Chocolate And Brandied Apricot Cake - cooking recipe

Ingredients

4 oz dark chocolate, chopped
1/2 cup butter, softened
1 cup brown sugar
2 None large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
3 tbsp self-rising flour
-1 None Chocolate Icing
3 oz dark chocolate, chopped
1 tbsp butter, chopped
None None Chocolate and Brandied Apricot Cake
1/3 cup apricot jam
1 tbsp brandy
1/2 cup heavy cream, whipped

Preparation

Preheat oven to 350\u00b0F. Grease an 8 inch cake pan and line base with parchment paper.
Stir chocolate and 1/2 cup water in a small saucepan over low heat until smooth. Let cool.
In a stand mixer, cream butter and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in chocolate mixture, sour cream and flour in 2 batches. Transfer to prepared pan and bake for 1 hour, or until a skewer inserted in the center comes out clean. Let cake cool in pan for 5 mins then transfer to a wire rack to cool completely.
Meanwhile, to make the chocolate icing, stir chocolate and butter together in a small bowl set over a small saucepan of simmering water until smooth (do not let water touch base of bowl). Let cool.
Cut cake in 1/2 horizontally. Combine jam and brandy. Sandwich layers together with jam and whipped cream. Spread icing over cake and refrigerate until set.