• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Belly Rumbles
  • Recipes
  • Travel
  • Restaurants
  • Subscribe
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Restaurants
  • Work With Us
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Blog

    Rich Hazelnut Chocolate Fruit Cake

    December 10, 2020 By Sara McCleary Updated October 27, 2021 - This post may contain affiliate links

    Jump to Recipe

    This is one rich and decadent hazelnut chocolate fruit cake. Jam packed with fruit and booze as any good fruit cake should be. Hazelnuts add a delicious nutty element. I even whack some Nutella in for good measure.

    I'm going to say it. This is one MOIST fruit cake. I don't use just one alcohol element, but two. The fruit mixture is soaked in Frangelico and brandy. Then given a good brush with more Frangelico after baking.

    This is a good last minute Christmas fruit cake. Best made a couple of weeks before, but just as delicious made a couple of days before.

    You will need at least 24 hours to soak the fruit, then another 24 hours after baking before decorating with cocoa powder and hazelnuts.

    Sara xxx

    decorated hazelnut chocolate fruit cake on cake stand ready to serve

    Ingredients

    • Dried Fruit: I use raisins, dates and prunes in this recipe. Combined they add a very rich element to the hazelnut chocolate fruit cake and work well with the chosen alcohol.
    • Alcohol: I went for a combination of Frangelico and brandy. The brandy cuts the sweetness of the Frangelico (hazelnut liqueur) and adds a stronger booze factor.
    • Nuts: Hazelnuts are king in this recipe. Enhanced by the Frangelico, and the use of Nutella. You can't swap them out for something else, the whole recipe is centred around the flavour.
    • Chocolate: The chocolate factor of this cake comes in the form of cocoa powder. It is used in the cake and also to decorate. The Nutella adds another chocolate element.
    • Spice: Like all good fruit cakes spices are used. In this case, it is subtle, a small amount of cinnamon and nutmeg.
    side view of hazelnut chocolate fruit cake on a cake stand

    Recipe Walk Through

    Soaking the Fruit

    The more time your fruit has to soak in the Frangelico and brandy the better. The aim is to have the fruit soak up all the booze to become plump and bursting with flavour.

    A week is optimal, but 24 hours will do in a pinch. Put the fruit, hazelnut liqueur, and brandy in a glass or plastic container. Mix well and store in the fridge until needed. Give it a shake or stir every day to ensure the fruit is soaking up that alcohol evenly.

    undecorated fruit cake on a cake stand

    Preparing the Cake Tin

    Fruit cakes in general spend a long time in the oven compared to any other cake you will bake. Preparing the cake tin is important to protect the cake.

    Invest in a good quality, thick walled cake tin. It will last you your lifetime, your children's and then end up in the hands of your grandchildren one day. Round or square, it doesn't matter, go for the shape you like.

    Line the cake tin with three layers of baking paper, extending it up the sides by 5cm (2 inches). Then wrap a couple of layers of brown paper around the outside of the cake tin, extending it up the sides by 5cm (2 inches). Secure the brown paper with kitchen string.

    Making the Cake Mixture

    This is a standard cake recipe. No ninja moves are needed. You cream the butter and sugar, then add the eggs. Fruit is mixed into the wet ingredients. Then the dry ingredients are added. It all gets scooped into the prepared tin for baking.

    above view of undecorated fruit cake on a fruit stand with bowl of frangelico and pastry brush

    Giving the Hazelnut Chocolate Fruit Cake a Drink

    After pulling the cake out of the oven the cakes gets a final drink. A good brush with Frangelico while the cake is still hot.

    The top of the cake tin is covered in foil, and then wrapped in a clean towel and left to cool overnight. This allows it to soak in its final drink.

    dusting cake with cocoa powder

    Decorating the cake

    Very simple to decorate. A dusting of cocoa powder and then a random sprinkle of toasted whole hazelnuts.

