out the top. Transfer to an oven pre-heated to 180ºC (375ºF) and bake for 40 minutes, or until thh
e cake is cooked through and a skewer inserted into the centre emerges cleanly.
Allow the cake to cool in the tin for 10 minutes then tun out onto a wire rack to cool completely.
Prepare the icing by sifting the icing sugar and cocoa into a bowl. Add the remaining ingredients (except the lemon juice) into a small saucepan and stir over gentle heat with a wooden spoon until the butter has melted. Whisk in the lemon juice and continue heating until the mixture is almost boiling. Pour this immediately onto the sugar and cocoa mixture and stir this with a wooden spoon until the mixture becomes smooth. Allow to cool then beat briskly with a spoon until the icing achieves a fairly stiff consistency.
Finish the cake by covering the top and sides with the fudge icing. Decorate with candied Easter eggs around the rim and set a chocolate Easter bunny in the centre.
This cake makes an excellent accompaniment to coffee.
Printable version of the Recipe
britain, easter, chocolate, cakes, baking
Baking
Britain
Easter Lemony Chocolate Cake
https://fabulousfusionfood.blogspot.com/2019/04/easter-lemony-chocolate-cake-recipe.html
Easter Lemony Chocolate Cake. This is a modern British recipe of my own devising for a rich chocolate and lemon cake with a fudge icing (frosting) topping decorated with a chocolate bunny and mini Easter eggs.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yakVDGNZdrWlOrLKcRhp0MF45f8KT0MWgrfnjEcnrBH86e56NfexjHoSLW_KQ4ILFkxrigodSrZQ1PHc_90DPFQJJMPkXWEahqe4_mmdYN7qH8PaW0KW1ahUqYG5kvVJUnAk3KtWCdo/s1600/easter-lemony-chocolate-cake.png
2019-04-14
Yield: 12
Easter Lemony Chocolate Cake
Easter Lemony Chocolate Cake. This is a modern British recipe of my own devising for a rich chocolate and lemon cake with a fudge icing (frosting) topping decorated with a chocolate bunny and mini Easter eggs.
prep time: 25 mins
cook time: 25 mins
total time: 50 mins
Ingredients:
- 200g (1 cup) margarine, softened
- 200g (1 cup) caster sugar
- 3 eggs
- 180g (1 1/2 cups) self-raising flour
- 25g (3 tbsp) cocoa powder
- 60g (1/2 cup) ground almonds
- finely-grated zest of 1 lemon
- juice of 1/2 lemon
- 4 tbsp milk
- 120g (1 cup) icing sugar
- 2 tsp vanilla sugar
- 30g (1/4 cup) dark cocoa powder
- 1 tbsp runny honey
- 1 1/2 tbsp milk
- 50g (4 tbsp) butter
- 2 tbsp lemon juice
For the Cake:
For the Fudge Icing (Frosting):
Method:
- Cream together the margarine and sugar until pale and fluffy then add the eggs, one at a time, beating thoroughly to combine after each addition. Sift the flour into a bowl then fold into the creamed mixture, along with the cocoa powder, lemon zest and ground almonds.
- Work in the lemon juice then add enough of the milk to slacken the batter.
- Thoroughly grease a 25cm (10 in) diameter springform cake tin. Turn in the cake mix and even out the top. Transfer to an oven pre-heated to 180ºC (375ºF) and bake for 40 minutes, or until the cake is cooked through and a skewer inserted into the centre emerges cleanly.
- Allow the cake to cool in the tin for 10 minutes then tun out onto a wire rack to cool completely.
- Prepare the icing by sifting the icing sugar and cocoa into a bowl. Add the remaining ingredients (except the lemon juice) into a small saucepan and stir over gentle heat with a wooden spoon until the butter has melted. Whisk in the lemon juice and continue heating until the mixture is almost boiling. Pour this immediately onto the sugar and cocoa mixture and stir this with a wooden spoon until the mixture becomes smooth. Allow to cool then beat briskly with a spoon until the icing achieves a fairly stiff consistency.
- Finish the cake by covering the top and sides with the fudge icing. Decorate with candied Easter eggs around the rim and set a chocolate Easter bunny in the centre.
- This cake makes an excellent accompaniment to coffee.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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