Chocolate espresso Christmas cake

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chocolate espresso chistmas cake

Serves 20


For the fruit mix:

800g mixed fruit

200g dried cranberries

100g dried apricots, chopped

625ml of coffee liquer, plus extra for brushing


For the cake:

80ml treacle

Zest and juice of 1 orange

250g butter, softened

220g dark brown sugar

1 tbsp vanilla extract

4 large eggs

300g plain flour

1 tsp baking powder

1 tbsp mixed spice

1 tbsp ground nutmeg

1 tbsp cinnamon

50g pecans, chopped

200g dark chocolate chips


  1. In a large bowl, combine the mixed fruit, dried cranberries, apricots and coffee liquer. Stir well, then set aside to marinate for 24 hours. 
  2. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Line a deep 20cm cake tin with a double layer of non-stick parchment paper, then wrap a double layer of parchment around the outside and tie with string to secure.
  3. Once the fruit has finished marinating, strain off any excess liquid. Add the treacle, orange zest and juice.
  4. In a large bowl, beat together the butter, sugar and vanilla. Add the eggs and beat until combined.
  5. Add the fruit mixture to the butter mixture. Add the remaining ingredients and stir until well combined. 
  6. Transfer the mixture into the prepared tin and bake for 3-3½ hours or until a skewer inserted in the centre comes out clean. 
  7. Remove the cake from the oven and brush it with Tia Maria. Wrap the cake in a tea towel and leave it to cool.
  8. Once the cake is cool, store in an airtight container. Regularly brush the cake with coffee liquer until it’s time to enjoy.

Per Serving: 515kcals, 17.6g fat (9.4g saturated), 71.4g carbs (30.3g sugars), 4.9g protein, 5.5g fibre, 0.102g sodium


TOP TIP: You can decorate this cake with marzipan and fondant icing or with a dusting of icing sugar and fresh fruits.