The New Year’s celebration at my aunt’s house was a blast and in good old Backdirndl fashion, I contributed the dessert for the evening. With this fantastic cake, 2015 is bound to be tasty ! ❤
At this point, I would like to take the chance and thank all of you followers and facebook-likers for reading my blog, liking it and leaving me comments! ❤ You have shown me that it was the right decision to start this blog in 2014 and you motivate me to keep on baking and to try out new things!
THANK YOU! I am overwhelmed! Y’all are baketastic!
Back to baking business! – which I am way better at than showing you my deep and honest gratitude. Since it finally snowed here in Austria, I decided on coating my cake in snowwhite meringue and beneath it is delicious chocolate cake and lemon curd filling. Enough of those words…
Let’s start baking!
The chocolate cake recipe that I used for this cake is the same recipe that I already introduced you to earlier in November as the world’s best chocolate cake, therefore I will try and keep it short. In case you need further detailed instructions, check out my “The world’s best Chocolate Cake” -entry!
If you like, you can underline the lemony flavor by substituting the vanilla in the cake and syrup by adding lemon juice and zests instead.
For the batter (enough to make two 20cm round cakes) you will need:
- 180g dark chocolate, melted
- 350g all-purpose flour
- 400g caster sugar
- 50g cocoa powder (unsweetened)
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp fine sea salt
- 3 eggs
- 380g buttermilk
- 180g oil
- 4 1/2 tsp vanilla extract or zests and juice of 1 lemon
- 1tsp white wine vinegar
- 250g boiled, black coffee, hot
Once you have all the ingredients and equipment ready, line your baking pans (I used 2 cake rings with Ø 20cm) with parchment paper and turn your oven to 350°Fahrenheit/180°Celsius air circulation (390°Fahrenheit/ 200°Celsius bottom and top heat).
And before you can finally mix together all the ingredients, go ahead and melt the chocolate (in the microwave or a double boiler).
Add all your dry ingredients (flour, sugar, cocoa powder, baking soda&powder, salt) to one bowl and carefully blend them together.
Add all your wet ingredients (eggs, buttermilk, oil, vanilla, vinegar) except the chocolate and coffee to a second bowl. Use an electric whisk to mix thoroughly. Then add the hot coffee and the melted chocolate and mix again.
Lastly, combine the wet and dry ingredients. Done!
Divide the batter evenly among your two baking pans and bake for ca. 50 minutes (perhabs turn the baking tray around after 28 minutes).
Generously soak the cakes’ tops (allow 10 minutes to rest, then turn over) and bottoms with syrup (syrup recipe down below, as usual this step is optional).
Was that too fast? Check out the more detailed instructions right here!
The cutting is also further described here (just scroll down a bit).
For the syrup (optional!) you will need:
- 60ml water or lemon juice
- 60g sugar
- (1/2 tsp vanilla extract)
If you used vanilla extract for the batter, I would suggest you use vanilla syrup to soak your cakes. Otherwise, just leave out the vanilla and substitute lemon juice for water and you will have lemon syrup to soak your cake.
Bring water/lemon juice and sugar to a boil. As soon as all the sugar granules have dissolved and the syrup has slightly thickened, set the syrup aside. (For the vanilla syrup stir in the vanilla extract once the syrup has cooled). Done!
- 8 eggs (4 whole, 4 just egg yolks)
- 320g sugar
- 160g butter
- 4 lemons (juice and zests)
Lemon Curd is made by combining eggs, sugar, butter and lemon using a double boiler.
Add 4 whole eggs and 4 egg yolks (the 4 egg whites will be used for the baiser) to a large metal bowl and whisk with the hand mixer until foamy, then slowly add the sugar.
Now set the bowl onto a slightly smaller pot filled with simmering water (-double boiler). Add the butter, lemon zests and juice and stir until the curd is of a bright yellow color and slightly thickened (lemon curd used as cake filling really cannot be thick enough). Lastly, press the curd through a fine sieve to remove the zests. Done!
Allow the curd to completely cool in the fridge and reach it’s final consistency (the curd will continue to thicken while it cools).
Once the cake layers are cut and the lemon curd has cooled, you can begin to put it all together.
Now spread ca. 1/3 of the curd (3-4 tbsp) onto the cake layer but not quite to the edge because the second layer will naturally squeeze the curd outwards and it mustn’t overflow.
Put the 2. cake layer on top of the first, and again spread 1/3 of the curd onto it. Then put the 3. layer on top and spread the last 1/3 of the curd evenly. Put the last cake layer on top, which will remain bare.
As soon as all the 4 cake layers and 3 curd layers are stacked, put the cake into the fridge to cool (use a cake ring to avoid anything from sliding).
- 4 egg whites (from the curd)
- 1 pinch of salt
- 400g sugar
- 2 lemons (juice) plus water so you have 100g of liquid
Beat the egg whites combined with the pinch of salt until soft peaks form with a hand mixer. Slowly add the sugar beating on high. Then add the juice. Now use a double boiler (to dissolve all sugar granules and kill possibe germs) and continue beating until the meringue is white and forms stiff peaks.
Coat your cooled cake entirely with the meringue and burn the outside using a Bunsen burner. Finally, add some grated chocolate on top for looks and the cake is ready to serve!
Transportation: This cake is rather unstable, because neither the curd nor the meringue stabilise it, so I would suggest you stick a wooden rod or a thick drinking straw right through the middle. Do not forget to remove it before serving though. Nobody will be able to tell (cover it up with some chocolate or simply spread the meringue over it) and it makes the transport so much easier and less stressful!
Have a baketastic year 2015,