The traditional Christmas Fruitcake gets a makeover adapting to the modern and trending Travel cake style with a dark chocolate enrobage sealing!
Recipe Card
| Ingredients | Quantity |
| For the Cake | |
| Butter | 285 g |
| Caster Sugar | 450 g |
| Flour | 225 g |
| Eggs | 240 g |
| Buttermilk | 175 g |
| Cocoa powder | 52 g |
| Salt | 4 g |
| Cake flour | 10 g |
| Vanilla paste | 8 g |
| Brewed coffee | 51 g |
| Dark chocolate | 75 g |
| Candied orange | 68 g |
| Orange zest | 4 tsp |
| Cranberry | 68 g |
| For the dark chocolate enrobage | |
| Dark chocolate | 500 g |
| Cocoa butter | 125 g |
| Grapeseed oil | 25 g |
| Hazelnut crouqants | 125 g |
| For the Orange Blossom White Chocolate Chantilly | |
| Milk | 180 g |
| Gelatin | 7 g |
| Glucose | 9 g |
| White chocolate | 306 g |
| Cream, chilled | 360 g |
| Orange blossom | 10 ml |
Method of Preparation:
Method of Preparation
For the Cake Base:
1. Melt the chocolate using a double boiler or microwave oven.
2. In a large bowl, cream butter, sugar, and orange zest till light and fluffy.
3. Slowly start adding the eggs followed by the melted chocolate.
4. Fold in the dry ingredients alternating with buttermilk and coffee.
5. Lastly fold in the dry fruits tossed in flour.
6. Pour the mixture into the loaf pan and bake at 165°C for 30-35 min.
7. Cool and freeze the cake for further use.
For the Dark Chocolate Enrobage
1. Melt chocolate, add in the melted cocoa butter, and grapeseed oil, and add in the hazelnut crouqant.
2. Use the mixture at 35°C.
3. Dip the frozen cake into the enrobage mixture.
For the Orange Chocolate with White Chocolate Chantilly
1. Soak gelatine sheets in cold water.
2. Heat milk and glucose and pour on white chocolate; mix well.
3. Squeeze out the excess water from the gelatine sheets and add to the mixture.
4. Finish with the chilled cream and add in the orange blossom water and chill.
5. Whisk to firm peak stage and pipe to decorate the travel cake.
