Chocolate and Apricot Cake

6 Servings
55 min

This light and incredibly moreish chocolate cake is quick, simple and packed full of (currently) seasonal veg (UK). The apricots are such a fantastic tart addition to the rich and gooey chocolate sponge and are spread throughout the mixture as well as fanned over the top. Not only do the flavours work well together but so do the colours!


We make this cake when we are having those chocolatey cravings and want a quick but super tasty bake to enjoy that same day. It’s a really low-fuss and low-prep bake and is delicious every time. Because who doesn’t love chocolate cake?


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Chocolate and Apricot Cake

Recipe details

  • 6  Servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min

Ingredients


  • 280g boiling hot water
  • 120ml light olive oil
  • 250g plain flour
  • 250g caster sugar
  • 1tsp bicarbonate of soda
  • 2 eggs
  • 60g cocoa powder
  • 1 tsp salt
  • 50g dark chocolate
  • 6 fresh apricots

Instructions


Line your cake tin (you’ll need a deep 24cm cake tin with a loose base - it needs to be deep to fit all of the mix)
Preheat the oven to 170°/gas mark 3
Smash/cut up chocolate (if not using chocolate chips)
Remove stones from apricots, roughly chop 4 and slice remaining two into half moon shapes.
Boil your water and put into a bowl, add the oil and sugar and whisk
Add your salt and cocoa and whisk
Whisk your eggs and add to the other ingredients in the bowl then stir in
Add your bicarb to your flour then sieve into the other ingredients and fold in
Add chocolate chunks and roughly chopped apricots and fold into cake mixture
Tip into the cake tin, top with sliced apricots and put into the oven
Cook for around 40-45 mins or until the centre is cooked - test centre by piercing with skewer or toothpick, when the implement comes out clean, the cake is cooked.
Remove the cake from the oven, let it cool for half an hour or so before taking out of the tin. Slice and enjoy with cream or ice cream!

Tips

  • If you don’t love apricots you can use a different stone fruit such as nectarines or peaches
  • If you don’t have a deep cake tin, you can use a regular 24cm cake tin and use the leftover mix for cupcakes!
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