Chocolate Cherry Fruitcake Recette

Indulge in this irresistible Chocolate Cherry Fruitcake, a delightful twist on the classic! This recipe elevates the traditional fruitcake with rich dark chocolate and juicy cherries, macerated in your favorite liquor for an extra layer of boozy deliciousness. Perfect for holiday gatherings or a special treat any time of year. This recipe makes two 9-inch loaves, enough to share (or keep all to yourself!). Prepare to be amazed by its moist texture and intense flavor. Makes two 9-inch loaves.

Préparation 60 min

Cuisson 80 min

Calories 2597.7 kcal

Protéines 69g

Note Soyez le premier

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chocolate Cherry Fruitcake

Dried Cherries
Rum
All Purpose Flour
Unsweetened Cocoa Powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 3/4 cups granulated sugar
4 large eggs + 1 large egg yolk
Egg Yolk
Vanilla Extract
Buttermilk
Walnuts
1 cup semi-sweet chocolate chips

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Comment préparer Chocolate Cherry Fruitcake

Preheat oven to 350°F (175°C).
One day before baking: In a medium bowl, toss 16 ounces (2 cups) fresh or frozen pitted cherries with 1/4 cup of your favorite liquor (such as brandy, rum, or bourbon). Cover and refrigerate to macerate.
Grease two 9-inch loaf pans. Line the bottoms with parchment paper and dust with cocoa powder.
In a large bowl, whisk together 2 1/2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
In a separate large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar until light and fluffy.
Beat in 4 large eggs and 1 large egg yolk, one at a time, followed by 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of 1 cup buttermilk or plain yogurt, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in 1 cup chopped walnuts or pecans, 1 cup semi-sweet chocolate chips, and the macerated cherries.
Divide the batter evenly between the prepared loaf pans.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
Once completely cool, use a skewer to poke about 50 holes in each cake. Drizzle 3 tablespoons of liquor over each cake (optional, omit if freezing).
Store well-wrapped at room temperature for up to a week. Cakes can be frozen; add liquor after thawing and warming.

Nutrition Information (Approximate per serving)

Sodium

69 g

Sugar

961g

Fat

279g

Carbs

108g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Desserts Fruit Holiday Event Chocolate Christmas Berries Meat Equipment Small Appliance Mixer 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Chocolate Cherry Fruitcake ?

Chocolate Cherry Fruitcake prend environ 140 minutes du début à la fin — environ 60 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Chocolate Cherry Fruitcake ?

Chocolate Cherry Fruitcake contient environ 2597.7 calories par portion, avec environ 69 g de protéines, 108 g de glucides et 193 g de lipides.

De quels ingrédients ai-je besoin pour Chocolate Cherry Fruitcake ?

Les principaux ingrédients de Chocolate Cherry Fruitcake sont Dried Cherries, Rum, All Purpose Flour, Unsweetened Cocoa Powder, Salt, Baking Soda. Consultez la liste complète avec les quantités ci-dessus.