Whenever I need a quick chocolate cake with simple ingredients and guaranteed results, I use this recipe. It’s straightforward, doesn’t require complicated tools, and if I follow the steps in order, I’ve never had issues with it turning out airy and tasty. It may seem like a lot of chocolate, but the balance with the apricot jam is just right. It’s a classic cake, without complicated decorations, but suitable for any birthday or special meal.
Quick Info
Total time: approximately 1 hour 30 minutes (preparation + baking + partial cooling)
Preparation time: 30 minutes
Baking time: 25-30 minutes
Servings: 12 slices
Difficulty: medium (does not require complicated techniques, just attention to steps)
Recipe type: birthday cake, holiday dessert
Ingredients
Cake:
50 g cocoa powder (sifted)
6 tablespoons hot water
100 g butter (at room temperature)
250 g powdered sugar
4 eggs (separated into yolks and whites)
50 ml milk
200 g flour (sifted)
1 tablespoon baking powder
Cream:
300 g dark chocolate (minimum 50% cocoa)
300 ml whipping cream (200 ml for whipped cream, 100 ml for melting with chocolate)
6 tablespoons apricot jam
Preparation method
1. Preparing the cake layers
1.1. Preheat the oven to 180°C, static.
1.2. Grease two round cake pans (24 cm diameter) with a little butter or oil. Line the bottoms with parchment paper for easy removal of the layers.
1.3. Mix the sifted cocoa powder with the 6 tablespoons of hot water until a smooth paste is formed, without lumps.
1.4. Add the butter at room temperature and mix well until it combines with the cocoa.
1.5. Add the powdered sugar, yolks, milk, flour (sifted together with the baking powder) and mix with a mixer on low speed until well combined. The mixture will be quite dense at first.
1.6. Separately, beat the egg whites until stiff peaks form, with a pinch of salt.
1.7. Add the egg whites to the cake mixture in 2-3 batches. Gently fold with a spatula or spoon, using wide movements, so as not to lose the air.
1.8. When there are no more white streaks of egg whites, stop mixing.
2. Baking the layers
2.1. Divide the mixture evenly between the two prepared pans.
2.2. Bake in the middle rack for 25-30 minutes. Check with a toothpick: it should come out clean, without any batter sticking.
2.3. Remove the pans from the oven and let the layers cool in the pan for at least 10-15 minutes, then transfer them to a wire rack or directly onto clean paper and let them reach room temperature.
3. Chocolate cream
3.1. Break the chocolate into small pieces and place it in a bowl over a double boiler. Add 100 ml of whipping cream and stir constantly until completely melted and a glossy cream forms.
3.2. Remove the cream from the heat and let it cool for 5-10 minutes (it should be warm, but not hot).
3.3. Meanwhile, whip the remaining 200 ml of cream until firm. Gently fold it into the cooled chocolate cream using wide movements to keep it airy. Do not overmix to avoid curdling.
4. Assembling the cake
4.1. Divide the chocolate cream into two equal portions.
4.2. Mix the apricot jam well until fluid.
4.3. On each cooled layer, evenly distribute 3 tablespoons of apricot jam. Spread well, almost to the edges.
4.4. On top of the first layer (spread with jam), add one portion of the chocolate cream. Level it out.
4.5. Place the second layer on top, with the jam side down.
4.6. Spread the remaining cream on top and around the sides as much as possible.
4.7. Refrigerate the cake for at least 2-3 hours to stabilize the cream and allow the flavors to meld.
Why I make this recipe often
It’s one of those chocolate cake recipes that consistently works. The ingredients are easy to find, the layers don’t dry out quickly, and the apricot jam balances the sweetness of the chocolate. It keeps well in the fridge and can be assembled a day in advance without any issues. I also like that it doesn’t require fancy decorations, just a little patience during assembly.
Tips and variations
Tips
For airy layers, do not overmix after adding the egg whites.
If you don’t have two identical pans, you can bake in batches, but the remaining mixture shouldn’t sit at room temperature for too long.
Use whipping cream with at least 30% fat; otherwise, the cream won’t whip firmly and the cream may run.
