Fruit cake with cocoa frosting

Fruit and Cocoa Frosting Cake – A Delight for a Special Day

Welcome to the sweet world of cooking, where every recipe is a story and every ingredient has its own voice! Today, I will guide you in creating a fruit cake with cocoa frosting, a perfect choice to celebrate the special moments in our lives. This recipe was lovingly created for my father-in-law's name day, a man who truly appreciates delicious flavors, and on this occasion, I want to wish "Happy Birthday!" to all those named Constantin or Elena.

This cake is not just a dessert; it is an explosion of textures and flavors, combining rich chocolate, fresh fruits, and a light cream. Each bite will take you on a memorable taste journey, and your loved ones will be impressed by your culinary skills.

Preparation time: 30 minutes
Baking time: 40-60 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12 servings

Ingredients

For the Cake
- 7 large eggs
- 2 cups of flour
- 1 ½ cups of sugar
- 100 g milk chocolate
- 50 g cocoa
- 50 g unsalted butter
- 125 ml milk
- 2 teaspoons vanilla extract

For the Cream
- 500 ml milk
- 4 tablespoons cornstarch
- 3 tablespoons sugar
- 400 ml yogurt
- 3 bananas
- 1 can of pineapple (diced)
- 5 strawberries (diced)
- Juice of ½ lemon
- 2 packets of gelatin

For the Frosting
- 150 g unsalted butter
- 500 g powdered sugar
- 100 g cocoa
- 8-10 tablespoons milk

For Decoration
- Whipped cream
- Cherries

Step by Step Guide

1. Preparing the Cake:
Start by bringing all the ingredients to room temperature; this step will help achieve a more uniform texture. In a pot, place the milk chocolate, butter, and milk over low heat. Stir constantly until everything melts and becomes a homogeneous mixture.

2. Separating the Eggs:
Separate the egg whites from the yolks. It is important to use clean and dry bowls to beat the egg whites, as this will help achieve a more consistent foam.

3. Beat the Egg Whites:
Beat the egg whites with 1 cup of sugar until you achieve a firm and glossy foam. This step will add volume to your cake.

4. Beat the Yolks:
In another bowl, beat the yolks with the remaining sugar until they become a light-colored cream. Then, add the melted chocolate mixture.

5. Incorporating the Ingredients:
Sift the flour and cocoa little by little into the yolk mixture. Add the vanilla extract and mix gently. Then, fold in the beaten egg whites with a spatula, being careful not to deflate the volume.

6. Baking the Cake:
Pour the mixture into a 26 cm diameter baking pan lined with parchment paper. Preheat the oven to 190°C and bake the cake for 40-60 minutes. Check with a toothpick – if it comes out clean, the cake is ready.

7. Preparing the Cream:
In another pot, reserve 5 tablespoons of milk, and bring the rest to a boil with the sugar. Mix the cornstarch with the reserved 5 tablespoons of milk, and when the milk starts to boil, add the cornstarch solution. Stir constantly for 5-8 minutes until the mixture thickens. Allow the cream to cool completely.

8. Preparing the Fruits:
Mash the bananas with lemon juice to prevent oxidation. In a large bowl, combine the yogurt, milk cream, mashed bananas, and gelatin prepared according to the package instructions. Place the bowl in the refrigerator for 40 minutes.

9. Preparing the Frosting:
In a bowl, mix the butter with the powdered sugar and cocoa until you achieve a smooth cream. Gradually add the milk until you reach the desired consistency.

Assembly

1. Slicing the Cake:
After the cake has cooled completely, cut it into 3 equal slices.

2. Syrup the Cake:
Place the first slice of cake on a platter. Soak it with the syrup from the pineapple can.

3. Adding the Cream:
Spread a layer of cream in the center of the cake slice and extend it towards the edges. Add the diced pineapple on top of the cream, followed by another thin layer of cream.

4. Repeating the Process:
For the second slice of cake, repeat the above steps, but this time use the diced strawberries.

5. Finalizing the Cake:
Add the last slice of cake, soak it slightly, and let the cake sit in the refrigerator for 2 hours.

6. Applying the Frosting:
Remove the cake from the refrigerator and apply the chocolate frosting over the entire surface. You can use a piping bag to create decorative shapes or spread the frosting with a wet knife for a smooth appearance.

7. Decorating:
Decorate the cake with whipped cream and cherries, as desired.

Serving Suggestions
This fruit cake with cocoa frosting pairs perfectly with a fruit tea or a strong espresso. It brings a wonderful balance between the sweetness of the fruits and the richness of the chocolate, making it ideal for any occasion.

Nutritional Benefits
This cake is not only delicious but also packed with nutrients. Bananas provide potassium, yogurt brings beneficial probiotics, and fresh fruits add essential vitamins. Although it is a dessert, in moderate portions, it is a healthier choice compared to other sugary cakes.

Frequently Asked Questions
1. Can I use other fruits?
Of course! You can experiment with different seasonal fruits, such as peaches or raspberries, to customize your cake.

2. How can I store the cake?
The cake stores well in the refrigerator, covered, for 3-4 days. Make sure it is well covered to prevent it from drying out.

3. Can I substitute sugar?
If you want a healthier option, you can use natural sweeteners like honey or maple syrup, but you need to adjust the quantities.

4. How long can I keep the cake frozen?
The cake can be frozen, but I recommend portioning it before freezing so that you can easily take it out and defrost it in individual portions.

I hope this fruit cake with cocoa frosting recipe inspires you to create delicious moments for your loved ones! Each step of this recipe is an opportunity to add a little bit of your heart to every slice. Enjoy!