    There is one important thing to note. Make sure the cake has had at least 24 hours to soak up that final drink you gave it of Frangelico. If the cake is still wet on the surface, when you dust it with cocoa powder the cocoa powder will soak up the moisture and become wet.

    cake on a cake stand decorated with cocoa powder and roasted hazelnuts
    Hazelnut Chocolate Fruit Cake

    Rich Hazelnut Chocolate Fruit Cake

    Recipe Author: Sara McCleary
    This is one rich and decadent hazelnut chocolate fruit cake. Jam packed with fruit and booze as any good fruit cake should be. Hazelnuts add a delicious nutty element. I even whack some Nutella in for good measure.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 1 d
    Cook Time 3 hrs 30 mins
    Resting Time 1 d
    Total Time 2 d 3 hrs 30 mins
    Course Cake, Christmas
    Cuisine Italian
    Servings 20
    Calories 446 kcal

    Special Equipment

    • deep round cake tin 22cm (9 inch) or deep square cake tin 19cm (8 inch)
    • stand mixer or electric beaters + mixing bowl

    Ingredients

    • 375 grams (2½ cups) sultanas
    • 375 grams (2½ cups) raisins | coarsley chopped
    • 210 grams (1½ cups) dates | seeded and coarsely chopped
    • 240 grams (1¼ cups) prunes | pitted and coarsely chopped
    • 160 mls (two thirds cup) Frangelico | or other hazelnut liqueur
    • 160 mls (two thirds cup) brandy
    • 185 grams (6 ounces) butter | softened and chopped
    • 85 grams (¼ cup) Nutella | or other chocolate hazelnut spread
    • 220 grams (1 cup) brown sugar | firmly packed cup
    • 4 eggs
    • 260 grams (1¾ cups) plain flour | all purpose flour
    • 25 grams (¼ cup) cocoa powder
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 140 grams (1 cup) roasted hazelnuts | chopped
    • 65 mls (¼ cup) Frangelico extra | for final brush after baking
    • extra cocoa powder for dusting
    • extra roasted hazelnuts for decorating

    Instructions
     

    Soak the Fruit

    • Place fruit, Frangelico, and brandy in a large glass bowl or container. Cover and place in the fridge for at least 24 hours, or up to a week.
      If soaking for a week give the fruit a stir or shake everyday to ensure it soaks evenly.

    Prepare the Cake Tin

    • Line a deep round cake tin 22cm (9 inch), or deep square cake tin 19cm (8 inch) with three layers of baking paper, extending it up the sides by 5cm (2 inches).
    • Then wrap a couple of layers of brown paper around the outside of the cake tin, extending it up the sides by 5cm (2 inches). Secure the brown paper with kitchen string.

    Make the Cake

    • In a large bowl beat butter, Nutella and sugar until just combined.
    • Preheat oven 150°C (300°F).
    • Add eggs one at a time, beating until just combined between each egg addition.
    • Pour fruit mixture into the butter mixture and stir until combined.
    • Sift flour, cocoa powder, nutmeg, and cinnamon into the fruit and butter mixture. Add hazelnuts and mix until combined.
    • Put fruit cake mixture in the prepared cake tin. Spread mixture and flatten the top of the cake.
    • Place cake on the middle rack of the oven and bake for 3½ hours or until cooked. To test if the cake is cooked, insert a skewer and it should come out clean.
    • Brush hot cake with extra Frangelico.
    • Cover the top of the cake with a layer of foil. Then wrap the entire cake tin in a clean towel. Leave the cake to cool and rest for 25 hours (minimum overnight).

    Decorate the Cake

    • Once the cake has cooled and rested dust with cocoa powder and place roasted hazelnuts on top.

    Notes

    PREPARING THE CAKE TIN
    Fruit cakes in general spend a long time in the oven compared to any other cake you will bake. Preparing the cake tin is important to protect the cake.
    Invest in a good quality, thick walled cake tin. It will last you your lifetime, your children, and then end up in the hands of your grandchildren one day. Round or square, it doesn’t matter, go for the shape you like.
     
