Chocolate Cake With Lemon Curd Filling Recipe

Name: Chocolate Cake With Lemon Curd Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake batter; 200 g self raising flour; 40 g cocoa powder; 230 g caster sugar; 4 large eggs; 240 g soft margarine; 1/4 teaspoon vanilla extract; 110 g milk chocolate; 2 teaspoons milk; For the filling and coating; 270 g lemon curd; 500 g milk chocolate

Servings: persons

For the cake batter
200 g self raising flour
40 g cocoa powder
230 g caster sugar
4 large eggs
240 g soft margarine
1/4 teaspoon vanilla extract
110 g milk chocolate
2 teaspoons milk
For the filling and coating
270 g lemon curd
500 g milk chocolate

1
Pre-heat the oven to 160u00b0C/140u00b0C fan.
2
Line 2 8inch tins with greaseproof paper.
3
Grate the milk chocolate (110g).
4
Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 240g soft margarine, 1/4 tsp vanilla extract, 2 tsp milk and the grated chocolate) mix on a low speed until fully combined.
5
Divide the mixture evenly between the two tins. Make sure you spread the mixture out so it is even.
6
Put the tins in the oven and cook for 50 minutes. After 50 minutes put a skewer in the middle and check if it comes out clean. If not, pop back in the oven for 10 more minutes and look again.
7
When cooked, remove the cakes from the oven and leave to cool in the tins for 20 minutes. After 20 minutes, remove the cakes from their tins and carefully peel off the greaseproof paper and pop them onto a wire rack to cool completely.
8
Once cooled, use a knife to carve off the top of the bottom cake (so it's flat and the top part of the cake will sit on it nicely).
9
Spread the lemon curd evenly on top of the bottom part of the cake.
10
Carefully place the top part of the cake on top.
11
To melt your chocolate coating, break the chocolate into squares and put into a glass bowl.
12
Place over a pan of barely simmering water.
13
You need to melt the chocolate very slowly, only stirring now and again or it will go hard. Be patient, it's worth it!
14
One melted spread over the cake.
15
Leave to cool. Store in an airtight container.

1408

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: For the cake batter, 200 g self raising flour, 40 g cocoa powder, 230 g caster sugar, and more.

Yes, Chocolate Cake With Lemon Curd Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cake With Lemon Curd Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions