Eggless Chocolate Apricot Pound Cake

Eggless Chocolate Apricot Pound Cake

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.

Eggless Chocolate Apricot Pound Cake

How to make Eggless Chocolate Apricot Pound Cake How to make Eggless Chocolate Apricot Pound Cake 1 How to make Eggless Chocolate Apricot Pound Cake 2How to make Eggless Chocolate Apricot Pound Cake 3

Chocolate Pound Cake with Apricot

Eggless 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.

Chocolate Pound Cake with Apricot

Print Recipe
Chocolate Apricot Pound Cake
Chocolate Apricot Pound Cake is a moist chocolate rich cake with apricot jam. The intense taste of apricot goes well with chocolate.
Eggless Chocolate Apricot Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Desserts
Cuisine American
By Cook Method Oven
Occasion Christmas
By Diet Eggless
Dish Type Eggless Cakes
Prep Time 10 minutes
Cook Time 60 minutes
Servings
6 inch cake
Ingredients
Course Desserts
Cuisine American
By Cook Method Oven
Occasion Christmas
By Diet Eggless
Dish Type Eggless Cakes
Prep Time 10 minutes
Cook Time 60 minutes
Servings
6 inch cake
Ingredients
Eggless Chocolate Apricot Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Measure out the jam and microwave for 30 secs twice to get the jam soft.
  2. Whisk the Egg replacer with water and keep it aside.
  3. In a bowl, take the butter and sugar, cream till it turns creamy. This takes about couple of minutes.
  4. Next add the egg replacer mix, cream and mix again.
  5. Then add the soft jam, cocoa powder and beat again.
  6. Next add the flour. Finally measure out the baking powder, baking soda.
  7. Beat the mix again for 2 minutes. Transfer this into a lined 6 inch baking pan.
  8. Preheat the oven 170 C and bake for 60 mins
  9. Allow to cool before topping with ganache.
Recipe Notes

The original recipe called for Dairy Sour Cream, I added fresh cream. I added 1/4 tsp baking powder.

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14 comments

  1. I am just wondering how it tastes… Kids are so fussy at times, I always wonder whether we were… my girls also have so many lists but I put my foot down and don’t entertain them. Not easy at times and some returns come back but most of the time they eat it out of fear and are now slowly getting used to eating everything… hehe…

    1. Rajeeda, this was one of the most sinful cakes I have eaten. I just couldn’t stop with one slice. The cake was so moist and addictive..:)

  2. Ooooh! This must taste so good! I used to bake apricot tea loaf with chopped bits of apricot for a friend’s kid who doesn’t like chocolate (really!). But i always made some extra batter to bake a couple of muffins with chocolate chips in it 🙂

  3. I can totally understand the eating habits of kids and their resistance to trying out new things. With teenagers I found it a tad easy. Very interesting flavors here with the chocolate and apricot jam.

  4. Cake looks sinful valli! Apricot jam in chocolate cake sounds very interesting!
    Love the simple deco with gems! Very colorful!

  5. You know you should be the brand ambassador for one of the chocolate companies….such amazing recipes. Love the apricot jam with chocolate. Have to try it asap!

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