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1
Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter.
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2
For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes.
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3
As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes.
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4
In a separate bowl, sift together the flour, baking soda, and salt.
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5
Set aside.
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6
When the butter and sugar are integrated, blend in the yogurt.
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7
Add the eggs, one by one.
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8
Add the lemon zest, lemon juice, and vanilla.
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9
Remove the bowl from the mixer and fold in the dry ingredients.
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10
Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes.
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11
Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes.
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12
For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer.
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13
Stir to make sure all of the sugar has dissolved.
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14
Remove from the heat and transfer to a bowl to cool.
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15
Stir in the lemon zest, lemon juice, nutmeg, and cinnamon.
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16
Stir to blend.
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17
Set the syrup aside to cool.
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18
In a small saucepan, heat the cream.
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19
Place the chocolate chips in a medium bowl.
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20
When the cream simmers, pour it over the chocolate chips.
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21
Whisk to blend.
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22
Set aside to cool.
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23
In the bowl of the food processor, combine the confectioners' sugar, butter, and almond extract.
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24
Pulse to blend.
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25
Continue blending for about 30 seconds until the ingredients are mixed together.
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26
Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend.
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27
Transfer the frosting to a bowl and allow it to sit a little before frosting the cake.
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28
Transfer cake to a serving platter.
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29
Use a pastry brush (or spoon) to put some of the syrup on the cake.
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30
Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there.
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31
Carefully spread the frosting over the cake starting in the center and working it to and around the edges.
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32
Make sure there is enough frosting to coat the top and sides of the cake.
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33
Serve.
