TO MAKE CAKE BATTER: Pre-heat oven to 350 degrees F. Melt the 3 ounces of chocolate in the top of
a double boiler (unless using pre-melted chocolate). Let cool. With an electric mixer, cream together butter and sugar until fluffy. Beat in eggs, mix well, and add cooled melted chocolate. Sift together flour, baking powder and salt. Add flour mixture alternately with milk, mix well. Add the 2 tsp. vanilla extract and beat batter for 5 minutes at medium speed. Pour
batter into two 9-inch greased and floured cake pans. Bake in oven for 35-40 minutes, or until a toothpick inserted in cake comes
out clean. Remove pans from oven, place on racks. Cool completely.
FOR APRICOT GLAZE: Place preserves and brandy in a small saucepan. Heat to a simmer
and remove from stove. Cover, and set aside.
FOR FROSTING: Melt the 2 ounces of chocolate in the top of a double boiler (unless using
pre-melted chocolate). Let cool. With an electric mixer, beat sour cream, the 1 tsp. vanilla, and
salt. Gradually add the confectioners sugar and beat until very smooth. Add cooled melted
chocolate and continue beating for about one minute. Set aside.
TO ASSEMBLE CAKE: Cut each layer in half horizontally. Place one layer on serving plate.
Brush with apricot glaze and top with frosting. Repeat with remaining layers until all layers
are glazed and frosted. With remaining frosting, ice sides of cake.
Allow cake to sit at room temperature for two hours before serving.
Makes: 10 servings
Date: May 14, 2002