APRICOT CHOCOLATE CHIP CAKE
Make and share this Apricot Chocolate Chip Cake recipe from Food.com.
Provided by dale7793
Categories Dessert
Time 2h15m
Yield 1 cake
Number Of Ingredients 9
Steps:
- Grease and line a round cake pan.
- Combine dried apricots and nectar in a bowl and stand for 1 hour.
- Cream butter and sugar until light and fluffy.
- Beat in egg yolks one at a time.
- Stir in coconut, then half of the flour and baking powder and half the apricot mixture.
- Stir in remaining flour, baking powder and apricot and all the choc chips.
- Beat the egg whites in a small bowl until soft peaks forms, fold gently into cake mixture and spread batter into cake pan.
- Bake in preheated 350 degree F (180 degree C) oven for 1 1/4 hours.
- Stand for 5 minutes then turn onto a rack to cool.
- Dust with icing sugar to serve if desired.
Nutrition Facts : Calories 3944.2, Fat 221, SaturatedFat 155.2, Cholesterol 690.1, Sodium 2025.6, Carbohydrate 481.9, Fiber 41.8, Sugar 294.5, Protein 50.7
CHOCOLATE-APRICOT POUND CAKE
Warren Brown in "How To Bake Cakes from Scratch" says of the cake that it reminds him of a tiger! "I love the speckles of orange and brown created by combining mini-chunks of apricot and chocolate in the cake. The colors make me think of a tiger or of my hometown pro football team." Combining dried apricots with bittersweet chocolate against a pleasantly moist yet crunchy butter cake is sinfully satisfying for anyone close enough to catch a whiff of this cake fresh out of the oven. ;) Not too sweet, this batter is quick to mix and a perfect treat for starting or ending the day. *Please note; the computer will not allow me to list how much sugar is needed for creaming - so please be aware that it is 2.25 cups or 18 ozs extra-fine granulated sugar. :(
Provided by Manami
Categories Dessert
Time 1h20m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 18
Steps:
- PREPARE AHEAD OF TIME:.
- Pulse the apricots, sugar, and cornstarch in a food processor to chop the fruit into 1/2-inch pieces.
- Add the chocolate and continue to pulse 2 to 3 times for three seconds each or until the chocolate is broken into small 1/2-inch pieces.
- Set aside to combine with the other dry ingredients.
- INSTRUCTIONS:.
- Preheat the oven to 350°F.
- Set the rack in the middle of the oven.
- Sift the flour directly into a bowl.
- Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend; set aside.
- Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
- Measure the butter and sugar into separate bowls and set aside.
- Crack the eggs into a small bowl and set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 4 minutes.
- With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
- Stop the mixer and scrape the sides of the bowl.
- Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
- Move swiftly through this step to avoid overworking the batter.
- Stop the mixer and scrape the sides of the bowl all the way down.
- Don't miss the clumps of ingredients hiding on the bottom of the bowl.
- Mix on medium speed for 25 to 30 seconds to develop the batter's structure.
- Spray the pan well with a nonstick spray.
- Fill the bundt pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.
- Level the batter with the rubber spatula and bake 45-50 minutes
- Once the edges of the cake are browning and the surface appears dry, test for doneness by inserting a bamboo skewer in the center of the cake; when the skewer shows some crumbs - the cake is done.
- Remove the pan from the oven and place on a heat-resistant surface or wire rack.
- Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface.
- Allow it to cool to room temperature, about 30 minutes, before glazing.
- Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
- **Alcohol-free variation: Omit the amaretto and vanilla. Add the seeds of 1 vanilla pod to butter and 1 tablespoon alcohol-free almond extract.
- GLAZE:.
- Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).
- Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.)
- Drizzle the apricot preserves along the sides and then in the center of the cake.
- Glaze makes enough for an 8 or 9 inch cake.
Nutrition Facts : Calories 454.9, Fat 13.7, SaturatedFat 8, Cholesterol 100.6, Sodium 112, Carbohydrate 79.9, Fiber 1.4, Sugar 55.3, Protein 5.5
CHOCOLATE APRICOT LAYER CAKE
Make and share this Chocolate Apricot Layer Cake recipe from Food.com.
Provided by Mary in LA.
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- HEAT oven to 325 degrees.
