Baking

Rich chocolate fruit cake

RICH CHOCOLATE Fruit Cake
20
3H 50M

Ingredients

Ganache

Method

1.Drain cherries, reserve ⅓ cup syrup. Quarter cherries. Combine cherries with remaining fruit, ¾ cup of the marsala and reserved cherry syrup in large bowl. Cover, stand overnight.
2.Preheat oven to 150°C (130°C fan forced). Grease deep 22cm (9-inch) round cake pan, line with two layers of baking paper, extending paper 5cm (2 inches) over edge of pan.
3.Process half the nuts until ground finely chop the remaining nuts coarsely.
4.Beat butter, rind and sugar in small bowl with electric mixer until combined, beat in eggs, one at a time. Mix butter mixture into fruit mixture, stir in sifted dry ingredients, chocolate and ground and chopped nuts. Spread mixture into pan.
5.Bake cake about 3 hours. Brush hot cake with remaining marsala, cover with foil, cool in pan.
6.Make ganache. Stir ingredients in small saucepan over low heat until smooth. Refrigerate, stirring occasionally, about 20 minutes or until spreadable.
7.Spread cake with ganache, top with chocolate decoration. Dust with sifted icing (confectioners’) sugar to serve, if you like.

We painted a branch of real holly roughly with melted dark chocolate to make the inedible decoration on the cake. Remove cake from fridge, then top with the chocolate decoration.

Note

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