This Chocolate and Apricot Jelly Bûche is the perfect dessert for a special occasion. With layers of chocolate cake, apricot jelly, and whipped cream, it’s sure to be a show-stopper!
- 1/4 cup (50 g) sugar
- 2 eggs
- 1/3 cup (30 g) cocoa powder
- 1/4 cup (60 ml) vegetable oil
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (125 ml) warm water
- 2 cups (200 g) all-purpose flour
- 1 can (400 g) apricot jam
- 500 ml whipping cream
Preheat oven to 350°F (175°C). Grease a 10×15 inch (25×38 cm) baking pan. In a bowl, whisk together sugar and eggs until creamy. Add cocoa powder, oil, baking soda, baking powder, and warm water. Whisk until well combined. Add flour and stir until just combined. Pour batter into prepared pan and spread evenly. Bake for 15 minutes or until an inserted toothpick comes out clean.
Allow cake to cool completely before assembling the bûche. Spread apricot jam over the top of the cooled cake. Whip cream until stiff peaks form. Layer whipped cream on top of the jam layer and spread evenly. Roll up cake from one of the long sides into a log shape. Cut off ends if desired.
