Chocolate Apricot Pound Cake is adapted from Hershey's Chocolate Lovers book. Chocolate Apricot Pound Cake is a moist chocolate rich cake with apricot jam. The intense taste of apricot goes well with chocolate.
The original recipe calls for raspberry puree. They also say we can replace it with jam as well. Since I don't' have raspberry and on top have a full bottle of apricot jam, just lying without use, I thought I might as well use it. I bought a huge bottle when I made these Ischler Cookies, where I must have used about 2 to 3 tsp jam. I was so happy I could finally use at least 1/2 cup of this I must now think of other ways of using this up.
My boys will only eat mixed fruit jam. Eat, because one doesn't touch bread and the other won't have it on the bread. So they eat the Jam as such. When my boys can't find chocolates at home, the then thing they raid is for Bournvita or Jam bottles. Sadly they don't' prefer any other flavors.
Coming back to the pound cake, Rajani had gifted me this cookbook, and ever since then, I have been wanting to bake it. This book has a permanent place on my Kitchen table now. When I am waiting for the pressure cooker to go, I keep drooling over the pictures and dreaming about the time when I will bake those beauties. My family is a chocolate loving family, and everything chocolate we love.
The weekend was hectic with me preparing for other themes. I was procrastinating on this cake and I ended up baking it this morning after the kids left for school. The cake took about 60 mins to get done. As I was in a hurry. opened it ahead and the center cracked in. It has to wait as I am yet to frost it or even click final pictures. I halved the recipe as I have so many more cakes to bake. I am giving the measurement I had to bake a 6-inch cake.
If you want to read other pound cakes, you can check the collection.
Eggless Chocolate Apricot Pound Cake
Measure out the jam and microwave for 30 secs twice to get the jam soft.
Whisk the Egg replacer with water and keep it aside.
In a bowl, take the butter and sugar, cream till it turns creamy. This takes about a couple of minutes.
Next add the egg replacer mix, cream, and mix again.
Then add the soft jam, cocoa powder, and beat again.
Next, add the flour. Finally measure out the baking powder, baking soda.
Beat the mix again for 2 minutes. Transfer this into a lined 6 inch baking pan.
Preheat the oven to 170 C and bake for 60 mins
Allow cooling before topping with ganache.
The original recipe called for Dairy Sour Cream, I added fresh cream. I added 1/4 tsp baking powder.
Recipe
Chocolate Apricot Pound Cake
Ingredients
- 1 cup All purpose flour
- 1/2 cup Apricot Jam
- 3/4 cup Sugar granulated
- 1/4 cup Cocoa + 2 tbsp
- 3/4 tsp Baking Soda
- 1/4 tsp Baking powder
- 1 tsp Salt
- 1/3 cup Butter softened
- 4 tsp Cream
- 1 tbsp Egg Replacer for 2 eggs
- 1 tsp Vanilla Essence
Instructions
- Measure out the jam and microwave for 30 secs twice to get the jam soft.
- Whisk the Egg replacer with water and keep it aside.
- In a bowl, take the butter and sugar, cream till it turns creamy. This takes about couple of minutes.
- Next add the egg replacer mix, cream and mix again.
- Then add the soft jam, cocoa powder and beat again.
- Next add the flour. Finally measure out the baking powder, baking soda.
- Beat the mix again for 2 minutes. Transfer this into a lined 6 inch baking pan.
- Preheat the oven 170 C and bake for 60 mins
- Allow to cool before topping with ganache.
Notes
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Rafeeda - The Big Sweet Tooth says
I am just wondering how it tastes... Kids are so fussy at times, I always wonder whether we were... my girls also have so many lists but I put my foot down and don't entertain them. Not easy at times and some returns come back but most of the time they eat it out of fear and are now slowly getting used to eating everything... hehe...
Srivalli says
Rajeeda, this was one of the most sinful cakes I have eaten. I just couldn't stop with one slice. The cake was so moist and addictive..:)
foodiliciousnan says
Ooooh! This must taste so good! I used to bake apricot tea loaf with chopped bits of apricot for a friend's kid who doesn't like chocolate (really!). But i always made some extra batter to bake a couple of muffins with chocolate chips in it 🙂
vaishalisabnani says
Apricot jam has such a lingering flavor , adding it to a chocolate cake sounds wonderful . The cake looks exotic and Just reading about it makes me want to bake . Bookmarking !
Pavani says
OMG, I am literally drooling over the pictures of that cake Valli. Adding apricot jam sounds absolutely delicious.
Jayashree says
The pairing of chocolate and apricot sounds delicious.
Jyoti Babel says
Wow - chocolate and apricot. sounds gourmet... lovely dense cake
Priya Suresh says
Wow such a super moist cake, and baking a cake with apricot jam sounds very interesting..
Harini-Jaya R says
I can totally understand the eating habits of kids and their resistance to trying out new things. With teenagers I found it a tad easy. Very interesting flavors here with the chocolate and apricot jam.
Priya Srinivasan says
Cake looks sinful valli! Apricot jam in chocolate cake sounds very interesting!
Love the simple deco with gems! Very colorful!
Nisha says
Cake looks awesome Valli. The glaze and the shine on top is simply beautiful. Sure, your children had a lovely time devouring it..
Annapurnaz says
Apricot jam as well as chocolate cake themselves are so tasty and when together they must have tasted wondrous.
Mireille Roc (@ChefMireille) says
cake looks so moist and fudgy and is decorated so beautifulluy
Sowmya:) says
You know you should be the brand ambassador for one of the chocolate companies....such amazing recipes. Love the apricot jam with chocolate. Have to try it asap!
Padmajha PJ says
Ok, now I need to raid your kitchen for the apricot jam and the book! What a delicious cake you have baked Srivalli! The two flavors together sounds soooo delish!!
Sapana Behl says
Oh wow that is a very nice pound cake with apricots. Love the frosting.