This decadent Chocolate Apricot Cake combines rich dark chocolate with the sweetness of stuffed apricots, all encased in a soft, almond paste filling. It’s the perfect treat when you’re craving something indulgent yet fruity.
This recipe will guide you through creating a cake that’s not only delicious but also visually stunning with its hidden apricot surprise!
Here’s What You’ll Need
For the Chocolate Dough:
- 100 g soft butter
- 160 g dark chocolate (70%)
- 120 g light cane sugar
- 150 g flour
- 3 eggs
- 60 g heavy cream
- 1 tsp mild honey
- 5 g baking powder
- 30 g unsweetened cocoa powder
- 4 pitted apricots, stuffed with almond paste
Here’s How to Make It
1. Preheat and Prepare
Start by preheating your oven to 150°C (300°F). Grease a cake mold to ensure the cake releases easily after baking.
2. Melt the Chocolate
Melt the dark chocolate using a bain-marie (water bath). This gentle melting process ensures the chocolate won’t burn and keeps it silky smooth.
3. Cream the Butter and Sugar
In a large mixing bowl, cream the soft butter with the cane sugar until light and fluffy. This step is crucial for a soft, airy cake texture. Then, stir in the honey to add a subtle sweetness.
4. Add the Eggs
Beat in the eggs one at a time, making sure each one is well incorporated before adding the next. This ensures an even distribution of ingredients.
5. Incorporate the Cream and Chocolate
Next, gently mix in the heavy cream and the melted chocolate. Try not to overmix, as you want to keep the batter light and smooth.
6. Sift and Fold
In a separate bowl, sift together the flour, cocoa powder, and baking powder. Gradually fold these dry ingredients into the wet mixture, being careful not to overmix. Overmixing can result in a dense cake, so be gentle!
Assembly
1. Layer the Cake
Pour half of the chocolate batter into the prepared cake mold.
2. Add the Apricots
Place the stuffed apricots on top of the first layer of batter. These apricots, filled with almond paste, will add a delightful surprise inside the cake.
3. Finish with the Remaining Batter
Cover the apricots with the rest of the chocolate batter, ensuring they are fully hidden.
4. Bake
Bake the cake for 45 minutes. To check for doneness, insert a knife into the center. If it comes out clean, the cake is ready!
Tips for Success
- Choose ripe apricots: For the best flavor, ensure your apricots are ripe but firm. They should hold their shape when baked.
- Don’t overmix: Folding the dry ingredients into the wet mixture too vigorously can lead to a dense, heavy cake. Aim for a gentle touch!
- Almond paste variation: If you don’t have almond paste, you can substitute with marzipan for a slightly sweeter filling.
Storage and Serving
This Chocolate Apricot Cake can be stored in an airtight container at room temperature for up to 3 days. It’s even better the next day as the flavors meld together! Serve it with a dollop of whipped cream or a dusting of powdered sugar for an elegant presentation.
Chocolate Cake With Apricot Jam
Ingredients
- 100 g soft butter
- 160 g dark chocolate (70%) melted
- 120 g light cane sugar
- 150 g flour sifted
- 3 eggs
- 60 g heavy cream
- 1 tsp mild honey
- 5 g baking powder
- 30 g unsweetened cocoa powder sifted
- 4 pitted apricots stuffed with almond paste
Instructions
- Preheat the oven to 150°C (300°F).
- Melt the chocolate in a bain-marie (water bath).
- Cream the butter with the sugar until light and fluffy, then add the honey.
- Add the eggs one at a time, mixing well after each addition.
- Gently mix in the cream and melted chocolate.
- Sift the flour, cocoa powder, and baking powder together, and gradually fold this mixture into the wet ingredients. Be careful not to overmix.
- Pour half of the batter into a greased cake mold. Place the stuffed apricots on top. Cover with the remaining batter.
- Bake for 45 minutes. Check for doneness with the tip of a knife—if it comes out clean, the cake is ready.
Notes
- Ensure the apricots are well-stuffed with almond paste for the best flavor.
- Don’t overmix the batter; this keeps the cake light and airy.
- Serve with a dollop of whipped cream or a sprinkle of powdered sugar.
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