Fancy a change from the traditional fruit Christmas cake? Why not try this absolutely delicious ultimate chocolate christmas cake recipe instead? I promise you it’s easy to make and easy to eat!
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This recipe is adapted from a recipe by David Herbert that I found in an old magazine at the doctor’s surgery.
I make this cake every year not only because it’s divinely delicious and different but also it’s really super easy to make.
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Getting Ready to Bake
This short video shows just how easy this cake is to make, in case you don’t believe me!
The original recipe used glacé cherries but I prefer dried cherries. And using the chocolate, chocolate chips and the dried blueberries make it a very different type of Christmas cake. It’s really delicious!
I am not a great “icer” but we try different decorations every year. One year the kids and I had fun making stars, snowballs and a little present, and we put edible silver balls around the edge gave it a nice finishing touch.
Another year we made little snowmen from the fondant icing and had a little snowman party going on.
This year, I’m loving the simple Scandi look so I’ll be doing the berries and rosemary.
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Chocolate Christmas Cake Recipe
- 350g sultanas
- 275g dried sour cherries, chopped
- 100g dried blueberries
- 175g dark chocolate, broken into pieces
- 200g unsalted butter, diced
- 125g light brown sugar
- 200ml sweet sherry
- 4 large free-range eggs, beaten
- Grated zest of an orange
- 175g dark chocolate chips
- 200g plain flour
- 2 tbsp self-raising flour
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 3 tbsp apricot jam
- 500g marzipan
- 2 x 500g ready-made packs of white icing
- Icing sugar
- Place all the dried fruit in a large saucepan.
- Add the chocolate, butter, sugar and sherry and place over a low heat, stirring occasionally until the chocolate and butter have melted.
- Increase the heat and bring to the boil, then reduce heat and simmer gently stirring often for 5 minutes. Set aside to cool.
- Preheat oven to 150degC (Gas Mark 2). Grease and line the base and sides of a 20cm square cake tin with a double layer of parchment/baking paper, leaving 5cm of paper above the tin.
- Transfer the cooled mixture to a large mixing bowl.
- Add the beaten eggs, orange zest, chocolate chips and mix well with a wooden spoon.
- Sift the flours, soda and salt into the bowl and mix well.
- Spoon the batter into the tin and bake for 1 hour. Cover the top of the the cake with baking paper and cook for a further 1-1 1/2 hours or until it is firm to touch and a skewer comes out clean.
- Allow to cool in the tin then wrap in foil then cling film until ready to ice.
- For the icing, start by melting the jam in a little saucepan with 1 tbsp cold water then sieve it into a bowl.
- Brush the cake (placed on the final serving plate/board) with the jam.
- Roll out the marzipan on a surface dusted with icing sugar to a square 27cm across. Lift the marzipan over the cake and smooth it around the sides. Trim off excess and wrap in cling film and leave overnight.
- Roll out 150g of the ready made icing on a surface dusted with icing sugar and cut your chosen shapes. Transfer the shapes to a lined baking sheet. Leave decorations to set uncovered in a cool place for 1-2 days.
- Remove the cling film from the marzipan-covered cake and lightly brush with water.
- On a surface dusted with icing sugar, roll out the remaining icing to a 33cm round, lift over the cake and smooth down the sides. Trim off the excess.
- Dust your palms with icing sugar and gently polish the surface of the icing with your hand to smooth it out.
- Take your decorations and arrange them on the top of the cake and dust with icing sugar before you serve.
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