Cheeky cake: A delightful surprise to brighten any gathering

The name of this cake already suggests that some fun is about to happen. The cheeky cake truly surprises brings smiles and puts people in a good mood. I’ve already served it to my guests; now it’s your turn!

How can you bring a broad smile to the faces of your guests? You could summarize a recently watched stand-up, but in my experience, that doesn’t always have the desired effect. You could also talk about celebrities' and politicians' blunders, but after a moment of good mood, it may turn against us. There’s also a third solution: serving them a cheeky, delicious cake with a surprising taste.

What is the trick of this unique bake? It combines chocolate and lemon: uncommon, surprising, but ultimately well-thought-out and effective. The cheeky cake is delicate and refreshing, perfect for summer heat, and at the same time, it looks good and is easy to make. In short, only positives will enhance the smiles on your guests' faces. I’ve already served cheeky cake to mine; now I recommend you do the same.

Ingredients:

Chocolate layer:

        
• 1 cup butter
• 1 cup sugar
• 4 eggs
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder

Lemon layer:

          
• ½ cup butter
• ½ cup sugar
• ½ cup all-purpose flour
• 2 eggs
• 1 ¾ ounces white chocolate
• Juice of 1 lemon

Cream:

        
• 1 cup heavy cream (36%)
• 1 cup mascarpone cheese
• 1 cup powdered sugar
• Juice of ½ lemon
• ½ tablespoon grated lemon zest

Glaze:

  
• 7 ounces chocolate
• ½ cup heavy cream (36%)

Preparation method:

1. Start with the chocolate layer. Cream the butter with the sugar, then add the eggs. Beat well before adding the flour and cocoa. Pour the batter into two identical baking pans lined with parchment paper. Bake for 25-30 minutes at 338°F.
2. Next, prepare the lemon layer. Melt the white chocolate in a water bath and let it cool. Cream the butter with the sugar, add the eggs, then the melted chocolate and lemon juice. Pour into a third pan (it should be the same size as the ones used earlier). Bake for 20-25 minutes at 338°F.
3. Meanwhile, mix mascarpone, powdered sugar, lemon juice, and zest (I always soak citrus in hot water first to remove pesticides and harmful waxes). Beat the mascarpone and combine it with the mixture.
4. Chop the chocolate and pour warm cream over it. This creates the final element of this puzzle: the glaze.
5. Spread half of the mascarpone cream over one of the chocolate layers. Place the lemon cake on top, then spread the remaining mascarpone cream. Place the second chocolate layer over the lemon cake. Finally, spread the chocolate glaze on top. Refrigerate for a few hours. Done!