The Ultimate Chocolate Christmas Cake

This chocolate cake is all you need for this season! Rich, moist, and very delicious, this cake offering a nice, deep chocolatey twist and a smooth fruit flavor. Try it:

The Ultimate Chocolate Christmas Cake RecipeIngredients:

  • 9 oz./250 grams each raisin and sultanas
  • 4 oz./ 120 grams each Agen prunes and ready-to-eat apricots, chopped
  • 2 oz./ 60 grams candied fruit, chopped
  • 5 fl. oz. /150 ml dark rum, (+ 1 tablespoon to soak)
  • 60 oz./175 grams each softened butter (+extra to grease) and dark muscovado sugar
  • Juice and zest of 1 orange
  • 4 medium eggs, beaten
  • 4 oz./120 grams self-rising flour
  • 1 teaspoon ground cinnamon
  • 3 oz./75 grams’ high-quality dark chocolate, finely grated
  • 3 ½ oz. /100 grams flaked almonds, lightly toasted

 

Instructions:

  • In a pan, add the candied and dried fruit together with the orange zest, orange juice, and the dark rum. Stirring occasionally, bring the mixture to boil; then, turn off the heat and cover. Let it soak overnight.
  • The next day, preheat the oven to 150°C/ 300°F/ Gas Mark 2. Grease and line an 8-inch (20.5cm) cake tin with baking paper. Set aside.
  • In a large bowl, using an electric mixer, beat the butter and sugar until fluffy (about 5 minutes).
  • Then, fold in the eggs, one at a time, making sure the mixture does not curdle. In case it looks as though it might, apply a little of the flour. Gradually fold the soaked fruit and the rest of the ingredients into the mixture. Spread into the prepared tin; level the surface.
  • Next, wrap a layer of brown paper around the tin so the edges of the cake won’t burn. Bake for 3 to 3 ½ hours or until a tester inserted into the center comes out clean. Allow cooling in the tin for 15 minutes. Keeping it in its baking paper, turn out on to a rack. Once cool, wrap in Clingfilm and foil. Keep it in an airtight container.
  • After 2 weeks of maturing, prick the cake all over with a toothpick, pour one tablespoon dark rum on top, allow to soak in and rewrap as before. Slice and serve.
  • This cake will keep for up to 3 months.

 

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The Ultimate Chocolate Christmas Cake

This chocolate cake is all you need for this season! Rich, moist, and very delicious, this cake offering a nice, deep chocolatey twist and a smooth fruit flavor. Try it:

  • 9 oz./250 grams each raisin and sultanas
  • 4 oz./ 120 grams each Agen prunes and ready-to-eat apricots (chopped)
  • 2 oz./ 60 grams candied fruit (chopped)
  • 5 fl. oz. /150 ml dark rum ((+ 1 tablespoon to soak))
  • 60 oz./175 grams each softened butter (+extra to grease and dark muscovado sugar)
  • Juice and zest of 1 orange
  • 4 medium eggs (beaten)
  • 4 oz./120 grams self-rising flour
  • 1 teaspoon ground cinnamon
  • 3 oz./75 grams’ high-quality dark chocolate (finely grated)
  • 3 ½ oz. /100 grams flaked almonds (lightly toasted)
  1. In a pan, add the candied and dried fruit together with the orange zest, orange juice, and the dark rum. Stirring occasionally, bring the mixture to boil; then, turn off the heat and cover. Let it soak overnight.
  2. The next day, preheat the oven to 150°C/ 300°F/ Gas Mark 2. Grease and line an 8-inch (20.5cm) cake tin with baking paper. Set aside.
  3. In a large bowl, using an electric mixer, beat the butter and sugar until fluffy (about 5 minutes).
  4. Then, fold in the eggs, one at a time, making sure the mixture does not curdle. In case it looks as though it might, apply a little of the flour. Gradually fold the soaked fruit and the rest of the ingredients into the mixture. Spread into the prepared tin; level the surface.
  5. Next, wrap a layer of brown paper around the tin so the edges of the cake won’t burn. Bake for 3 to 3 ½ hours or until a tester inserted into the center comes out clean. Allow cooling in the tin for 15 minutes. Keeping it in its baking paper, turn out on to a rack. Once cool, wrap in Clingfilm and foil. Keep it in an airtight container.
  6. After 2 weeks of maturing, prick the cake all over with a toothpick, pour one tablespoon dark rum on top, allow to soak in and rewrap as before. Slice and serve.

This cake will keep for up to 3 months.