This delicious two-layer chocolate sponge cake is filled with apricot jam & glazed with a smooth chocolate glaze!
Unsalted Butter Sugar Vanilla Eggs Chocolate Salt Cake Flour Apricot Jam Rum
Cream butter and sugar until pale and fluffy using an electric mixer in a large bowl (3 minutes).
Add the vanilla and one egg yolk at a time and mix to combine after each egg yolk.
Add melted chocolate, beat until smooth and creamy (2 minutes). Set aside.
Whisk egg whites and salt until foamy, about 1 minute.
Then add the remaining sugar and mix on high speed until stiff peaks form, about 5 minutes.
Fold whipped egg whites into chocolate mixture in 3 additions, using gentle, one-directional folding motion.
Once all the egg whites are folded into the batter, it should be light, fluffy, and silky.
Add cake flour in 2 additions, folding gently to incorporate without lumps.
The batter should be light, fluffy, and silky.
Transfer the batter to the prepared pan, spread evenly, and bake. Then let cool completely.
Strain apricot jam through a mesh strainer into a saucepan. Discard the fruit pulp.
Add the rum and cook over medium heat for 2 minutes until hot, smooth, & combined. Then remove from the heat & set aside.
Cut a thin layer off the top of your cake to create a flat surface.
Then flip the cake upside down and cut it in half horizontally.
Spread ⅔ of the jam on the bottom cake layer. Place the top layer and spread the remaining jam on top and sides. Let the jam dry completely.
Find the chocolate glaze recipe & assembling tips on our blog