Chocolate Apricot Layer Cake Recipes

APRICOT LAYER CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a large bowl; beat in confectioners' sugar and orange juice. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the apricot preserves. Top with a second layer; spread with 1/2 cup frosting. Top with a third layer; spread with remaining apricot preserves. Top with the remaining layer. Frost top and sides of cake with remaining frosting., Sprinkle with nuts. Store in the refrigerator.

CHOCOLATE-APRICOT COFFEE CAKE

Steps:

• Preheat oven to 325°. In a small bowl, combine first seven ingredients; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating well after each addition., Transfer half the batter to a greased and floured 10-in. fluted tube pan. Sprinkle filling over batter. Top with remaining batter. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

HEAVENLY ALMOND-APRICOT LAYER CAKE

Steps:

• Heat oven to 350°F. Grease 2 (8-inch) round pans with shortening; lightly flour. In large bowl, combine all cake ingredients. Beat with electric mixer on low speed until blended. Beat on medium speed 2 minutes. Spread batter in pans.
• Bake 35 to 40 minutes, or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Wrap each cake layer in plastic wrap; freeze 15 minutes or refrigerate 30 minutes. With long, sharp serrated knife, cut each cake layer horizontally into 2 layers.
• Meanwhile, in large bowl, beat powdered sugar, 2/3 cup butter and 1/4 cup milk with electric mixer on low speed until blended. Beat in vanilla, almond extract and enough additional milk to make frosting smooth and spreadable.
• In small bowl, stir preserves until softened. Cut up any large pieces of fruit. On serving plate, place 1 cake layer, cut side up. Frost with 3/4 cup frosting; spread 1/3 cup preserves to within 1/4 inch of edge. Repeat with second and third cake layers, frosting and preserves. Top with remaining cake layer, cut side down; frost top and side with remaining frosting. Press sliced almonds generously onto side of cake.

UPSIDE-DOWN CHOCOLATE APRICOT CAKE

Steps:

• Preheat oven to 350°F (180°C). Spray a 10-inch round cake pan with baking spray with flour.
• In a small saucepan, bring ¼ cup (57 grams) butter and brown sugar to a boil over medium heat (do not stir). Remove from heat, and stir in 1 teaspoon (4 grams) vanilla. Pour into prepared pan. Place apricots, cut side down, over sugar mixture.
• In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar and remaining ½ cup (113 grams) butter at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
• In a medium bowl, whisk together flour, cocoa, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Add remaining 2 teaspoons (8 grams) vanilla, beating until combined. Pour batter over apricots in pan.
• Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Carefully invert cake onto a flat serving plate. Serve warm.

WHITE CHOCOLATE LAYER CAKE WITH APRICOT FILLING AND WHITE CHOCOLATE BUTTERCREAM

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.)

CHOCOLATE APRICOT LAYER CAKE

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.

APRICOT CREAM CAKE WITH CHOCOLATE-MASCARPONE FROSTING

Steps:

• Separate eggs; allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. Grease and lightly flour three 8x1-1/2-inch round cake pans;** set aside. In a medium bowl stir together flour, baking powder, salt, and baking soda; set aside.
• In an extra-large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in dried apricots and pecans.
• Thoroughly wash beaters. In a large bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Fold about one-third of the beaten egg whites into cake batter to lighten. Fold in remaining beaten egg whites. Pour batter into prepared pans, spreading evenly.
• Bake for 25 to 30 minutes or until tops spring back when lightly touched. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
• To assemble, turn two cake layers bottom side up. Spread each layer with 2/3 cup Chocolate-Mascarpone Frosting. Stack these layers on a serving plate. Place remaining cake layer, rounded side up, on top. Frost top and side of cake with remaining frosting. If desired, garnish with chocolate curls and/or raspberries. If desired, cover and chill until ready to serve. Store any leftover cake, covered, in refrigerator for up to 2 days. Chocolate-Mascarpone Frosting
• In an extra-large bowl combine mascarpone cheese, unsweetened cocoa powder, butter, and vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in the 3 tablespoons milk. Gradually beat in additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency. Makes about 4 cups.

