Orange-Apricot Chocolate Swirl Cake Recipe

Name: Orange-Apricot Chocolate Swirl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup light oil, plus; 2 teaspoons light oil; ⅔ cup sugar; ¾ teaspoon vanilla; 1 large egg, plus; 2 egg whites; 1 orange, rind of, finely grated; 1 cup sifted unbleached all-purpose flour, plus; 2 tablespoons sifted unbleached all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¾ cup low-fat buttermilk; 2 tablespoons unsweetened cocoa powder; 3 tablespoons semi-sweet chocolate chips; ½ cup fruit only apricot jam (or preserves); 3 tablespoons finely chopped toasted pecans; 1 ounce semisweet chocolate

Servings: persons

⅓ cup light oil, plus
2 teaspoons light oil
⅔ cup sugar
¾ teaspoon vanilla
1 large egg, plus
2 egg whites
1 orange, rind of, finely grated
1 cup sifted unbleached all-purpose flour, plus
2 tablespoons sifted unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup low-fat buttermilk
2 tablespoons unsweetened cocoa powder
3 tablespoons semi-sweet chocolate chips
½ cup fruit only apricot jam (or preserves)
3 tablespoons finely chopped toasted pecans
1 ounce semisweet chocolate

1
Preheat oven to 375F.
2
Generously grease 10-inch round cake pan with 2 teaspoons oil; set aside.
3
Beat 1/3 cup oil and sugar in bowl, then add egg, egg whites, vanilla, and orange rind; beat on high for 2 minutes.
4
Sift together flour, baking powder, and baking soda.
5
Turn mixer speed to very low, and alternately add in the flour mix and all but 1 tablespoon buttermilk.
6
Beat just until the batter is blended.
7
Take 1/2 cup of this vanilla batter and combine in a separate bowl with the reserved buttermilk.
8
When smooth, stir in the cocoa, then the chocolate chips.
9
Pour 1/2 the vanilla batter into prepared pan.
10
Drop the chocolate batter by spoonfuls onto the vanilla batter, marbling slightly with a knife.
11
Drop spoonfuls of the apricot jam onto the batter (careful not to let the jam touch sides of pan).
12
Spoon remaining vanilla batter over the jam and spread to edges of the pan.
13
Top with pecans.
14
Bake 30-35 minutes.
15
Let cool 10 minutes before turning onto serving plate, pecan side up.
16
Melt remaining chocolate chips and drizzle over top of cake.

1087

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ⅓ cup light oil, plus, 2 teaspoons light oil, ⅔ cup sugar, ¾ teaspoon vanilla, and more.

Yes, Orange-Apricot Chocolate Swirl Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange-Apricot Chocolate Swirl Cake

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