Best 6 Chocolate Fruit Basket Cake Recipes

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Are you looking for a stunning and delicious dessert to impress your family and friends? Look no further than the chocolate fruit basket cake! This delightful dessert combines the rich flavors of chocolate and fruit in a unique and creative way. With its layers of moist chocolate cake, creamy chocolate ganache, and vibrant fresh fruit, this cake is sure to be a hit at any occasion. Whether you're celebrating a special event or simply want to indulge in a sweet treat, the chocolate fruit basket cake is the perfect choice.

Let's cook with our recipes!

CHOCOLATE FRUITCAKE



Chocolate fruitcake image

If anyone in your family isn't keen on traditional fruitcake, this might be the compromise you've been looking for

Provided by Sarah Cook

Categories     Treat

Time 2h35m

Yield Cuts into 10 slices

Number Of Ingredients 15

200g butter
200g dark brown soft sugar
100g dark chocolate (we used 80%) broken into chunks
75ml brandy
1 tsp vanilla extract
250g raisins
250g currants
100g dried cranberries
100g dried sour cherries
100g mixed peel
200g self-raising flour
100g ground almonds
3 tbsp cocoa
1 tsp mixed spice
3 eggs , beaten with a fork

Steps:

  • Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
  • Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string.
  • Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin, then decorate (see 'Goes well with', right, for decoration ideas). Greaseproof-wrapped cake will keep for 2 months in an airtight container.

Nutrition Facts : Calories 683 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 79 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.63 milligram of sodium

FRUIT-SWEETENED SNACK CAKE WITH CHOCOLATE FROSTING



Fruit-Sweetened Snack Cake with Chocolate Frosting image

This cake gets all of its sweetness from dried fruit (and a little from the dairy and orange juice). That means no added refined sugar!

Provided by Food Network Kitchen

Time 1h30m

Yield 10 servings

Number Of Ingredients 15

2 teaspoons baking powder
8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the dish
2/3 cup dried apricots
2/3 cup golden raisins
1 tablespoon orange juice plus 1/2 teaspoon orange zest (from 1 orange)
1 3/4 cups whole-wheat pastry flour
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/2 cup sour cream
5 pitted dates, chopped
1 ounce unsweetened chocolate, roughly chopped
1/2 cup heavy cream
1 tablespoon unsweetened cocoa powder

Steps:

  • For the cake: Preheat the oven to 350 degrees F and butter an 8-by-8-inch baking dish.
  • Set aside 1/4 cup each of the apricots and raisins and dice; reserve for later. Put the remaining apricots and raisins in a medium bowl and cover with very hot water, then let soak until the fruit is very soft, about 5 minutes. Drain and puree in a food processor along with the orange juice until very smooth.
  • Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
  • Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the apricot-raisin puree and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and orange zest and beat until incorporated. Lower the mixer speed to medium-low and add half the flour mixture, then all of the sour cream and then the remaining flour mixture, stopping to scrape down the sides of the bowl as needed (it's ok if the batter has some lumps). Fold in the diced apricots and raisins.
  • Transfer the batter to the prepared baking dish. Bake until golden, the cake bounces back when pressed in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool in the pan on a rack.
  • For the frosting: Soak the chopped dates in very hot water until very soft, about 5 minutes. Drain and transfer to the food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth.
  • Once the cake is completely cooled, spread the chocolate-date frosting over the top. Cut into squares and serve.

Nutrition Facts : Calories 340 calorie, Fat 19 grams, SaturatedFat 11 grams, Cholesterol 85 milligrams, Sodium 230 milligrams, Carbohydrate 41g grams, Fiber 5 grams, Protein 5 grams

CHOCOLATE FRUIT BASKET CAKE



Chocolate Fruit Basket Cake image

Basic ingredients jazz up this easy cake, one that's sure to bring "oohs" and "aahs!" -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package chocolate cake mix (regular size)
1 can (16 ounces) chocolate frosting
11 Kit Kat candy bars (1-1/2 ounces each)
2 pounds fresh strawberries
1 pint fresh blueberries
1 pint fresh raspberries
2 tablespoons apricot preserves, warmed
Fresh mint leaves, optional

Steps:

  • Prepare and bake cake according to package directions, using two greased 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely., Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.

