Lemon-scented Cake With Milk Chocolate Frosting

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 1/4 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, softened
• 1 1/2 cups sugar
• 2 teaspoons finely grated lemons, zest of
• 1/2 teaspoon lemon extract
• 1/2 cup egg (from about 4 large eggs)
• 1 1/4 cups milk
• 2 lemons, zest of, removed in long strips
• 2 cups heavy whipping cream
• 4 tablespoons unsalted butter, soft
• 20 ounces milk chocolate, into 1/4 inch pieces
• 4 ounces bittersweet chocolate, into 1/4 inch pieces

Recipe

• 1 two 9-inch round pans, 1 1/2 to 2 inches deep, buttered and lined with buttered parchment or wax paper set a rack at the middle level of the oven and preheat to 350 degrees.
• 2 sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper and set aside.
• 3 use an electric mixer set at medium speed to beat the butter and sugar until light, about 3 minutes.
• 4 beat in the lemon zest and extract.
• 5 in a bowl, whisk together the egg whites and milk.
• 6 add a third of the flour mixture to the butter and sugar mixture and beat until smooth.
• 7 scrape down bowl and beaters.
• 8 beat in half the milk and egg mixture until incorporated, then beat in another third of the flour mixture.
• 9 scrape bowl and beaters.
• 10 beat in remaining liquid until absorbed, followed by remaining flour mixture.
• 11 scrape well after each addition.
• 12 divide batter between prepared pans and smooth top evenly.
• 13 bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean.
• 14 cool layers in pans for 5 minutes, then invert to racks to cool.
• 15 peel off paper.
• 16 if prepared in advance, double-wrap layers in plastic wrap and chill for up to several days or freeze.
• 17 to make the ganache, place the pieces of zest in a saucepan and add the cream.
• 18 place over low heat and bring to a simmer.
• 19 remove from heat and allow to steep about 5 minutes.
• 20 remove zest from cream with a slotted spoon and discard them.
• 21 add butter to the cream and bring to a boil over low heat.
• 22 remove from heat and add chocolates.
• 23 shake pan to submerge chocolate and allow to stand 5 minutes.
• 24 whisk smooth, then cool to room temperature.
• 25 ganache will thicken to spreading consistency.
• 26 to finish, put one layer right side up on a platter or cardboard.
• 27 place ganache in mixer bowl and beat until light, about 20 seconds.
• 28 using an offset spatula, spread the layer with about a third of the ganache.
• 29 place the other cake layer upside down on the ganache, so that the smooth bottom of the cake layer is uppermost.
• 30 spread the top and sides of the cake evenly with most of the remaining ganache, but save about 1/2 to 1/3 cup to pipe decorations on top of the cake.
• 31 after smoothing the outside of cake, use a pastry bag fitted with a medium star tube, and pipe a series of rosettes around the top rim of the cake.