Sometimes simple is best, like this easy to make cocoa cake. The simplicity of it is also the beauty of it. Trends may come and go but a cocoa cake is as popular today as it was 20, 30 or 80 years ago. This cocoa cake is fluffy, not too sweet, just perfect with a cup of coffee or tea. Unsweetened cocoa powder is used in the cake, which is more potent and bitter than processed chocolate, and easier to work with.

Ingredients:

• 1 egg
• 100 g (~1/2 cup) sugar
• 80 g (~3 oz) lard
• 4 tbsp apricot jam
• 200 ml (~3/4 cup + 2 tbsp) milk
• 250 g (~2 cups) flour
• 15 g (~4 tsp) baking powder
• 2 tbsp cocoa powder

For the filling:

• 2-3 tbsp apricot jam

For the glaze:

• 2 tbsp sugar
• 2 tbsp cocoa powder
• 2 tbsp water
• 40 g (~1 1/4 oz) butter

Size of the baking pan: 22×30 cm / 8×11 inch

Line a baking pan with parchment paper; preheat the oven to 180°C / 356°F.

Combine flour, baking powder and cocoa in a bowl.

In a separate bowl beat egg with sugar and lard. Mix in apricot jam and milk, finally add the cocoa- flour mixture and whisk until well combined. Pour the batter into the prepared baking pan and bake for 25 minutes or until a toothpick comes out clean.

Once the cake is cool, cut into half horizontally and spread with apricot jam. For the glaze place all ingredients in a saucepan and over low heat melt and bring to a boil. Pour over the top of the cake and spread evenly. Let the glaze set before serving.