|7 Tbsp Softened Butter|
|1/4 Cup Cocoa Powder|
|1/3 Cup Boiling Water|
|3 Large Eggs|
|4 Tbsp Milk|
|1 Cup Self-Rising Flour|
|1 Tsp Baking Powder|
|1 1/2 Cups Baking Sugar|
|1 Orange Zest|
Icing & Filing
|3 Tbsp Apricot Jam|
|3/4 Cup Heavy Cream|
|6 oz Chunks Semi-Sweet Bakers Chocolate|
Amazing Chocolate Cake!
The good news is that I did all the work for you. This cake, while not the easiest to make, is worth the effort. A great chocolate cake with a hint of orange and apricot. I know it looks complicated but go ahead and give it a shot!
If you love Mary Berry recipes, make sure you check out this other recipe from her: Spiced Orange Cake
Preheat oven to 350°F.
Line two round 8 inch cake pans with parchment paper. Set aside.
Make the cake
In a large mixing bowl, add cocoa powder and boiling water. Mix to a paste. Add all the remaining cake ingredients and mix well. Make sure you don’t over mix!
Bake for 20,Tom 25 minutes or until toothpick comes out clean.
Make the icing & filing
In a double boiler, combine heavy cream and semi-sweet chocolate. Simmer until melted stirring occasionally. Set aside and let cool completely.
Spread apricot jam on the top of both cake layers. Spread half the icing on top of one layer. Place second layer on top of other layer. You should now have apricot jam and chocolate filing between the two layers of cake.
Use the remaining chocolate icing to frost the top of the cake.
Optionally you can cover the top of the cake with chocolate swirls or chunks.