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Lemon Cake with Chocolate Gloppy Frosting (Alexandra Guarnaschelli) Recipe

Lemon Cake with Chocolate Gloppy Frosting (Alexandra Guarnaschelli) Recipe

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Lemon Cake with Chocolate Gloppy Frosting (Alexandra Guarnaschelli)

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Ingredients:

Serving

1 stick butter plus 1 tbsp for greasing the pan
1 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup plain, whole milk yogurt
3 eggs
1 tbsp lemon zest
1 tbsp lemon juice
1/2 tsp pure vanilla extract
1/2 cup water
1/4 cup granulated sugar
juice of 1/2 lemon and a few grates of zest
2 to 3 grates whole nutmeg
1/4 tsp ground cinnamon
1 1/2 cups heavy cream
9 oz semisweet chocolate chips
1 cup confectioners' sugar
1 stick unsalted butter , cut into pieces
1 tsp almond extract

Directions:

Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter.
For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes.
In a separate bowl, sift together the flour, baking soda, and salt. Set aside.
When the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Remove the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes.
For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Remove from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool.
In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Whisk to blend. Set aside to cool.
In the bowl of the food processor, combine the confectioners' sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds until the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and allow it to sit a little before frosting the cake.
Transfer cake to a serving platter. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there. Carefully spread the frosting over the cake starting in the center and working it to and around the edges. Make sure there is enough frosting to coat the top and sides of the cake. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	7325.26 Kcal (30669 kJ)
Calories from fat	3082.83 Kcal
		% Daily Value*
Total Fat	342.54g	527%
Cholesterol	1225.91mg	409%
Sodium	1825.46mg	76%
Potassium	1538.21mg	33%
Total Carbs	1060.25g	353%
Sugars	753.16g	3013%
Dietary Fiber	24.84g	99%
Protein	63.76g	128%
Vitamin C	7.8mg	13%
Vitamin A	2.3mg	75%
Iron	21.1mg	117%
Calcium	523.4mg	52%

Amount Per 100 g
Calories	349.44 Kcal (1463 kJ)
Calories from fat	147.06 Kcal
		% Daily Value*
Total Fat	16.34g	527%
Cholesterol	58.48mg	409%
Sodium	87.08mg	76%
Potassium	73.38mg	33%
Total Carbs	50.58g	353%
Sugars	35.93g	3013%
Dietary Fiber	1.19g	99%
Protein	3.04g	128%
Vitamin C	0.4mg	13%
Vitamin A	0.1mg	75%
Iron	1mg	117%
Calcium	25mg	52%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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