Apricot Chocolate Layer Cake
recipe

A delightful and moist layer cake that combines the flavors of dark chocolate and tart apricot. Perfect for celebrations or coffee breaks.
- Preparation Time: 1 hour
- Serving Size: 8-10 pieces

Ingredients

Cake Base:
- 35 g butter
- 2 1/4 dl all-purpose flour
- 3/4 dl cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 1/2 dl sugar
- 1 dl + 1 tbsp milk
- 1 egg
- 3/4 dl hot coffee or water
Filling:
- 1 1/2 dl heavy cream
- 150 g cream cheese
- 200 g apricot jam
Topping:
- 130 g dark chocolate
- 1 dl heavy cream
- fresh raspberries

Instructions

1. Prepare a 15 cm cake pan by greasing and flouring it or lining it with parchment paper.
2. Preheat the oven to 175°C (350°F).
3. Melt the butter and let it cool. Sift the flour, cocoa powder, baking powder, and baking soda into a bowl.
4. Add the remaining ingredients to the bowl in order and mix with an electric mixer until smooth.
5. Pour the batter into the pan and bake in the oven for 30-40 minutes, until the top is firm. Test for doneness with a toothpick.
6. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
7. Prepare the filling by whipping the cream to soft peaks. Combine the cream cheese and half of the apricot jam, then fold in the whipped cream.
8. Slice the cooled cake into three layers. Spread a layer of apricot jam on the bottom layer and half of the filling. Place the middle layer on top, brush with apricot jam, and spread the remaining filling. Top with the final layer and brush with apricot jam.
9. Prepare the icing by melting the chocolate in the microwave or a water bath. Heat the cream in a saucepan, add the melted chocolate, and stir until smooth.
10. Pour the icing over the cake, letting it drip slightly over the edges. Press fresh raspberries on top.

Nutritional Information (per piece, estimated)

- Calories: 320 kcal
- Protein: 4 g
- Carbohydrates: 35 g
- Fat: 18 g
- Fiber: 2 g

Reviews: 4.2 (1643 reviews) ★★★★★ share