Skip to main content

Chocolate Lemon cake


This cake is delicious, chocolate with a bit of tangy lemon taste.  It goes perfectly well with a cup of strong black tea.  It's not too sweet as I've always reduced the sugar and added in some rum which makes it all the more delectable!




I divided the batter into 2 equal portions, added one with chocolate powder and rum while the other is with lemon juice and rind.  Pour the lemon batter onto the chocolate batter and then just pour the batter onto the prepared cake tin without mixing and let the pattern takes its course.








Mmmm this cake is truly delicious, soft and moist ........................ Enjoy!

Ingredients
  • 3 oz caster sugar
  • 190 gm butter/margarine
  • 3 eggs beaten
  • 6 oz self-raising flour - sifted
  • 2 Tbsp cocoa/chocolate powder - sifted
  • 2 Tbsp Rum (you can use Brandy or milk)
  • 3 Tbsp lemon juice
  • Grated rind of 1/2 lemon
Method
  1. Lightly grease and flour an 8 inch round/square tin.
  2. Beat the butter with the sugar till light, fluffy and creamy.
  3. Gradually add in eggs, one @ a time, beating well after each addition.
  4. Fold in sifted flour.
  5. Divide  batter into half.
  6. Add the cocoa/chocolate powder and rum to one part, mix till well combined.
  7. Add in grated lemon rind and juice to the other part, mix well.
  8. Pour the lemon mixture onto the cocoa mixture (no mixing), then pour the whole mixture onto the prepared cake tin.
  9. Bake in preheated oven @ 180 degC for about 25 to 30 mins.  Insert a skewer into the centre and see if it comes out clean.
  10. Let the cake cool in the tin for about 5 mins. before transferring to a wire rack to cool completely.
Note:  You can subsitute lemon with orange juice and rind.


Comments

  1. I can see the cake is really soft and moist. I am bookmarking this to try it out later.

    ReplyDelete
  2. mmm, I love all kind of cakes! Agree this tangy tasting cake would go down well with a cup of hot coffee, mmm! nice

    ReplyDelete
  3. This is butter cake looks incredibly good. I love it very much. Moist & soft! Can even imagine the smell.... hmmm..mm....

    ReplyDelete
  4. Looks moist and yummy. Love to have a slice.

    ReplyDelete
  5. Chocolate with lemon - hmmm...that is a good contrast of flavors.

    ReplyDelete
  6. Looks very moist and delicious. Love the colour combination there. I can imagine the beautiful flavour. I love anything with lemon.

    ReplyDelete
  7. ICook4Fun
    Yes, moist it is.

    Pete
    Yes, coffee or tea, good combination.

    Kristy
    Yes, sweet smelling. Btw, how are you feeling now, hope you're getting better.

    penny
    Be my guest!

    tigerfish
    I've also baked one with chocolate and orange, but I prefer this lemon combination.

    Mary
    Yes, I agree with you, I like the colour too!

    ReplyDelete
  8. Cheah...this is a wonderful butter lemon cake . Have added it to my To-Do list. Thanks for sharing :))

    ReplyDelete
  9. Thanks for sharing, next time I also want to add some lemon into my chocolate butter cake.

    ReplyDelete
  10. Elin
    You are most welcome!

    Sonia
    Yes, do try it, tastes good!

    ReplyDelete
  11. A very pretty cake and sounds lovely with chocolate and lemon flavors!

    ReplyDelete
  12. I like chocolate with orange, this sounds really interesting! Must taste really good!

    ReplyDelete
  13. 5 Star Foodie
    The combination of flavours is unsual but good.

    3 hungry tummies
    I did it with orange too, but I prefer this combination, a bit extraordinary.

    ReplyDelete
  14. Hi Auntie!
    I cant wait to try this as well as the fruitcake recipe and invite my girlfriends over for tea (or coffee :D )! Will the taste or texture be very different if I left out the rum bit?

    Aleena Wee

    ReplyDelete
  15. Hi Aleena
    So you are back in the States? If you don't have rum or brandy, no problem, you just add in milk. It can be fresh or UHT milk, but I used skim milk powder to make the milk. Taste will be slightly different if milk is used but it'll still be moist. Remember the butter must not be too soft, room temperature and still hard in the centre. Happy baking!

    ReplyDelete
  16. looks really delicious, light and moist at the same time. I can't wait to try this, I saw it on Jeannie's blog and I want to make it too..thanks for sharing! :)

    ReplyDelete
  17. Olive. Thanks for dropping by. Do try the recipe and let me know.

    ReplyDelete
  18. Hi Auntie!
    I made this today (finally!) and I like it! Its perfect for an afternoon tea as the texture is light and the chocolate flavor is there but not overpowering with a hint of lemon.

    However, I noticed the following while baking my cake. Please comment if they are expected or not:-

    1) After beating the eggs with the creamed butter +sugar, the batter is not smooth. Looks a lil like scrambled eggs. my butter was cold, and my eggs were straight from the fridge too.

    2) The top has cracks , not smooth but the cake did not collapse/sink.

    Appreciate your opinion on this as I would like to improve my baking skills.
    Thank you!

    ReplyDelete
  19. Hi Aleena
    1. First thing you should take note is that ALL baking ingredients must be at room temperature.
    2. The 'scrambled egg' is curdling, because all the stuff were cold, esp the eggs.
    3. If you've kept your butter, flour,eggs in the fridge, then you should take them out a few hours earlier or what I do is I take them out the night before, but not the butter.
    4. Butter, must not be too soft, must still be firm in the center. If the butter is soft, spreadable, then it won't cream well, it'll be watery and your cake will be dry and coarse.

    Hope the above helps, happy baking!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …