Chocolate Prune Cake
Indulge in the luscious decadence of this Chocolate Prune Cake, a moist and rich dessert that beautifully blends deep chocolate flavor with the natural sweetness of prunes. Perfectly balanced and irresistibly soft, this cake uses pureed prunes not only as a sweetener but also as a secret ingredient that ensures a tender crumb. With a touch of buttermilk for a subtle tang and optional bits of chopped dark chocolate for added texture, this dessert is a harmonious fusion of flavors and textures. Ideal for any occasion, it’s easy to prepare in under an hour and pairs wonderfully with powdered sugar, whipped cream, or a scoop of vanilla ice cream. A sophisticated treat that’s as comforting as it is indulgent, this Chocolate Prune Cake is sure to become your new go-to for a guilt-free yet indulgent dessert.
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Recipe Information
Ingredients
- 225 grams pitted prunes
- 240 milliliters boiling water
- 190 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 115 grams unsalted butter, softened
- 200 grams granulated sugar
- 2 units large eggs
- 2 teaspoons vanilla extract
- 120 milliliters buttermilk
- 50 grams chopped dark chocolate (optional)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch (23 cm) round cake pan. Line the bottom with parchment paper for easy removal.
Place the pitted prunes into a bowl and cover them with the boiling water. Let them sit for 10-15 minutes to soften.
While the prunes are softening, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a medium-sized bowl.
Using a blender or food processor, blend the softened prunes and their soaking liquid into a smooth puree. Set aside.
In a large mixing bowl, using an electric mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Reduce the mixer speed to low and add the prune puree, mixing until well incorporated.
Alternately add the dry flour mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined; avoid overmixing.
If desired, fold in the chopped dark chocolate gently using a spatula.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Optionally, dust with powdered sugar or serve with whipped cream or vanilla ice cream for a delightful treat.
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 78.0 g | 390% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 3186 mg | 139% | |
| Total Carbohydrate | 542.3 g | 197% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 306.4 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 418 mg | 32% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3011 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
