https://youtu.be/sNuDvXegSqo

Fruit Cocktail is super yummy and diverse, and I love trying out different desserts using fruit cocktail. For this recipe, I thought I would combine chocolate with fruit cocktail, not sure it would work, but it definitely does.

Serves 16 | Preparation Time: 15 minutes | Cooking Time: 30 minutes (plus time for chilling)

Ingredients Required:

• 250g Unsalted Butter (Softened)
• 250g Caster Sugar
• 200g Self-Raising Flour
• 60g Drinking Chocolate Powder (or Cocoa Powder)
• 4 Medium Eggs (Free Range)
• 1 teaspoon Baking Powder
• 1 tin Fruit Cocktail in Light Syrup (or similar)
• 100g Dark Chocolate (broken into pieces/chunks)
• 300ml Double Cream

Method:

To prepare the cakes:

• Grease and line two 15cm springform cake tins.
• Preheat oven to 180C/160C Fan/350F/Gas mark 4.
• Add the butter and sugar to a large mixing bowl, and cream together until smooth.
• In a small bowl, lightly whisk the eggs, and add a little at a time to the butter/sugar mix, whisking well each time to get a light and fluffy mixture.
• Sift in the flour, drinking chocolate/cocoa powder and baking powder. Fold into the wet ingredients until combined. Do not over-mix.
• Stir in 1/4 cup of the syrup from the fruit cocktail tin to the cake mixture.
• Split the cake mix equally between the two cake tins. spreading evenly.
• Bake in the preheated oven for 20-25 minutes, or until the cakes are risen and a skewer inserted into the centre of the cakes comes out clean.
• Allow the cakes to cool in the tins, then transfer to a wire rack to cool completely.

To prepare the fruity chocolate filling & topping:

• Add the chocolate to a glass bowl, and melt over a pan of simmering hot water.
• Stir in the double cream and whisk until smooth. Remove from the heat.
• Drain the fruit cocktail, discard the syrup and mix the fruit into the chocolate topping. Allow to cool completely.

To assemble the cake:

• Place one cake on a large plate with the bottom of the cake facing upwards.
• Pour approx. half of the chocolate fruit cocktail mixture over the cake, spreading in an even layer.
• Carefully place the other cake over the top of the chocolate fruit filling, with the cake facing the right way up.
• Top with the remaining fruit chocolate mixture.
• Chill in the fridge for a few hours/overnight to allow the chocolate to set.

Serve and enjoy 🙂