Thursday, June 20 2024

Chocolate and limoncello cake is a symphony of flavors, meticulously crafted to captivate your senses and elevate your dessert experience.

This exquisite creation features a moist and tender chocolate cake, elegantly layered with delicious limoncello cream and wrapped in a smooth and glossy chocolate frosting.






For the chocolate cake:

  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 2/3 cup milk
  • 2/3 cup seed oil
  • 2/3 cup hot water

For the limoncello cream:

  • 1 cup milk
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup limoncello
  • Grated zest of 1 lemon

For the chocolate glaze:

  • 7 oz dark chocolate
  • 1/2 cup heavy cream


  • lemon slices



Preparing the chocolate cake:

  1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
  2. In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs and add the milk and vegetable oil. Mix well.
  4. Combine the wet ingredients with the dry ingredients, mixing until smooth.
  5. Gradually add the hot water, continuing to mix until you have a smooth batter.
  6. Pour the batter into the prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely on a wire rack.

Preparing the limoncello cream:

  1. Heat the milk in a saucepan until it almost boils.
  2. In a bowl, beat the egg yolks with the sugar until the mixture is light and fluffy.
  3. Add the flour to the egg mixture and mix well.
  4. Slowly pour the hot milk into the egg mixture, stirring continuously.
  5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens.
  6. Remove from heat and add the limoncello and lemon zest. Mix well and let it cool.

Assembling the cake:

  1. Cut the cooled chocolate cake horizontally into two layers.
  2. Spread an even layer of limoncello cream on the bottom half of the cake.
  3. Place the top half of the cake over the cream layer.

Preparing the chocolate glaze:

  1. Melt the dark chocolate with the heavy cream in a double boiler, stirring until you have a smooth ganache.
  2. Allow the ganache to cool slightly, then pour it over the cake, spreading it evenly with a spatula.

Decoration and Serving

  1. Let the cake rest in the refrigerator for at least an hour before serving to allow the chocolate glaze to set.

  2. Optionally, you can decorate the cake with chocolate shavings, almond slivers, or grated lemon zest for an extra touch.

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