A simple yet indulgent cake that celebrates one of the season’s finest fruits: apricots.
Apricots and chocolate are a timeless pairing, so today I’m sharing a delicious Apricot and Chocolate bund Cake that brings these flavors together beautifully.
Soft, fragrant, and wonderfully moist, this cake is finished with a rich chocolate glaze that adds an extra touch of indulgence.
Perfect for sharing with friends as a dessert or enjoying as an energizing breakfast treat.
Apricots and chocolate bundt cake
Ingredients
Apricot and chocolate Bundt Cake Batter
- 8 oz (220 g) of apricots, weighed after removing the pits
- 2 medium (95 g) whole eggs, room temperature
- 1/2 cup + 2 tsp (110 g) superfine granulated sugar
- 2 tsp (10 g) inverted sugar or honey
- 1/2 cup (100 g) seeds oil
- 1 cup + 3 tbsp (155 g) cake flour
- 2+1/2 teaspoons (10 g) baking powder
- A pinch of salt
- 1 tbsp + 1 tsp (8 g) cocoa powder
- 2 tbsp (30 g) full fat milk
Dark Chocolate Anhydrous Glaze
- 8.5 oz (230 g) dark chocolate chocolate, 52% cocoa solids
- 13 g cocoa butter
- 2 tbsp + 1/2 tsp (23 g) seeds oil
Extra
- Flaked almonds
Instructions
Apricot and chocolate Bundt Cake Batter
A kitchen scale is recommended.
Prepare the mould by spraying it with release agent, or by greasing and flouring it (Nordic Ware Anniversary Bundt Pan – Ref. 51277). Set aside.
Preheat a conventional (static) oven to 175°C.
Sift the cocoa powder into a bowl. Warm the milk and pour it over the cocoa powder.
Mix with a teaspoon until smooth and homogeneous. Set aside.
Place the washed apricots, cut into small cubes, in a jug and blend until a smooth purée is obtained.
Add the oil and emulsify with an immersion blender until fully incorporated. Set aside.
In a mixing bowl, whip the eggs and both sugars with an electric mixer for no more than 2 minutes at maximum speed.
Add the apricot purée and oil mixture and mix on low speed until combined.
Add the pre-mixed and sifted dry ingredients in three additions, mixing on low speed throughout.
Transfer the batter to a piping bag and pipe 200 g into the prepared mould.
Place 190 g of the batter into a separate bowl, add the cocoa-milk mixture, and fold with a rubber spatula until fully combined and homogeneous.
Pipe 200 g of the chocolate batter into the mould.
Finish with a further 200 g of the plain batter.
Gently tap the mould on the work surface to level the batter and remove large air bubbles.
Bake for 30–35 minutes on the second rack from the bottom of the oven, or until a skewer inserted into the centre comes out clean.
Remove from the oven and allow to cool in the mould for a few minutes.
Invert the cake onto a wire rack and allow it to cool completely at room temperature.
Dark Chocolate Anhydrous Glaze
Melt the chocolate and cocoa butter separately.
Add the melted cocoa butter to the melted chocolate and mix until fully incorporated.
Add the oil and stir with a rubber spatula until smooth and homogeneous.
Finishing
Place the cooled Bundt cake on a wire rack.
Transfer the glaze to a pouring jug and glaze the cake when the glaze reaches 35–38°C.Â
Collect the excess glaze and reuse it as needed until the entire surface is evenly coated.
Sprinkle with toasted flaked almonds.
Allow the glaze to crystallise at room temperature. If it’s too hot, the cake may be placed in the refrigerator for 15–20 minutes to accelerate crystallisation.
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