Decadent Chocolate-Apricot Pound Cake Recipe

Greetings my fellow food enthusiasts! I am excited to introduce to you my latest masterpiece, the Chocolate-Apricot Pound Cake recipe. This recipe is perfectly balanced between the sweetness of apricots and the richness of chocolate, creating a tantalizing taste sensation that will leave you craving for more.

Our Chocolate-Apricot Pound Cake is not your typical dessert; it’s perfect for any occasion, whether it’s a midday coffee break or an evening dessert with friends and family. This cake is moist and delicious, and once you try it, you won’t be able to resist it.

The aroma is absolutely irresistible, and from the moment the cake begins to bake in the oven, your senses will be transported to paradise. The texture is soft and velvety smooth with tiny bits of dried apricots that provide extra flavor with every bite.

The components of this gorgeous cake are simple yet perfect. It’s just what you need to add some excitement and sweetness to your life. And best of all, making our Chocolate-Apricot Pound Cake is so easy even your twelve-year-old could do it.

So put on your apron, preheat your oven, wash your hands, grab an apron, and let’s get cooking!

Why You’ll Love This Recipe

Chocolate-Apricot Pound Cake
Chocolate-Apricot Pound Cake

Enter the realm of pure indulgence with this heavenly Chocolate-Apricot Pound Cake recipe! This recipe is a masterpiece that will make you forget all your worries and transport you to a world of pure bliss. If you have a weak spot for the decadent combination of chocolate and apricot, then brace yourself for a taste explosion that will wake up all your senses!

First off, let’s talk about the texture. This recipe yields a dense, moist, and tender pound cake that will melt in your mouth like butter. The richness of the batter comes from the unsalted butter, half-and-half, and sour cream – ingredients that work together harmoniously to create a velvety crumb.

Secondly, let’s dwell on the taste. The balance of flavors in this recipe is impeccable. The bitterness of bittersweet chocolate acts as an excellent foil to the juicy sweetness of dried apricots soaked in apricot brandy. Additionally, there are hints of vanilla extract and Amaretto liqueur in this recipe to add depth to its taste profile.

Lastly, let’s not forget the ease of making this recipe. The ingredient list is not too daunting, and most ingredients are pantry staples that you likely already have on hand or can easily purchase from your local grocery store or supermarket. And while it may take some time to prepare, especially when making the homemade apricot filling from scratch, it’s worth every second spent because the result is a moist, delicious cake that will add another layer of flavor to your senses.

In conclusion, this recipe is one that’s backed by pure delight and satisfaction – It’s perfect for weekend baking projects with friends or family gatherings where all you need is comfort food that brings smiles to everyone’s face. You certainly don’t want to miss out on enjoying the Chocolate-Apricot Pound Cake experience!

Ingredient List

 Celebrate every occasion with this delightful Chocolate-Apricot Pound Cake!
Celebrate every occasion with this delightful Chocolate-Apricot Pound Cake!

Gather the following ingredients to create this delectable Chocolate-Apricot Pound Cake that will have you and your guests raving:

  • 1 cup unsalted butter, at room temperature
  • 3 cups extra finely granulated sugar
  • 6 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup half-and-half
  • 1/2 cup sour cream
  • 1/4 cup apricot brandy or Amaretto
  • 4 oz of dark bittersweet chocolate, melted
  • 3 cups of unbleached all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon potato starch.

Note: Make sure all ingredients are at room temperature for optimum results. Additionally, use extra finely granulated sugar (also known as superfine sugar) for a lighter texture.

The Recipe How-To

 Indulge in this rich and decadent dessert with a cup of coffee.
Indulge in this rich and decadent dessert with a cup of coffee.

Now, it’s time to reveal the secrets behind this mouthwatering Chocolate-Apricot Pound Cake. I assure you this recipe is easy and simple to follow.


First and foremost, preheat your oven to 325°F. While doing that, grease and flour the 10-inch bundt pan you will be using for the cake. This step is crucial so that the cake doesn’t stick to the pan and comes out nicely.


