Prep:  30 minutes
Cook:  1 1/2 hours
Makes:  1 x 20cm cake
Average: 4.1 (35 votes)
Recipe by: Devondale
For a show stopping dessert, try this moist chocolate Christmas cake. Simple to make and so rich and decadent, this is the perfect way to spoil yourself and your guests this Christmas.

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Moist Chocolate Christmas Cake
  1. Double line the base and sides of a 20cm deep cake tin with baking paper, allowing a 5cm overhang above the rim of the tin
  2. Combine dried fruit, cherries, sugar, butter, coffee, brandy and cocoa in a non-stick saucepan and bring to the boil over medium heat, stirring continuously. Reduce heat and simmer for 8-10 minutes, stirring occasionally. Cool to room temperature
  3. Stir in the eggs. Add combined flour and spices and mix well. Spoon mixture into prepared tin
  4. Bake at 160°C for 1 1/2 hours until cooked when tested with a skewer. Cool completely in the cake tin before removing and storing in the original baking paper, wrapped in foil and in an airtight container
  5. Make stencils using snowflakes, bells or other Christmas inspired shapes and use to lightly dust a pattern over the cake with icing sugar. Wrap in decorative Christmas ribbon and serve
Tips & Hints:
  • This cake uses a "boiled fruit cake" method. Boiled fruit cakes are a great 'last minute' Christmas fruit cake option. They take less time to prepare and are beautifully moist. Cake will keep for up to 2 weeks in an airtight container in a dark, cool cupboard. In warmer climates, store in the fridge. Boiled fruit cakes do not keep as long as traditional Christmas cakes. For a special edible gift idea, place decorated cake on a cake board before wrapping in cellophane.
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