Apricot Chocolate Fudge Cake

Chocolate Fudge Cake Recipe

A rich chocolate cake, but with the Sachertorte’s legendary layer of apricot jam, this recipe for Apricot Chocolate Fudge Cake is a perfect blend of simplicity and flavour. Not only does the jam add a fruity element to an otherwise decadent cake, it contributes complexity in the form of sweetness, ensuring that every mouthful is as interesting as the last.

Chocolate cake isn’t something that should be made very often. Indulgence isn’t a treat if it comes around every weekend. And then there’s the weight issue. Instead, it’s better to embark on a bake like this once every month or so. Appreciate luxury for what it is.

The key here is to use a good quality dark chocolate. The icing would be a little sweet if you use anything less than 60% cocoa chocolate. 70% seems to strike a balance between flavour, sweetness and consistency. You could go higher, but the topping may not be so velvet and tempting.

Apricot Chocolate Fudge Cake Recipe

For a slightly different take on chocolate cake, my recipe for Chocolate Courgette Cake is a real winner, especially when life is throwing more courgettes at you than you know what to do with…

Apricot Chocolate Fudge Cake

Makes 12 Slices


For the Cake:

  • 175g butter, softened

  • 150g light muscovado sugar

  • 3 eggs

  • 125g plain flour

  • 3 tbsp cocoa powder

  • 1 tsp baking powder

  • ½ tsp bicarbonate of soda

  • 100ml sour cream

  • 2 tbsp apricot jam

For the Icing:

  • 100g dark chocolate (70% cocoa)

  • 50ml sour cream


  1. Grease and line a 20x20cm baking tin. Preheat your oven to 180C/160C(fan).

  2. Cream together the butter and sugar until fluffy. Beat in the eggs one by one until fully incorporated.

  3. Gently stir in the cocoa powder and sour cream, before sifting and folding in the flour, baking powder and bicarbonate of soda.

  4. Transfer the cake batter to the prepared tin and bake for 45-50 minutes until cooked through.

  5. Set aside to cool for 10 minutes before allowing to cool completely on a wire rack.

  6. Gently melt the apricot jam in a pan and spread on the top of the cake with a pastry brush.

  7. Melt the chocolate slowly over a bain marie and set aside for 2-3 minutes to cool a little. Whisk in the remaining sour cream and spread over the set jam immediately. Serve.

Recipe for Apricot Chocolate Fudge Cake How to Make Chocolate Fudge Cake

Cost: This apricot chocolate fudge cake is perhaps a little more indulgent than what I’d usually make. However, indulgence needn’t be at the cost of frugality. Indeed, this entire slab of rich, dark chocolate cake will set you back no more than £3.60. A snip!

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35 comments on “Apricot Chocolate Fudge Cake

  1. Sibella at bakingwithsibella.com
    April 8, 2014 at 3:34 pm

    Your cake is almost a Sacher Torte. Love the apricot jam on the chocolate cakes.

    • frugalfeeding
      April 9, 2014 at 8:33 am

      Exactly! But simpler and more fun to make 😀

  2. cookinginsens
    April 8, 2014 at 3:38 pm

    Cake. Pretty, pretty plate.

  3. Amanda @ Once Upon a Recipe
    April 8, 2014 at 4:11 pm

    I love that thin layer of jam that is hidden under the frosting. It’s like a little surprise when you take your first bite. Yum!

    • frugalfeeding
      April 9, 2014 at 8:32 am

      Indeed it is – it comes across surprisingly well too :)

  4. sue/the view from great island
    April 8, 2014 at 4:29 pm

    OMG I might just have to drop everything today and make this cake, does it ever sound good!

    • frugalfeeding
      April 9, 2014 at 8:32 am

      Drop your stuff somewhere safe, we don’t want it to break.

  5. Grace @ Cultural Life
    April 8, 2014 at 6:30 pm

    I always enjoy a good chocolate cake and this one looks exceptionally good! 😀

  6. Michelle
    April 9, 2014 at 1:05 am

    Nice. Apricot is so good with chocolate.

    • frugalfeeding
      April 9, 2014 at 8:31 am

      It is indeed 😀 – lovely layer of sweet apricot… delicious 😀

  7. Joanna
    April 9, 2014 at 1:52 pm

    that looks so elegant – when are you opening your tea shop?

  8. Susan
    April 9, 2014 at 4:49 pm

    Beautiful, and oh-so-moist and tempting! A nice recipe.

    • frugalfeeding
      April 9, 2014 at 9:23 pm

      Thank you – the cake was simply delicious too.

  9. Le renard et les raisins
    April 9, 2014 at 5:53 pm

    I love it ! Thanks so much for sharing 😉

  10. Conor Bofin
    April 9, 2014 at 8:01 pm

    You need to be doing plenty of cycling to wear off that cake. It looks delicious.

    • frugalfeeding
      April 9, 2014 at 9:23 pm

      and I am doing, I am – third century of the year this weekend, then two 130 mile rides in 4 days over Easter!

      • Conor Bofin
        April 9, 2014 at 9:26 pm

        Horse of a man. Thankfully, we measure in kilometres. I managed a 100k on the flatish coast and am now going back up the mountains, getting my climbing back in shape. God, I love it.

        • Admin
          April 9, 2014 at 9:28 pm

          Haha – thank you. Get in amongst those hills! I’m cycling over the Brecon Beacons in Wales… God help me.

          • Conor Bofin
            April 9, 2014 at 9:31 pm

            You have youth on your side. Give it a lash. I’ll bet you have never regretted a cycle that you have felt trepidation about in advance.

          • frugalfeeding
            April 15, 2014 at 9:17 am

            You’re quite right, of course:)

  11. Marlene Cornelis
    April 9, 2014 at 11:23 pm

    Do you deliver?

  12. Korena in the Kitchen
    April 10, 2014 at 1:26 am

    uh, YUM? I love that you used brown sugar – it makes the best chocolate cakes!

  13. Karen
    April 11, 2014 at 1:57 pm

    I totally agree with you that if you have something too often that it is no longer special. Your cake looks moist and decadently good.

  14. midihideaways
    April 14, 2014 at 2:11 pm

    Looks totally wicked – I will have to make this soon!!

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