Nutrition Facts : Calories 673 calories, Fat 31g fat (13g saturated fat), Cholesterol 57mg cholesterol, Sodium 440mg sodium, Carbohydrate 94g carbohydrate (66g sugars, Fiber 5g fiber), Protein 7g protein.

CHOCOLATE FRUITCAKE



Chocolate Fruitcake image

From Feast by Nigella Lawson, published by Chatto and Windus. Ok, it's fruit cake but I simply couldn't resist a chocolate fruitcake. It sounds wonderful!

Provided by Annacia

Categories     Dessert

Time 1h45m

Yield 1 8 x 3 1/2 cake

Number Of Ingredients 18

12 1/4 ounces dried soft prunes, chopped (350 grams)
8 3/4 ounces raisins (250 grams)
4 1/2 ounces currants (125 grams)
6 1/4 ounces unsalted butter, softened (175 grams)
6 1/4 ounces dark muscovado sugar (175 grams)
6 1/4 fluid ounces honey (175 ml)
4 1/2 fluid ounces coffee liqueur (125 ml)
2 oranges, zested and juiced
1 teaspoon mixed spice
2 tablespoons good quality cocoa
3 free-range eggs, beaten
5 1/4 ounces plain flour (150 grams)
2 1/2 ounces ground almonds (75 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 ounce dark chocolate-covered coffee beans (25 grams)
edible glitter (optional)
gold dragees (optional)

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Line the sides and bottom of an 8 by 3 1/2-inch deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
  • Place the fruit, butter, sugar, honey, coffee liqueur, orange zest and juice, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for 10 minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
  • After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and baking soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
  • Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1 3/4 to 2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
  • Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
  • To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange edible gold stars around the perimeter of the top of the cake (if you can find them- not listed in ingredients as Zaar will not accept). Then sprinkle some gold mini-balls over the whole cake and sprinkle the top with edible glitter.

Nutrition Facts : Calories 6477.6, Fat 207.9, SaturatedFat 103.6, Cholesterol 942.7, Sodium 1169.9, Carbohydrate 1107.4, Fiber 66.7, Sugar 808.9, Protein 79.3

FALL FRUIT BASKET CAKE



Fall Fruit Basket Cake image

Twelve batches of Moist Yellow Cake batter are needed to yield two 6-inch round layers, two 10-inch layers, and two 14-inch layers. Fill each 6-inch pan with 1 3/4 cups of batter. Fill each 10-inch pan with 5 cups of batter. Fill each 14-inch pan with 11 cups of batter.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

1 sixteen-inch circle of 3/4-inch-thick Masonite, foam board, or plywood, sides covered with ribbon
1 recipe Royal Icing
3 foam boards, 3/16 inch thick, cut into 14-, 10-, and 6-inch circles
6 two-inch-high Basic Yellow Cake
1 recipe Armagnac Simple Syrup
7 recipes Meringue Buttercream
15 cups (120 ounces) fig jam
7 eight-inch wooden dowels
Fun-Tak
5 seven-and-three-quarter-inch wooden dowels
Seasonal fruit; we used: 2 dozen purple figs, 2 dozen green figs, 2 dozen Seckel pears, 2 dozen Italian prune plums, 1 dozen crab apples, 1 dozen lady apples, 6 bunches Concord grapes, 6 bunches champagne grapes

Steps:

