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CHOCOLATE FRUIT & NUT CAKE

CHOCOLATE FRUIT & NUT CAKE
CHOCOLATE FRUIT & NUT CAKE

We have no words for this cake. Okay, we have a few words: Fruit, nuts and chocolate. Is there a better combo? Well, if you throw cake into that mix you have the perfect combo. We don’t bake that often but when we do we make sure the cakes we bake carry a good measure of WOW. This cake is a fruit and nut chocolate lovers dream. Fruity, nutty, chocolatey and cakey. Deeeelicious. If you’re a fan of fruit and nut chocolate, make this. You won’t be disappointed!

Ingredients
Method

Ingredients

For the cake

  • 180g plain flour
  • 180g whole wheat flour
  • 100g light brown sugar
  • 200g white sugar
  • 1 tsp salt
  • 2 tbsp cocoa
  • 4 tsp baking powder
  • 140ml coconut oil (melted)
  • 2 ripe bananas
  • 250ml plant based chocolate milk
  • 50g dark chocolate
  • 60g mixed nuts
  • 70g raisins

For the icing

  • 50g ground almonds
  • 60g dairy free butter
  • 2 tbsp dairy free milk
  • ½ tbsp cocoa
  • 450g icing sugar

For decorating

  • Mixed nuts
  • Raisins
  • Dark chocolate

Method

  1. 1.

    Preheat oven to 200*C | 2x20cm cake tins greased & lined with baking paper | 2 Mixing bowls


    First, make the cake | Pour the flours, sugars, salt, cocoa and baking powder into a mixing bowl and mix to combine | Roughly chop the mixed nuts | Cut the chocolate into small chunks

    In the second bowl, mash the banana | Pour the melted coconut oil and plant based milk into the bowl | Pour the wet ingredients into the dry ingredients and fold everything together with a spatula to combine | Add the nuts, chocolate and raisins to the bowl and fold them into the mixture

    Transfer equal amounts of the mixture into the cake tins, put the tins in the oven and bake for 25-30 minutes until well risen and a skewer comes out clean

    Whilst the cakes are baking, make the frosting | Add the ground almonds, dairy free butter, dairy free milk and cocoa to the processor and blitz them until everything comes together | Add the icing sugar to the processor and blitz into a thick icing

    Take the cakes out of the oven | transfer them to a cooling rack and let them cool down to room temperature | Cut the rounded top off one of the cakes and Spread half the icing on top | Put the second cake on top of the first and repeat the spreading stage until all the icing has been used Now, decorate the cake | Grate the dark chocolate | Roughly chop the nuts | Sprinkle the nuts, chocolate and raisins over the top of the cake and lightly push them into the icing so they stick | Cut the cake into slices and serve with a nice mug of tea