Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Yeah, is brilliant when it came to cake making :B

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Please Fave the Original Submission: https://www.furaffinity.net/view/13620923

More chocolatey goodness from dizzy-cat !

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Recipe is from:

http://cakejournal.com/recipes/lemo.....r-cake-recipe/

Ingredients

1 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar, divided
1/2 cup vegetable or canola oil
6 large eggs, separated
3/4 cup cold water
2 teaspoons lemon juice
1-2 teaspoons lemon zest
1/2 teaspoon cream of tartar

Filling:

2/3 cup lemon curd (homemade or store-bought)
Frosting Ingredients:
1 1/2 cups heaving whipping cream
3 tablespoons granulated sugar
3 tablespoon of lemon curd

Instructions

For the frosting:
Whip the heavy cream and sugar in a large chilled bowl until stiff peaks form. Gently fold in the lemon curd and combine well. Cover and refrigerate until ready to frost the cake.
For the cake:
In a medium bowl, whisk together the six egg yolks, oil, lemon juice, lemon zest, and water.
In a separate bowl, sift together the flour, baking powder, salt, and 1 cup of sugar.
Make a well in the center of the dry ingredients and add the wet ingredients. Mix until smooth and set aside.
In a mixing bowl, use an electric mixer to beat the egg whites and cream of tarter until light and foamy. Slowly add in 1/2 cup of sugar, beating until stiff peaks form.
Stir about 1/3 of the egg white mixture into the cake batter and mix. Gently fold in the remaining egg white mixture.
Divide the batter between the 3 prepared pans. Bake for approximately 16 minutes, or until the cake springs back when touched with your finger.
Place the hot pans on a wire rack and allow the cakes to cool in the pans. Once cool, run a blade around the edge of the cake and invert to remove the cake from the pans. Peel away the parchment paper.
To assemble the cake, place one layer on a cake pan, then generously spread about 1/3 cup of lemon curd over the top. Add the next layer of cake and repeat. Place the third cake on top.
Frost the top and sides with the whipped lemon cream frosting. Chill until ready to serve!

Preheat oven to 350° F (180° C)

(3) 8″ round ungreased cake pans, lined with parchment (she used (2) 9" cake pans instead)

Important cooking notes:

Dizzycat says:

"Edits i made:

-> NO LEMON curd

Add 1/3 + 1/4 cup of cocoa powder And mix with wet ingredients before adding flour etc

1 tsp of coffee granules melted in a shot glass of hot water - add before the flour etc again

-> NO Lemon cream

Instead i made a chocolate Ganache:

200-300g of dark chocolate (i personally use 200g of Dark and !00g of milk, the cheap stuff is fine as long as the Dark chocolate has 40 -50% cocoa solids or more)

Equal amount of double/heavy cream

Heat the cream to almost boiling and take off the heat
Add the chocolate (broken into smaller pieces)
Leave for 1-2 mins
Starts mixing carefully until you get a glossy chcolate sauce
Leave to cool Until spreadable and not super runny (like soft margarine)

Spread some over one sponge and sandwich the two together ( I added some crushed nuts this time on the inside)

Then Pour on the top and spread around until it falls over the sides and neated the edges until you're happy!


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