When I say took me, I mean actually took me. Let me be real for a second, sometimes I can be a serious “Debbie Downer.” No joke. I’ll whine, I’ll complain, I’ll say I’m too tired to drive to Austin, even though he’s the one driving.
I’ll say I have too much work to do, even though I’ve finished most of it, there’s an endless pile that I can just keep working on. I’ll say I just plain old don’t want to go even though we bought the tickets.
But luckily my lovely husband knows me. He sighs, waits till I’m done whining like a small, spoiled child, and says, “I think you’ll have a lot o fun” and then waits for the second round of whining complains. This cycle continues till I sigh and give in.
Invariably I always have fun, and feel like a total tool for whining about it in the first place.
Anyways, it was awesome. Full of people, like 5 different stages with different types of music playing! We laid out on a blanket in the sun, munched on an over-priced soggy burrito, and rocked out. I even brought a new book I was reading, and bopped out to the music while reading.
People judged me. But not my lovely husband, who sat with his lovely head in my lap, and just relaxed while I scratched his head.
How did I get so lucky?
Anyways, I digress. On the way home, I had a huge craving to just EAT a lemon. But instead of having lemon inside, I wanted chocolate. Ergo, this layered chocolate cake came forth.
It’s chocolate-y, with a lemon kick and it’s tasty.
Chocolate Lemon Layer Cake
2 cups all-purpose flour
2.5 cups sugar
0.75 cup unsweetened Dutch cocoa powder
2 tsp. baking soda
1 tsp salt
1 cup canola oil
1 cup greek yogurt or sour cream
1.5 cups water
2 tbsp. distilled white vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 F.
Mix all the dry ingredients together. Then whisk in the canola oil, and yogurt or sour cream slowly. Then add in the vinegar and vanilla. When that’s completely added, whisk in the two eggs. Make sure everything is well incorporated.
Butter, line with parchment paper, and dust with cocoa powder two cake pans.
Divide the batter equally among the two pans, and bake for 30 minutes or until a knife inserted in the middle comes out clean.
While it’s in the oven, make the lemon curd. I’ve posted this before, so I’m reposting a doubled recipe.
0.67 cup lemon juice
1.5 cups sugar
2 tbsp. lemon zest
6 tbsp. butter
Mix the sugar, lemon juice, zest, and eggs. Put them on a double boiler, and stir with a whisk constantly for 10-15 minutes. Two things: 1. Make sure the bottom of the double boiler doesn’t touch the boiling water, or lese you’ll have lots of scrambled eggs…ugh. 2. Make sure you whisk constantly, so the eggs don’t scramble, but rather incorporate nicely.
After it thickens, pull it off, and whisk in the butter. Then strain it to get out any tiny pieces that did scramble.
After the cake is done, pull it out, let it cool for 30 min.
When it’s cool, pop it out carefully, and cut each cake in half. Place the bottom half on the cake stand or plate, or whatever you’re planning to frost it on.
Reserve the prettiest layer of cake for the top.
Then pour 1/3 of the lemon curd on and spread it to the edges. Put the next layer of cake on, and pour another third of the lemon curd on and spread it around. Put the next layer on, and do the same. Put on the last layer as the top, and dust with some powdered sugar to make it pretty. 🙂 You can also put slices of lemon on top if you are serving it that same day!