Best Chocolate Apricot Layer Cake Recipes

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.)

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.

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.