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Moist cocoa cake with apricot jam: the secret is a little water and sour cream

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Moist cocoa cake with apricot jam: the secret is a little water and sour cream recept

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  • Easy to prepare
  • 12 portions
  • 75 minutes
Jan, 18. 12. 2025

Quick cocoa sheet cake 30×40 cm: a fluffy base with water, layered with apricot jam and sour cream, topped with chocolate glaze. Exact ingredients, method, times and servings.

This cocoa cake disappears from the table first. The reason? Two “unexpected” tricks: a bit of water in the batter for extra moistness and a thin layer of sour cream between the layers that literally softens the cake. Together with apricot jam and a quick chocolate glaze you have a dessert that tastes like it’s from a patisserie and is ready without unnecessary effort.

For 12 portions

Ingredients

Cocoa batter:

For spreading:

Chocolate glaze:

Preparation procedure

  • Base Preheat the oven to 180 °C. Line the baking sheet with parchment paper. Beat the yolks with the sugar until pale and foamy, pour in the water and oil and briefly beat. Stir in the sifted flour with the cocoa and baking powder. Finally, gently fold in the beaten egg whites. Spread the batter on the sheet and bake for about 30 minutes until a skewer comes out dry. Let cool completely.
  • Cutting and spreading Cut the cooled sheet lengthwise into two equal halves. Spread the bottom piece with apricot jam and a thin layer of sour cream. Top with the second piece and very thinly spread 1 tablespoon of jam on its surface (this will help the glaze adhere).
  • Glaze Melt the chocolate with the oil and milk over a water bath and stir until smooth. Immediately spread over the cake.
  • Finishing Let firm up in the fridge for 30–45 minutes. Cut into slices with a sharp knife. You can serve it with whipped cream, but it's not necessary.

Total preparation time

  • Dough preparation: 15 minutes

  • Baking: 30 minutes

  • Cooling, filling and glaze: 30–40 minutes

  • Total: approx. 1 h 15–1 h 25 min

Number of servings

20–24 slices (depending on size)

Conclusion

Water in the batter, apricot jam and sour cream – a simple combination that transforms an ordinary cocoa cake into a moist and juicy gem. It cuts well, holds its shape and tastes even better the next day. An ideal dessert for the weekend and for larger family gatherings.

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