Description
This Famous French Cake is a classic and elegant dessert featuring a moist, buttery cake layered with a rich dark chocolate glaze and a subtle hint of apricot jam. Perfect for special occasions or a delightful treat, this cake combines traditional French baking techniques with simple, high-quality ingredients for a truly memorable flavor experience.
Ingredients
Scale
Cake
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 cups cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Glaze
- 1/2 cup apricot jam, warmed and strained
- 1 cup dark chocolate, finely chopped
- 1/2 cup heavy cream
Instructions
- Prepare the pan and oven: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper to prevent sticking.
- Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, ensuring a tender cake texture.
- Add the eggs: Incorporate the eggs one at a time into the butter mixture, beating well after each addition to maintain the batter’s consistency and aeration.
- Combine dry ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix batter: Gradually add the dry ingredients to the butter and egg mixture, alternating with the whole milk, beginning and ending with the flour mixture. Stir gently until just combined.
- Add flavor extracts: Stir in the vanilla and almond extracts until evenly incorporated without overmixing.
- Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula for even baking. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
- Brush with apricot jam: Once the cake is completely cooled, brush the top evenly with the warmed and strained apricot jam to add moisture and a delicate fruit flavor.
- Prepare chocolate glaze: Heat the heavy cream in a small saucepan over medium heat until just simmering. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
- Apply glaze: Pour the chocolate glaze evenly over the top of the cake and spread gently with a spatula.
- Set glaze and serve: Allow the chocolate glaze to set at room temperature before slicing the cake and serving.
Notes
- Use high-quality dark chocolate for a richer and deeper chocolate flavor.
- This cake can be made a day in advance and stored covered at room temperature to allow flavors to meld.
- Ensure eggs and butter are at room temperature for optimal batter consistency.
- Do not overmix the batter to keep the cake light and tender.
- Make sure to warm and strain apricot jam before brushing to avoid lumps.
