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Chocolate lemon cake on a plate with lemons in the background.

Easy Chocolate Lemon Cake

Amanda
Does lemon and chocolate go together? Oh yes! This Chocolate Lemon Cake is proof that this flavor combination is as fabulous as it is unexpected. Super moist, deep chocolate cake topped with tangy lemon cream cheese frosting.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 8 pieces

Equipment

  • Mixing bowls
  • Measuring cups or kitchen scale
  • Measuring Spoons
  • Handheld or stand mixer
  • 8X8 metal baking pan

Ingredients
 

Chocolate Cake

  • 1 cup (211 grams) granulated sugar
  • 1 cup (127 grams) all purpose flour
  • ½ cup (46 grams) natural cocoa powder
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup (63 grams) whole milk room temperature, 2% will also work
  • ¼ cup (59 grams) vegetable oil
  • ¼ cup (61 grams) sour cream full fat, room temperature
  • ½ cup hot coffee you can mix 1 teaspoon of instant espresso powder with hot water. Don't skip the coffee, it won't taste like coffee, just makes the chocolate flavor pop

Lemon Frosting

  • 4 tablespoons (56 grams) salted butter room temperature
  • 4 oz (115 grams) brick style cream cheese full fat, room temperature
  • 2 lemons zested
  • 1 ½ cups (190 grams) powdered sugar
  • 1 tablespoon lemon juice

Instructions
 

Chocolate Cake

  • Start by preheating your oven to 350°F. Line an 8X8 metal baking pan with parchment paper, going up and over the sides.
  • In a large bowl with an electric mixer on low, beat together 1 cup granulated sugar, 1 cup all-purpose flour, ½ cup natural cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon kosher salt.
  • In another bowl, beat together 1 egg, 1 teaspoon vanilla extract, ¼ cup milk, ¼ cup vegetable oil, and ¼ cup room temperature sour cream.
  • Gradually add the wet ingredients to the dry ingredients, beating until just combined.
  • Pour the hot coffee into the batter and beat until fully incorporated. Do not over mix.
  • Pour into the pan, spreading it out evenly. Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 27-30 minutes or until a toothpick comes out clean. Don't open the oven door while the cake is baking.
  • Let cool while making the frosting.

Lemon Filling

  • Beat the cream cheese, butter, and lemon zest until smooth and combined.
  • Add the powdered sugar and lemon juice, beat until smooth and fluffy, about 2 minutes.
  • Spread the frosting on top of the cooled down cake, spreading it out evenly. Top with chocolate shavings, lemon zest, or lemon slices!

Notes

Refrigerator: If the cake has cream cheese frosting, store it in the refrigerator in an airtight container or wrapped tightly. It will stay fresh for up to 3 days. Let come to room temperature before enoying.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to two months. Thaw overnight in the refrigerator before serving.
*To zest a lemon with a microplane zester, hold the lemon in one hand and the zester in the other. Gently rub the lemon against the fine blades of the zester, moving it in one direction. Rotate the lemon as you go to remove only the bright yellow outer layer, avoiding the bitter white pith underneath
*you can make this gluten free by using a 1:1 gluten free baking flour! 
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