Rating: 3.79 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
  • 14 Ratings

An abundance of fruit and spices are the highlight of this chocolate cake recipe.

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

bake:
30 mins at 350°
cool:
10 mins
chill:
60 mins
prep:
30 mins
Servings:
12
Advertisement

Chocolaty Harvest Fruit-Topped Cake

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350F. Grease and flour two 9 x 1-1/2-inch round baking pans.

    Advertisement
Instructions Checklist
  • In an extra-large bowl combine sour cream, water, oil, sugar, eggs, vanilla, baking powder, baking soda, and salt. With a large wire whisk, whisk until well combined. Add flour, cocoa powder, black pepper, cinnamon, allspice, nutmeg, and cloves; whisk vigorously until smooth. Divide batter between prepared pans.

Instructions Checklist
  • Bake 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely.

Instructions Checklist
  • Finely chop chocolate. In saucepan over medium-high heat bring whipping cream to boiling. Remove from heat and stir in chocolate until smooth. Cool to room temperature; chill until a spreadable, about 1 hour. Meanwhile, prepare Harvest Fruit.

Instructions Checklist
  • To assemble, place one cake layer on a serving plate. Spread with 1/2 of chocolate cream mixture. Top with the second layer. Arrange fruit in a single layer on top of cake. Pour caramel over top of fruit, if desired. Serve immediately. (Cake does not store well after fruit is added.) Makes 12 servings.

Nutrition Facts (Chocolaty Harvest Fruit-Topped Cake)

651 calories; total fat 31g; saturated fat 12g; polyunsaturated fat 4g; monounsaturated fat 13g; cholesterol 71mg; sodium 223mg; potassium 331mg; carbohydrates 93g; fiber 5g; sugar 69g; protein 5g; vitamin a 437IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 48mcg; vitamin b12 0mcg; calcium 71mg; iron 3mg.

Harvest Fruit

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Thinly slice pear lengthwise and apple horizontally. In medium saucepan combine apple juice and sugar; bring to boiling over medium-high heat. Add sliced fruit and dried cranberries; return to boiling. Reduce heat. Simmer, covered, 2 minutes. Remove from heat, let stand 5 minutes. Strain and discard liquid. Cool to room temperature.

    Advertisement
Advertisement

Reviews

14 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: Unrated
04/07/2013
I have made this several times over the years and I am often told that it is one of the most delicious cakes ever. I don't use the apples or pears, I improvised the first time I made it and I have made it the same ever since. I use Swiss miss hot cocoa mix with the whipping cream (same amount of the finely chopped chocolate) and that is what I use as the topping and the glue for the cakes. I also let it chill in the refrigerator over night. The end result is a most delicious cake. This is one of my favorite things to make and would recommend it to anyone not allergic to chocolate. I have given this recipe out to friends too.
Rating: Unrated
04/16/2015
Yup, this looks good enough to be baked for my daughter's birthday. And I did! And then, while waiting for the fruit to cool I checked the recipe one last time... but somehow I neglected to pick up the caramel topping while shopping and now it's too late! Cake/birthday party tonight! What to do? What to do? Guess I'll let the fruit liquid cook down and add some maple syrup and see what happens. Oh, lordy me...........