Chocolate Velvet Apricot Cake


Working Method

Composition and Preparation

Satin Chocolate Velvet Layer Cake

  • Place all ingredients in a mixing bowl and mix 1 minute slow.
  • Scrape down and mix 4 minutes on medium speed.
  • Scale at 600g for 8" round cakes.
  • Bake at 165ºC / 329ºF for approximately 40-45 minutes.
  • Let cool down completely before the next step.

    Chocolate Glaze With Rum

  • In a medium saucepan, whisk corn syrup, rum, and water and bring to a boil and let cook until slightly thickened, about 1 minute.
  • Pour into chocolate and let stand until chocolate melts.
  • Whisk until smooth. If you notice that it's still thick, add another tablespoon of hot water until the desired viscosity, using between 38°C to 40°C.


  • Trim the top of 2 layers of cake and cut them in half ending with 4 thin layers.
  • Place one layer of the cake on a cake board with the same size as the cake and brush with Classic Coffee diluted with 15% water.
  • Spread a thin layer of Topfil Finest Apricot and top with another layer of cake and repeat.
  • Warm Harmony Nappage and brush the whole cake and set it in the freezer for a couple of minutes before glazing the cake.
  • Pour the glaze over the cold cake and let the glaze drip completely before transferring to the final cake board or serving plate.