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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 was made with raspberry puree and it says one 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 the only way it gets consumed is as direct eating. 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. In fact, this book is now permanently placed on my Kitchen table. 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. As everybody knows, we are a chocolate loving family, and so anything remotely chocolate it gets loved.
The weekend was hectic with me preparing for other themes. I was procrastinating 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. I was in a hurry and opened it ahead and the center cracked in. I am yet to frost it or even click final pictures, so it has to wait. 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.
Chocolate Apricot Pound Cake
1 cup All Purpose Flour
1/2 cup Apricot Jam
3/4 cup Sugar granulated
1/4 cup + 2 tbsp cup Cocoa
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
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.
The original recipe called for Dairy Sour Cream, I added fresh cream. I added 1/4 tsp baking powder.
- 1cup All purpose flour
- 1/2cup Apricot Jam
- 3/4cup Sugar granulated
- 1/4cup Cocoa+ 2 tbsp
- 3/4tsp Baking Soda
- 1/4tsp Baking powder
- 1tsp Salt
- 1/3cup Butter softened
- 4tsp Cream
- 1tbsp Egg Replacer for 2 eggs
- 1tsp Vanilla Essence
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Measure out the jam and microwave for 30 secs twice to get the jam soft.
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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.
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Then add the soft jam, cocoa powder and beat again.
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Next add the flour. Finally measure out the baking powder, baking soda.
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Beat the mix again for 2 minutes. Transfer this into a lined 6 inch baking pan.
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Preheat the oven 170 C and bake for 60 mins
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Allow to cool before topping with ganache.
The original recipe called for Dairy Sour Cream, I added fresh cream. I added 1/4 tsp baking powder.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
This is part of the Bake-a-thon 2017
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Posted in: Indian Cook
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