Apricot FoldKumora Studio · AI-assisted

Ingredients

• For the sponge: 180 g all-purpose flour
• 40 g unsweetened cocoa powder
• 180 g granulated sugar
• 6 g baking powder
• 2 g baking soda
• 2 g fine salt
• 2 large eggs (about 100 g without shells)
• 120 g whole milk
• 90 g neutral oil
• 5 g vanilla extract
• 120 g hot water
• For the glaze: 150 g dark chocolate, finely chopped
• 120 g heavy cream
• 20 g unsalted butter
• For the icing: 60 g powdered sugar
• 10–15 g water, as needed
• Blue gel food colouring, a small amount
• For the rosette: 100 g cold heavy cream
• 10 g powdered sugar
• For decorating: 1 large strawberry with leaves, washed and thoroughly dried
• A small amount of silver sugar dragees

Let’s make it

1. Heat the oven to 175°C (350°F). Grease and line a 20 cm square cake pan with baking paper.
2. Whisk the flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl. In a second bowl, whisk the eggs, milk, oil, and vanilla. Stir the wet ingredients into the dry ingredients, then carefully mix in the hot water until smooth; the batter will be thin.
3. Pour the batter into the pan and bake for 25–28 minutes, until the centre springs back lightly and a skewer comes out with a few moist crumbs. Cool in the pan for 15 minutes, then turn out and cool completely on a rack.
4. Warm the cream until steaming, pour it over the chopped chocolate, and leave for 2 minutes. Stir until smooth, then mix in the butter. Let the glaze cool until thick but pourable, then spread it over the top of the cooled cake. Chill for about 20 minutes to set.
5. Mix the 60 g powdered sugar with water, a little at a time, until it forms a thick but pipeable icing. Divide a small portion and tint it blue; leave the rest white. Pipe alternating lines across the glaze, then pipe lines in the opposite direction to make a loose crossing pattern. Chill for 10 minutes.
6. Whip the cold cream with 10 g powdered sugar to firm peaks. Pipe a rosette near one corner of the cake and set the dried strawberry on top. Scatter silver dragees over the glaze, keeping them away from the cut edges where practical.
7. Chill the cake for 30 minutes, then cut into a 3 by 3 grid with a warm, dry knife to make 9 square portions. Keep refrigerated and serve within 3 days.

Kitchen notes

AI-assisted recipe in development; it has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains wheat, eggs, milk, and potentially soy in chocolate. Use edible silver dragees intended for food decoration; check their label for ingredients and local suitability. Store covered in the refrigerator.

Recipe in development · not kitchen-tested.