Chocolate Fruit Cake Recipes
CHOCOLATE FRUITCAKE
If anyone in your family isn't keen on traditional fruitcake, this might be the compromise you've been looking for
Provided by Sarah Cook
Categories Treat
Time 2h35m
Yield Cuts into 10 slices
Number Of Ingredients 15
Steps:
- Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
- Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string.
- Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate (see 'Goes well with', right, for decoration ideas). Greaseproof-wrapped cake will keep for 2 months in an airtight container.
Nutrition Facts : Calories 683 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 79 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium
CHOCOLATE FRUITCAKE
From Feast by Nigella Lawson, published by Chatto and Windus. Ok, it's fruit cake but I simply couldn't resist a chocolate fruitcake. It sounds wonderful!
Provided by Annacia
Categories Dessert
Time 1h45m
Yield 1 8 x 3 1/2 cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
- Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
- After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
- Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
- Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
- To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange edible gold stars around the perimeter of the top of the cake (if you can find them- not listed in ingredients as Zaar will not accept). Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.
Nutrition Facts : Calories 6477.6, Fat 207.9, SaturatedFat 103.6, Cholesterol 942.7, Sodium 1169.9, Carbohydrate 1107.4, Fiber 66.7, Sugar 808.9, Protein 79.3
ONE BOWL CHOCOLATE CAKE
This One Bowl Chocolate Cake comes together quickly and tastes amazing!
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F and prepare two 8-inch round cake pans with grease and flour.
- In a bowl of a stand mixer (or a large bowl with a handheld mixer), add cocoa, flour, sugar, baking soda, baking powder, and salt. Mix on low speed until just combined.
- Slowly add eggs, buttermilk, coffee, oil, and vanilla. Beat on medium speed until smooth, about 3 minutes.
- Divide the batter between pans. Bake until set and a toothpick inserted into the centers comes out with a few crumbs (but not wet batter), about 25-30 minutes.
- Let cool for 15 minutes. Turn out from pans. Transfer to wire racks. Let cool completely as you make the whipped cream.
- In a large bowl, whip cream until soft peaks are just about to form. Add in vanilla and confectioners' sugar until stiff peaks form, making sure not to overbeat.
- Set one of the 8-inch round cakes on a cake stand.
- Spread about 1 cup of whipped cream over the cake with an offset spatula.
- Set the second cake on top of the first cake. Cover the second cake in whipped cream.
- Place the fruit on the lower edge of the cake. Then, place more fruit on top of the second cake. Garnish with baby's breath (optional, but remove before eating the cake).
Nutrition Facts : Calories 318 kcal, ServingSize 1 serving
CHOCOLATE FRUIT BASKET CAKE
Basic ingredients jazz up this easy cake, one that's sure to bring "oohs" and "aahs!" -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.
Nutrition Facts : Calories 673 calories, Fat 31g fat (13g saturated fat), Cholesterol 57mg cholesterol, Sodium 440mg sodium, Carbohydrate 94g carbohydrate (66g sugars, Fiber 5g fiber), Protein 7g protein.
CHOCOLATE CHIP FRUITCAKE
"Chocolate chips temp even those who don't care for fruitcake to try this one," says Ruth Peterson, Jenison, Michigan.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs and sugar. Combine flour, baking powder and salt; add to sugar mixture and mix well. Fold in pecans, dates, cherries and chocolate chips. Pour into a greased 9x5-in. loaf pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 304 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 96mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
CHOCOLATE FRUIT CAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 3h30m
Yield 1 (8 by 3 1/2-inch) cake
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees F (150 degrees C).
- Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
- Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
- After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
- Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
- Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
- To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.
More about "chocolate fruit cake recipes"
CHOCOLATE FRUIT CAKE RECIPE FOR CHRISTMAS / XMAS
From mariasmenu.com
Estimated Reading Time 3 mins
- Preheat oven to 150 degree/275 -300 F. Grease 20 cm ring pan; line base with baking paper. Combine butter, sugar, chocolate and the water in medium saucepan; stir over heat until sugar dissolves. Remove from heat; Let it cool for 10-15 mins. Stir in rum, nuts and fruit. Add sifted dry ingredients and egg; stir until combined. Spoon mixture into prepared pan.
- Just before serving, combine cooled extra chocolate and sour cream in small bowl; stir until smooth. Turn cake onto serving plate, top-side up; spread chocolate mixture over top of cake.
DARK CHOCOLATE FRUITCAKE - SPICES IN MY DNA
From spicesinmydna.com
- Preheat oven to 325℉. Liberally grease two 9x5 loaf pans and line with parchment paper. Set aside. Place dried pineapple, raisins, apricots, dates, cranberries, and brandy in a large microwave safe bowl and stir to combine. Microwave for 1 minute, stir, then microwave for another minute. Set aside to cool.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, allspice, nutmeg, and cloves. Set aside. In another large mixing bowl, whisk together the light brown sugar and eggs until smooth. Add the maple syrup, melted butter, vegetable oil, vanilla, and water and whisk again until smooth. Gradually add the dry ingredients to the wet, mixing with a rubber spatula until just combined. Drain off any excess brandy from the dried fruit (it's ok if a little bit remains), and add to the batter. Stir to combine. Fold in the chopped nuts and chopped dark chocolate. Batter will be THICK.
