Fruity Chocolate Cake Recipe

Fruity Chocolate Cake Recipe

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


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 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.