Equipment
* optional
Ingredients
Cake Batter
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 egg
- 220 g self-raising flour
- 5 g baking powder
- 50 g cocoa powder
Filling and Garnish
- 78 g apricot jam
- 300 ml heavy cream, softly whipped
- 5 g caster sugar
Nutrition (per serving)
Method
Preheat the oven to 180°C (350°F) or 160°C (320°F) for fan-assisted ovens.
Grease two 20cm sandwich tins with butter and line the bottoms with baking paper.
Place the softened butter, caster sugar, eggs, flour, baking powder, and cocoa powder into a large mixing bowl.
Beat the mixture for 2 minutes using an electric mixer or wooden spoon until the ingredients are just combined.
Distribute the batter equally between the two prepared tins and smooth the tops with a spatula.
Bake the cakes for 25 to 30 minutes at 180°C (350°F).
Let the cakes rest in their tins for 5 minutes before handling.
Run a palette knife around the edges, invert the cakes onto a wire rack, remove the paper, and cool completely.
Place the bottom cake layer on a plate, then spread the apricot jam and whipped cream over the surface.
Top with the second cake layer and sprinkle with a small amount of caster sugar.
Chef's Notes
- For an even richer chocolate flavor, use high-quality Dutch-processed cocoa powder. Ensure it's sifted with the flour to prevent lumps.
- When whipping the cream, chill your bowl and whisk attachments beforehand. This helps the cream whip faster and achieve a stable consistency.
- Don't overmix the cake batter after adding the flour. Overmixing develops gluten, which can lead to a tough cake. Mix until just combined.
- Allow the cake layers to cool completely before assembling. Warm cake layers will melt the cream and jam, creating a messy and unstable cake.
Storage
Refrigerator: 3 days — Keep in an airtight container due to the fresh cream filling.
Freezer: 1 month — Freeze sponge layers only; do not freeze with cream filling.
Reheating: Not recommended.
