Sweet and Spicy Chocolate Cake

• 1 13 cups all-purpose flour, plus more for coating pan
• 13 cup unsweetened cocoa powder (not Dutch-process)
• 12 teaspoon baking powder
• 2 pinches table salt
• 1 cup chopped dried apricot
• 1 cup boiling water
• 5 ounces almond paste (by weight)
• 34 cup white sugar
• 4 eggs
• 23 cup whole milk
• 3 ounces bittersweet chocolate, chopped
• 23 cup finely chopped crystallized ginger
• 34 cup unsalted butter, melted
• powdered sugar, for dusting

1. Preheat oven to 350F Grease and flour a 9x5x3" loaf pan or a 9" bundt pan.
2. Sift together flour, cocoa, baking powder, and salt.
3. Soak chopped apricots in boiling water for 1 to 2 minutes.
4. Drain, and pat dry with paper towels.
5. In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy.
6. Beat in eggs one at a time; beat for 2 minutes after each addition.
7. Continue beating for about 10 minutes after the last egg is added; mixture should look thick and creamy.
8. Mix in milk, and then flour mixture.
9. Mix only to combine the dry with the wet ingredients.
10. Do not overbeat.
11. Fold in apricots, chocolate, crystallized ginger, and melted butter.
12. Transfer batter to prepared pan.
13. Bake in preheated oven for about 1 hour, until done.
14. Cool for 10 minutes in pan.
15. Remove from pan, and place on a wire rack to cool completely.
16. Wrap tightly in foil and refrigerate 3-4 days for best flavor.
17. Bring to room temperature then warm in a 250F oven for 10 minutes, or microwave briefly before serving.
18. Dust top with powdered sugar after warming.

flour, cocoa, baking powder, salt, apricot, boiling water, almond paste, white sugar, eggs, milk, bittersweet chocolate, ginger, unsalted butter, powdered sugar

Taken from www.food.com/recipe/sweet-and-spicy-chocolate-cake-367250 (may not work)