Ingredients
For the cake
- 380 gr.of sugar
- 250 ml of water
- 250 ml of fresh full-fat milk
- 120 ml of vegetable oil
- 3 medium eggs
- 250 gr. all-purpose flour
- 75 gr. ION cocoa
- 1 1⁄2 teaspoons of baking powder
- 1 1⁄2 teaspoons of baking soda
- 1 teaspoon of orange zest (optional)
For the filling
- 300 gra. apricot jam
- 70 ml brandy or tsipouro
For the frosting
- 250 gr. classic ION couverture
- 200 gr. sugar
- 150 ml of water
Method
For the cake
To make the cake, preheat the oven to 160-170°C, using the convection setting.
In a saucepan, warm the water without boiling it, and pour it into a large bowl.
Add the sugar and stir with a whisk until it dissolves completely.
Immediately add the milk, vegetable oil, and eggs, continuing to mix until the
mixture is homogeneous.
In a separate bowl, combine the remaining dry ingredients and mix well with a
whisk.
Combine the two mixtures by stirring with a whisk until a uniform batter is formed.
Pour the batter into two 20cm cake pans that you have lined with aluminum foil,
ensuring that the foil extends over the edges and folding it outward and around the
walls of each pan.
Bake in a preheated oven at 170-180 C using the convection setting for 25-30
minutes.
Frosting
Chop the couverture into small pieces and place it in a bowl.
In a small saucepan, heat the water with sugar, stirring with a whisk until it comes to
a boil.
Immediately pour the syrup over the couverture, stirring vigorously until it becomes
a glossy ganache.
Set it aside to cool slightly.
Filling:
In a bowl, empty the apricot jam.
Add the brandy or tsipouro and mix well with a spoon.
Assembly
Take one piece of cake and spread half of the apricot mixture on its surface.
Then, place the second piece of cake on top.
Spread the remaining apricot jam.
Transfer the cake to a serving plate.
Stir the thick ganache slightly and pour it over the Sugar Cake.
