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Chocolate Mocha Fruitcake

Author/Submitted by:
Servings: 1
Categories: Cakes / Chocolate / Desserts

1  c  All purpose flour
2/3  c  Sugar
1/2  ts  Baking soda
1/4  ts  Baking powder
1/4  ts  Salt
1/2  c  Strong coffee
1/3  c  Sour cream/plain yogurt
3  tb  Butter/margarine softened
1  ea  Egg
2  oz  Unsweetened melted chocolate
3/4  c  (6-oz) glace whole red
    -cherries chopped
    -----COFFEE SYRUP-----
1/4  c  Strong coffee
1/2  c  Sugar
    -----GANACHE GLAZE-----
1/2  c  Whipping cream
3  oz  Semisweet chocolate cut
    -into pieces

Glace whole red and green cherries cut into halves Combine flour, sugar, baking soda, baking powder and salt in medium bowl. Add coffee, sour cream, butter, egg and melted chocolate; beat on medium speed until blended. Beat on high speed 3 minutes, scrapping side of bowl occasionally. Gently fold in chopped glace cherries. Pour batter into greased and floured 8 inch cake pan. BAke in preheated 350 degree oven until toothpick inserted in center of cake comes out clean, about 30 minutes. Cool in pan 10 minutes; pierce top of warm cake with long-tined fork. Make coffee syrup; spoon over top of cake. Cool completely on wire rack. Place aluminum foil under rack; place cake on rack. Make ganache glaze; pour glaze over cake. Let stand 5 minutes; garnish cake with glace cherries. Transfer cake to serving plate; refrigerate until serving time. COFFEE SYRUP: Heat coffee and sugar to boiling in small saucepan, stirring to dissolve sugar. GANACHE GLAZE: Heat cream and chocolate in small saucepan over low heat until chocolate is melted, stirring frequently. Let stand in cool place until glaze is a thick pouring consistency.

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