Healthier Apricot Chocolate Layer Cake
Indulge in a luscious yet healthier version of a classic Sacher Torte! This beautiful cake may appear complex, but it’s actually a breeze to make thanks to a box cake mix. Infused with tender dried apricots and a velvety apricot preserve filling, every bite is a perfect harmony of sweetness and chocolate richness. This ‘makeover’ recipe incorporates lighter ingredients, such as 2% buttermilk and prune puree, to cut down on calories without sacrificing flavor or moistness. Your guests will never guess this delightful treat is the lighter option!
16
Servings
N/A
Calories
12
Ingredients
Ingredients
Dried apricot halves
3 ounces (finely chopped (about 1/2 cup))
Hot water
1/2 cup (for soaking apricots)
Rum extract
2 teaspoons (for soaking apricots)
Egg whites
6 (whipped until foamy)
2% buttermilk
3/4 cup (for batter)
Prune baby food
1 (2 1/2 ounce) jar (for added moisture)
Vanilla extract
1 teaspoon (for flavor)
Dark chocolate cake mix
1 (18 1/4 ounce) box (for batter)
Apricot preserves
1 (18 ounce) jar (drained, for filling)
Chocolate chips
1 cup (for glaze)
Canola oil
1 tablespoon (for glaze)
Sliced blanched or regular almonds
1/3 cup (for decoration)
Instructions
1
Preheat the oven to 350°F (175°C). Lightly coat two 8-inch round cake pans with nonstick spray.
2
In a small bowl, combine the dried apricots with hot water and 2 teaspoons of rum extract. Set aside to soak for 10 minutes until the apricots are soft.
3
In a large mixing bowl, beat the egg whites using an electric mixer on high speed for 1 minute until foamy. Add the buttermilk, prune baby food, and vanilla extract; beat until well combined.
4
Stir in the soaked apricot mixture and the dark chocolate cake mix. Mix on low speed just until moistened, then increase to high speed and beat for 2 minutes.
5
Divide the batter evenly between the prepared pans and bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 15 minutes, then invert onto wire racks to cool completely.
6
Meanwhile, prepare the filling by melting the apricot preserves and remaining 1 teaspoon of rum extract in a small saucepan over low heat. Stir until smooth and set aside.
7
To make the glaze, combine the chocolate chips and canola oil in a microwave-safe cup. Heat in the microwave on high for 30 seconds, then stir. Repeat until the chocolate is shiny and smooth.
8
Once the cakes are cool, carefully slice each layer in half to create a total of 5 layers. Place the first layer on a serving plate and spread with one-quarter of the warmed apricot filling. Repeat with the remaining layers, finishing with the last layer on top.
9
Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides evenly. Let the glaze set for about 5 minutes, then press sliced almonds decoratively into the sides of the cake.
10
Slice with a serrated knife and serve. Enjoy your delicious and healthier creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Healthier Apricot Chocolate Layer Cake?
It is a luscious, lighter version of the classic Sacher Torte that uses a chocolate box cake mix enhanced with dried apricots, apricot preserves, and healthy substitutions like prune puree.
How many servings does this recipe provide?
This recipe makes approximately 16 servings.
What ingredients make this cake a 'healthier' option?
The recipe uses 2% buttermilk and a jar of prune baby food (prune puree) to reduce calories and fat while maintaining moisture and flavor.
What temperature should I preheat my oven to?
You should preheat your oven to 350°F (175°C).
How should I prepare the cake pans?
Lightly coat two 8-inch round cake pans with nonstick spray.
How do I soften the dried apricots?
Combine 3 ounces of finely chopped dried apricot halves with 1/2 cup hot water and 2 teaspoons of rum extract, then let them soak for 10 minutes.
How long should I beat the egg whites?
Beat the egg whites using an electric mixer on high speed for about 1 minute until they are foamy.
When do I add the prune baby food?
Add the prune baby food to the foamy egg whites along with the buttermilk and vanilla extract.
What type of cake mix is required?
The recipe calls for one 18 1/4 ounce box of dark chocolate cake mix.
How long should the batter be mixed after adding the cake mix?
Mix on low speed until moistened, then increase to high speed and beat for 2 minutes.
What is the baking time for the cake layers?
Bake the cakes for 35 to 40 minutes.
How can I tell if the cakes are finished baking?
The cakes are done when a wooden toothpick inserted into the center comes out clean.
How long should the cakes cool in the pans?
Let the cakes cool in the pans for 15 minutes before inverting them onto wire racks.
How do I prepare the apricot filling?
Melt 18 ounces of apricot preserves with 1 teaspoon of rum extract in a small saucepan over low heat until smooth.
What goes into the chocolate glaze?
The glaze consists of 1 cup of chocolate chips and 1 tablespoon of canola oil.
How do I melt the chocolate for the glaze?
Microwave the chocolate chips and oil on high for 30 seconds, stir, and repeat until the mixture is shiny and smooth.
How many total layers does this cake have?
The recipe instructions state to slice the layers to create a total of 5 layers.
How do I assemble the cake layers?
Place the first layer on a plate, spread with one-quarter of the warmed apricot filling, and repeat for the remaining layers.
How is the glaze applied?
Pour the chocolate glaze over the top of the assembled cake, allowing it to drip evenly down the sides.
How long should the glaze set before decorating?
Let the glaze set for about 5 minutes before adding decorations.
How should the cake be decorated?
Press 1/3 cup of sliced almonds decoratively into the sides of the cake after the glaze has partially set.
What is the best way to slice the cake?
It is recommended to use a serrated knife for clean slices.
Can I use any type of almonds?
Yes, you can use either sliced blanched almonds or regular sliced almonds.
What is the role of the rum extract?
Rum extract is used in both the apricot soaking liquid and the preserve filling to add depth of flavor.
Is there oil in the cake batter?
No, the fat in the batter is replaced by 2% buttermilk and prune baby food; oil is only used in the chocolate glaze.
What type of apricot preserves should I use?
Use an 18-ounce jar of apricot preserves that has been drained before melting.
How many egg whites are needed?
You will need 6 egg whites for this recipe.
What type of chocolate chips should I use for the glaze?
While any chocolate chips work, standard semi-sweet or dark chocolate chips pair well with the dark chocolate cake mix.
Is this cake considered a Sacher Torte?
It is a 'healthier makeover' version of a classic Sacher Torte, utilizing similar chocolate and apricot flavors.
Can I use whole eggs instead of egg whites?
The recipe specifies 6 egg whites to keep the cake lighter and lower in fat; using whole eggs would change the nutritional profile.