'1 2/3 cups dried apricots, chopped'
'1 1/2 cups water'
'3 cups all-purpose flour'
'3 3/4 teaspoons active dry yeast'
'1/2 teaspoon baking soda'
'3/4 cup unsalted butter or margarine, softened'
'2 1/3 cups granulated sugar'
'3 large eggs'
'150g semisweet chocolate chips, melted and cooled to room temperature'
'1 1/2 teaspoons vanilla extract'
'1 1/2 cups whole milk'
For the creamy filling:
'2 1/2 cups heavy cream'
'3 tablespoons unsalted butter, softened'
'1 1/2 teaspoons vanilla extract'
'1 2/3 cups dried apricots, chopped'
'1 1/2 cups water'
'3 cups all-purpose flour'
'3 3/4 teaspoons active dry yeast'
'1/2 teaspoon baking soda'
'3/4 cup unsalted butter or margarine, softened'
'2 1/3 cups granulated sugar'
'3 large eggs'
'150g semisweet chocolate chips, melted and cooled to room temperature'
'1 1/2 teaspoons vanilla extract'
'1 1/2 cups whole milk'
For the creamy filling:
'2 1/2 cups heavy cream'
'3 tablespoons unsalted butter, softened'
'1 1/2 teaspoons vanilla extract'
Place dried apricots and water in a large saucepan
Bring to a boil, then reduce heat and simmer for 3 minutes
Remove from heat and let cool
Strain the liquid through a fine-mesh sieve into a bowl
In a separate bowl, whisk together flour, yeast, and baking soda
Set aside
In another bowl, beat butter and sugar until light and fluffy
One at a time, beat in eggs, beating well after each addition
Melt chocolate chips and whisk into the egg mixture
Add vanilla extract and mix well
Add dry ingredients to the chocolate mixture, alternating with milk, and beat until just combined
Fold in apricots
Pour batter into two 9-inch round cake pans coated with parchment paper
Bake at moderate temperature (170°C) for 35 minutes or until a toothpick inserted into the center comes out clean
Let cool for 10 minutes before removing from pans and cooling completely
To make the creamy filling, chill bowl and beaters in the refrigerator for at least 30 minutes
Combine all ingredients in the chilled bowl
Beat in high speed until the cream is stiff and holds its shape
Do not overbeat
Let cake cool completely, then cut into two layers
Place one layer on a serving plate and spread with 1/3 of the creamy filling
Top with second layer and spread the remaining creamy filling evenly over the top and sides
Garnish with cooked dried apricots
Refrigerate until ready to serve.
