Lemon Cake with Chocolate Gloppy Frosting

Alex’s beloved childhood birthday cake: a bright lemon layer cake under a thick, fudgy chocolate frosting.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs

Zest of 2 lemons

• 1/4 cup fresh lemon juice
• 1 cup whole milk
• 8 ounces bittersweet chocolate, chopped (for frosting)
• 1 cup (2 sticks) unsalted butter (for frosting)
• 2 cups confectioners’ sugar (for frosting)
• 1/4 cup whole milk (for frosting)

Directions

1. Preheat the oven to 350 degrees F and butter and flour two 9-inch round pans.
2. Whisk together the flour, baking powder, and salt.
3. Cream the butter and granulated sugar until fluffy, then beat in the eggs one at a time, followed by the lemon zest and juice.
4. Add the dry ingredients in three additions, alternating with 1 cup milk, beginning and ending with flour.
5. Divide between the pans and bake until a tester comes out clean, 30 to 35 minutes. Cool completely.
6. Make the frosting: melt the chocolate and butter together, then beat in the confectioners’ sugar and 1/4 cup milk until thick and glossy. Let it cool slightly to a spreadable, gloppy consistency.
7. Stack and cover the cake generously with the chocolate frosting.

Notes

Adapted from Alex Guarnaschelli’s Lemon Cake with Chocolate Gloppy Frosting, a recipe from her childhood.