How To make Apricot Chocolate Coffeecake
1/2 C Blanched Almonds
chopped
2 Sticks Butter Or Margarine :
softened
1 Pkg Cream Cheese, (8 Oz) softened
2 1/4 C Sugar
1/2 C Unsweetened Cocoa Powder, Prefer
5 eggs
2 1/2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
6 ounces apricots, dried :
chopped
6 ounces semisweet chocolate chips
1. Preheat oven to 350F. Genereously grease a 12-cup bundt pan. Scatter 1/4 cup almonds over inside of pan. In a large bowl, beat together butter, cream cheese, and 1 3/4 cups sugar with an electric mixer on medium until light and fluffy, about 2 mins. Add cocoa and beat well. Add eggs, one at a time, beating well after each addition. 2. Sift together cake flour, baking powder, baking soda, and salt. Add to chocolate mixture. Beat with mixer on low until blended. 3. In a small bowl, mix together remaining 1/4 cup almonds, remaining 1/2 cup sugar, apricots, and chocolate chips. Spoon half of cake batter into prepared pan. Sprinkle 2/3 of apricot mixture over center of batter (mixture will burn if it touches the sides or middle tube of pan). Spoon on remaining batter and sprinkle remaining apricot mixture on top. 4. Bake 50 to 55 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan 15 to 20 mins, then invert onto a rack to let cool completely before serving.
How To make Apricot Chocolate Coffeecake's Videos
Chocolate Battenberg
Chocolate Battenberg.
Servings:
serving time8
Ingredients
1 1/2 cups butter
1 1/2 cups sugar
1/2 tablespoon vanilla extract
3 large eggs
2 cups flour
1/2 tablespoon baking powder
1/4 teaspoon kosher salt
3/4 cup whole milk
1/4 cup freshly brewed coffee
1/8 cup cocoa powder
1/2 teaspoon coffee extract
1 1/2 cups apricot jam
8 ounces chocolate, chopped
1 cup heavy cream
1 pinch salt
Powdered sugar
Instructions
Preheat oven to 450 degrees. Grease and line a 9 x 9 square cake pan and set aside.
In the bowl of a stand mixer, beat the butter and sugar until pale and aerated. Add vanilla extract and eggs, one at a time. Mix until just combined.
Add half of the flour, baking powder and kosher salt to the mixture. Pour in the milk and mix until just incorporated then add the the remaining flour, baking powder and salt.
Divide the mixture in half and place into two large bowls. Set aside.
Mix the cocoa powder into the hot coffee and mix into one of the bowls. Add the coffee extract and stir until well combined.
Spread a thin layer of the yellow cake batter on the bottom of the pan. Bake for 3 to 5 minutes until set. Top with a layer of cocoa coffee cake batter and bake for 3 to 5 minutes until set. Continue alternating layers and baking, ending with a final layer of cocoa. Remove from oven and allow to cool completely before cutting.
Using a ruler, cut the cake into 8 equal parts lengthwise. Using the apricot jam, attach the pieces to one another in two rows of alternating patterns. Wrap the cake in plastic wrap and chill for at least two hours or up to overnight.
For the ganache: In a heavy-bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt in a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cake. Allow to set at room temperature.
Cut a strip of parchment and cross the surface of the cake on a diagonal. Sprinkle with powdered sugar to create a graphic line across the cake, then serve immediately.
Apricot Kuchen - German Coffee Cake
Trying to duplicate Apricot Kuchen that my Grandmother used to make. She called it Coffee Cake or Kuchen, an old German recipe. In fact Kuchen is the German word for cake. I tried using fresh, dried, and canned apricots. I think the fresh ones were the best. Apricots, apples peaches, or strawberries can all be used. I made a couple with mangos and they were great! Recipe ingredients are below.
Dough
1 egg
1/4 cup sugar
1/8 tsp cinnamon
1 tablespoon Instant Yeast
1 cup warm whole milk
4 tablespoons butter
2.5 cups All Purpose Flour
Custard
3 eggs
1/2 cup whole milk
1 1/2 cups heavy cream
1/4 cup sugar
1/8 tsp cinnamon
Pinch of salt
Filling
10-12 fresh apricots
Sprinkle lightly with cinnamon and nutmeg
Bake at 350F for 30 minutes
Cool before serving to let custard set up.
Makes two 9 inch pie plates
Spelt Flour Mint Chocolate Cake
This mint chocolate cake recipe is moist and delicious with the crushed aero mint on top.
I was dreaming up how to make a mint chocolate cake with spelt flour and made this recipe up. Made with my favourite white Spelt flour, but would work well with plain flour or even buckwheat flour for a gluten-free alternative. I have included a chopped peppermint aero bar on top with the 'wow' factor of real strong black coffee, ginger and a mix of different spices. If you wanted to leave out the coffee replace it with milk or water. Secretly it is a spelt flour chocolate coffee cake.
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#speltchocolatecake #speltcake #speltmintcake
????????????Chapters
0:00 Intro
0:42 Step 1 how to make the chocolate cake batter
3:25 Step 2 our into prepare tin + bake 35mins
3:49 Step 3 check if cooked
4:00 Step 4 how to make a simple low sugar frosting/ icing
5:00 Step 5 how to decorate the cake with chocolate frosting
5:36 outro
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Ingredients
250g unsalted butter melted
2 eggs (medium or large)
200g dark brown sugar (or light brown)
50g cocoa powder
250ml (1 cup) of strong black coffee (I used a coffee bag if you don' like coffee swap for water or milk)
300g wholemeal spelt flour (plain or try buckwheat)
1 tsp bicarbonate soda/ baking soda
1/2 tsp cinnamon
1/4 tsp cardamon (optional if you don't have it on hand)
1/2 tsp ground ginger
1/2 tsp mixed spice
2 tbsp oat milk (or regular)
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Music used in the video – 'A Lot of Love' by Unexpected Guests
A LOVELY LOAF CAKE WITH COFFEE, WALNUTS AND LOTS OF CHOCOLATE | Food with Chetna
A delicious loaf cake with my classic flavour combination of coffee and walnut and lots of chocolate. Easy to prepare this is perfect with a cup of tea! Enjoy x
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
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How To Make COFFEE CAKE / Apricot Cheese
Today I’m making a delicious Apricot cheese coffee cake they are so easy to make but what a treat they are...You turn a box pound cake into something very rewarding... hope you all give them a try they sure are a pleaser and thanks for watching ❤️
#cookingwithdonna #coffeecake #baking
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✨ Baking Vlog ????????| Cake edition~ lemon checker, chocolate coffee, apricot thyme and more
Aesthetic baking vlog cake edition~ enjoy watching! | Tiktok compilation
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