This is a seriously rich & decadent cake that I think is totally worth the effort and calories! The apricot flavour is so delicious & the the hazelnut meal gives it that smooth texture. As you can see, I made it to celebrate our recently-formed Mainly Music group and it was a hit! I actually just made chocolate buttercream for the icing, rather than the one I've copied below. You'll love this one!
Ingredients
1 2/3 cup dried apricots
1/2 cup water
250g butter, softened
2 cups firmly packed light brown sugar
6 eggs
1 cup plain flour
1/2 cup self-raising flour
1/4 cup cocoa powder
1 cup ground hazelnuts
2/3 cup buttermilk
Chocolate buttermilk cream
300g milk eating chocolate, chopped
1/2 cup buttermilk
1 cup icing sugar
Method
Combine apricots and the water in small saucepan; bring to the boil. Reduce heat; simmer, covered, stirring occasionally, about 10 minutes or until apricot is soft. Cool.
Preheat oven to 180 degrees celsius. Grease deep 22cm round cake pan; line base with baking paper.
Beat butter and sugar in small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to large bowl; stir in apricot mixture, sifted flours and cocoa, ground hazelnuts and buttermilk, in two batches. Spread mixture into pan.
Bake cake about 1 3/4 hours. Stand cake in pan 10 minutes before turning, top-side up, onto wire rack to cool.
Make chocolate buttermilk cream: Stir chocolate and buttermilk in small heatproof bowl over small saucepan of simmering water until smooth; store in sifted icing sugar. Refrigerate, stirring occasionally, about 30 minutes or until mixture is spreadable.
Split cold cake into three layers; sandwich layers with two-thirds of the buttermilk cream. Spread top of cake with remaining buttermilk cream. Top with dark chocolate curls.
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