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Chocolate Cherry Fruit Cake

This dense, fudgy cake combines melting dark chocolate with dried cherries, apricots, and cranberries. The dried fruits add chewiness and bursts of flavor, while the baking process creates a moist, crumbly final texture with a rich chocolate appearance.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Dessert
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g dark chocolate chopped
  • 150 g dried cherries pitted
  • 100 g dried apricots chopped
  • 100 g dried cranberries
  • 150 g unsalted butter melted
  • 200 g granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 250 g all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Equipment

  • Mixing bowls
  • Double boiler or microwave-safe bowl for melting chocolate
  • Rubber spatula
  • 8-inch loaf pan or cake pan
  • Disposable parchment paper or butter for greasing
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C). Grease the loaf or cake pan with butter or line it with parchment paper.
  2. Melt the dark chocolate using a double boiler or microwave, stirring until smooth and glossy. Let it cool slightly.
    150 g dried cherries
  3. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well blended and slightly emulsified, about 2 minutes.
    150 g dried cherries
  4. Add eggs one at a time, whisking thoroughly after each addition, until the mixture is smooth and pale. Mix in the vanilla extract.
    150 g dried cherries
  5. Pour the melted chocolate into the wet ingredients and fold in with a spatula until evenly combined.
    150 g dried cherries
  6. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, folding gently to combine.
    150 g dried cherries
  7. Fold in the dried cherries, apricots, and cranberries until evenly distributed throughout the batter.
    150 g dried cherries
  8. Pour the batter into the prepared pan, smoothing the top with a spatula.
  9. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  10. Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Optional: Garnish with extra dried fruits or a drizzle of melted chocolate before serving.