Chocolate Fruitcake
Indulge in the decadent comfort of Chocolate Fruitcake, a rich and luxurious twist on the classic holiday dessert. This moist and flavorful treat combines the deep flavors of cocoa, dark chocolate chips, and a medley of dried fruits like cherries, raisins, and apricots, creating a perfect balance of sweetness and richness. A touch of chopped nuts adds a satisfying crunch, while the buttermilk ensures a tender, melt-in-your-mouth texture. With a 25-minute prep time and an hour of baking, it's an easy yet impressive dessert, perfect for festive gatherings or cozy evenings at home. Serve it plain, dusted with powdered sugar, or even drizzled with chocolate glaze for an extra layer of indulgence. This Chocolate Fruitcake will quickly become a new favorite, blending the nostalgic charm of fruitcake with the irresistible allure of chocolate.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Unsalted butter
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar (packed)
- 3 Eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Buttermilk
- 2 cups Mixed dried fruits (e.g., raisins, cherries, apricots)
- 1 cup Chopped nuts (e.g., walnuts, pecans, almonds)
- 0.75 cup Dark chocolate chips
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch round or square cake pan and line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Fold in the mixed dried fruits, chopped nuts, and dark chocolate chips until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Bake the cake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Slice and serve your chocolate fruitcake. Optional: Dust with powdered sugar or drizzle with chocolate glaze before serving.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 198 mg | 9% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 58.8 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