- Coat two 8 inch round cake pans with nonstick cooking spray.
- Line bottoms of pans with waxed paper, coat paper with spray.
- CAKE LAYERS: Prepare cake mix following package directions, using egg,water and oil.
- Add in chopped apricots and chopped almonds.
- Divide batter evenly between the 2 pans.
- Bake in 325 degrees, about 45 minutes.
- Let cool in pans for 15 minutes.
- Then turn out layers onto rack, carefully removing waxed paper.
- Let cool completely.
- FROSTING: In small saucepan heat heavy cream over medium- high heat until simmering.
- Place chopped chocolate in medium-size bowl.
- POUR heavy cream over the chocolate and stir it.
- Put in refrigator for at least 45 minutes.
- FILLING AND GARNISH: Place 1 cake layer on dish.
- Spread top layer with apricot preserves.
- Place 2nd cake layer on top of it.
- Frost sides and on top with frosting.
- Put sliced almonds on sides of cake.
- Refrigerate for at least 35 minutes.
WHITE CHOCOLATE LAYER CAKE WITH APRICOT FILLING
My friend made this cake for me for my birthday and it was truly amazing! I'm not a huge white chocolate fan, but it worked really well in this cake. Bon Appétit June 2003
Provided by nsomniak6
Categories Dessert
Time 2h30m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 19
Steps:
- For cake:.
- Preheat oven to 350°F Butter and flour two 9-inch round cake pans with 2-inch-high sides. Butter two 9-inch parchment paper rounds and place in pans, buttered side up. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Leave white chocolate in pot; turn off heat. Sift flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with milk in 3 additions, blending well after each addition. Add warm white chocolate and beat just until blended.
- Divide batter equally between pans, smoothing tops with spatula. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Cool cakes in pans on racks 20 minutes (cakes will fall). Run small sharp knife around cake pan sides. Turn cakes out onto cardboard round or tart pan bottom; peel off parchment. Turn cakes right side up onto racks and cool completely.
- For buttercream:.
- Stir white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove white chocolate from over water. Let stand until cool but not set, about 20 minutes. Using electric mixer, beat butter in large bowl until fluffy. Beat in white chocolate and vanilla, scraping down sides of bowl occasionally. Beat in powdered sugar. Cover and refrigerate until thick enough to spread, about 45 minutes (frosting will be very soft).
- For assembly:.
- Boil 1/2 cup water and sugar in small saucepan over medium heat, stirring to dissolve sugar. Cool syrup.
- Using serrated knife, cut each cake layer horizontally in half. Place 1 layer, cut side up, on 9-inch cardboard cake round or removable bottom of 9-inch tart pan and brush with 2 tablespoons sugar syrup. Spread 6 tablespoons buttercream over cake. Cover buttercream with single layer of sliced apricots. Spread 3 tablespoons buttercream over apricots; top with second cake layer, cut side up. Brush with 2 tablespoons sugar syrup, 6 tablespoons buttercream, apricots, and 3 tablespoons buttercream. Top with third cake layer, cut side up. Brush with 2 tablespoons syrup. Spread 6 tablespoons buttercream over cake; cover with apricots. Spread 3 tablespoons buttercream over apricots. Top with fourth layer, cut side down. Spread 1 cup buttercream over top and sides of cake (layer will be thin). Chill 1 hour. Spread remaining buttercream over top and sides of cake. Press chopped walnuts onto sides of cake. Cover top with remaining sliced apricots. Brush apricots with apricot preserves. Chill cake 1 hour. (Can be made 1 day ahead. Cover with cake dome and keep chilled. Let stand 3 hours at room temperature before serving.).
Nutrition Facts : Calories 1112.1, Fat 68.9, SaturatedFat 38.8, Cholesterol 184, Sodium 219.2, Carbohydrate 117, Fiber 2.5, Sugar 94.7, Protein 11.9
CINNAMON CHOCOLATE APRICOT COFFEE CAKE
This is so delicious. I made it with cherries instead of apricots and it was incredible. I got it from the Cake Mix Doctor.
Provided by LizCl
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Streusel Filling.
- Place 2 tbsps. cake mix, apricots or cherries, chocolate chips, and cinnamon in a small bowl and stir well. Set the bowl aside.
- Place the remaining cake mix, pudding mix, sour cream, oil, sugar, and eggs in a large bowl.
