Chocolate Fruit and Nut Cake
Prep Time :
40 Minutes
Total Time : 3 Hours
15 Minutes
Servings : 12
Half sponge, half fruit cake – you have got to try it!
Ingredients
Cake
- 50g dates, chopped
- 100g raisins
- 75g dried figs, chopped
- 100g pistachio nuts, roughly chopped
- 75g hazelnuts, finely chopped
- 1 box (500g) Betty Crocker™ SuperMoist™ Dark Chocolate Cake Mix
- 80ml vegetable oil
- 275ml water
- 3 eggs
- 90ml fresh orange juice
- Zest of 1 orange
Frosting
- 125g dark chocolate, chopped
- 1 sachet (35g) Betty Crocker™ Whipping Cream Mix
- 115ml cold milk
Garnish
- 20g pistachio nuts, finely ground
- Fresh orange slices
Utensils
- 23cm round loose-based cake pan or spring form pan at least 7cm deep
- Electric mixer or whisk
- Large bowl
- Large spoon
- Toothpick
- Cooling rack
- Medium bowl
- Spatula
Preparation
- Preheat oven to 180°C. Grease 23cm round loose-based cake pan or spring form pan at least 7cm deep with butter; lightly sprinkle with flour. Mix dates, raisins, figs, pistachio nuts and hazelnuts in medium bowl. Sprinkle with 1 tablespoon of the cake mix and mix well.
- Beat remaining cake mix, oil, water, eggs and orange juice in large bowl with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Fold in orange peel, dried fruits and nuts; pour into pan.
- Bake 65 to 75 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to cooling rack to cool completely.
- Place chocolate in heatproof bowl, and cook over pan of gently simmering water about 5 minutes or until melted. Remove, and let stand 20 minutes.
- Beat whipping cream mix and cold milk in medium bowl as directed on package. Add chocolate; beat again until combined. Refrigerate 10 minutes.
- Spread chocolate whipped cream over top and side of cake; sprinkle with finely ground pistachio nuts. Garnish with orange slices.
Betty's Tips
- Mix up the fruit and nuts, but keep to the same quantities.
- Drizzle with cooled melted chocolate for a luxurious topping.
