About this recipe: Wonderfully rich, dense chocolate fruit cake with hidden treasures like chunks of dark chocolate and dried apricots in every bite. Best if aged a few days before cutting and serving. If you like dark chocolate and crystallised ginger together - you'll love this cake!
I made this as our Christmas cake in a round tin. I used glace cherries instead of the apricots and it was delicious. When cold, I treated it as you would a traditional Xmas cake and brushed with jam, coated with marzipan and fondant icing. As the cake is so dark and full of surprises, it did look very much like a dark fruit Xmas cake when cut. Delicious and very popular, I will be making this again next year. Not nearly as rich or sickly as I thought it would be either. - 16 Jan 2015
Only one of my daughters claims to like ginger but because they both helped to make and decorate this cake for their granny - they both ate more than their fair share! I used an 18cm paper cake liner and set it inside a round cake tin. You could use a loose-bottomed cake tin or springform but I would line it with baking paper to get it out easily. I checked it after 40 minutes to make sure it wasn't burning on top and then baked it for another 10 minutes after that. Hope this helps! - 01 Dec 2014
Ita which springform dimensions please and how long baking cake ? - 01 Dec 2014