Chocolate Cake with Lemon Icing

    (18)
    1 hour 10 min

    A super-moist and delicious cake. Chocolate sponge cake is drizzled with a zesty lemon icing. The combination of chocolate and lemon go exceedingly well. You can also use this recipe to make muffins or cupcakes, simply adjust the baking time accordingly.


    22 people made this

    Ingredients
    Serves: 12 

    • 115g margarine
    • 250g caster sugar
    • 2 eggs
    • 250ml hot water
    • 50g unsweetened cocoa powder
    • 190g plain flour, sieved
    • 1/2 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla extract
    • 180g icing sugar
    • 1 teaspoon grated lemon zest
    • 4 tablespoons lemon juice

    Method
    Prep:40min  ›  Cook:30min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and line a 23cm round cake tin with baking parchment.
    2. Cream margarine, add caster sugar gradually and cream until fluffy. Blend in the well beaten eggs.
    3. In a separate bowl, slowly add hot water to cocoa and mix until smooth, dissolving cocoa completely.
    4. In a third bowl, sieve together the flour, salt, bicarbonate of soda and baking powder; add to creamed mixture alternately with the cocoa mixture. Blend in vanilla. Pour batter into the prepared cake tin.
    5. Bake at 180 C / Gas 4 for 30 to 35 minutes or until cake tester comes out clean. Let cake cool then ice with Lemon Icing.
    6. To Make Icing: Combine icing sugar with enough lemon juice to make the icing spreadable without being runny or stiff (about 4 tablespoons). Stir in the grated zest. Pour icing over top of cake.

    How to ice a cake video

    Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (14)

    0

    Lovely flavoursome moist cake  -  15 Sep 2010

    by
    26

    I chose to make this cake for a small group of women where one lady was dairy intolerant. This was the PERFECT dessert for her, I didn't use the lemon glaze, choosing instead to make dairy free Chocolate peanut butter fudge frosting (1/2 cup shortening, 1/2 cup peanut butter, 1/2 cup water, 1 cup sifted cocoa powder, 4 cups of confectioner sugar) -which really gave it a chocolate lovers appeal. Great cake recipe...thanks for sharing!  -  12 Apr 2007  (Review from Allrecipes US | Canada)

    by
    13

    Make sure you don't use all 2 oz. of the lemon juice, it makes the frosting way too runny. Use about 1 oz. and then add a tiny bit more mixing as you go to get the desired consistency. I followed the recipe to a T and ended up with a drooped center and really runny icing that didn't cover my cake very well. Otherwise, it tastes really good.  -  29 Oct 2000  (Review from Allrecipes US | Canada)

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