Italian Chocolate Christmas Cake
Prep time: 
Cook time: 
Total time: 
Serves: Makes around 12-14 slices
  • 200g unsalted butter (room temperature)
  • 50g cocoa powder
  • 100g dark chocolate (chopped in chunks)
  • 4 large eggs
  • 100g plain white flour
  • 1 and half tsp baking powder
  • 60g mixed peel
  • 50g whole hazelnuts (roughly chopped)
  • 50g walnuts (roughly chopped)
  • 50g whole almonds (roughly chopped)
  • 50g ground almonds
  • Juice of 1 orange plus the zest
  • 1 tsp black pepper
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 2 tbsp cointreau
  • 100g sultanas
  • Pinch of ground cloves
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • icing sugar to dust
  • 50g caster sugar
  • 50g soft brown sugar
  1. Preheat the oven to 160°C, fan 140°C, gas 3. Grease and line a 20cm cake tin.
  2. In a large mixing bowl add the butter and sugars. Whisk using an electric whisk until soft and creamy.
  3. One by one whisk in the eggs. Stir in the vanilla extract. Then fold in the flour, cocoa powder, baking powder and almonds. Stir using a wooden spoon until it forms a thick batter and everything is well combined.
  4. Add all the other ingredients to the bowl and mix thoroughly with a wooden spoon.
  5. Spoon the mixture into the cake tin and place in the oven for around 1 hour and 5 mins or until well risen and firm. The middle will be a little wobbly but the edges should be firm and pulling away from the sides of the tin.
  6. Leave to cool and then dust with some icing sugar.
Recipe by A Modern Rose at