Fruit Cake
– 1 ¾ cups all-purpose flour – ¾ cup unsweetened cocoa powder – 2 cups granulated sugar – 1 ½ tsp baking powder – 1 ½ tsp baking soda – 1 tsp salt – 2 eggs – 1 cup buttermilk – ½ cup vegetable oil – 2 tsp vanilla extract – 1 cup hot water – 1 cup semi-sweet chocolate chips – 1 cup milk chocolate chips – 1 cup dark chocolate chunks
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper for easy removal after baking.
In a large bowl, whisk flour, cocoa, sugar, baking powder, baking soda, and salt until evenly combined with no clumps remaining.
Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Beat on medium speed until smooth and well mixed, about 2 minutes.
Stir in hot water slowly until batter is thin and smooth. Fold in semi-sweet chips, milk chocolate chips, and dark chocolate chunks.
Divide batter evenly between pans. Bake 30–35 minutes or until a toothpick comes out mostly clean with a few moist crumbs.
Cool in pans for 10 minutes, then transfer to wire racks to cool fully. Frost or serve as is for a rich, triple chocolate indulgence.
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