Thursday, 31 May 2012

Chocolate Fudge Cake with Apricot and Almond Filling

When will I learn to check the store cupboard before starting out on a baking session? I was sure there was still a packet of marzipan left over from Christmas, but no - there was only a measly 50g, wrapped in foil in the fridge (there would have been more, but for the thin slices I keep sneaking off leftover marzipan stored this way!)

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.

I saw a 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.

The chocolate fudge frosting is made by melting 175g plain chocolate and 30g of butter together, then whisking in 2 tablespoons of golden syrup and 3 tablespoons milk. This is left to cool until it just holds it's shape - just under half is used in the filling and the rest spread on top of the cake.

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.

11 comments:

Jude said...

Glad it was good. It looks gorgeous!

Suelle said...

Thanks, Jude - you'll see I've now given you credit for pointing the recipe out to me! I should have done so straight away.

Jude said...

Cool! Fame at last!! I wonder if Annie Bell has a blog.

Foodycat said...

I really like the sound of the family-favourite filling! Apricot jam and marzipan is such a good pairing.

celia said...

Looks like a lovely party cake, Suelle! And the apricot filling must give it a bit of a sacher torte feel. I love the look of the crumb - it appears very tender..

snowy said...

Looks and sounds delicious. I love your frosting.

Caroline said...

It certainly does look gorgeous. I do like the sound of the filling melding together after a time - I bet this would be really popular with my work colleagues. Good to know it's not too sweet - there is a lot of sugar in the recipe!

Gillian Milner said...

I've made this cake and the filling and frosting you suggested and it was a delight! Carefully recorded in our family cookbook many thanks

Gillian Milner said...

I've made this cake and the filling and frosting you suggested and it was a delight! Carefully recorded in our family cookbook many thanks

Gillian Milner said...

I have made this cake and used your filling and frosting suggestion and it was a delight! It has been carefully written into our family cookbook. Thank you

Suelle said...

I'm so pleased you enjoyed it, Gillian - thanks for letting me know - all feedback is useful!