Chocolate Fruit Cake is an indulgent twist on the traditional holiday fruitcake, blending rich, dark chocolate with a variety of dried fruits and nuts for a decadent treat. This cake is perfect for those who love the classic elements of a fruitcake but crave the deep, intense flavors that only chocolate can provide. The dried fruits, such as cherries, apricots, and raisins, are soaked in brandy or rum to infuse them with additional flavor and moisture, which complements the chocolate beautifully. Topped with a chocolate glaze or dusted with cocoa powder, this Chocolate Fruit Cake is a luxurious and festive dessert, ideal for celebrating special occasions or as a special treat during the holiday season.
Ingredients:
- 1 cup mixed dried fruits (such as cherries, cranberries, raisins, and chopped apricots)
- 1/2 cup brandy or dark rum
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup chopped nuts (walnuts, almonds, or pecans)
- Optional for topping: chocolate glaze or cocoa powder for dusting
Directions:
- Prep the Fruit:
- In a small bowl, combine the mixed dried fruits and brandy or rum. Cover and let soak overnight, or heat in the microwave for about 60 seconds and let sit for an hour to quick-soak.
- Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch cake pan or line it with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the Cake Batter:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
- Alternately mix in the flour mixture and buttermilk, starting and ending with the flour mixture. Stir just until combined.
- Add Fruits and Nuts:
- Drain any excess liquid from the soaked fruits. Fold the fruits and chopped nuts into the batter.
- Bake:
- Pour the batter into the prepared cake pan. Smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Finish:
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- If using, glaze the cake with chocolate glaze or dust with cocoa powder before serving.
This Chocolate Fruit Cake is a show-stopper, offering a sophisticated and rich flavor profile that’s sure to delight any crowd. It’s a fantastic way to incorporate the festive qualities of a traditional fruitcake with the universal appeal of chocolate, making it a welcome addition to any holiday table or special event.
