Preheat oven to 350 degrees F. Spray an 8 or 9‑inch round cake pan with cooking spray. Line with parchment, then spray parchment. Set aside.
Make the apricot puree: Combine 1 ¼ cups water, chopped dried apricots, 3 tablespoons bourbon, and lemon juice in a medium saucepan. Bring to a boil then remove from heat and let cool, stirring occasionally. Puree cooled apricot mixture in a blender or food processor (you should have about 2 ½ cups). Set aside 3/4 cup puree in a small bowl, cover with plastic wrap. Place remaining apricot puree in a large bowl.
Make the cake: Whisk flour, 1 teaspoon salt, cocoa powder, and cinnamon in a medium bowl. Set aside.
Beat 12 tablespoons room temperature butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).
Stir baking soda into the large uncovered bowl of apricot puree (there will be a slight chemical reaction from the baking soda and the lemon juice). On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the apricot-baking soda mixture. Beat in 5 ounces chopped chocolate. Transfer batter to prepared pan, and smooth top.
Bake in the heated oven for 60 to 70 minutes (depending on pan) or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan on a wire rack for 10 minutes. Then, using a serrated knife, trim the rounded top of the cake so it is flat all the way across.
Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, and brush the cake all over with bourbon in several applications, allowing it to soak in completely between applications, for as many applications as you like (optional), then let it cool completely.
Make the glaze: Meanwhile bring remaining 4 tablespoons butter, light-brown sugar, corn syrup, remaining 1 tablespoon water, and a pinch of salt to a boil in a small saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add remaining 4 ounces chopped chocolate, and whisk until smooth. Whisk in remaining 2 tablespoons bourbon. Let cool until thickened but still pourable about 10 minutes.
Assemble the cake: Place cooled cake, smooth side up, on a cake plate or stand. Spread remaining 3/4 cup apricot puree over top of cake taking care to slope the edges cleanly for best presentation. Pour glaze over top, letting some decoratively drip down the sides and onto the plate. Garnish with whole dried apricots (if using).
Tony Micelli’s Birthday Cake.
Hope you’ve extended the celebration to include the whole month! Though, I think that cake might be the pinnacle of the festivities! The apricot puree and toffee glaze are marvelous additions to this chocolate wonder!
I’ve never had chocolate with bourbon. And apricot! What an intriguing array of flavors!
Happy late Birthday Greg, I hope you had a great party. Your cake is over the top. Here is to you and a great year ahead.
Happy Happy Birthday! Now this is a cake! Wishing you a year as sweet as your dessert!
HAPPY BIRTHDAY! Belated as it may be. But if you’re anything like me, it’s more like birthday month so keep on celebrating. This cake looks wonderful, the slightly tart apricots with the decadent chocolate and toffee glaze sounds incredible and luxurious, perfect for a birthday cake!
It bears repeating: happy birthday, Greg! I’m glad to know I’m not the only one who bakes his own birthday cake! Yours looks amazing… perhaps it will be mine next year!
Wow, that cake looks decadent! Hope your b‑day was as good as your cake! XO
WOW — what a wonderful cake Greg. And hope you had a very happy birthday — with a delicious Whiskey Sour as well. Wishing you all the best in the year to come!
Happy Birthday Greg! Sometimes…you just need cake? Well I could need this cake more than sometimes! Here’s wishing you a lovely year!
Happy Birthday Greg! Yes, 1988 was a great year for me as well. The cakes looks like complete perfection. Cheers to you!
I wish you a very happy birthday, Greg! I hope this year brings lots of joy. LOVE the cake. It’s gorgeous and no doubt, delectable!