1/4 cup water hot
1 egg
1/2 cup milk
1/4 cup canola oil
1 tsp vanilla extract
3/4 cup flour
3 tbsp coco powder
3/4 tsp baking powder
3/4 tsp baking soda
1/2 cup sugar
1/4 tsp salt
Filling
3 tbsp apricot jam
1 tbsp rum
Glazing
4 oz dark chocolate 70% coco
3 tbsp butter
1 tbsp heavy cream
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare: Grease 7 inch round cake pan with butter and flour it.
Boil the water.
Preheat oven 350°F.
SECOND:
Whisk it. Mix it. 1. In a bowl add an egg, milk, oil, vanilla extract. Whisk it well.
2. Sift flour, coco powder, baking powder, baking soda directly into the egg mixture. Add sugar and salt.
3. Keep whisking until smooth batter. Then add boiling water and mix well.
THIRD:
Bake it. Pour the batter into the cake pan and bake it for 30-35 minutes.
Take the cake out from oven let it cool for 10 minutes.
Then remove it from the cake pan and let it cool on a wire rack.
FORTH:
Filling. In a small pan heat the apricot jam together with rum.
Cook it for a few minutes.
Set aside.
FIFTH:
Glazing. In a small frying pan melt the chocolate, heavy cream, butter on medium heat.
Keep stirring without burning it.
Set aside.
SIXTH:
Make the cake. 1. When the cake is completely cooled down use sharp knife to cut it horizontal in a half.
2. Spread the filling with a spatula on the bottom half. Put top half back on.
3. Pour the warm chocolate mixture on the cake. Use a knife to spread the chocolate more or less evenly on top and sides, so the whole cake is covered.
WAIT:
Wait. Now the toughest part. Let the cake sit over night if possible. This will bring out all the flavors.
EAT IT.
Enjoy your cake with tea, coffee or as dessert with port.
