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Ingredientes
- 3 c. sifted all-purpose flour
- 1 Tbsp. baking pwdr
- 1 tsp baking soda
- 1/2 tsp salt
- 1 c. unsalted butter room temperature
- 2 c. granulated sugar
- 4 lrg whole Large eggs lightly beaten
- 1 1/4 c. buttermilk
- 1 1/2 tsp pure vanilla extract
- 1 1/2 c. granulated sugar
- 6 Tbsp. cornstarch
- 1/4 tsp salt
- 1/2 c. cool water
- 1/2 c. fresh lemon juice
- 3 lrg egg yolks beaten
- 2 Tbsp. unsalted butter
- 1 1/2 c. boiling water
- 2 tsp grated lemon peel
- 24 ounce semiweet chocolate morsels
- 4 c. whipping cream
- 1 tsp light corn syrup
Direcciones
- CAKE: Arrange two racks in the center of oven, and heat oven to 350 degrees. Line the bottoms of two 8- by 2-inch buttered cake pans with buttered parchment paper. Dust the bottoms and sides of pans with flour, and tap out any excess.
- Sift together the flour, baking pwdr, baking soda, and salt; set aside. In the bowl of a standing mixer, cream butter at medium speed till softened, 1 to 2 min. Gradually add in sugar, and continue till lightened, 3 to 4 min, scraping down sides once or possibly twice. Gradually add in Large eggs, beating after each addition till batter is no longer slick, stopping once or possibly twice to scrape down the sides, about 5 min. Slowly add in the sifted flour mix, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mix. Beat in the vanilla.
- Divide the batter proportionately between the prepared pans. Bake 25 min, and rotate the pans in the oven if needed for even browning. Continue baking till a cake tester inserted into the center of each cake comes out clean, 10 to 20 min more. Transfer pans to wire racks to cold. Let cold 15 min. Remove cakes from pans; set cakes top-side down on wire racks, and allow to cold completely, about 1 hour. (Makes two 8-inch layers)
- LEMON FILLING: Sift sugar, cornstarch and salt into a medium saucepan. Gradually blend in the cool water and lemon juice. Place saucepan over medium-low and whisk till smooth. Add in the Large eggs and 2 Tbsp. butter and blend thoroughly. Stir constantly with a wooden spoon till thickened and add in the boiling water. Continue stirring till the mix reaches the desired thickness, about 2 to 3 min. Remove from heat and stir in the lemon peel; rub surface lightly with 1 Tbsp. butter to prevent a skin from forming. Chill unused portion for up to 1 week. (Makes 2 c.)
- RICH CHOCOLATE FROSTING: Place chocolate and cream in heavy saucepan. Cook over low heat, stirring constantly with a rubber spatula, till combined and thickened, 20 to 25 min. Increase heat to medium-low, and cook, stirring, 3 min more. Remove from heat; stir in corn syrup. Transfer to a large metal bowl; chill. Check every 15 to 20 min; stir till cold sufficient to spread, about 2 hrs. Spread on cooled cake. (Makes 6 c.)
- ASSEMBLY: Remove the parchment paper from each cake; reserve the one with flattest bottom surface to use for the top layer of the assembled cake. Place the other cake, top-side down, on the serving platter as the first layer. Spread a 1/2-inch thick layer lemon filling to within a 1/2-inch from the edge. Place remaining cake, top-side down, on top of the first and press down slightly. If the kitchen is hot and the lemon filling seems runny, transfer the cake to the refrigerator to hard up the filling. Ice with a rich chocolate frosting. Refrigeratecake till frosting sets, about 10 min, and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 8 servings | |
| Calories 1048 | |
| Calories from Fat 467 | 45% |
| Total Fat 53.04g | 66% |
| Saturated Fat 31.88g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 335mg | 112% |
| Sodium 956mg | 40% |
| Potassium 223mg | 6% |
| Total Carbs 134.85g | 36% |
| Dietary Fiber 1.4g | 5% |
| Sugars 90.42g | 60% |
| Protein 11.8g | 19% |
