Half and Half Choco Fruity Cake

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Half and Half Chocolate Fruity Cake….A double variety treat where two different exotic flavours, chocolate and fruit, come together to delight your taste buds.

Half n Half Choco Fruity Cake

I am treating me and my family (specially my daughter) with this double flavored Half and Half Chocolate Fruity Cake as my cute little princess (I should call her a 24×7 working princess as She has lot of task to do…;-) just kidding) has now started school. All the comforting morning hours have disappear from the sights of mine and hers. Its like every morning we have to catch the train….But I am enjoying this phase and my daughter is also enjoying her school. So for the celebration of my daughter’s new cute journey there should be something very pretty and delightful and I think this cake is best for this moment. She like chocolates and I like fruits…and my hubby likes both

Half and Half Choco Fruity Cake Preparation

So here is the printable recipe of Half and Half Chocolate Fruity Cake…with some chocolates…with some fruits…and with lots of love

Rating: 5

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours


Half and Half choco fruity cake is eggless and made with simple ingredients where the half fruit cake is covered with fruit cake icing and half chocolate cake is covered with chocolate icing and chocolate ganache. Fresh fruits and your favorite chocolates are the best options for garnishing.


For The Basic Sponge Cake
For Icing
For Chocolate Ganache
Other Ingredients
  1. All Purpose Flour (Maida) - 2 Cups
  2. Powder Sugar - 1 Cup
  3. Condensed Milk - 1 Cup
  4. Vegetable Oil - 1 Cup
  5. Milk - 2 Cups
  6. Baking Powder - 2 Tablespoon
  7. Baking soda - 1 Tablespoon
  8. Vanilla Essence - 2 Teaspoon
  9. Dark Melted Chocolate - 2 Tablespoon (for chocolate cake)
  11. Whipping Cream - 1 Cup
  12. Icing Sugar - 1 Tablespoon
  13. Dark Melted Chocolate - 2 Tablespoon
  15. Fresh Cream - 1 Cup
  16. Dark Melted Chocolate - 1 Cup
  18. Chopped Fresh Fruits
  19. Fruits and chocolates for decoration


For The Basic Sponge Cake
For Fruit Cake Icing
For Chocolate Cake Icing
For Chocolate Ganache
For Assembling Half and Half Choco Fruity Cake
  1. Combine powder sugar and condensed milk in a bowl and beat both, with the help of electric beater or hand whisker, till the mixture becomes smooth.
  2. Strain the all purpose flour, baking powder and baking soda together and combine them with the mixture of condensed milk and powder sugar.
  3. Add vegetable oil, milk and vanilla essence and beat all together for 2 to 3 minutes with the help of electric beater or if using hand whisker beat the batter for more time to make it smooth and well combined.
  4. Now divide the batter in two equal parts, one part for the fruit cake and one part for the chocolate cake.
  5. In one part of the batter add dark melted chocolate and mix properly, this is the batter for chocolate cake.
  6. Now grease the baking pans, pour batter for both the cakes and bake them in a pre-heated at 180°C for 20 to 25 minutes or till a knife inserted into the cake comes out clean.
  7. Unmould and cool on a wire rack.
  8. Cut the cakes into their halfs and keep aside.
  9. Take whipping cream in a bowl, beat the cream for 1 minute and add icing sugar into it.
  10. Again beat the cream till it becomes fluffy and stable.
  11. This is fruit cake icing.
  12. For stuffing the fruit cake, combine some icing with chopped fruits.
  13. Take dark melted chocolate and add small portion of fruit cake icing to it and fold icing with melted chocolate carefully by the help of a spatula or a spoon.
  14. Add more icing gradually in the mixture till all the melted chocolate is well combined.
  15. This is chocolate cake icing.
  16. Take lukewarm fresh cream in a bowl, Add dark melted chocolate into it and mix to combine both well.
  17. Take one half of the chocolate sponge cake, spread chocolate icing on it.
  18. Sandwich with the second half layer of chocolate sponge cake, smoothly spread some chocolate icing on top and cover the sides of the cake,
  19. Refrigerate the cake for 20 mins.
  20. After cooling the cake, when the chocolate ganache is cool but still saucy, pour over the cake.
  21. Spread ganache evenly on the top and at the sides of the cake.
  22. Refrigerate the half chocolate cake for about 20 to 30 mins to set.
  23. Now for the fruit cake take one half of sponge cake,stuff it with chopped fruits icing.
  24. Sandwich with other half of the sponge cake and smoothly spread fruit cake icing on top and at the sides of the cake.
  25. Now join both, half fruit cake and half chocolate cake, carefully.
  26. Gently press the sides of the cakes to stick them with one another.
  27. Decorate half fruit cake with fruit cake icing and half chocolate cake with chocolate icing by piping out some designs.
  28. And don't forget to garnish the cake with some fresh fruits and your favorite chocolates :-).


Chocolate ganache can be made by pouring hot fresh cream to chocolate chunks or by the recipe given above. Soaking the sponge cake with the sugar syrup makes the cake more soft and tender.

Yield: 8 servings

Serving Size: 1 piece


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