Deliciously indulgent, with a luscious apricot jam center, this chocolate bundt cake satisfies even the most discerning palate. Mara has already said she wants this cake for her next birthday, as it tastes similar to a Sacher torte, which is always her favorite for birthdays. It’s really easy to make, as the jam is layered in the mold with the batter, so once it’s baked, you only need to glaze it with melted chocolate, without having to fill it. I chose apricot jam, and indeed it does remind me of a Sacher torte, but of course, you can choose any jam you like! Just make sure it’s a rather thick jam and not liquid, otherwise, it might mix with the batter during baking and you won’t have a jam center, so to speak.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 14 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups + 1 tbsp all-purpose flour
- 1/2 cup + 3 tbsp unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 pinches salt
- 1 cup + 2 tbsp butter (at room temperature)
- 1 cup powdered sugar
- 1 tablespoon vanilla sugar
- 4 eggs (at room temperature)
- 1 tbsp + 1 tsp fluid ounces milk
- 1/3 cup dark chocolate chips
- 3/4 cup apricot jam
- 4 oz dark chocolate
- as needed chocolate sprinkles
- as needed butter (for greasing the mold)
- as needed unsweetened cocoa powder (for the mold)
Steps
To prepare the chocolate bundt cake with jam, mix the flour with the cocoa powder, baking powder, and salt. Set aside.
Grease your bundt cake mold well and then dust it with cocoa, so that the entire inside of the mold is greased and coated with cocoa.
Preheat the oven to 350°F (static).
In a bowl, place the soft butter in pieces, powdered sugar, and vanilla sugar. Mix everything with an electric mixer until you get a light and fluffy mixture. Then add one egg at a time, working the mixture for about 30 seconds between each addition.
Sift the flour and cocoa mixture over the butter and eggs mixture and briefly mix with the electric mixer. Also, add the milk and dark chocolate chips and keep mixing just until no visible traces of flour remain.
Spread half of the batter in the bundt cake mold, slightly raising it along the edges (about 0.4 inches), creating a small groove all along the bundt cake. In this groove, place just under half of the apricot jam, being careful that it does not touch the edge of the mold, as it tends to burn during baking.
Cover with the remaining batter and distribute it evenly. Finally, spread the remaining apricot jam over the batter, again keeping about 0.4 inches from the edge of the mold.
Bake at 350°F for about 50 minutes. Do the toothpick test.
Remove your chocolate bundt cake from the oven and let it rest in the mold for about 30 minutes, then remove it from the mold and let it cool completely on a cooling rack.
Once cooled, roughly chop the dark chocolate and melt it in a bain-marie or microwave, without overheating it! Decorate your bundt cake with the melted chocolate and chocolate sprinkles, and serve.
