Quick & Easy

Brandied chocolate apricot cake

brandied chocolate apricot cake
1H 10M


Chocolate icing


1.Preheat oven to 160°C (140°C fan-forced). Grease deep 20cm-round cake pan; line base with baking paper.
2.Stir chocolate and the water in small saucepan, over low heat, until smooth; cool chocolate mixture.
3.Cream butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl, stir in chocolate mixture, sour cream and sifted flours in two batches.
4.Spread mixture into pan; bake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.Meanwhile make chocolate icing. Stir chocolate and butter in small bowl over small saucepan of simmering water until smooth (do not allow water to touch base of bowl); cool.
6.Split cake in half. Combine jam and brandy. Sandwich cake with jam mixture and cream. Spread cake with icing, refrigerate until set.

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