Fruit & Nut Chocolate Cake: A Rich Slice to Enjoy on World Chocolate Day

Does a date on the calendar really need to remind us to eat chocolate? Maybe not. But when World Chocolate Day shows up every year on 7 July, it does one thing really well—it gives us permission to indulge. Not with a bar. Not with a bite. With something deeper.

A chocolate fruit and nut cake does just that. Never overly sweet, never dull, packed full of surprise bites—one bite is chewy, the next is crunchy, and in between, it melts just enough to catch your breath.

It's convenient. Not only in flavor, but in approach. No mixer is required, nor a decade of baking experience. Good cocoa, good chocolate, fruits that aren't raisins, and nuts that understand how to toast are all that you need.

Chocolate Fruit and Nut Cake Recipe

Ingredients:

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup oil (neutral such as sunflower or canola)
• 1 cup brown sugar
• 2 large eggs (at room temperature)
• 1 tsp vanilla extract
• ½ cup yogurt (or buttermilk)
• 100g dark chocolate (chopped small)
• ½ cup dried apricots (chopped)
• ¼ cup dates (pitted and chopped)
• ¼ cup black raisins
• ½ cup walnuts
• ¼ cup cashews
• 2 tbsp orange juice
• Zest of 1 orange

Method:

1. Preheat your oven to 170°C.
2. Grease and line a loaf tin or an 8-inch round pan.
3. Toss the dried fruits with orange juice and allow them to rest for 15 minutes.
4. Roast the nuts in a dry pan at low heat until aromatic.
5. Allow to cool and coarsely chop.
6. Whisk together the flour, cocoa, salt, and baking soda in a bowl.
7. Whisk oil and brown sugar together in another large bowl.
8. Add the eggs one at a time, followed by the mix of vanilla and yogurt.
9. Fold the dry ingredients into the wet gently with a spatula.
10. Don't overmix.
11. Fold in the soaked fruits, chopped chocolate, orange zest, and toasted nuts.
12. Scrape the batter into your prepared tin and smooth over the top.
13. Bake for 35–40 minutes or until a toothpick comes out clean.
14. Cool completely before slicing.

7 Tips for a Perfect Chocolate Fruit and Nut Cake

Use variety of dried fruits

Don't use raisins alone. Try apricots, dates, or even figs. They add contrast. Soak them in orange juice or even apple juice to soften and lighten the mixture. Don't use candied ones—they will overpower everything with sugar.

Use Chopped chocolate, don't use chips

Chips are constructed to retain shape—don't melt in the same manner. Use a bar of dark chocolate and chop it off randomly. That creates some pieces that turn gooey, some that remain a bit solid. That variety in each slice keeps you interested.

Toast your nuts

Raw nuts in cake are flavorless. To toast them briefly in a dry pan or oven releases their richer side. Chop only after toasting to prevent burning. Walnuts and cashews go well together soft and rich against buttery and firm. Don't overdo the quantity or they dominate.

Don't skip the orange

Zest and juice do a great deal of work here. The zest elevates the chocolate, and the juice seeps into the fruit, moistening the crumb and tempering the richness. You won't be able to taste 'orange'—but you'll notice the cake just tastes good.

Yogurt makes the crumb cling

Skip milk. Yogurt (or buttermilk) provides the batter with just enough body—tight but still soft. It interacts with baking soda to provide rise and a tender texture. If your yogurt is too thick, dilute it with a spoon of water.

Don't overmix or overbake

This is important. The more you mix, the harder the cake is. Mix until the flour is gone, not much. And when you bake, check early. It's better to have an underbaked center than a dry one. Let the cake cool completely—it sets better and is more flavorful the second day.

Storage matters

After cooling, cover it in tin foil or store in a covered tin. The cake lasts 4–5 days and is best on Day 2. Fancy serving it warm? Microwave a slice for 10 seconds and eat with a spoonful of ice cream. Or pack it in a lunchbox—it stays fresh and soft.