Let the cream cool well before whipping the cream and mixing them together.
Substitutions
You can use milk chocolate for the cream, but it will be sweeter.
The apricot jam can be replaced with raspberry or orange jam for a different flavor.
If you don’t have powdered sugar, you can use fine granulated sugar, but it will require longer mixing.
Variations
You can add 1-2 tablespoons of orange or rum liqueur to the cream if you want a more intense flavor for adults.
For a taller cake, double the quantities and use pans with higher edges.
When serving, you can sprinkle a little cocoa or chocolate flakes on top for a more polished look.
Serving ideas
The cake is dense and filling, so thin slices are sufficient.
It can be served plain or with a little extra whipped cream on the side.
It pairs well with strong coffee or unsweetened tea.
Frequently asked questions
1. Can I bake the cake in a single pan and then cut it?
The cake can be baked in a single large pan, but it rises quite a bit, so you need to adjust the baking time (approx. 40-45 minutes) and check often with a toothpick. It’s safer with two pans.
2. Can I use a different type of jam?
Yes, any tart jam works, but apricot jam has the best flavor with dark chocolate.
3. What do I do if I don’t have a mixer?
The batter can also be mixed with a whisk, but the powdered sugar needs to be well incorporated, and beating the egg whites requires strength or a spiral whisk.
4. Can I freeze the cake?
I do not recommend it, as the texture of the chocolate cream with whipped cream changes upon thawing and may become watery.
5. If I don’t have parchment paper, can I bake the layers directly in the pan?
Yes, but I recommend greasing the pan very well with butter and dusting with a little flour; otherwise, the layers tend to stick.
Nutritional values
Approximate values for one slice (out of 12 servings):
Calories: 420 kcal
Fat: 24 g
Carbohydrates: 46 g
Protein: 6 g
The estimate includes the cream and jam but may vary depending on the chocolate and cream used. It’s a substantial dessert, so it doesn’t have low calories.
Storage and reheating
The cake keeps in the fridge, covered, for up to 3 days. The layers stay moist due to the jam and cream. It does not require reheating. I do not recommend freezing, as the texture of the cream suffers after thawing. The slices keep well in the fridge without drying out or hardening too much.
Quick Info
Total time: approximately 1 hour 30 minutes (preparation + baking + partial cooling)
Preparation time: 30 minutes
Baking time: 25-30 minutes
Servings: 12 slices
Difficulty: medium (does not require complicated techniques, just attention to steps)
Recipe type: birthday cake, holiday dessert
Ingredients
Cake:
50 g cocoa powder (sifted)
6 tablespoons hot water
100 g butter (at room temperature)
250 g powdered sugar
4 eggs (separated into yolks and whites)
50 ml milk
200 g flour (sifted)
1 tablespoon baking powder
Cream:
300 g dark chocolate (minimum 50% cocoa)
300 ml whipping cream (200 ml for whipped cream, 100 ml for melting with chocolate)
6 tablespoons apricot jam
Preparation method
1. Preparing the cake layers
1.1. Preheat the oven to 180°C, static.
1.2. Grease two round cake pans (24 cm diameter) with a little butter or oil. Line the bottoms with parchment paper for easy removal of the layers.
1.3. Mix the sifted cocoa powder with the 6 tablespoons of hot water until a smooth paste is formed, without lumps.
1.4. Add the butter at room temperature and mix well until it combines with the cocoa.
1.5. Add the powdered sugar, yolks, milk, flour (sifted together with the baking powder) and mix with a mixer on low speed until well combined. The mixture will be quite dense at first.
1.6. Separately, beat the egg whites until stiff peaks form, with a pinch of salt.
1.7. Add the egg whites to the cake mixture in 2-3 batches. Gently fold with a spatula or spoon, using wide movements, so as not to lose the air.
1.8. When there are no more white streaks of egg whites, stop mixing.
2. Baking the layers
2.1. Divide the mixture evenly between the two prepared pans.
2.2. Bake in the middle rack for 25-30 minutes. Check with a toothpick: it should come out clean, without any batter sticking.
