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A post by Biscotti Book

A two-layer round chocolate cake with a thin yellow filling visible between the sponges sits on a white pedestal stand as glossy dark ganache is poured from a pan onto the top.
Photo: Breville USA · CC BY 2.0
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
Prep 40 minCook 32 minRest 120 min

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

  1. Heat the oven to 175°C. Grease two 20 cm round cake pans and line their bases with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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