Preparation
30 minutes
Cooking
50 minutes
Difficulty
Medium
Eye-catching fruit chocolate cake with a dark brown base covered in vibrant colors, with a sweet, creamy, and slightly bitter flavor that is delicious without being overwhelming. With detailed instructions from TasteVN, you will surely succeed in making this cake. Let’s get cooking right away!
Ingredients for Fruit Chocolate Cake Serves 8
All-purpose flour 250 gr (type 11 flour) Cocoa powder 75 gr Baking powder 1.5 teaspoons (leavening powder) Baking soda 1.5 teaspoons (baking soda) Dark chocolate 600 gr Nutella 300 gr Heavy cream 700 gr (or whipping cream) Unsweetened milk 267 ml Instant coffee powder Espresso 2 teaspoons Kiwi 1 piece Blueberries 50 gr Raspberries 50 gr Peach 6 slices (canned) Pineapple 2 slices (canned) Chicken eggs 2 pieces Vanilla extract 4 teaspoons Powdered sugar 224 gr Salt 1 teaspoon Cooking oil 125 ml
How to choose fresh ingredients
How to choose fresh kiwi
- Choose fruits with a fuzzy outer skin, not misshapen and without signs of insect bites or bruises.
- When touching the stem of the fruit, if it feels soft, the fruit is ripe and sweet. If the fruit is still hard, it indicates that it is not ripe and tastes sour.
- Avoid choosing kiwi that is mushy, shows signs of rot or leaking juice.
How to choose fresh blueberries
- When buying blueberries at fruit import-export stores, you should check the expiration date and labels on the packaging.
- Prioritize choosing fresh, round fruits with thin skin that are dark purple or slightly leaning towards blue. Pay attention to the fruits that still have leaves and the calyx covered with a thin layer of white.
- Avoid choosing fruits that show signs of being wormy, bruised or leaking juice.
- Additionally, you should buy blueberries at reputable imported fruit stores or supermarkets to ensure quality.
Where to buy canned fruits?
Canned peaches and canned pineapples can easily be found at supermarkets, the TasteVN store system or purchased more quickly at the website bachhoaxanh.com.
Tools needed
How to make Chocolate Fruit Cake
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Mix the dry ingredient mixture
Add 224g of powdered sugar, 75g of cocoa powder, 250g of all-purpose flour, 1 teaspoon of salt, 1.5 teaspoons of baking powder, and 1.5 teaspoons of baking soda into a bowl.
Use a spoon to mix well so that the dry ingredients are combined.
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Mix the wet batter
Next, add to the dry batter mixture: 2 eggs, 2 teaspoons of vanilla extract, 237ml of unsweetened milk, and 125ml of cooking oil. Use a spoon to mix well until the ingredients are combined.
Then, use a hand mixer to blend the mixture for an additional minute on low speed to ensure the mixture is completely smooth.
Dissolve 2 teaspoons of instant espresso coffee in 250ml of hot water, then pour the coffee into the batter bowl. Use the mixer to blend the mixture well.
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Bake the cake
Preheat the oven to 180 degrees Celsius for 15 minutes.
Grease a cake pan with a layer of cooking oil, then sprinkle a layer of flour to prevent sticking. Next, pour the batter into the pan and bake for 30 minutes at 180 degrees Celsius.After baking, place the cake on a rack to cool.
Next, use a sharp knife to cut the cake in half, dividing it into two equal pieces, then trim the edges around to make the cake more square.
Finally, spread about 40ml (approximately 3 tablespoons) of unsweetened milk on the surface of the cake to add moisture.
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Make the chocolate ganache
First, heat 700ml of heavy cream until warm, steaming lightly. Next, melt 600g of dark chocolate in the microwave.
Then, pour the heated heavy cream into the bowl with the chocolate, add 2 teaspoons of vanilla extract, and 300g of nutella, then stir until the mixture is smooth.
Next, chill the chocolate mixture in the refrigerator for 1 hour. After 1 hour, use a mixer to beat the mixture until stiff peaks form, resulting in a thick, slightly clumpy mixture.
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Chocolate frosting
First, spread a thin layer of chocolate frosting about 1/2 finger thickness on the surface of the first cake piece.
Then, place the second cake piece on top and start piping frosting all over the cake, then use a spatula to smooth the chocolate frosting for a smooth and even coverage.
Finally, put the remaining chocolate frosting into a piping bag and begin to create wavy patterns around the edge of the cake.
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Preparing the fruits
Peel the kiwi, then cut the fruit into thin slices of a suitable thickness.
Cut the canned pineapple rings in half. Cut the canned peaches into several pieces about 1/2 finger thick.
Wash the raspberries and blueberries thoroughly, then let them drain.
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Decoration
First, arrange the kiwi on top, then add the pineapple, peach, and next, evenly sprinkle the raspberries and blueberries until the cake is fully covered.
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Final Product
The fruit chocolate cake is visually appealing with many colors, the cake base inside is extremely soft and moist, the frosting melts in your mouth with a rich sweet and slightly bitter taste, which is enticing.
What’s even more special is the layer of fresh, juicy fruits with a sweet and sour taste that blends deliciously and is irresistible!
Although the cake is somewhat complicated, you just need to follow the instructions from TasteVN, and you will surely succeed in making this beautiful and delicious chocolate fruit cake. Let’s get cooking right away!
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