Chocolate Fruit Cake, a rich, moist Christmas fruit cake with a dark chocolate flavour to it. This chocolate plum cake is so easy to make and has all the Christmas flavours in it, check my healthy fruit cake recipe. As a bonus I have shared fruit cake recipe without eggs and baked without oven in this blog post. Learn how to make moist chocolate fruit cake with eggs and without eggs step by step pictures, guide, instructions and video.
Dried Fruits1 cup Raisins, 5 Apricots, 10 Dates, ¼ cup tutti fruity, 5 cherries
100gramsUnsalted Butter
½cupBrown Sugar
½cupHoney
1tspOrange Zest
¼cupOrange Juice
½cupWater
½cupWater
3tbspCocoa Powder
¾cupBanana (mashed) egg substitute
½cupWalnuts
1½cupAll Purpose Flour | Maida
½tspBaking Soda
½tspBaking Powder
1tspCinnamon powder
Instructions
Chocolate Fruit Cake
Take raisins, dates, prunes, orange zest, orange juice, cocoa powder, butter, brown sugar, honey, water in a sauce pan and bring it to a boil. Boil for 5 mins. Remove it from heat and allow it to cool for 30 mins. Add in egg and mix well. Add in flour, baking soda, baking powder, cinnamon and mix well. Spoon this in a parchment lined baking pan. I used two 6 inch round cake pans.
Baking without Oven
Heat a heavy bottom kadai covered for 10 mins. Now place a separator in the bottom and place cake pan. Cover and cook for 40 to 45 mins till cake is cooked. Remove and cool completely. Un mould and serve.
Baking in oven
Preheat oven to 150 degree C. Butter a deep round tin(8 to 10 inch) and line the bottom with parchment paper or wax paper. Now line the sides with parchment paper as well in the way that the paper is somewhat extended above the tin which prevents the cake from burning and sticking all over the tin when it rises as it bakes. Butter all over the tin generously and keep it aside. Pour the batter into the tin and bake it the oven for 45 mins to 1 hour. The cake looks little moist and sticky on top but has some moist texture in the middle. Remove it from the oven and allow to cool down completely. Now remove it from the tin and allow to cool down completely again. Since you have lined it with parchment paper it won’t be hard to remove the cake from tin. Decorate it as per your wish and serve or store in an air tight container.
Eggless Chocolate Fruit Cake
Preheat oven to 160 degree C. Grease a 8 inch nonstick pan with oil and set aside.
Take all dried fruits in a sauce pan. Add in orange juice and pulp, sugar, butter, cocoa, water and bring it to a boil. Cook for 5 minutes. Take it off the heat and allow it to cool. Once cooled, Add in mashed banana and mix well. Now in a separate bowl, mix flour, baking powder, baking soda, spices and walnuts. Pour chocolate mix in and fold gently.
Spoon the batter into pan and bake for 1 hour. Remove and cool completely. Slice and serve.
Video
Notes
If you are planning to bake it in oven. Bake it in 160 degree c for 40 to 50 mins.
You can increase the amount of fruit if you want. Use only seedless black raisins.
If you don't have prunes and dates. Use 2 cups of black raisins.
You can add ginger powder, cardamom powder, mix spice powder, nutmeg powder for added flavour.
For baking without oven. Use a heavy bottom pan with fitting lid. Use hard anodised pan for best result. Don't use nonstick pan. since it is not ideal to heat nonstick empty. You can also use Use aluminium and indalium pan.
You can use a pressure cooker for baking. If you are using pressure cooker, don't use whistle or gasket.
How to Feed Fruit Cake
Fruit cake matures as it sits. You can make fruit cakes a month in advance. But this fruit cake since it is boiled you can make it a week in advance and store in a cool place.You can start feeding the cake 2 to 3 days before serving. Take some rum and brush it all over the cake. Repeat this daily. This is how you feed a fruit cake.