Chocolate and Apricot Cream Cakes

I love taking a basic cake and giving it a twist to make it something special. These little individual cakes are perfect for afternoon tea or as a delicious dessert.

The basic chocolate sponge is paired with the subtle flavours of the apricot and cooling sweet cream, then topped with grated chocolate of your choice.

This is what I did...

Chocolate and Apricot Cream Cakes

Ingredients

150g baking spread/butter
150g caster sugar
3 eggs at room temperature
125g self raising flour
25g cocoa powder
300mls double cream
2tbsp icing sugar
6 - 8 fresh apricots, sliced
25g chocolate of your choice, I chose Galaxy

Method

Pre heat the oven to 180C fan

1 - Mix the spread and caster sugar together until light and creamy.

2 - Add the eggs, one at a time, with a little flour to prevent curdling.

3 - Sift in the flour and cocoa and mix until all of the ingredients are evenly combined.

4 - Place the mixture into a greased mini individual cake tin.

5 - Place in the centre of the pre heated oven for 20 minutes or until baked thoroughly.

6 -Once baked leave the cakes in the tin to cool for 10 - 15 minutes before removing and leaving to cool completely on a cooling rack.

7 - Once the cakes are completely cooled slice in half.

8 - Whip the cream until thick and stir in the icing sugar.

9 - Pipe a layer on cream on the bottom half of the cake.

10 - Place a layer of 3 apricot slices on top of the cream.

11 - Place the top half of the cake on top of the apricots.

13 - Pipe on a cream topping, sprinkle over grated chocolate and finish with a slice of apricot.

After serving, if you have any cakes left, store them in the fridge as they contain fresh cream!

Enjoy x

I am sharing my recipe with

Honest Mum - Tasty Tuesday
A Mummy Too - Recipe of the Week
Casa Costello - Bake of the Week