Take a large mixing bowl and beat 3/4 cup unsalted butter until creamy with a hand mixer or stand mixer. Set aside. In a separate bowl, whisk 3 large eggs, one at a time, until they become frothy. Slowly pour in 1/2 cup of apricot brandy, whisking continuously until well-combined with the eggs.

In another medium-sized mixing bowl, sift together 3 cups unbleached all-purpose flour + 1/4 cup cornstarch along with 1 tsp baking soda and a pinch of salt. Keep stirring until it blends well.


Add one-third flour mixture into the beaten butter bowl and start mixing at low speed. Then pour half egg mixture into it and mix well again. Repeat layers starting with flour mixture then adding egg mixture alternately into the creamed butter mix.

Now, we’re going to add more flavors! Add 8 ounces of melted bittersweet chocolate, 1/2 cup Amaretto liqueur, 1/2 cup half-and-half, 1/4 cup sour cream, and 1 teaspoon vanilla extract into the mixing bowl with batter. Mix at low speed constantly for about 3 minutes.


Pour batter into prepared bundt pan smoothly and tap on the counter two times to release air bubbles if any present. Bake in preheated oven for about an hour and 20 minutes.

Finishing Apart from being a marvelous dessert, this cake’s perfect for family gatherings or celebrations. Wait about 15 – 20 minutes to cool completely before slicing and serving. For a stunning presentation, dust with confectioners sugar and add some fresh apricots on the side.

Now that you’ve nailed your Chocolate-Apricot Pound Cake recipe let’s grow more creative by making some variations in the recipe.

Substitutions and Variations

 The perfect afternoon tea companion!
The perfect afternoon tea companion!

When it comes to baking, there’s always room for experimentation and customization. Here are a few substitutions and variations you can try with this Chocolate-Apricot Pound Cake recipe to switch things up a bit:

– Amaretto and apricot brandy: if you don’t have these liquors on hand or prefer a non-alcoholic version, simply substitute them for extra vanilla extract or apricot nectar.

– Half-and-half and sour cream: if you’re looking to cut back on the fat content of this recipe, you can use low-fat or skim milk in place of half-and-half and Greek yogurt instead of sour cream. However, keep in mind that this may affect the texture and moistness of the cake.

– Chocolate variations: while bittersweet chocolate is recommended for its rich flavor, you can also use dark or milk chocolate for a milder taste. You could also try adding white chocolate chips throughout the batter for a different twist.

– Flour options: instead of using all-purpose flour, you can use cake flour for a lighter texture, or whole wheat flour for added nutrition. Potato starch can be substituted with cornstarch in equal amounts.

– Fruit twists: while apricots are the star of the show in this recipe, you could also try using dried cherries or cranberries for added tartness. You could even mix different fruits to make your own unique flavor combination.

With these substitutions and variations, your Chocolate-Apricot Pound Cake will have a new personality each time you bake it!

Serving and Pairing

 Enjoying a slice of heaven after a long day at work.
Enjoying a slice of heaven after a long day at work.

What better way to enjoy a delicious Chocolate-Apricot Pound Cake than by serving it with a hot cup of coffee or tea? The combination of the rich chocolate and sweet apricot notes in this pound cake are perfectly complemented by a warm beverage.

If you’re feeling fancy, try serving your pound cake with a drizzle of apricot glaze, or dust it with powdered sugar for a touch of elegance. This dessert is perfect for any occasion, from an afternoon tea party to a family gathering.

For an even more decadent twist, pair your Chocolate-Apricot Pound Cake with a scoop of vanilla ice cream. The contrast between the coolness of the ice cream and the warmth of the cake creates an explosion of flavors and textures in your mouth.

If you’re looking for a boozy pairing, try serving your pound cake with a glass of apricot brandy or Amaretto. The sweetness in the liqueurs compliments the sweetness in the cake, creating a harmonious taste profile.

Alternatively, if you’re looking for something non-alcoholic, why not try serving your pound cake with some freshly squeezed orange juice? The acidity in the juice acts as a palate cleanser between bites, allowing you to fully enjoy every aspect of this delicious dessert.

