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Lemon Zest Earthquake Cake with Lemon Oil Glaze

This dessert features a dense, chocolate-based cake layered with a gooey, crunchy topping, infused with bright lemon flavor from lemon oil and zest. The final cake has a moist crumb with a shiny glaze atop, showcasing a contrast between rich sweetness and citrus tang.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 2 cups semi-sweet chocolate chips
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons lemon zest freshly grated
  • 1/4 cup lemon oil for glaze and flavoring
  • 1 cup powdered sugar for glaze

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • 9x13 inch baking dish
  • Saucepan
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Grease the 9x13 inch baking dish with butter or non-stick spray.
  2. In a mixing bowl, combine the melted butter and granulated sugar, whisking until smooth and slightly glossy. Add eggs one at a time, whisking after each addition until fully incorporated.
    1 cup granulated sugar
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
    1 cup granulated sugar
  4. Stir in the freshly grated lemon zest for a bright, citrus flavor, mixing evenly through the batter.
    1 cup granulated sugar
  5. Pour the batter into the prepared baking dish, spreading evenly. Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs.
  6. While the cake bakes, prepare the lemon oil glaze by whisking the powdered sugar with lemon oil until smooth and pourable. Once the cake is out of the oven, let it cool for 10 minutes before drizzling the glaze evenly across the top. Allow the glaze to set for 15 minutes before serving.
    1 cup granulated sugar