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This Royal Cake Born by Mistake – You Can Make It at Home

📋 Ingredients For the cake: Dark chocolate – 1 bar (3.5 oz / 100 g) Unsalted butter (room temp) – ½ cup (4 oz / 120 g) Sugar – ⅔ cup (130 g), divided All-purpose flour – 1 cup (120 g) Eggs – 6 large Pinch of salt (for egg whites) For the apricot glaze: Apricot jam or preserve – 1⅔ cups (14 oz / 400 g) * Lemon juice – ¼ cup (60 ml) Water – ¼ cup (60 ml) * If you prefer a lighter glaze, 1 cup (250 g) of apricot jam works just fine — it still tastes great! Just remember to cut down the water and lemon juice as well. For the ganache: Dark chocolate – 1 bar (3.5 oz / 100 g) Heavy cream (33–35%) – ⅔ cup (160 ml) Baking Instructions Preheat your oven to 350°F (180°C). Bake for about 40 minutes. For a slightly more moist sponge, bake at 320°F (160°C) for about 1 hour. Let it cool completely — I prefer chilling it in the fridge before cutting it in half. 🧁 A few tips that made a big difference for me: Chill the egg whites before whipping — it helps build a more stable foam. Make sure there's no yolk in the whites and the whisk is clean and dry. Add the egg yolks to the chocolate mixture while it’s warm, not hot — I once rushed it and ended up with a dense cake. Don’t grease the sides of the cake pan — this helps the sponge rise better. I like to let the cake sit overnight after assembly — it tastes way better the next day once it’s had time to soak and settle. Apply the apricot glaze while it’s still hot so it soaks into the sponge properly. 🎥 My Filming Gear: 📸 Camera: https://amzn.to/43UXVeE 🎤 Microphone: https://amzn.to/3SGqfwl 🔍 Lens: https://amzn.to/4mWdSdd 🔄 Mount Adapter: https://amzn.to/3SJkvSo * Some links are affiliate links, which means I may earn a small commission at no extra cost to you.