John Myers
Apricot Chocolate Cake
The perfect apricot chocolate cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 250 g Sugar white
- 6 Free range eggs
- 350 g Flour
- 1 packet Baking powder
- 1 packet Vanilla sugar
- 200 g Whole milk chocolate shavings
- 100 g Ground almonds
- 3 tablespoon Rum
- 1 Can Apricots 400 ml drained weight
- 100 g Light cake icing
- Pour the apricots into a colander and drain well. Then cut the drained halves into pieces.
- In a mixing bowl, beat the sugar, vanilla sugar and softened butter until frothy. Gradually stir in the eggs. Mix the flour with the baking powder and stir in two portions.
- Stir in the almonds and the chocolate shavings. Add the rum and stir in too. Place the apricots cut into pieces on the dough and fold in carefully. Pour the dough into the prepared springform pan and smooth it out.
- Place the cake in the (fan-assisted) oven preheated to 175 degrees and bake for approx. 60 – 65 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down for 15 minutes. Now remove the edge of the springform pan, place on a cake rack and let cool down.
- Melt the cake icing according to the instructions and spread it over the cooled cake. If you don’t like icing, you can sprinkle it with powdered sugar before serving.
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