Vegan Cuts

Chocolate Lemon Swirl Cake

Uh yeah, this chocolate cake recipe is going down as one that should be baked then given away IMMEDIATELY.  And I’ll tell you right now, make it a day ahead of the time you want to serve it.  Get it in the icebox after you frost it and try to keep the folks from swiping their little fingers through the chocolate glaze.  After the chocolate cake has had a night in the icebox, then it seems to stay moist in the cake keeper.

HERE’S ALL IT TAKES

Serves 17

  • 2 1/2 cups all-purpose flour
  • 1 3/4 cups plus 1/3 cup sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter, softened
  • 3 eggs
  • 1 1/3 cups plain yogurt
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 1/3 cup cocoa powder
  • 1/4 cup warm water
  • 1 teaspoon lemon juice

Chocolate Glaze

  • 2 cups powdered sugar
  • 2 tablespoons cocoa powder
  • 2 tablespoons butter
  • 2 to 4 teaspoons milk
  • 1/4 teaspoon vanilla extract

For the cake
Heat oven to 375ºF.  Grease and butter 12-cup fluted tube pan.  Keep pan cold in freezer or icebox.

Stir together flour, 1 3/4 cups sugar, baking powder, 1 teaspoon baking soda and salt in large mixer bowl.  Add butter, eggs, yogurt, milk and vanilla; beat on medium speed with electric mixer 3 minutes.

In a small bowl, stir together cocoa, remaining 1/3 cup sugar, remaining 1/4 teaspoon baking soda and water; blend into 2/3 vanilla batter.  Blend lemon juice into remaining batter.

Pull out tube pan from the icebox. Drop spoonfuls of lemon batter into prepared pan.  Drop spoonfuls of chocolate batter on top of lemon batter; swirl with knife small spatula for marbled effect.  Don’t over-do it.  One or two swirls will do the trick.  Trust me.

Bake 35 to 40 minutes, until wooden pick inserted in center comes out clean.  Cool 15 minutes; remove from to wire rack.  Cool completely.

Meanwhile, make the chocolate glaze.  Melt the butter and warm the milk in a small saucepan; do  not let them simmer.  Add powdered sugar cocoa powder and vanilla extract.  Whisk until smooth.  Add more milk, by the teaspoon, to get a slow drizzling consistency.  If you get it too loose, add more powdered sugar by the tablespoon.

BTW.  I’m not running this moist and dense chocolate cake recipe through the nutrition analysis software.  When I have the need for chocolate, it matters none to me how many calories are in it.  Nutritional analysis can’t measure the depth of satisfaction chocolate brings to the soul.  Can I hear an Amen?



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  • http://hobbitdoor.blogspot.com Stacie@HobbitDoor

    Made this tonight. Couldn’t wait until tomorrow to eat it. When I make chocolate cake I need to eat it the same day. ;) I also didn’t chill my pan because I used a stone tube pan, I was afraid it would crack. It was still quite moist. Overall, loved it! Can’t believe I’ve never made a chocolate glaze like that before–simple and yummy! I think I will use more lemon next time, though. Thank you so much.

    • http://www.simpledailyrecipes.com Jill

      THANK YOU, Stacie! I’m with you about the lemon. I wanted it to have a stronger lemon flavor coming through. Next time, I’m adding 3 teaspoons of lemon juice and taste what I get.

  • http://www.glutenfreehippie.com Lyra

    Ooh! I totally want to make this… Zesting the lemon as well would make for a particularly lemony cake. ;)