1 ¼-ounce envelope quick-rising active dry yeast
2 tablespoons hot water (120°F to 125°F)
3 cups sifted unbleached all purpose flour (sifted, then measured)
12 ounces bittersweet or semisweet chocolate, coarsely chopped
6 ounces moist dried apricots, quartered
2 tablespoons (packed) golden brown sugar
1½ teaspoons ground cinnamon
Powdered sugarChocolate Swirl Whipped Cream (optional; see recipe)
SPONGE: Boil apricot nectar in heavy medium saucepan over high heat until reduced to 1 cup, about 5 minutes. Pour reduced nectar into large bowl. Cool to 120°F to 125°F. Whisk in flour, sugar, milk powder, and yeast. Cover tightly with plastic wrap and let rise in warm draft-free area until doubled in volume, about 30 minutes.
DOUGH: Generously butter 12-cup kugelhopf pan. Using electric mixer, beat butter and sugar in large bowl until fluffy. Beat in eggs and egg yolks 1 at a time. Beat in apricot brandy, salt, vanilla, and ginger. Combine yeast and 2 tablespoons hot water in small bowl and stir until yeast dissolves. Mix yeast mixture and sponge into butter mixture. Gradually mix in flour. Combine chocolate, dried apricots, brown sugar, and cinnamon in medium bowl. Mix into dough.
Spoon dough into prepared pan. Cover tightly with plastic wrap and kitchen towel. Let stand in warm draft-free area until dough rises just to top of pan, about 3 hours.
Position rack in center of oven and preheat to 350°F. Bake kugelhopf until deep brown and cracking on top and tester inserted near center comes out clean, about 48 minutes. Cool in pan on rack 20 minutes. Turn out onto rack and cool completely.
DO AHEAD: Can be made 1 day ahead. Return to pan, cover tightly, and store at room temperature.
Place kugelhopf on platter. Lightly sift powdered sugar over. Cut into wedges. Serve, passing Chocolate Swirl Whipped Cream separately, if desired.
This luscious whipped cream is optional—but how could you resist? The apricot flavor complements the kugelhopf, and would add an unexpected, sophisticated touch to other chocolate cakes. Makes 5 cups
2 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
2 tablespoons plus 2 cups heavy whipping cream
2 tablespoons sugar
3 tablespoons apricot brandy or apricot nectar
Stir chocolate and 2 tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in large bowl until soft peaks form. Add brandy and continue beating until stiff peaks form. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to serving bowl.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
This cake tastes equally delicious whether made using fresh or frozen blueberries. 12 servings
2⅓ cups unbleached all purpose flour, divided
¾ cup (1½ sticks) unsalted butter, room temperature, divided
1 cup sweetened flaked coconut
½ cup (packed) golden brown sugar
1 teaspoon ground cinnamon
2½ teaspoons baking powder
½ teaspoon salt
1 cup sugar
2 large eggs
1 cup milk
1 12-ounce package frozen blueberries, unthawed, or 2½ cups fresh blueberries
Combine ⅓ cup flour, ¼ cup butter, coconut, brown sugar, and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.
Preheat oven to 375°F. Butter and flour 13×9×2-inch metal baking pan. Sift remaining 2 cups flour, baking powder, and salt into small bowl. Using electric mixer, beat remaining ½ cup butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.
Transfer batter to prepared pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.
The cake can be made a day ahead, and it keeps well after serving, too. The “crumble” refers to the cake’s center: a layer of pecans, brown sugar, butter, and cocoa powder. 12 servings
Crumble
1 cup pecans
⅓ cup (packed) golden brown sugar
2 tablespoons (¼ stick) chilled unsalted butter, diced
1 tablespoon natural unsweetened cocoa powder
Cake
2⅓ cups unbleached all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¾ cup sour cream
¼ cup whole milk
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
¾ cup (packed) golden brown sugar
5 large eggs
Frosting
6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
1 8-ounce package Philadelphia-brand cream cheese, room temperature
¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon vanilla extract
2½ cups powdered sugar
2 tablespoons natural unsweetened cocoa powder
CRUMBLE: Blend pecans, sugar, butter, and cocoa in processor until nuts are finely chopped.
CAKE: Preheat oven to 350°F. Butter and flour 13×9×2-inch metal baking pan. Whisk flour, cornstarch, baking soda, cinnamon, salt, cloves, and allspice in medium bowl to blend. Whisk sour cream, milk, and vanilla in small bowl to blend.
Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in both sugars. Beat in 3 eggs, 1 at a time. Beat in ½ cup dry ingredients. Beat in remaining 2 eggs, 1 at a time. Beat in remaining dry ingredients in 3 additions alternately with sour cream mixture in 2 additions.
Spread 3 cups batter in prepared pan. Sprinkle with crumble; press lightly into batter. Spread remaining batter over crumble to cover. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.
FROSTING: Melt chocolate in top of double boiler over simmering water, stirring until just melted and smooth. Let stand just until cool but not set. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl to blend. Beat in sugar in 3 additions, then cooled chocolate and cocoa.
Spread frosting over top of cake.
DO AHEAD: Can be made 1 day ahead. Chill until frosting is set; cover and keep chilled. Let stand 1 hour at room temperature before serving.