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Lemon Cake with Chocolate Gloppy Frosting Recipe

Lemon Cake with Chocolate Gloppy Frosting

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Average Rating:

Total Reviews: 10

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  • on August 06, 2012

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    Good news: cake was moist and very tasty, though not a lemony as I would have expected (I've had box cakes with a more pronounced lemon flavor. Bad news: the almond extract in the frosting (which is very runny and probably needs overnight refrigeration to set up overpowered any lemon taste. Also, the syrup moistener was a nice touch but, again, the cinnamon and nutmeg overwhelm the lemon. A lot of effort for little return.

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  • on May 28, 2012

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    I decided to try this after seeing it on a recent episode, and I was not disappointed!! I took into account everyone's comments, and the only thing I did different was to poke some holes in the top of the cake so the syrup would seep in. Next time, I'll poke bigger holes and use more of the syrup... it really does make the cake.

    I had no problems at all with the frosting... it came out just right. I didn't have a 9 inch pan so I used my 8 inch and had to bake it a little longer. I didn't have a plate that would fir the cake and all the yummy frosting, so I just put the cake in my 9x13 pan and froseted it there... worked great, as it kept all the frosting (gloppy yes, but not runny around the cake. I will definitely make this again... my family loved it! I think I'll also add another tablespoon of lemon zest to the batter... the more lemony the better!

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  • on May 23, 2011

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    I didn't realize that the cake would come out flatter and drier (as opposed to a moist and fluffy cake, say, from boxed cake mix, so I did not use as much of the syrup for fear of the cake falling apart. Unfortunately, I did not use enough and there wasn't much lemon flavor to the cake. As for the frosting, I refrigerated the mixture for at least 3 hours and it came out wonderful. I will try this recipe again but will have to pay more attention to the syrup addition, otherwise the cake will be too plain.

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  • on April 06, 2011

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    I first watched Alex make this on television and then made it myself. Though it was a bit time consuming it was well worth it!
    The cake was a bit dense but the syrup made a perfect addition.
    The frosting was nothing short of amazing....normally I am not a semi-sweet chocolate fan but with the cream it was delicious...the lemon and hint of almond? Mmmmmm
    I did let the frosting sit in the refrigerator for several minutes before pouring onto the center of the cake and spreading it so it flowed down the sides. I will make it again and again. Thank you Alex!

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  • on March 28, 2011

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    I love Lemon&Chocolate. This is a Winner for me. Nice to be a one layer cake. Personally, I leave out Salt, Any Time Baking Soda/Baking Powder are in a Recipe w/o Any Negative Results. Otherwise, this Is a Delicious Cake. A "go to" for Us Any Day of the week.Thank You, Chef Alex...

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  • on March 05, 2011

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    Everything turned out GREAT! The frosting does look really runny in the beginning, if you allow it to cool completely the frosting is PERFECT! I put mine in the refrigerator for a while ( at least 20 mins and it was perfectly thick! : I used all of the syrup on the cake and it was so good! :

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  • on February 21, 2011

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    Very Disappointed. The frosting turned out very runny; not at all thick like it showed on television. It ran everywhere. After letting it set for three hours it was a little better. I double-checked the recipe and had followed it exactly. I think 1/5 cups of heavy cream is too much.
    Secondly, the cake was very dry; I was really surprised as it included a cup of yogurt. A very disappointing experience

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  • on February 20, 2011

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    Great flavors- but came out a little on the dense side. Next time I'm going to try using cake flour. Wish I would have poked some holes in the cake before spooning over the yummy lemon syrup.That stuff makes the cake. Also- I didn't have a whisk attachment for my mixer so that might have made a difference. The frosting turned out perfect. It's supposed to be a gloppy consistancy- more like pudding than frosting and very light and delicious. I think the trick is to cool the chocolate and cream really well before you mix it with the confectioners sugar mix. I made it before I made the cake so it had lots of time to chill in the fridge. Definately will make this one again- I'm thinking of trying it as a cupcake! Thanks Alex!

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  • on February 19, 2011

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    Cake flavor is amazing! This will be my go to cake from now on. I did not have success with the ganache, but I used fat free half and half. Instead I whipped up an icing with unsweetened chocolate light butter and powdered sugar - delish!

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  • on January 27, 2011

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    We made this cake for my husband's birthday dinner today. I was so worried about making the cake soggy that I went VERY light on the syrup; next time I will more than quadruple the amount I actually brushed on this first time out. The only problem that I had was thickening the frosting. I live at 7,000 feet above sea level and I usually have to make all kinds of interesting adjustments to baked goods. I made no changes to the cake itself, but the frosting was very runny. . .not "gloppy." So, I added a little bit of cake flour to thicken it up (probably 1/8 cupand achieved a beautiful "gloppy" consistency and had LOTS of my children appearing to help frost the cake and "pre-wash" the dishes. We felt like a real Food Network family this evening. We have eaten and enjoyed (which is the real point, isn't it? every one of Alex's recipes that we have tried. Her style translates very well to our family kitchen. Thank you, Alex!

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