How to Make Chocolate and Apricot Christmas Cake
PrintThis is a simple, incredibly delicious, and beautiful cake, perfect for your Christmas celebration. Let’s learn how to make it!
Servings 10 slices
Calories 357kcal
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.
