My son has been asking for this cake for months. Up to this day I haven’t found enough time to do it. As in a few months it will be his birthday, I thought it would be a good time to practice and make several cakes in order to get the best recipe possible.
It isn’t a complicated cake, but it has more steps than others. In the original recipe they use apricot jam, but in most bakeries they use strawberry jam. All the cakes my son has tried have had strawberry jam, so he asked me for one with strawberry. So, this is what I did. In the ingredients you have both options.
For 8 people, using a mold of 20 cm
For the cake:
150 gr wheat flour
3 medium eggs
250 gr brown sugar
125 gr butter
8 gr baking powder
25 gr pure cocoa powder without sugar
60 gr ground almonds
100 gr dark chocolate (50% to 70% cocoa)
200 ml wáter
1 pinch of salt
175 gr apricot or strawberry jam (depending on your taste)
200 grs dark chocolate for desserts (50% to 70% cocoa)
200 grs heavy cream
Preheat the oven to 160ºC, it is recommended to heat the top and the bottom.
We will begin preparing the liquid chocolate that will go inside the cake mixture. Place the water and the chopped chocolate in a pot on medium heat. When the water begins to heat, stir lightly until obtaining a homogeneous mixture. Remove from the heat and let cool.
We now proceed to prepare the chocolate cake. In a bowl beat the butter (at room temperature) and brown sugar until the mixture whitens. Incorporate the eggs, one at a time, until having a homogeneous mixture.
The mixture can curdle, but it’s ok. If it curdles just continue working. If you make the mixture using a machine, it always happens. Add the flour, baking powder, salt, cocoa powder, ground almonds and the melted chocolate that we had reserved.
Mix gently with a spatula until obtaining a homogeneous mixture. Grease the mold with butter and flour. You can also line the mold with parchment paper to prevent the cake from sticking on the mold.
Pour the chocolate mixture into the mold and bake it for 1 hour and 10 minutes. For molds of about 26cm, 45 minutes is enough. We will know if the cake is baked if a knife comes out clean after inserting it in the middle. Let cool for about 15 minutes, then take it out from the mold and let cool completely, better upside down on a rack.
Cut the cake horizontally in half. Place the first of the layers on a round base. Warm the jam a little (you can heat au bain marie or for a few seconds in the microwave at minimum power). Spread it with a knife on the surface of the cake. Then place the other layer on top and press a little with your hands so that the jam sticks well on both sides of the cake. Now place the cake on a rack to cover it with the chocolate coating.
Prepare the chocolate coating.
Put the cream in a saucepan, heat it to medium heat and when it begins to warm up add the pieces of chocolate and don’t stop stirring until the melted chocolate integrates into the cream. When the chocolate is well integrated remove from the heat and let cool a little.
Pour the chocolate cover from the center of the cake. Spread the chocolate until it runs down the sides of the cake. It’s important to get a full coverage of the cake.
I hope you like it. Bon Appetite.
Note: This recipe is based on a recipe from the Cookpad page, Tarta Sacher from Espiaenlacocina,