Who remembers chocolate limes? Sweets of yesteryear, that like Marmite, you either loved or hated. If you like the combination of chocolate and lime, you’re really going to appreciate this chocolate lime cake. It’s similar to a lemon drizzle. The sponge is made with lime zest and cocoa which is then drizzled with lime syrup once baked.
Once upon a time, I made a great tasting cake, but it had a heavy and pudding-like texture. Yes, it was a chocolate lime cake. I made it with a mixture of white and wholemeal spelt flours along with coconut flour and buttermilk.
I was really excited (sad I know) about using buttermilk in a cake. This was a new concept for me; I did intimate it was a long time ago! I was convinced buttermilk would give a particularly light texture, but I was far off the mark.
Since my first attempt at baking cakes with buttermilk, I’ve used it many times with great success. So, please don’t be put off using it. Buttermilk, like sour milk, yoghurt or kefir reacts with bicarbonate of soda or baking powder to give a better rise. This is particularly important with wholemeal flours as the bran, present in the flour, tends to impede this process.
I mixed the egg yolks into the batter and whisked up the egg whites separately to fold in at the end. This should have resulted in a beautiful light sponge. It didn’t and I was decidedly disappointed. Did I forget the baking powder? It’s been known to happen. Maybe I was heavy handed. Or did I just get the balance of ingredients wrong? I swore I’d tinker with the recipe until I got it right.
Chocolate Lime Cake
Well, not only have I tinkered with that chocolate lime cake, but I’ve made it a whole lot easier to make too. No more whisking of egg whites. I find this step particularly annoying in a cake as it not only takes more time, but creates more washing up.
I’ve reduced the quantity of buttermilk, omitted the coconut flour and used 100% wholemeal spelt flour. These days I tend to use kefir rather than buttermilk, but the two are interchangeable.
Other than the ingredients already mentioned, all you need is butter, sugar, eggs, cocoa powder and a lime.
As you can see from the photo above, I use a microplane* to zest citrus fruit. It’s ever so easy to use and if I run it under the tap directly after using it, it’s a joy to clean too.
CT tells me I worry too much and he thought the original cake was delicious just as it was. I have my pride, however and I’m pleased to report that I’d be happy to serve my revamped cake to anyone. Thank goodness, it only took me nine years.
The lime comes out good and strong with a delicious zing that makes an excellent contrast to the sweetness of the cake. If you’d like to make it look a little prettier, top with a few chocolate shavings. I topped the original chocolate lime cake with white chocolate. This time I used organic sea salted chocolate flakes, which highlighted the cocoa and zingy lime particularly well.
I’ve given quantities here for a small cake which cuts into four generous slices or six rather more modest ones. To make a 20 cm (8″) round cake, just double the quantities and bake for ten to fifteen minutes longer.
I baked the chocolate and lime cake you can see in the photos here in my air fryer, the Optimum HealthyFry*. However, I’ve given the temperature for a conventional oven in the recipe as well as one for my air fryer.
Yes, you can bake cakes in an air fryer. Who’d have thought it? In fact, the cakes turn out really well – as long as you’re only wanting modest sized ones. As well as ‘frying’ food and making excellent chips, the HealthyFry also acts as a mini oven.
It comes with a 15cm (6″) non-stick tin. I grease the tin with butter or oil, but don’t line it and I’ve had no problem with my cakes getting stuck. If you want to find out more about it, here’s a link to my Optimum HealthyFry review. So far I’ve baked this lavender honey cake in it and a vegan chocolate banana cashew cake.
The Optimum HealthyFry* air fryer is currently £199, though it’s worth checking the website as it’s often discounted. I can offer you an extra discount of £20 from this or any other Froothie Blender. Use the code AMB20 when you order through my link.
Other Chocolate and Lime Recipes You Might Like
- Chilli, chocolate & lime bread
- Chocolate key lime pie
- Chocolate lime biscuits
- Double delight bundt cake
- Ginger & lime cake with lime curd & whipped chocolate ganache
- Lime & coconut cake with white chocolate
- Lime & pistachio cake with chocolate shards
- Mascarpone, chocolate & lime curd tarts
- Victoria chocolate sandwich with lime curd
- White chocolate & lime genoise
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this chocolate lime cake, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more cake recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Chocolate Lime Cake. PIN IT.
Chocolate Lime Cake – The Recipe
Chocolate Lime Cake
- 100 g light muscovado sugar
- 100 g unsalted butter – softened
- 1 lime – organic or unwaxed
- 2 medium eggs
- 125 g wholemeal spelt flour
- 1 scant tsp baking powder
- 1 rounded tbsp cocoa powder
- pinch sea salt
- 50 ml buttermilk, kefir or sour milk
- 25 g golden caster sugar
- 15 g chocolate shavings (optional) I used sea-salted chocolate
- In a large bowl, cream the sugar and butter until light and fluffy.
- Beat in the grated lime zest, followed by the eggs.
- Sift in the dry ingredients, discarding any bran left in the seive. Stir until just incorporated, then stir in the buttermilk or kefir.
- Spoon mixture into a 15 cm (6") round greased and/or lined cake tin. Level the top.
- Bake in a pre-heated oven at 180℃ (350℉, Gas 4) for 35 mins or until the cake is risen and an inserted skewer comes out clean. Alternativley bake at 160℃ in an Optimum HealthyFry for 30 minutes.
- Whilst the cake is baking, gently heat the sugar and lime juice in a small pan until the sugar has dissolved. Simmer for a couple of minutes.
- As soon as the cake is removed from the oven, make small holes all over with a toothpick and pour the warm syrup over the top.
- Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely. If liked, decorate with chocolate shavings when ready to serve.
This post contains affiliate links to Froothie Optimum products*. Links are marked with an *. Buying through a link will not cost you any more, but I will get a small commission. Thanks to my readers for supporting the brands and organisations that help to keep Tin and Thyme blithe and blogging.