125g (4oz) unsalted butter, softened, plus extra to grease
300g (6oz) plain chocolate, at least 70% cocoa solids, chopped
125g (4oz) caster sugar
4 large eggs, separated
125g (4oz) plain flour
6Tbsp. apricot jam
40ml (1½fl oz) strong black coffee
2Tbsp. golden syrup
150g (5oz) icing sugar, sifted
Edible star decorations, optional
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease a 20.5cm (8in) round cake tin and line with baking parchment. Melt half the chocolate in a heatproof bowl set over a pan of simmering water. Set aside to cool.
Step 2
Put the butter, 100g (3½oz) of the caster sugar and a large pinch of salt into a large bowl and beat together with a handheld electric whisk until pale and fluffy, about 3min. Gradually add the egg yolks, beating well after each addition. Next, beat in the cooled chocolate, then fold in the flour with a large metal spoon (the mixture will be stiff).
Step 3
In a separate bowl (and using clean, dry beaters), whisk the egg whites until they hold stiff peaks. Add the remaining sugar and beat again. Stir a spoonful of the egg whites into the chocolate mixture to loosen it, then fold in the remaining whites. Scrape mixture into the prepared tin, then bake for 30min or until a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then take out of tin and cool completely on a wire rack.
Step 4
Peel off the parchment paper, then cut the cake in half horizontally. Melt the jam in a small pan, then spread some on top of the bottom half of the cake. Top with other half of cake, and brush remaining jam over top and sides. Leave to set for 10min.
Step 5
For the icing, put the remaining chocolate, coffee and syrup into a large pan and heat gently until melted. Mix in icing sugar to make a smooth icing. Immediately spread over cake. Scatter over star decorations, if using, and allow to set for 2hrs before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
