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Decadent chocolate fruit cake
Decadent chocolate fruit cake
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Indulge in a decadent chocolate version of the classic Christmas fruit cake.
Ingredients:
  • 700g jar pitted morello cherries
  • 375g pkt dried mixed fruit
  • 100g dried fig
  • 250ml marsala
  • 175g butter, softened
  • 275g brown sugar
  • 1 tsp finely grated orange rind
  • 185g plain flour
  • 75g self-raising flour
  • 80g almond meal
  • 20.00 gm Dutch Processed Cocoa
  • 100g Premium Dark Chocolate, chopped finely
  • 5.00 gm mixed spice
  • 400g Premium Dark Chocolate, broken into pieces
  • 250ml cream
Instructions:
  • Drain cherries, saving 1/4 cup (60mL) of syrup. Mix cherries with dried mixed fruit, dried figs, 3/4 cup (190mL) marsala, and the reserved syrup in a large bowl. Cover and let sit overnight.
  • Preheat your oven to 150C/130C fan forced. Grease and line a deep 22cm round cake pan with three layers of non-stick baking paper, making sure to extend the papers by 5cm above the top edge.
  • Using an electric mixer, combine butter, sugar, and rind in a small bowl until smooth. Beat in eggs one at a time. Fold the butter mixture into the fruit mixture, then mix in flours, almond meal, Dutch Processed Cocoa, Premium Dark Chocolate, and mixed spice.
  • Spread the mixture into the prepared pan and bake for approximately 3 hours, or until the cake passes the toothpick test (if the top is browning too quickly, loosely cover with foil for the last 30 minutes). Brush the hot cake with the remaining marsala, cover with foil, and allow to cool in the pan overnight.
  • For a luscious Chocolate Ganache, melt PLAISTOWE Premium Dark Chocolate with cream in a microwave-safe bowl on MEDIUM (50%) power for 1 minute, stirring after. Continue microwaving in 30-second intervals until smooth. Chill for 20-30 minutes until it reaches a spreadable consistency. Use to generously coat your cake with chocolatey goodness.

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