- Blend with an electric mixer on low speed for 1 minute. Increase the mixer speed to medium and beat 2 minutes more.
- Pour 2/3rds of the batter into a greased and floured Bundt pan and smooth the top with a rubber spatula.
- Spoon the filling over the batter in the pan. Pour the remaining third of the batter over the filling and smooth again.
- Bake at 350 degrees for 40-45 minutes. Cool.
- Sift the confectioners' sugar over the top for garnish.
Nutrition Facts : Calories 433.5, Fat 21.8, SaturatedFat 6.2, Cholesterol 78.9, Sodium 439.3, Carbohydrate 56.7, Fiber 1.5, Sugar 44.1, Protein 5.2
APRICOT CHOCOLATE CAKE RECIPE - (4/5)
Provided by á-5297
Number Of Ingredients 24
Steps:
- Bring apricots and water to boil in a covered heavy saucepan, reduce heat, and simmer about 30 minutes, or until moisture is absorbed. Force apricots through a course sieve or a food mill. Measure 1/2 cup puree for cake and stir in lemon juice. Set remainder aside to use in Apricot Filling. Lightly grease (or line with parchment paper) only of three round 9-inch layer cake pans. Cream butter, sugar and vanilla together until light and fluffy. Beat in the 1/2 cup apricot puree a tablespoon at a time. Add eggs in fourths, beating well after each addition, alternately add dry mixture in fourths and milk in thirds to the creamed mixture. Turn batter equally into the pans and spread evenly. (Batter will fill pans about 1/3 full, so that cake layers will be thin.) Bake at 350 degrees for 25 to 30 minutes, or until toothpick comes out clean. Cool on racks 10 minutes, remove from pans to cool completely. Split each layer into two layers. Spread one layer with Apricot Filling and place on a serving plate. Spread one side of each of the remaining five layers with Chocolate Frosting. Stack layers, chocolate side down, spreading top of each layer with Apricot Filling. Frost sides of cake with remaining Chocolate Frosting. Note: The cooled cake layers will freeze well. Apricot Filling: Blend together in a saucepan sugar cornstarch and salt; blend in the reserved apricot puree and lemon juice. Bring to boiling over low heat and cook 3 minutes longer, stirring constantly. Cool slightly. Chocolate Frosting: Melt chocolate and set aside to cool. Stir sugar and eggs together in the top of a double boiler; cook, stirring constantly over simmering water until thick and amber colored. Cool. Cream butter until softened; blend in cooled chocolate and vanilla. Add sugar-egg mixture gradually, beating until smooth.
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CHOCOLATE CAKE WITH APRICOT FILLING | RECIPE | CUISINE FIEND
From cuisinefiend.com
5/5 (1)Category DessertsServings 12-14Total Time 3 hrs
- Preheat the oven to 180C/350F/gas 4. Butter and flour or line with parchment a round 23cm (9in) cake tin.
- Put the chocolate and cocoa in a bowl, pour over boiling water, stir to melt and cool down. In the meantime sift the flour, baking powder, soda and salt into a bowl.
- Beat the butter with the sugar in a standing mixer or with a hand-held one, until fluffy. It might look a bit grainy, but when you add the eggs, one at a time, mixing constantly, it will look better. Add the cooled down chocolate mix and beat in. Add a third of flour, then half of the milk, flour and milk again, ending with the rest of the flour. Beat until combined.
- Pour the mix into the tin and bake for about 50 minutes, until the skewer inserted in the middle comes out clean. Cool in the tin for about 10 mins, then turn out upside down onto a greased cake rack. If you used parchment, don’t peel it off until completely cold.
SACHERTORTE, CHOCOLATE-APRICOT CAKE | FOOD PERESTROIKA
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CHOCOLATE APRICOT CAKE | RECIPES
From hersheyland.com
Servings 1Total Time 2 hrs 30 minsCategory Tags
- Beat butter and sugar in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Stir together flour and baking powder; gradually fold into mixture.
- Set aside half of the apricots. Coarsely chop the remaining apricots and the chocolate bar; gently fold into batter. Spread batter in prepared pan; top with reserved apricot halves.
- Bake 45 to 50 minutes or until top is golden and wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan to wire rack. Cool completely.
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