Boozy marinated fruit and chocolate makes this Christmas chocolate fruit cake a must for this festive season. This is a chocolaty twist on the traditional boozy fruit cake for Christmas. Rich fruit cake is a traditional cake for Christmas and I’m sure almost all the year you have been baking the beautiful, traditional rich fruit cake. So why not stir up a little bit and give a twist to the rich fruit cake?! Wondering what the twist could be! well we just make it a little bit more appealing and the most obvious way to do that, would be the addition of chocolate. It’s rich without being intense, the chocolate adds a lovely dark, sweetness without being overwhelming, and it’s beautifully moist too.
This Chocolate Fruit Cake is this week’s challenge of Fond Bites-Bake Along #55 a weekly event by Subhashini, she suggested this Christmas Chocolate Fruit cake for this week which is apt for the Christmas week..
All-purpose flour – 1 cup plus 2 tablespoons
Cocoa powder – 1/4 cup
Baking powder – 1/2 teaspoons
Salt – 1/4 teaspoon
Mixed spice powder *- 1 teaspoon
Orange zest and juice – 1/3of an orange
Butter – 150 gms
Granulated white sugar – 1/2 cup
Brown sugar – 1/4 cups
Pure vanilla extract – 1 teaspoons
Eggs – 2
Thick Curd – 1/2 cup
Mixed dry fruits – 3/4 cup (I had posted how to soak dry fruits few weeks back. Check out here)
Mixed nuts 1/4 cup ( Cashews, Almonds, Walnuts)
Chocolate Chips – 1/2 cup
1. Line up three 8 inch round pans with butter and parchment paper on the bottom and the sides of the pan. Butter on top of the parchment paper as well. Take a strip of thick cotton cloth(like that of a towel) wet it and pin it around the base of the cake tin. This is will prevent the cake from getting doomed end and thus you get flat top cakes.
2. Add thick curd in the jar of your food processor and process for just few seconds. It would have thinned down to butter milk consistency. Do not add any water to it. Keep aside.
3. Add 2 tablespoons of flour onto the dry fruits and crumble it using your finger tips to coat the fruits with flour. Set aside. This is done to avoid the fruits sinking to the bottom of the cake.
4. Sift together all purpose flour, cocoa powder, baking powder, salt, spices. Keep aside.
5. Add butter, granulated white sugar and brown sugar into the bowl of your electric beater. Beat butter and sugar on medium high speed for about 5 to 7 minutes until creamy, pale and fluffy(If sugar doesn’t melt even after beating for 7 minutes, add about 1-2 tspn of water and beat again)
6. Add the eggs one by one and beat for about one minute after the addition of each egg on medium speed.
7. Add vanilla extract and beat for about a minute until it combines well.
8. Add 1/3rd of the flour mixture into the batter and beat on low speed just until combined. Do not over mix.
9. Mix orange juice and the curd together and add 1/2 of the liquid mixture into the batter and beat just until combined. Do not over mix. Continue adding the second portion of the flour, beat just until combined, followed with the remaining portion of the liquid mixture and end with the flour mixture. Beat just until combined after each addition of dry and wet ingredients.
10. Add the fruits, orange zest and nuts into the batter and fold in using your spatula or wooden spoon to mix well. Check if the dry fruits are not sticking to each other and are scattered all over the batter.
11. Finally add the chocolate chips and fold in again thoroughly. Do not over mix.
12. Pour batter into the prepared tins. Bake in pre-heated oven at 150 degree C for 35 to 45 minutes until the top is spongy to touch and a tooth pick inserted into the center comes out clean.
13. Cool on wire racks. Once completely cool, you can choose to bast the cakes with alcohol and cling wrap the cakes and let it mature. You can choose not to soak with alcohol but cling wrap and store in refrigerator until use. Since the dry fruits were soaking in alcohol these cakes have a long shelf life.