    DO I STRAIN THE FRUIT?
    This will all depend if your fruit has soaked up all the alcohol.  If the fruit is swimming in an excess of booze when you are ready to bake your cake, then you will need to strain off the excess.  
    Before adding the fruit to your cake, mix the soaked fruit with a spoon. 
    The mixed fruit and liquid should all meld together. The thicker syrup style liquid happily incorporating itself with the fruit.  The liquid should simply be coating the fruit, the fruit not swimming in liquid.
    The soaked sultanas and raisins should appear plump and rehydrated.  All going to plan the fruit should have soaked all of the alcohol.
     
    STORING THE FRUIT CAKE
    Store the cake in an airtight container.  It can be stored out of the fridge.  During hot Australian summers I tend to store mine in the fridge if I have room.
     
    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Calories: 446kcalCarbohydrates: 71gProtein: 6gFat: 14gSaturated Fat: 7gCholesterol: 53mgSodium: 92mgPotassium: 578mgFiber: 5gSugar: 38gVitamin A: 372IUVitamin C: 2mgCalcium: 58mgIron: 3mg
    Keyword frangelico recipes, last minute fruit cake, nutty fruit cake
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles

    More Christmas Cake Recipes

    Do check out the dedicated Christmas cake recipes section on Belly Rumbles. You will find a few other boozy fruit cakes like my port and chocolate Christmas cake. As well as some fruit free options like my brandy butter cake.

    • Port and Chocolate Christmas Cake
    • Brandy Butter Cake
    • Cheeselova, Cheesecake and Pavlova Love Child
    pinterest pin
    pinterest pin
    « Smoked Turkey with Orange Maple Butter
    Rich and Decadent Chocolate Spice »

    Reader Interactions

    Comments

    1. Mary B

      December 09, 2021 at 12:13 pm

      5 stars
      I made this today and it smells amazing. We can't wait to crack into it for Christmas. I hope it lasts that long, we may break before then LOL

      Reply
      • Sara McCleary

        December 09, 2021 at 12:14 pm

        Hey Mary, Lol! Hope it makes it to Christmas too.
        Cheers, Sara

        Reply
    2. Jade

      December 09, 2021 at 12:11 pm

      5 stars
      Hi Sara
      I made mini versions of this for gifts this year. It tastes amazing! Thank you for the recipe.

      Reply
      • Sara McCleary

        December 09, 2021 at 12:15 pm

        Hi Jade
        I love the idea of mini cakes for pressies, such a great idea.
        I hope the lucky recipients enjoy them.
        Cheer, Sara

        Reply
    3. Val

      December 07, 2021 at 4:45 am

      Hi Sara - this cake is currently cooling in the kitchen, and it smells absolutely incredible. I made the regular cake to be marzipanned and iced, but son asked for a chocolate version - and guess what - you come along with a recipe just for him. 🙂 Though I think we may have to share - it smells too good to be just for him (and clearly it would be too much cake for him alone). Ha ha !
      Thank you so much for this recipe, Sara.

      Reply
      • Sara McCleary

        December 09, 2021 at 12:08 pm

        Hi Val
        So glad the recipe found you in time. It really does smell good doesn't it 🙂
        I hope your son enjoys it, and you do too. Too much cake for him to eat alone, you definitely have to help.
        Cheers, Sara

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Sara McCleary, Founder, Belly Rumbles culinary travel blog

    Well hello there! I’m Sara McCleary a food photographer, creative recipe developer, and avid traveller (when the World isn’t in a pandemic).

    Welcome to Belly Rumbles, my slice of the Internet.

    I share Recipes discovered or inspired by my adventures and family favourites too! Come join me on my culinary adventure.

    More about me ?

    Footer

    back to top


    Nitty Gritty

    About Us

    Let's Connect

    • Privacy Policy
    • Disclosure
    • About
    • Sara McCleary
    • Work With Us
    • Contact
    • Sign Up! for emails and updates
    • Instagram | Twitter | Facebook

    © Sara McCleary and Belly Rumbles® 2009-2023

    • Pinterest
    • Facebook
    • Twitter
    • Yummly
    • LinkedIn
    • Reddit
    27 shares