Mocha and apricot cake
Makes 14 slices
150 g softened butter
100 g icing sugar
1 sachet vanilla sugar
175 g flour
15 g cocoa powder
2 tsp baking powder
75 g ground almonds
250 ml cold strong coffee
6 tbsp orange liqueur
200 g apricot jam
100 g dark chocolate coating (70 % cocoa content)
30 g honey
8 tbsp cream
butter and ground almonds for the baking tin
Pre-heat the oven to 175 °C (Gas Mark 3.5). Grease a springform (24 cm diameter) liberally with butter and line with ground almonds.
Cream 125 g butter with the icing sugar and vanilla sugar. Add the eggs singly and mix well. Mix together the flour, cocoa powder and baking powder, sieve and stir into the egg mixture in portions alternately with the almonds and coffee (save 1 tablespoon of coffee for later). Turn the mixture into the springform and bake for 35–40 minutes. Leave the cake to cool and then cut horizontally into three layers.
Drizzle the cake layers with orange liqueur. Strain the jam through a sieve and spread on the two lower cake layers. Place the layers of the cake on top of one another and then press each layer lightly.
Break the chocolate coating into small pieces. Bring the honey, cream, the rest of the butter and the rest of the coffee to the boil and melt the chocolate while stirring. Pour the coating evenly over the cake and leave in a cool place for 1 hour.
|Mocha and apricot cake recipe|