Description
A decadent twist on a holiday classic, this Chocolate Fruit Cake combines a velvety buttermilk sponge with the bright, tangy pop of dried cherries and citrus zest. Topped with a rich espresso-infused cocoa frosting, it offers a sophisticated balance of flavors that will delight any crowd.
Ingredients
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup hot water
- 1/2 cup Dutch-processed cocoa powder (plus extra for frosting)
- 2 1/4 cups granulated sugar, divided
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt (plus a pinch for frosting)
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 2 egg yolks, room temperature
- 1 cup unsalted butter, softened and divided
- 1 cup dried cherries or cranberries
- Zest of 1 orange
- 3 cups confectioners’ sugar
- 1 teaspoon espresso powder
- 3-4 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C), then grease and flour three 6-inch baking pans and line the bottoms with parchment paper.
- Prepare a double boiler to melt the semi-sweet chocolate, hot water, cocoa powder, and 1/2 cup of sugar together until smooth, then set aside.
- In a small bowl, whisk the flour, baking soda, and salt; in a separate container, mix the buttermilk and vanilla extract.
- Using a stand mixer, whip the eggs, egg yolks, and remaining 1 3/4 cups sugar on high speed for 5 minutes until the mixture is thick and pale.
- Lower the mixer speed and incorporate the melted chocolate mixture, then add softened butter one cube at a time until fully blended.
- Alternately add the flour and buttermilk mixtures in three and two parts respectively, then gently fold in the dried fruit and orange zest by hand.
- Divide the batter evenly among the pans and bake for 18–22 minutes until a toothpick comes out with just a few moist crumbs.
- Cool the cakes in their pans for 15 minutes before transferring to wire racks, then prepare the frosting by beating butter, cocoa, confectioners’ sugar, espresso powder, and heavy cream until smooth.
Notes
To achieve the most tender crumb, avoid overmixing once you begin adding the flour and buttermilk. If you prefer a more intense fruit flavor, you can macerate the dried fruit in a tablespoon of orange juice or brandy for an hour before folding it into the batter. This cake is quite rich, so serving it alongside a dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream provides a lovely contrast.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American