Thursday, 31 May 2012
Chocolate Fudge Cake with Apricot and Almond Filling
So let me start by saying, the thicker the slice of marzipan you can put in the filling of this cake, the better it will be. I carried on with just the 50g that I had, but usually I would use half a pack - around 125g.
new chocolate cake recipe by Annie Bell recently, again, using oil insted of butter. I really wanted to try the cake, but didn't want fresh cream and fruit in the middle nor a marshmallow frosting. I decided to top the cake with chocolate fudge frosting and fill it with a family favourite - layers of apricot jam, marzipan and chocolate frosting. After 24 hours or so, the layers meld together as the marzipan dissolves, resulting in a sticky almond flavoured filling. Of course, we never wait for 24 hours before cutting the cake, so it tastes different on the first day, with each different flavour being noticeable.
I assemble the cake with a thick layer of apricot jam on the bottom layer of cake, then a circle of marzipan rolled to fit the cake, then the chocolate frosting, before putting on the top layer of cake.
This was a really delicious cake - the large amount of sugar did not make the cake over-sweet, but gave it a dense, moist texture, and counteracted the bitterness of the large amount of cocoa used. I'm sure this is good enough to use as the basis of a gateau, or a celebration cake - it tastes much richer than the ingredients would suggest. I'm certainly pleased to have had this recipe pointed out to me - it's a good companion to the lighter sponge recipe, also by Annie Bell, that I already use! Thanks to my friend, Jude, who searches out likely looking recipes.