About this photo & recipe
Blueberry Papaya Cucumber Juice and Chocolate Cake with Ganache 1.jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Chocolate Ganache Cake with Apricot Jam192 min · 8 slices · Recipe card
Ingredients
- Cake: 220 g all-purpose flour, 55 g unsweetened cocoa powder, 220 g granulated sugar, 6 g baking powder, 4 g baking soda, 3 g fine salt, 100 g eggs (about 2 large), 180 g buttermilk, 100 g neutral oil, 8 g vanilla extract, 180 g hot water.
- Filling: 120 g smooth apricot jam.
- Ganache: 200 g dark chocolate (60–70%), finely chopped; 180 g heavy cream; 20 g unsalted butter.
Let’s make it
- Heat the oven to 175°C. Grease two 20 cm round cake pans and line their bases with baking paper.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk eggs, buttermilk, oil, and vanilla. Stir wet ingredients into dry just until combined, then gradually whisk in the hot water; the batter will be thin.
- Divide the batter evenly between the pans. Bake for 28–32 minutes, until the centers spring back lightly and a skewer comes out with a few moist crumbs. Cool in the pans for 10 minutes, then turn out and cool completely, about 1 hour.
- Warm the jam briefly until spreadable. Place one sponge on a serving plate and spread the jam in a thin, even layer, leaving a small border. Set the second sponge on top, flat side up.
- Put the chopped chocolate in a heatproof bowl. Heat the cream until steaming but not boiling, pour it over the chocolate, and leave for 2 minutes. Stir gently until smooth, then mix in the butter. Let stand for 10–15 minutes until glossy and pourable but slightly thickened.
- Pour ganache onto the center of the cake and gently guide it toward the edges with an offset spatula, allowing a few natural drips. Leave to set for 30–45 minutes before slicing.
Kitchen notes
AI-assisted recipe in development; not kitchen-tested. The photo is decorating inspiration rather than the tested result. Store covered in the refrigerator for up to 4 days; let slices sit briefly at room temperature before serving. Contains wheat, eggs, and milk. Chocolate may contain soy; check its package label for allergen information. The recipe uses two 20 cm round pans to make one tier with two sponge layers and one filling layer; cut into 8 wedges.
Recipe in development · not kitchen-tested.
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