Chocolate Cake with Lemon Cream
by Editorial Staff
Delicious homemade chocolate cake with lemon cream. The recipe is very interesting and inexpensive.
Ingredients
For the dough:
- Flour – 300 g
- Sugar – 150 g
- Cocoa powder – 150 g
- Butter – 150 g
- Eggs – 2 pcs.
- Sour cream – 2-3 tablespoon
- Baking powder – 2 teaspoon
- Soda – 0.5 teaspoon
For the cream:
- Lemon – 1 pc.
- Sugar – 200 g
- Milk – 200 ml
- Semolina – 150 g
- Butter – 150 g
For glaze:
- Cocoa powder – 4 tablespoon
- Sour cream – 4 tablespoon
- Sugar – 3 tablespoon
- Butter – 50 g
Instructions
- Let’s start cooking with dough. The dough can be kneaded with a whisk, mixer, or in a food processor. Beat two eggs until a good, stable foam. Add sugar and vanilla. Beat until sugar dissolves. You should get a light, fluffy mass.
- We send soda, baking powder, and a pinch of salt. We sift flour and cocoa there. Add soft butter. Stir, gradually increasing the speed, until smooth. If the dough is thick, add 2 tbsp of sour cream. If the dough is like thick sour cream inconsistency, then add only 0.5-1 tablespoon. a spoonful of sour cream for taste. Mix. A total of 926 g of dough turned out.
- Cover the bottom of the form with a diameter of 20 cm with parchment or grease with oil. We send half of the test there. The oven by this time should already be preheated to 180 degrees. Bake for 20-30 minutes, until tender. We check the readiness with a wooden stick. Separate the edges of the cake from the mold using a knife. Turn the cake over onto a wooden board. Bake the second cake in the same way. Cut each cake into two parts.
- Pour the semolina into a heavy-bottomed saucepan or stewpan. Pour milk there. We put it to cook, the mass should turn out thick. Take one large lemon or two small ones. Cut into semicircles, removing the bones. We send lemons to a blender, add sugar, grind.
- The semolina got ready. While we cool the semolina, beat the butter. Add cooled semolina to the oil. Beat until smooth. Mix with chopped lemons. The cream is ready.
- We collect the cake, smearing all the cakes, except for the top, with cream. We put the cake in the refrigerator for 4 hours, but I usually put it away at night. We send cocoa to a saucepan with a thick bottom or to a saucepan. Add sugar, a piece of butter, and sour cream there.
Turn on the fire, cook for 5-7 minutes. When the icing has cooled slightly, apply it to the cake.
Chocolate cake with lemon cream is ready.
Bon Appetit!
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