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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.
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2
Sift the cake flour, baking powder, and salt onto a piece of parchment or wax paper and set aside.
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3
Use an electric mixer set at medium speed to beat the butter and sugar until light, about 3 minutes.
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4
Beat in the lemon zest and extract.
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5
In a bowl, whisk together the egg whites and milk.
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6
Add a third of the flour mixture to the butter and sugar mixture and beat until smooth.
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7
Scrape down bowl and beaters.
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8
Beat in half the milk and egg white mixture until incorporated, then beat in another third of the flour mixture.
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9
Scrape bowl and beaters.
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10
Beat in remaining liquid until absorbed, followed by remaining flour mixture.
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11
Scrape well after each addition.
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12
Divide batter between prepared pans and smooth top evenly.
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13
Bake for about 30 to 35 minutes, until well risen and a toothpick inserted in the center emerges clean.
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14
Cool layers in pans for 5 minutes, then invert to racks to cool.
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15
Peel off paper.
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16
If prepared in advance, double-wrap layers in plastic wrap and chill for up to several days or freeze.
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17
To make the ganache, place the pieces of zest in a saucepan and add the cream.
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18
Place over low heat and bring to a simmer.
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19
Remove from heat and allow to steep about 5 minutes.
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20
Remove zest from cream with a slotted spoon and discard them.
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21
Add butter to the cream and bring to a boil over low heat.
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22
Remove from heat and add chocolates.
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23
Shake pan to submerge chocolate and allow to stand 5 minutes.
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24
Whisk smooth, then cool to room temperature.
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25
Ganache will thicken to spreading consistency.
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26
To finish, put one layer right side up on a platter or cardboard.
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27
Place ganache in mixer bowl and beat until light, about 20 seconds.
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28
Using an offset spatula, spread the layer with about a third of the ganache.
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29
Place the other cake layer upside down on the ganache, so that the smooth bottom of the cake layer is uppermost.
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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.
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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.