ESTERHAZY TORTE: EUROPEAN HAZELNUT LAYER CAKE

Steps:

• Cut the hazelnut cake into 4 even strips, 4 inches wide. Trim the edges of the cake if necessary.
• To make the Apricot Soaking Liquid, combine 1/2 cup apricot jam with 1/4 cup hot water and mix well.
• ​To make the buttercream, combine the butter, salt, vanilla, almond extract, and confectioner's sugar in the bowl of a tabletop mixer fitted with the whisk attachment. Begin beating on low speed until everything is combined then increase the speed to high and beat until fluffy.
• ​Add the pastry cream, a few tablespoons at a time. It is very important to make sure that the pastry cream has come to room temperature. This can be done by microwaving it or warming over a double boiler. If the pastry cream is cold, the butter will solidify and will produce a very lumpy buttercream.
• Beat the buttercream until it is completely smooth and fluffy. Set aside.
• ​To make the Faux Fondant Icing, combine the confectioner's sugar, milk, and butter in a bowl, and whisk together until smooth. If the mixture is still clumpy and dry, add some more milk. Just add enough that it is easy to whisk. Adding too much liquid will cause the fondant to become translucent. Set aside.
• ​Carefully melt the chocolate and whisk until smooth. Place the melted chocolate in a piping bag and but a very small opening at the bottom.
• ​Warm the 1/4 cup apricot jam so that it spreads easily onto the cake.
• To assemble the cake, spread the apricot jam onto one strip of cake. Pour the faux fondant over the jam.
• ​Pipe 4-5 thin lines of chocolate the length of the cake. Using a toothpick, create a feathered effect with a toothpick, by drawing lines the opposite direction of the chocolate. (see video)
• ​Place one of the cake layers on a serving dish lined with some strips of parchment all around the edges.
• ​Brush with the apricot liquid. Pipe one third of the buttercream over it.
• ​Repeat these steps with the other two layers, saving a little buttercream to lightly spread on the sides of the cake.
• ​Place the fondant covered strip of cake on top.
• ​Spread the remaining buttercream all around the sides of the cake and press the almond slices onto the cake.
• ​Allow the cake to set for at least one hour or up to overnight before slicing. This can be done by chilling it in the refrigerator.
• This cake tastes best at room temperature.
• Flavor variations:
• chocolate buttercream: add 7 ounces melted chocolate to the buttercream and beat until smooth
• ​chocolate hazelnut buttercream: add 1/2 cup or more Nutella or your favorite chocolate hazelnut spread to the buttercream and beat until smooth
• ​raspberry buttercream: add 1/3 cup or more raspberry preserves to the buttercream and beat until smooth
• ​cherry buttercream: add 2 tablespoons maraschino cherry liquid to the buttercream
• ​Add thinly sliced strawberries in between the cake layers, under the buttercream
• ​Enjoy!

APRICOT CREAM CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
• Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
• Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.

APRICOT CHOCOLATE CAKE RECIPE - (4/5)

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.

ORANGE-APRICOT LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• FOR APRICOT PUREE: Combine dried apricots and orange juice in small saucepan. Bring to boil. Cover tightly and simmer over low heat until apricots are very tender, about 15 minutes. Transfer mixture to processor. Add sugar and puree until smooth. (Can be prepared 3 days ahead. Transfer to bowl; cover and chill.) FOR CAKE: Position rack in bottom third of oven. Preheat oven to 325°F. Using electric mixer, beat ½ cup sugar, egg yolks, oil, orange peel and 1/3 cup apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat in matzo cake meal and potato starch. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add ½ cup sugar, beating until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture. Gently fold in remaining whites in 3 additions. Transfer batter to ungreased 10-inch diameter springform pan. Bake cake until tester inserted into center comes out clean, about 42 minutes. Cool cake in pan on rack (cake will sink slightly). FOR FROSTING: Meanwhile, stir chocolate and margarine in saucepan over low heat until melted and smooth. Whisk in 3 Tbsp apricot puree. Remove from heat. Let stand until thickened but still spreadable, about 2 hours. Cut around cake sides; remove pan rim. Cut cake horizontally in half to form 2 layers, leaving bottom layer on pan bottom. Place top layer, cut side up, on plate. Spread bottom layer with 2/3 cup apricot puree. Spread ½ cup chocolate frosting on cut side of top layer. Place top layer, chocolate side down, on apricot filling. Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving.) Garnish with apricots and orange peel, if desired.