Homemade Chocolate Cake with Lemon Cream
Description
The recipe won't take much time. Everyone loves chocolate, let alone chocolate baked goods with a citrus aroma and light, airy layers! A chocolate cake with lemon cream and rich chocolate glaze will win everyone over, and it's easy to make. I recommend using a 20 cm (8-inch) pan so that the cake comes out taller after baking and can be sliced into several thin layers. Sour cream in the glaze makes it more elastic, delicious, and prevents cracking after it sets, so don't substitute it with milk. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Beat the room-temperature eggs until stiff peaks form, add sugar and vanilla, then beat again until the sugar dissolves. Add baking soda, baking powder, salt, sifted flour, and cocoa.
- 2
Step 2
2. Add the soft butter and beat at low speed until smooth. Add the sour cream and beat again. The dough should have the consistency of thick sour cream.
- 3
Step 3
3. Line the pan with parchment paper, place half of the dough in it, and bake the cake layer in a preheated oven at 180 degrees for 20–30 minutes. Similarly, bake the second cake layer. Mix the semolina with milk and cook until thickened.
- 4
Step 4
4. Remove the seeds from the lemon, place it in the blender container, and blend with sugar. Beat the soft butter with a mixer. Cool the thick semolina porridge and add it to the butter, then beat again until smooth.
- 5
Step 5
5. Add the lemon with sugar and mix again. Cut each cake layer in half, spread cream between each layer. Refrigerate the cake for 4 hours.
- 6
Step 6
6. For the icing, mix cocoa with sugar, butter, and sour cream. Cook the mixture over low heat for 5-7 minutes. Spread the icing over the cake.