Alex's sweet Lemon Cake is rounded off with an abundant, decadent chocolate icing!
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Alex Guarnaschelli, professional chef, working mother and passionate house cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex demonstrates how cooking her individual style of American, French and Italian fare can be elegant and approachable!
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Lemon Cake with Chocolate Gloppy Icing
RECIPE THANKS TO ALEX GUARNASCHELLI
Total: 1 hr 40 minutes
Preparation: 25 min
Non-active: 30 min
Cook: 45 min
Yield: makes 1 (9-inch) cake
1 stick butter plus 1 tablespoon for greasing the pan
1 1/2 cups granulated sugar
2 1/2 cups versatile flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain, whole milk yogurt
1 tablespoon lemon passion
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
1/2 cup water
1/4 cup granulated sugar
Juice of 1/2 lemon and a couple of grates of enthusiasm
2 to 3 grates whole nutmeg
1/4 teaspoon ground cinnamon
1 1/2 cups whipping cream
9 ounces semisweet chocolate chips
1 cup confectioners' sugar
1 stick saltless butter, cut into pieces
1 teaspoon almond extract
Pre-heat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter.
For the cake: In the bowl of an electrical mixer fitted with a whisk accessory (or an electrical hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together till smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you make certain to be combining the butter and sugar as it blends.
In a different bowl, sift together the flour, baking soda, and salt. Reserve.
When the butter and sugar are incorporated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Eliminate the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the ready pan and bake, undisturbed, till a toothpick placed into the center of the cake comes out tidy, 40 to 45 minutes. Enable the cake to cool for 10 minutes before inverting it on to a plate and enabling it to cool for an additional 20 minutes.
For the icing: In a small pan, integrate the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Eliminate from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool.
In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Blend to blend. Reserve to cool.
In the bowl of the food processor, combine the confectioners' sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds till the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and enable it to sit a little before frosting the cake.
Transfer cake to a serving plate. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and break down, use just a little bit here and there. Thoroughly spread out the frosting over the cake beginning in the center and working it to and around the edges. Ensure there suffices icing to coat the top and sides of the cake. Serve.
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Alex Guarnaschelli's Lemon Cake with Chocolate Gloppy Frosting|Alex's Day Off|Food Network