  • Cover 16-inch board with royal icing, and set aside to dry.
  • Each tier needs a sturdy base. Trace a 14-inch cake pan onto 3/16-inch foam board. Repeat with 10- and 6-inch cakes. This will be the base for each tier. Carefully cut out the rounds. Once cakes have cooled slightly, remove from pans. Do not remove parchment. When completely cooled, place each cake right side up on foam board round, wrap in plastic, and refrigerate for at least 6 hours. This makes the layers firm and easy to handle. They can also be frozen at this point.
  • Remove the 14-inch cakes from the refrigerator. If they did not bake level, place them on a turntable and use a serrated knife to even the tops. Repeat with the other four cakes. Split each cake in half horizontally. Each tier will now consist of four layers.
  • On a level work surface, place one 14-inch, one 10-inch, and one 6-inch tier with a foam-board base next to each other. Brush the cut surface of each base cake layer with the Armagnac simple syrup. The syrup will moisten the cake and add a subtle flavor.
  • With an Ateco #6 plain tip, pipe buttercream around the perimeter of each cake that has been moistened with syrup. This "dam" will prevent the jam from seeping out. Fill the 14-inch cake layer with 2 1/3 cups fig jam, the 10-inch cake layer with 1 2/3 cups fig jam, and the 6-inch cake layer with 1 cup fig jam. Repeat this process with 2 more cake layers for each tier, stacking the layers on top of each other, and laying the final, fourth layer on top (with no jam).
  • Using an offset spatula to give each tier a "crumb coat," ice top and sides of cake with a thin coat of buttercream. This thin layer of icing will seal the cake. Start from the center, and work toward and over the edge, making sure to spread the buttercream over the sides of the tier. Refrigerate for 1 hour to set the cake and buttercream.
  • Give the tiers a final coat of buttercream. Be sure to cover all exposed cake. The icing should be smooth and uniform. Refrigerate the tiers again to chill the final coat of buttercream.
  • Place 14-inch tier on 16-inch board covered with royal icing. Using a 12-inch pastry bag fitted with a large leaf tip (Ateco #115), ice cake in a basket-weave pattern. Insert 8-inch dowels evenly spaced in the center of cake. Add pieces of Fun-Tak to level off each dowel and prevent the tiers from sliding. Place the 10-inch tier on top, and center. Repeat the basket weave on the 10-inch tier. Insert the 7 3/4-inch dowels evenly spaced in the center of the 10-inch tier. Add more Fun-Tak to level dowels. Top with 6-inch tier, and center. Frost the 6-inch cake with a basket-weave pattern. Decorate between each tier with assorted fruits.

EASTER BASKET CAKE



Easter Basket Cake image

Very festive for the Easter holiday! Instead of using the candy to decorate the basket, I've also used milk chocolate icing or colored the vanilla icing to match the handle then used a fork to gently rake a basket type woven look into the sides of the cake.

Provided by Valerie Cain Cuff

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h

Yield 10

Number Of Ingredients 6

1 (18.25 ounce) package white cake mix
1 (16 ounce) can white frosting
2 drops green food coloring
½ teaspoon water
2 cups flaked coconut
1 (14 ounce) package candy-coated chocolate pieces

Steps:

  • Prepare the cake mix and bake the cake in two 8 inch rounds according to package directions. Cool completely.
  • Cut a circle out of the center of one of the layers, leaving a ring that measures 1 1/2 inches from the outer to the inner edge. Place the uncut layer on a serving platter and frost the top. Place the ring layer on top of the frosted layer, and frost the sides and top of the basket. Decorate the sides and top by pressing candy pieces into the frosting.
  • To tint the coconut, combine water and green food coloring in a medium bowl. Stir in coconut with a fork until evenly tinted. Place green coconut grass in center of cake basket.
  • To make a handle, cut a piece of aluminum foil 8x16 inches. Fold in half lengthwise 4 times. Wrap with ribbon, securing the ends with tape. Insert ends of the handle into the cake top. Fill basket with Easter candy and goodies, if desired.

Nutrition Facts : Calories 668.1 calories, Carbohydrate 106.3 g, Cholesterol 5.6 mg, Fat 25.4 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 11.3 g, Sodium 488.2 mg, Sugar 86.9 g

Tips:

  • To create a smooth ganache, ensure that the chocolate and cream are heated slowly and evenly, stirring constantly. Avoid boiling the mixture as this can cause the chocolate to seize.
  • When whipping the cream for the frosting, make sure it is chilled beforehand. This will help it whip up faster and produce a stiffer consistency.
  • If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to create the chocolate ganache designs on the cake.
  • When assembling the cake, make sure the layers are evenly stacked and the frosting is spread evenly between each layer. This will help prevent the cake from becoming lopsided or uneven.
  • To achieve a clean and professional look, use a sharp knife to slice the cake. You can also use a cake leveler to ensure that the layers are evenly cut.

Conclusion:

The chocolate fruit basket cake is a delicious and visually stunning dessert that is perfect for any occasion. With its rich chocolate ganache frosting, fresh fruit, and delicate cake layers, this cake is sure to impress your guests. Whether you are a seasoned baker or a beginner, this recipe provides detailed instructions and helpful tips to guide you through the process of creating this beautiful and delicious cake. So, gather your ingredients, preheat your oven, and let's get baking!

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