Chocolate and Apricot Christmas Cake

How to Make Chocolate and Apricot Christmas Cake

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This is a simple, incredibly delicious, and beautiful cake, perfect for your Christmas celebration. Let’s learn how to make it!
Course Cakes, Christmas Recipes, Desserts, Make and Sell
Cuisine Brazilian
Keyword apricot, cake, chocolate, christmas cake
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings slices
Calories 357kcal
Author Natália Palmegiano – Cook’n Enjoy

Equipment

  • Oven

Ingredients

Batter

  • 2 units of Eggs
  • 1 cup of Sugar 6.35 oz (180 g)
  • 3 tbsp of Butter 2.12 oz (60 g)
  • 5.6 oz of Yogurt natural (160 g)
  • 1 tsp of Vanilla Extract 0.17 fl oz (5 mL)
  • 1/2 unit of Orange Zest
  • 1 and 1/2 cups of All-Purpose Flour 6.35 oz (180 g)
  • 2 tsp of Baking Powder 0.35 oz (10 g)
  • 2.12 oz of Milk Chocolate grated (60 g)
  • 2.12 oz of Dried Apricots chopped (60 g)

Topping

  • 5.29 oz of Milk Chocolate grated (150 g)
  • 3.5 fl oz of Heavy Cream (100g)
  • Dried Apricots chopped to taste

Instructions

BATTER

  • In a bowl, place the eggs and sift the sugar, add room temperature butter and beat with an egg beater
  • When homogeneous, add natural yogurt, vanilla extract, and orange zest, and mix well
  • Sift the all-purpose flour and baking powder
  • Mix and finish with grated chocolate and finely chopped apricots
  • Stir again and pour into a rectangular pan measuring 8.7inch x 3.9 inch x 3.5 inch (22cm x 10cm x 9cm) in height, line the bottom with parchment paper, no need to grease or flour the sides
  • Bake in a preheated oven at 392°F (200°C ) for approximately 40 minutes or until a toothpick test comes out clean

TOPPING

  • Melt the chocolate in the microwave in 30-second intervals
  • When smooth, add the heavy cream and mix
  • Unmold the cake from warm to cool, spread the topping, and decorate with apricots

Notes

Tips:
– Valid to: 2 days stored at room temperature in a closed container, in a dry and airy place, and 5 days, stored in the refrigerator.