2.3. Remove the pans from the oven and let the layers cool in the pan for at least 10-15 minutes, then transfer them to a wire rack or directly onto clean paper and let them reach room temperature.
3. Chocolate cream
3.1. Break the chocolate into small pieces and place it in a bowl over a double boiler. Add 100 ml of whipping cream and stir constantly until completely melted and a glossy cream forms.
3.2. Remove the cream from the heat and let it cool for 5-10 minutes (it should be warm, but not hot).
3.3. Meanwhile, whip the remaining 200 ml of cream until firm. Gently fold it into the cooled chocolate cream using wide movements to keep it airy. Do not overmix to avoid curdling.
4. Assembling the cake
4.1. Divide the chocolate cream into two equal portions.
4.2. Mix the apricot jam well until fluid.
4.3. On each cooled layer, evenly distribute 3 tablespoons of apricot jam. Spread well, almost to the edges.
4.4. On top of the first layer (spread with jam), add one portion of the chocolate cream. Level it out.
4.5. Place the second layer on top, with the jam side down.
4.6. Spread the remaining cream on top and around the sides as much as possible.
4.7. Refrigerate the cake for at least 2-3 hours to stabilize the cream and allow the flavors to meld.
Why I make this recipe often
It’s one of those chocolate cake recipes that consistently works. The ingredients are easy to find, the layers don’t dry out quickly, and the apricot jam balances the sweetness of the chocolate. It keeps well in the fridge and can be assembled a day in advance without any issues. I also like that it doesn’t require fancy decorations, just a little patience during assembly.
Tips and variations
Tips
For airy layers, do not overmix after adding the egg whites.
If you don’t have two identical pans, you can bake in batches, but the remaining mixture shouldn’t sit at room temperature for too long.
Use whipping cream with at least 30% fat; otherwise, the cream won’t whip firmly and the cream may run.
Let the cream cool well before whipping the cream and mixing them together.
Substitutions
You can use milk chocolate for the cream, but it will be sweeter.
The apricot jam can be replaced with raspberry or orange jam for a different flavor.
If you don’t have powdered sugar, you can use fine granulated sugar, but it will require longer mixing.
Variations
You can add 1-2 tablespoons of orange or rum liqueur to the cream if you want a more intense flavor for adults.
For a taller cake, double the quantities and use pans with higher edges.
When serving, you can sprinkle a little cocoa or chocolate flakes on top for a more polished look.
Serving ideas
The cake is dense and filling, so thin slices are sufficient.
It can be served plain or with a little extra whipped cream on the side.
It pairs well with strong coffee or unsweetened tea.
Frequently asked questions
1. Can I bake the cake in a single pan and then cut it?
The cake can be baked in a single large pan, but it rises quite a bit, so you need to adjust the baking time (approx. 40-45 minutes) and check often with a toothpick. It’s safer with two pans.
2. Can I use a different type of jam?
Yes, any tart jam works, but apricot jam has the best flavor with dark chocolate.
3. What do I do if I don’t have a mixer?
The batter can also be mixed with a whisk, but the powdered sugar needs to be well incorporated, and beating the egg whites requires strength or a spiral whisk.
4. Can I freeze the cake?
I do not recommend it, as the texture of the chocolate cream with whipped cream changes upon thawing and may become watery.
5. If I don’t have parchment paper, can I bake the layers directly in the pan?
Yes, but I recommend greasing the pan very well with butter and dusting with a little flour; otherwise, the layers tend to stick.
Nutritional values
Approximate values for one slice (out of 12 servings):
Calories: 420 kcal
Fat: 24 g
Carbohydrates: 46 g
Protein: 6 g
The estimate includes the cream and jam but may vary depending on the chocolate and cream used. It’s a substantial dessert, so it doesn’t have low calories.
Storage and reheating
The cake keeps in the fridge, covered, for up to 3 days. The layers stay moist due to the jam and cream. It does not require reheating. I do not recommend freezing, as the texture of the cream suffers after thawing. The slices keep well in the fridge without drying out or hardening too much.