chocolate christmas cake

Easy Moist Chocolate Christmas Cake

This is my favourite recipe for Christmas cake and I have tried many. It is so easy and you cannot really put a foot wrong. It is so moist that even the kids like it!

The chocolate is not overpowering at all, in fact some people don’t even taste it. There is no soaking the cake in alcohol which I think ruins the flavor of a lot of cakes (shocking as it may seem, I don’t think alcohol works on everything!) Plus there is a bit of Tia Maria in this cake for good measure.

You can replace the ground almonds with 50g of plain flour.

Let's get started!

Preheat the oven to 150c and prepare a 20cm X 9cm deep round, loose-bottomed cake tine by lining the bottom and sides with a double layer of baking parchment with the little frills cut into the bottom then a cut out circle in the bottom holding those frills down. Nigella says to do this twice, but I have found doing a folded over (therefore double) layer works easily and the cake does not catch. This is the only finicky bit, getting the frill on the bottom and having it held down by the circle but you will get there.

Put all the ingredients up to the cocoa powder in a wide bottom sauce pan and heat up to boiling, stirring it to help the butter melt.

Turn the heat down once boiled and let it simmer for 10 minutes and then take it off the heat for 30 minutes before you add the rest of the ingredients (this stops the egg from curdling when you chuck them in)!

Stir it all together and then pour the mixture into the prepped cake tin.

Bake in the oven at for up to 2 hours, but check it after an hour and a half. The cake will be shiny on top and still a bit wet in the centre when you check it with a skewer.

Cool for a long time on a rack- only take it out of the tin when completely cooled. Then cover with greaseproof paper in a tin and keep for up to 2 weeks.

Ingredients

  • 350g cut up stoned prunes
  • 250g raisins
  • 175g currants
  • 175g soft butter
  • 175 g dark muscovado sugar
  • 225g (175ml) honey
  • 125 ml Tia Maria or Khalua
  • Juice and finely grated zest of 2 oranges
  • 1 tsp of mixed spice
  • 2 tbls cocoa powder
  • 3 eggs, beaten
  • 150g plain flour
  • 75 g ground almonds
  • ½ tsp baking powder