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Chocolate Espresso Christmas Cake

3 hrs 30 mins Cook
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Rich, indulgent, and full of Christmas cheer, this Chocolate Espresso Christmas Cake is the ultimate centrepiece for your holiday table. Packed with soaked Gem Gourmet mixed fruit and diced apricots, warming spices, dark chocolate, and a bold hit of espresso, it delivers a deep, sophisticated flavour that coffee and chocolate lovers will adore. Slow-baked to perfection and finished with a brush of coffee liqueur, this cake is wonderfully moist, fragrant, and comforting. Whether you’re gifting it, sharing it, or savouring it slice by slice, it’s a festive treat guaranteed to impress.

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Chocolate Espresso Christmas Cake

Chocolate Espresso Christmas Cake

agnesgempackfoods-ie
prep time
30 mins + 24 hrs of soaking
cooking time
3 hrs 30 mins
servings
20
total time
4 hrs

Equipment

  • Mixing bowl

  • Wooden spoon

  • Knife

  • Mug

  • Zester

  • Baking tin

Ingredients

  • For the fruit mix:

  • 800g Gem Gourmet mixed fruit

  • 200g dried cranberries

  • 100g Gem Gourmet diced apricots

  • 625ml strong coffee, plus extra for brushing

  • For the cake:

  • 80ml treacle

  • Zest and juice of 1 orange

  • 250g butter, softened

  • 220g Gem soft dark brown sugar

  • 1 tbsp vanilla extract

  • 4 large eggs

  • 300g Gem plain flour

  • 1 tsp Gem baking powder

  • 1 tbsp mixed spice

  • 1 tbsp ground nutmeg

  • 1 tbsp cinnamon

  • 50g Gem walnuts, chopped

  • 200g Gem dark chocolate chips

Instructions

1
In a large bowl, combine the mixed fruit, dried cranberries, apricots and coffee liqueur. Stir well, then set aside to marinate for 24 hours.
2
Preheat the oven to 170°C/150°C fan/gas mark 3. Line a deep 20cm cake tin with a double layer of non-stick parchment paper, then wrap a double layer of parchment around the outside and tie with string to secure.
3
Once the fruit has finished marinating, strain off any excess liquid. Add the treacle, orange zest and juice.
4
In a large bowl, beat together the butter, sugar and vanilla extract. Add the eggs and beat until well combined.
5
Add the fruit mixture to the butter mixture. Add the remaining ingredients and stir to combine well.
6
Transfer the mixture into the prepared tin and bake for 3-3½ hours or until a skewer inserted in the centre comes out clean.
7
Remove the cake from the oven and brush it with coffee liqueur. Wrap the cake in a tea towel and leave it to cool.
8
Once the cake is cool, store in an airtight container. Regularly brush the cake with coffee liqueur until it’s time to enjoy.
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