Baking

Rich chocolate christmas cakes

rich chocolate christmas cakes
8 Item
2H 30M

Ingredients

Method

1.Chop all fruit finely. Combine fruit and ¾ cup of the whiskey in large bowl. Cover, stand overnight.
2.Preheat oven to 120°C (100°C fan forced). Line eight deep 8cm (3¼-inch) round cake pans with two thicknesses of baking paper, extending paper 5cm (2 inches) above sides of pans.
3.Stir remaining whiskey and ¾ cup of the sugar in small saucepan over low heat until sugar dissolves, bring to the boil. Remove from heat, cool syrup 20 minutes.
4.Meanwhile, beat butter and remaining sugar in small bowl with electric mixer until combined, beat in eggs, one at a time. Stir butter mixture into fruit mixture. Stir in ground hazelnuts, sifted dry ingredients, chocolate and ½ cup of the cooled syrup. Spread mixture into pans.
5.Bake cakes about 1¾ hours.
6.Bring remaining syrup and the water to the boil in small saucepan, boil for 3 minutes or until thickened slightly. Brush hot cakes with half of the hot syrup. Cover cakes with foil, cool in pans.
7.Divide extra muscatels into eight small bunches, place bunches in remaining syrup. Stand in syrup until cool, drain.
8.Dust cakes with extra sifted cocoa, top with muscatel bunches.

Buy 200g (6½ ounces) muscatels for these cakes, use one-third in the cake mixture and the rest for decorating.

Note

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