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Categories:
butter sugar flour baking soda salt milk yogurt eggs lemon zest lemon juice vanilla water granulated sugar lemon nutmeg ground cinnamon heavy cream chocolate chips sugar unsalted butter almond
Viewed: 33 - Published at: 5 years agoIngredients
- 1 stick butter plus 1 tablespoon for greasing the pan
- 1 1/2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain, whole milk yogurt
- 3 eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon 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 teaspoon ground cinnamon
- 1 1/2 cups heavy cream
- 9 ounces semisweet chocolate chips
- 1 cup confectioners' sugar
- 1 stick unsalted butter, cut into pieces
- 1 teaspoon almond extract
Method
- 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.
