Chocolate Fruit Cake

Ingredients

• 0.5 cup Unsalted butter, softened (Original recipe calls for ⅓ cup butter. Modernized to ½ cup for a standard cake size.)
• 1.5 cups Granulated sugar (Original recipe calls for 1 cup sugar. Modernized to 1 ½ cups for a standard cake size.)
• 0.5 cup Unsweetened cocoa powder (Original recipe calls for ¼ cup 'Breakfast Cocoa'. Modernized to ½ cup unsweetened cocoa for richer flavor.)
• 4 yolks Large egg yolks (Original recipe calls for 3 egg yolks. Modernized to 4 for better structure and richness.)
• 0.75 cup Cold water (Original recipe calls for ½ cup cold water. Modernized to ¾ cup for proper batter consistency.)
• 2 cups All-purpose flour (Added for cake structure, not present in original sparse ingredient list.)
• 2 tsp Baking powder (Added as a leavening agent, not present in original sparse ingredient list.)
• 0.5 tsp Salt (Added to balance flavors, not present in original sparse ingredient list.)
• 1 tsp Vanilla extract (Added for flavor enhancement, not present in original sparse ingredient list.)
• 1 cup Mixed dried fruit (e.g., raisins, currants, candied peel) (Added to fulfill 'Fruit Cake' title, not present in original sparse ingredient list.)

Instructions

1. 1Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or an 8x8 inch square baking pan, ensuring all surfaces are coated to prevent sticking.
2. 2In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
3. 3Add the large egg yolks one at a time to the creamed butter and sugar mixture, beating well after each addition until fully incorporated and the mixture is smooth.
4. 4In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
5. 5Gradually add the dry ingredient mixture to the wet mixture in three alternating additions, beginning and ending with the dry ingredients. In between additions, slowly pour in the cold water and vanilla extract, mixing on low speed until just combined after each addition. Do not overmix.
6. 6Gently fold in the mixed dried fruit into the cake batter using a spatula until evenly distributed.
7. 7Pour the batter into the prepared baking pan and spread evenly. Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven and pan size.
8. 8Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set and prevents it from breaking.