Decadent Chocolate Fruit Cake: A Festive Treat
1 hour 10 minutes
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About Decadent Chocolate Fruit Cake: A Festive Treat
Craving deep, dark chocolate and the festive warmth of spiced fruitcake? This Chocolate Fruit Cake delivers an intensely rich and moist experience perfect for Christmas or any special occasion.Imagine tender crumb made with whole wheat flour, almond meal, and cocoa powder, punctuated by sweet bursts of soaked dried fruits and aromatic spices. The touch of brown sugar adds a hint of caramel, deepening the flavor profile.Finished with a bright citrusy orange glaze, this decadent cake is simply irresistible. Get ready for a new holiday favorite!
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Recipe Time & More
Prep20 minutes
Cook50 minutes
Total1 hour 10 minutes
Ingredients
Dried Fruits
- 200 gm Nuts (raisins, almonds, apricots, cashews, dark raisins, dates), dried cranberries, dried figs, kiwi, mixed, tutti frutti, walnuts
Soaking Liquid
- ½ cup Orange Juice fresh
- 2 tbsp Lemon Juice
- 2 tbsp Orange Marmalade dissolved in ¼ c warm water
- 1 tsp Orange Zest
Dry Ingredients
- ½ cup Whole Wheat Flour whole
- ¼ cup Almond Meal
- ¼ cup All-Purpose Flour
- ¼ cup Cocoa Powder
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 pinch Salt
Wet Ingredients
- ¾ cup Sugar brown, organic
- 2 Large Eggs
- 1 tsp Spices cinnamon, clove, ginger, mace, mixed, nutmeg
- ¼ cup Oil
Instructions
- Chop the mixed dried fruits.
- In a jar, combine the chopped dried fruits, orange juice, orange marmalade mixture, orange zest, and lemon juice. Mix well and let soak in the refrigerator for 24 hours. This allows the fruits to plump up and infuse the cake with moisture and flavor.
- In a nonstick pan, combine the soaked dried fruits and their soaking liquid, brown sugar, mixed spices, oil, and cocoa powder.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5-10 minutes, stirring occasionally. This helps to meld the flavors and soften the fruits further.
- Remove the pan from the heat and let the fruit mixture cool to a bearable warmth.
- In a separate bowl, whisk together the whole wheat flour, almond meal, all-purpose flour, baking powder, baking soda, and salt. Sift the dry ingredients 5-6 times to ensure a light and airy cake texture.
- In another bowl, whisk the eggs until light and frothy. Add the whisked eggs to the cooled fruit mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Line a baking pan with parchment paper. This will prevent the cake from sticking and make it easier to remove after baking.
- Pour the batter into the prepared pan and bake at 150°C (300°F) for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Recipe Notes
Good To Know
- You can use any dried fruits of your choice.
- Keep the cake in the oven for 15 minutes after turning it off, then in the baking tin for another half an hour before demolding.
Expert Tips
- For a deeper flavor, soak your dried fruits in rum or brandy for several weeks before baking.
- Line your baking tin with parchment paper and grease it well to prevent sticking and ensure easy removal.
- Check for doneness by inserting a toothpick into the center of the cake; it should come out clean.
Storage Instructions
- Wrap the cooled cake tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
- For longer storage, freeze the cake for up to three months. Thaw it overnight in the refrigerator before serving.
Also See
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Recipe Nutrition
Calories: 783kcalCarbohydrates: 86gProtein: 17gFat: 47gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 82mgSodium: 241mgPotassium: 606mgFiber: 9gSugar: 49gVitamin A: 200IUVitamin C: 20mgCalcium: 180mgIron: 5mg
Priyanjali Joardar
Articles: 36
3 Comments
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This is amazing! Excited to make it.
This is fantastic! Thank you for sharing.
Looks so mouthwatering! Thanks for sharing.