No matter how you choose to serve it, Chocolate-Apricot Pound Cake is sure to be a crowd-pleaser.

Make-Ahead, Storing and Reheating

 The perfect way to satisfy your sweet tooth cravings.
The perfect way to satisfy your sweet tooth cravings.

Now that you have made this delicious chocolate-apricot pound cake, you may be wondering how to store it and reheat it. Luckily, this cake is very versatile and can be easily stored for future enjoyment.

If you are short on time or planning ahead, this cake can be made up to three days in advance. Simply store it in an airtight container in the refrigerator until ready to serve. Before serving, allow it to come to room temperature for best results.

To store the pound cake for longer periods of time, wrap it tightly with plastic wrap and aluminum foil before putting it in the freezer. This will keep the cake fresh for up to 3 months.

If you want to reheat slices of cake, simply preheat the oven to 350°F (175°C), place the slices on a baking sheet and heat them in the oven for 10-15 minutes or until they are warm throughout. Alternatively, you can also microwave individual slices for about 10 seconds or until they are warm.

When reheating a larger portion of the cake or if you’d like to enjoy this dessert warm but don’t have time to wait for the oven, try reheating in a skillet, too! Simply melt some butter in a skillet over medium heat and cook small slices of pound cake until golden brown on both sides.

No matter how you choose to store or reheat your chocolate-apricot pound cake, one thing is certain: it will always taste delicious.

Tips for Perfect Results

 So delicious it's hard to resist!
So delicious it’s hard to resist!

As a chef, I know that people have different preferences when it comes to their desserts. Some like a denser texture, while others prefer a fluffier one. But regardless of these personal preferences, everyone wants their cake to come out perfectly. Here are some tips that can help you achieve the ideal texture and flavor for your Chocolate-Apricot Pound Cake.

Firstly, make sure all your ingredients are at room temperature. This allows for better incorporation, which will result in a smoother batter. Keeping the eggs and butter at room temperature also ensures that the cake will rise properly in the oven.

Secondly, use good quality bittersweet chocolate for this recipe. The higher percentage of cocoa solids helps to balance the sweetness of the apricot brandy and the extra finely granulated sugar.

Thirdly, sift your dry ingredients thoroughly before you mix them into your wet ingredients. This ensures that there are no lumps in the batter and that every bite of cake is equally delicious.

Fourthly, don’t overmix the batter! Once all the ingredients have been incorporated and you have achieved a smooth consistency, stop mixing. Overmixing can lead to a tough and chewy texture.

Fifthly, allow your cake to cool completely before cutting it. This will prevent it from crumbling or falling apart in the process.

Lastly, if you want to beatify your cake even further, dust some powdered sugar over the top or drizzle it with a glaze made with apricot jam mixed with apricot brandy. You can also garnish it with fresh whipped cream or sliced apricots.

These tips will help you achieve an outstanding Chocolate-Apricot Pound Cake every time you bake it. Try them out and see for yourself why this recipe has become so popular among dessert lovers all over the world!

Bottom Line

Now that you have the recipe for the most scrumptious Chocolate-Apricot Pound Cake, I hope you will grab your apron and get baking. This cake is a showstopper and perfect for any special occasion or just as a weekend indulgence. It’s the perfect combination of moist pound cake, decadent bittersweet chocolate, and fruity apricot flavors.

With simple ingredients and easy-to-follow instructions, this cake is perfect for novice bakers and experts alike. So go ahead, let your creativity flow, try out different variations and explore the numerous ways in which you can enjoy this cake.

So why wait? Make this delicious Chocolate-Apricot Pound Cake recipe your own today and enjoy a truly amazing culinary journey that’s guaranteed to leave you feeling satisfied and proud of your baking skills!

