INGREDIENTS

• 200 g flour
• 160 g brown sugar
• 45 g cocoa
• 1 teaspoon baking soda
• 1 tablespoon vinegar
• 80 ml sunflower oil
• 300 ml sparkling mineral water
• apricot jam
• couverture

PREPARATION

step 1

• preheat the oven to 180 ° Celsius

step 2

• mix all dry ingredients together ( dough )
• pour the liquid ingredients into the dry mixture little by little

step 3

• bake it for 40 – 45 minutes ( test for doneness with a toothpick )
• let it cool down in the cake pan

step 4

• take it out of the pan
• cut through three times ( horizontally )

step 5

• broil the jam ( it should be hot and liquid )

step 6

• put the lower cake layer on a plate
• spread with hot jam
• put the second layer on it
• spread it with jam
• put the third layer on it
• spread with jam
• put the upper layer on it
• spread the whole cake with jam

step 7

• refrigerate the cake for at least one hour

step 8

• melt the couverture in a water bath

step 9

• coat the cake completly with couverture

step 10

• refrigerate the cake for at least 2 hours

step 11

• cut in pieces and enjoy 🙂