Champagne Chocolate Cake

 

 

 

 

 

 

 

This is a moist indulgent chocolate cake which has some champagne, filled with apricot jam and glazed with chocolate ganache. It has a very soft crumb structure which melts in your mouth. It is a perfect cake to share with a love one. It is very easy to make and requires only 2 large bowls to mix the ingredients together. I am always glad when I don’t have to bring down my stand mixer from the shelves. It is my personal champagne chocolate cake recipe.

 

 

 

 

 

 

INGREDIENTS:

For Cake:

(1) 230 Grams All Purpose Flour (1-3/4 Cups)

(2) 350 Grams Granulated White Sugar (1-3/4 Cups)

(3) 60 Grams Cocoa Powder (1/2 Cup)

(4) 2 Teaspoons Baking Powder

(5) 1 Teaspoon Baking Soda

(6) 1/2 Teaspoon Salt

(7) 1 Cup Champagne (See Note 1)

(8) 1 Cup Milk (Whole or Reduced Fat)

(9) 113 Grams Melted Unsalted Butter (1/2 Cup) (See Note 2)

(10) 2 Large Eggs

(11) 1-1/2 Teaspoon Pure Vanilla Extract

For Filling:

(1) 1 Cup Apricot Jam

For Frosting:

(1) Chocolate Ganache. You can find the recipe for this here.

 

 

 

 

 

 

 

 

 

NOTES:

(1) If you do not want to spend money on champagne, you can substitute with Prosecco or any sparkling wine of your choice.

(2) If you use salted butter, omit the salt in the recipe.

 

 

 

 

 

 

PROCEDURE:

(1) Preheat your oven to 350 degrees

(2) Grease a heart shaped baking pan and coat the sides with cocoa powder (Prevents the cake from sticking to the pan). As an added insurance, line the bottom of the pan with parchment paper.

 

 

 

 

 

 

(3) Melt the butter and allow it to cool down a bit.

(4) Combine all the dry ingredients in a large bowl and whisk to aerate and blend ingredients.

 

 

 

 

 

 

(5) Combine all the wet ingredients in another bowl. Beat the eggs a bit before adding to the wet ingredients.

 

 

 

 

 

 

(6) Add the wet ingredients to the dry ingredients and mix just until combined. Do not over mix.

 

 

 

 

 

 

 

 

 

 

 

 

(7) Pour the batter into the prepared baking pan and bake in the preheated oven for 45 minutes or until a tester inserted into the cake comes out clean.

 

 

 

 

 

 

(8) Allow the cake to cool in the pan before unmolding. When the cake has cooled completely, wrap it with cling film and keep in the fridge for a couple of hours. This cake is very soft and chilling makes it easier to handle.

 

 

 

 

 

 

(9) After the cake has hardened a bit, torte it, place the top on a cake board, top side down. You might need to level the top as the cake sinks a bit.

 

 

 

 

 

 

(10) Fill the middle of the cake with 1/2 cup of apricot jam.

 

 

 

 

 

 

 

 

 

 

 

 

(11) Melt the leftover jam and strain it to produce a thin spread. Brush the outside of the cake with the apricot jam and place in the fridge while you make the ganache.

 

 

 

 

 

 

 

 

 

 

 

 

(12) Make the ganache using the recipe here.

 

 

 

 

 

 

(13) Place the cake on a wire rack over some parchment paper and pour the ganache over it. You might need to use a palette knife to spread the ganache on the sides of the cake.

 

 

 

 

 

 

 

(14) Fill a pipping bag with dripped ganache and drizzle over the cake to create the pattern on top.

 

 

 

 

 

 

Cheers!