- Pour batter evenly into both loaf pans, smoothing out the top with a rubber spatula. Bake for 80-90 minutes, until a toothpick inserted comes out clean, and the center is set. If at any point the tops seem to be getting too brown, tent them with aluminum foil for the remainder of the baking time. Let cool for 30 minutes in their pans, then invert onto a cooling rack to cool the rest of the way. Let cool completely before slicing!
CHOCOLATE CHERRY-BERRY FRUITCAKE | KING ARTHUR BAKING
From kingarthurbaking.com
- Cover and microwave for 1 to 2 minutes, stir, then set aside to cool., Preheat the oven to 325°F.
- Lightly grease the pans of your choice: two 8 1/2" x 4 1/2" loaf pans, five 7" wooden bakers, six 7" paper bake & give pans, one 12-cup bundt-style pan, or two 6-cup bundt-style pans., In a large bowl, beat together the butter, sugar, baking powder, salt, flavors, and cake enhancer., Beat in the eggs one at time.
- Stir in the flour alternately with the milk., Combine the dried cherries and their liquid, candied cherries, Jammy Bits, chocolate chips, and nuts.
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RICH CHOCOLATE FRUIT CAKE - CADBURY
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3 INGREDIENT FRUIT CAKE - THE LINKS SITE
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NIGELLA'S CHOCOLATE FRUIT CAKE RECIPE - BBC FOOD
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CHOCOLATE FRUITCAKE RECIPE | WILTON
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HOW TO MAKE A CLASSIC CHOCOLATE CAKE RECIPE | FEATURES ...
From jamieoliver.com
Published 2016-07-01
- Preheat your oven to 180ºC/350F/gas 4. Grease 2 x 9” sandwich tins and line the bases.
- In a bowl, mix together the flour, 75g of the cocoa, the baking powder, bicarbonate of soda and 1 teaspoon of fine salt and whisk it all together. Keep to one side.
- Cut 125g of the butter into chunks and place into the bowl of a free standing mixer with a paddle attachment (alternatively, you can use an electric hand whisk and a large mixing bowl).
- Add the sugar and beat for a few more minutes until pale. Beat in the eggs, one at a time, then add ½ a tablespoon of the vanilla; scraping the mixture off the sides and bottom.
- Add the dry ingredients to the mixing bowl, along with the freshly brewed coffee and milk, and mix slowly until it all comes together.
- Beat vigorously for a further minute, then divide the batter between the two cake tins. Place them in the middle of the oven and bake for 35 to 40 minutes, until cooked through.
- Cut the remaining butter into chunks and place into the bowl of your free standing mixer with a paddle attachment (again, you can use an electric hand whisk and a large mixing bowl instead).
- Sift in the remaining icing sugar, and add the remaining milk and ½ a tablespoon of vanilla extract, then beat everything on a high speed for a couple of minutes until super smooth.
- Use a little buttercream to stick one of the sponges onto your chosen cake stand or board. Spoon on a third of the buttercream and spread it out to the edges of the cake, then top with the second sponge.
- Spoon on most of the remaining buttercream (reserving a few spoonfuls for piping on top) and gently spread it over the top of the cake and down the sides, until the entire cake is covered.
CHOCOLATE FRUIT CAKE - A CHRISTMAS FRUIT CAKE YOU'LL ...
From deliciouseveryday.com
5/5 Estimated Reading Time 6 mins
- Place the dried fruit, honey, butter, sugar, honey, sherry, cocoa, mixed spice, orange zest and juice in a large saucepan over a medium low heat. Heat until the mixture until it reaches a gentle boil. Stir until the butter melts and reduce heat to simmer for 10 minutes. Set aside for 30 minutes.
- Add the beaten eggs, flour, ground almonds, baking soda and baking powder to the fruit mixture and mix until well combined.
- Pour the mixture into the prepared cake tin and bake 1 3/4 hours to 2 hours or until the cake is firm. Remove from the cake tin and set aside on the wire rack to cool.
CHOCOLATE SPONGE CAKE WITH FRESH FRUIT RECIPE | LAND O’LAKES
From landolakes.com
- Heat oven to 375°F. Grease and flour 10-inch tart pan with removable bottom. Place pan on baking sheet. Set aside.
- Combine powdered sugar, eggs, egg yolk and creme de cacao in bowl. Beat at high speed 5-8 minutes or until mixture is very thick and double in volume. (Mixture should be light yellow and consistency of soft whipped cream.)
- Stir together flour, cocoa and salt in another bowl. Gently stir flour mixture into egg mixture, 1/4 cup at a time, just until flour mixture is combined. Gently stir melted butter into batter.
- Gently spoon batter into prepared pan. Bake for 20-23 minutes or until toothpick inserted in center comes out clean. Cool completely.
CHOCOLATE FRUIT CAKE | NIGELLA'S RECIPES | NIGELLA LAWSON
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Servings 10
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Estimated Reading Time 2 mins
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Estimated Reading Time 6 mins
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