Best 2 Chocolate Apricot Layer Cake Recipes

Are you looking for a dessert that is both delicious and visually stunning? Chocolate apricot layer cake is an indulgent treat that is perfect for any occasion. With its moist chocolate layers, tangy apricot filling, and rich chocolate ganache, this cake is sure to impress your friends and family. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step guide will help you create a chocolate apricot layer cake that is both delicious and beautiful. Let's get started!

Let's cook with our recipes!

WHITE CHOCOLATE LAYER CAKE WITH APRICOT FILLING AND WHITE CHOCOLATE BUTTERCREAM

White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream image

White Chocolate Layer Cake With Apricot Filling and White Chocolate Buttercream

Categories Cake Mixer Chocolate Fruit Dessert Bake Wedding Apricot Walnut Summer Birthday Jam or Jelly Bon Appétit White Chocolate

Yield Makes 12 to 14 servings

Number Of Ingredients 21

Ingredients

Cake
8 ounces imported white chocolate, chopped
2 1/4 cups all purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
10 tablespoons unsalted butter, room temperature
1 1/3 cups sugar
4 large eggs
1 1/2 teaspoons vanilla extract
1 1/4 cups whole milk
Buttercream
1 1/4 pounds imported white chocolate, chopped
1 3/4 cups plus 2 tablespoons unsalted butter, room temperature
2 teaspoons vanilla extract
2 cups powdered sugar, sifted
Assembly
1/2 cup water
1/4 cup sugar
1 1/2 pounds apricots, pitted, thinly sliced
1 cup walnuts, finely chopped
1/4 cup apricot preserves, melted

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

Chocolate Apricot Layer Cake image

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

Ingredients

1/2 cup vegetable oil
3 large eggs
1 (18 1/4 ounce) box devil's food cake mix
1 1/3 cups water
1/2 cup dried apricot, finely chopped
1/2 cup sliced almonds, finely chopped
frosting
1 cup heavy cream
8 ounces bittersweet chocolate, chopped (1 ounce each)
3/4 cup apricot preserves
1/2 cup sliced almonds

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.

Tips:

Mise en Place: Before you start baking, measure and prepare all your ingredients and equipment. This will help you stay organized and avoid scrambling during the baking process.
Room Temperature Ingredients: Bring your eggs, butter, and milk to room temperature before using them. This will help them incorporate more easily into the batter and result in a smoother, more evenly textured cake.
Don't Overmix the Batter: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cake. Mix just until the ingredients are well combined.
Use Fresh Apricots: Fresh apricots will give your cake the best flavor. If you can't find fresh apricots, you can use dried apricots that have been soaked in hot water until softened.
Don't Overbake the Cake: A toothpick inserted into the center of the cake should come out with just a few moist crumbs attached. Overbaking will dry out the cake.
Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly and prevent it from melting.
Use a Cream Cheese Frosting: A cream cheese frosting is a classic pairing for chocolate cake. It's rich, creamy, and perfectly complements the chocolate flavor.

Conclusion:

This chocolate apricot layer cake is a delicious and impressive dessert that is perfect for any special occasion. The rich chocolate cake is perfectly complemented by the tangy apricot filling and creamy cream cheese frosting. With its beautiful layers and festive decorations, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate apricot layer cake a try. You won't be disappointed!