1.Preheat the oven to 180°C (160°C fan-forced). Grease a 26cm-bundt or baba pan.
2.Beat butter, sugar and vanilla in a small bowl with an electric mixer until pale and fluffy. Add the eggs, one at a time, beating until combined after each addition.
3.Fold in 1 cup (240g) of the sour cream and all of the apricots, then the sifted flour and soda. The batter will be quite thick. Spoon mixture into the prepared pan; smooth the top. Bake for about 40 minutes, or until golden, springy to touch and coming away from the sides of the pan. Turn onto a wire rack to cool completely before icing.
4.Combine the remaining sour cream and chocolate in a microwave-safe bowl. Microwave on high (100%) for 1 minute or until melted; stirring halfway through cooking time. Allow to cool a little and thicken. Drizzle the warm icing over the cooled cake.
Un-iced cake suitable to freeze. Icing suitable to microwave.Note