Dressy Chocolate Loaf cake turned into an Apricot Jam Chocolate Cake. I only made 1/2 the recipe and baked it at 325 in my toaster oven using a 5x3 round cake pan. It came out perfectly filling the whole house with an enticing chocolate odor.
When it finally cooled, I sliced it into 4 layers. Adding apricot jam to two of them and a 1/2 recipe of this super shiny gooey glaze for the third layer and finally topping. Interestingly enough, for the glaze I subbed in agave syrup because I was out of corn syrup. I may do this every time, it was far less sticky with a different kind of sweetness that went nicely with the super moist cake.