This is a fruitcake sure to please any chocolate lover. It is rich, dark and packed with a lot of chocolate flavor. Aside from the use of chocolate chips and cocoa powder, it also contains honey, a rich burnt sugar syrup (browning) and lots of dried fruits and berries. This fruit cake is so good that it would keep you coming back for more. This is a personal recipe.
(1) 260 Grams All Purpose Flour (2 Cups)
(2) 30 Grams Cocoa Powder (1/3 Cup)
(3) 226 Grams Unsalted Butter (1 Cup)
(4) 210 Grams Dark Brown Sugar (1 Cup)
(5) 4 Large Eggs
(6) 125 Grams Walnuts (1 Cup) (Toasted and Chopped)
(7) 330 Grams Chopped Prunes (2 Cups)
(8) 150 Grams Dark Raisins (1 Cup)
(9) About 225 Grams Chopped Dried Berries (Strawberries, Raspberries, Blueberries, et cetera) (1-1/2 Cups)
(10) 90 Grams Dark Chocolate Chips (1/2 Cup)
(11) 1/2 Cup Honey
(12) 1/2 Cup Burnt Sugar Syrup (Browning. Recipe here)
(13) 1 Teaspoon Cinnamon Powder
(14) 1/2 Teaspoon Ground Allspice
(15) 1/2 Teaspoon Salt
(16) 1/2 Teaspoon Baking Powder
(17) 2 Tablespoons Coffee Liqueur (You can substitute with rum)
(1) Chop all your dry fruits and mix all the fruits together in a bowl along with the chocolate chips. Toast and chop the walnuts.
(2) Preheat your oven to 300 degrees.
(3) Grease and line the bottom and sides of an 8 inch cake pan with a removable bottom with parchment paper. The parchment paper should tower at least an inch over the cake pan.
(4) In a large bowl, whisk the flour, cocoa powder, baking powder, salt and spices together.
(5) In the bowl of your stand mixer fitted with a paddle attachment, beat the butter and sugar until light ad fluffy, about 4 minutes.
(6) With the mixer running at low speed, add the eggs one at a time.
(7) Next, add the honey, burnt sugar syrup and coffee liqueur to the batter and beat to incorporate.
(8) Next, add the flour mixture and beat to combine.
(9) Pour in the dried fruit mixture and the walnuts and fold them into the batter.
(10) Pour the batter into the prepared cake pan and press it down into the pan using a spatula or a spoon. Level the top and decorate it with walnut halves.
(11) Bake the cake in the preheated oven for 3.5 to 4 hours or until a tester inserted into the center of the cake comes out clean.
(12) Remove the cake from the oven and allow it to cool completely before taking it out of the pan. This cake is best aged for at least 3 months. Coffee liqueurs or rum are my alcohols of choice. For a comprehensive post on how to age cakes, click here.
For other fruitcake recipes like my Tropical Fruitcake, Citrus Fruitcake and Creole Fruitcake, click here.