Chocolate And Brandied Apricot Cake

• 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

1. Preheat oven to 350u0b0F. Grease an 8 inch cake pan and line base with parchment paper.
2. Stir chocolate and 1/2 cup water in a small saucepan over low heat until smooth. Let cool.
3. 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.
4. 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.
5. 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.

chocolate, butter, brown sugar, eggs, sour cream, flour, flour, chocolate icing, chocolate, butter, chocolate, apricot jam, brandy, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/37727 (may not work)