Chocolate-Apricot Pound Cake

Chocolate-Apricot Pound Cake Recipe

Warren Brown in "How To Bake Cakes from Scratch" says of the cake that it reminds him of a tiger! "I love the speckles of orange and brown created by combining mini-chunks of apricot and chocolate in the cake. The colors make me think of a tiger or of my hometown pro football team." Combining dried apricots with bittersweet chocolate against a pleasantly moist yet crunchy butter cake is sinfully satisfying for anyone close enough to catch a whiff of this cake fresh out of the oven. 😉 Not too sweet, this batter is quick to mix and a perfect treat for starting or ending the day. *Please note; the computer will not allow me to list how much sugar is needed for creaming - so please be aware that it is 2.25 cups or 18 ozs extra-fine granulated sugar. 🙁
Course Dessert
Cuisine American
Keyword < 4 Hours, Brunch, Dessert, Fruit, Kosher, Mixer, Small Appliance
Prep Time 30 minutes
Cook Time 50 minutes
Servings 1 Bundt Cake
Calories 454.9kcal



  • 2 1/4 cups unbleached all-purpose flour
  • 2 tablespoons unbleached all-purpose flour
  • 1 tablespoon potato starch
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dried apricot
  • 2 tablespoons extra finely granulated sugar
  • 2 teaspoons cornstarch
  • 1/2 cup 60% bittersweet chocolate


  • 1/2 cup sour cream
  • 1 tablespoon half-and-half
  • 1/4 cup Amaretto
  • 1/2 teaspoon vanilla extract


  • 5 ounces unsalted butter, room temperature (1 stick Tablespoons)
  • 2 3/4 cups extra finely granulated sugar (2 1/4 cups or 18 ozs.)
  • 4 large eggs


  • 1/2 cup apricot jam or 1/2 cup apricot preserves
  • 1 tablespoon apricot brandy


  • Pulse the apricots, sugar, and cornstarch in a food processor to chop the fruit into 1/2-inch pieces.
  • Add the chocolate and continue to pulse 2 to 3 times for three seconds each or until the chocolate is broken into small 1/2-inch pieces.
  • Set aside to combine with the other dry ingredients.
  • Preheat the oven to 350°F.
  • Set the rack in the middle of the oven.
  • Sift the flour directly into a bowl.
  • Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend; set aside.
  • Measure the liquid ingredients into a separate bowl, whisk to combine, and set aside.
  • Measure the butter and sugar into separate bowls and set aside.
  • Crack the eggs into a small bowl and set aside.
  • In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 3 to 4 minutes.
  • With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition.
  • Stop the mixer and scrape the sides of the bowl.
  • Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
  • Move swiftly through this step to avoid overworking the batter.
  • Stop the mixer and scrape the sides of the bowl all the way down.
  • Don't miss the clumps of ingredients hiding on the bottom of the bowl.
  • Mix on medium speed for 25 to 30 seconds to develop the batter's structure.
  • Spray the pan well with a nonstick spray.
  • Fill the bundt pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.
  • Level the batter with the rubber spatula and bake 45-50 minutes
  • Once the edges of the cake are browning and the surface appears dry, test for doneness by inserting a bamboo skewer in the center of the cake; when the skewer shows some crumbs - the cake is done.
  • Remove the pan from the oven and place on a heat-resistant surface or wire rack.
  • Once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface.
  • Allow it to cool to room temperature, about 30 minutes, before glazing.
  • Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
  • **Alcohol-free variation: Omit the amaretto and vanilla. Add the seeds of 1 vanilla pod to butter and 1 tablespoon alcohol-free almond extract.
  • GLAZE:
  • Heat the apricot jam or preserves and water (if using) in a small saucepan over medium heat until liquid (melted).
  • Remove from heat and strain the jam through a fine strainer to remove any fruit lumps. (If using, add the liqueur at this point.)
  • Drizzle the apricot preserves along the sides and then in the center of the cake.
  • Glaze makes enough for an 8 or 9 inch cake.


Serving: 132g | Calories: 454.9kcal | Carbohydrates: 79.9g | Protein: 5.5g | Fat: 13.7g | Saturated Fat: 8g | Cholesterol: 100.6mg | Sodium: 112mg | Fiber: 1.4g | Sugar: 55.3g

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