Christmas Chocolate Cake
Ingredients:
Cake:
200g Novibloc Dark Chocolate 500g (chopped)
200g Soft Brown Sugar
150g All-purpose Flour
30g Cocoa Powder
1 tsp Baking Powder
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/4 tsp Ground Cloves
1/4tsp Mixed Spice
100ml Milk
200g Mixed Dried Fruit
100ml Orange Juice
A shot of Brandy or Whiskey
Ganache:
200g Novibloc Dark Chocolate 500g (chopped)
1 tbsp Maltese Honey
Decorations:
Edible Gold Powder/Sprinkles
Method:
Soak the dried fruit in the orange juice and brandy for at least 4 hours or overnight.
Preheat your oven to 170°C.
Melt the chopped dark chocolate (from the cake ingredients) in a heatproof bowl over a pot of simmering water (or in the microwave in 30-second intervals). Let it cool slightly.
In a large bowl, beat the butter and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the melted chocolate.
Sift the flour, cocoa powder, baking powder, cinnamon, nutmeg, spice and cloves in another bowl.
Gradually add the dry ingredients to the chocolate mixture, alternating with the milk.
Fold in the soaked dried fruit (drain any excess liquid first).
Pour the batter into the prepared greased tin, or paper cake molds, and smooth the top.
Bake for 50-60 minutes, or until a skewer inserted in the centre comes out clean.
Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
In the meantime, prepare the ganache.
Heat the cream in a small saucepan until just simmering. Pour it over the chopped chocolate and let it sit for 2 minutes.
Stir until smooth, then mix in the honey or golden syrup for shine.
For a flat finished cake, carefully cut the raised surface to level it, then flip it upside down. This is optional, you can leave the cake intact and still get a great result.
Pour the ganache over the cooled cake, letting it drip down the sides.
Decorate with your choice of toppings like edible gold powder, powdered sugar, or festive sprinkles.