Diana's Desserts - www.dianasdesserts.com
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Chocolate Cake with Chocolate-Apricot Filling
in Diana's Recipe Book
 |
Average Rating:
(total ratings: 1) [Read reviews] [Post a review] |
| Servings: 10 |
Ingredients:  For Cake: 3 ounces (3 squares) unsweetened baking chocolate (or 3 packets pre-melted unsweetened baking chocolate) 1/2 cup (1 stick) unsalted butter 1 1/2 cups granulated sugar 2 large eggs, lightly beaten 2 cups cake flour 2 tsp. baking powder 1/2 tsp. salt 1 cup milk 2 tsp. vanilla extract, for cake batter For Frosting: 2 ounces (2 squares) unsweetened baking chocolate ( or 2 packets pre-melted unsweetened baking chocolate) 1 tsp. vanilla extract, for the frosting 3/4 cup sour cream 1 lb. (16 ounces) confectioners sugar For Apricot Glaze: 1/3 cup Apricot Preserves 2 Tbsp. Apricot Brandy |
| Instructions: TO MAKE CAKE BATTER: Pre-heat oven to 350 degrees F. Melt the 3 ounces of chocolate in the top of a double boiler (unless using pre-melted chocolate). Let cool. With an electric mixer, cream together butter and sugar until fluffy. Beat in eggs, mix well, and add cooled melted chocolate. Sift together flour, baking powder and salt. Add flour mixture alternately with milk, mix well. Add the 2 tsp. vanilla extract and beat batter for 5 minutes at medium speed. Pour batter into two 9-inch greased and floured cake pans. Bake in oven for 35-40 minutes, or until a toothpick inserted in cake comes out clean. Remove pans from oven, place on racks. Cool completely. FOR APRICOT GLAZE: Place preserves and brandy in a small saucepan. Heat to a simmer and remove from stove. Cover, and set aside. FOR FROSTING: Melt the 2 ounces of chocolate in the top of a double boiler (unless using pre-melted chocolate). Let cool. With an electric mixer, beat sour cream, the 1 tsp. vanilla, and salt. Gradually add the confectioners sugar and beat until very smooth. Add cooled melted chocolate and continue beating for about one minute. Set aside. TO ASSEMBLE CAKE: Cut each layer in half horizontally. Place one layer on serving plate. Brush with apricot glaze and top with frosting. Repeat with remaining layers until all layers are glazed and frosted. With remaining frosting, ice sides of cake. Allow cake to sit at room temperature for two hours before serving. Makes: 10 servings |
| Source: DianasDesserts.com |
| Date: May 14, 2002 |
Reviews
Reviewer: Christie
Rating:
Review:
My father absolutely loves apricots and chocolate. So this cake was the perfect combination all wrapped in one. Seriously, how many people can say they have had a cake like this before?
Rating:
Review:
My father absolutely loves apricots and chocolate. So this cake was the perfect combination all wrapped in one. Seriously, how many people can say they have had a cake like this before?