Chocolate Plum Cake Recipes

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CHOCOLATE PLUM PUDDING CAKE



Chocolate Plum Pudding Cake image

This is a bit of an unusual cake, but great for Christmas. The chocolate mixed with raisins, applesauce, and spices gives a nice texture with a lot less work than plum pudding itself.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 13

⅔ cup raisins
¾ cup all-purpose flour
¾ cup whole wheat flour
⅓ cup unsweetened cocoa powder
2 teaspoons baking soda
¼ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¾ cup butter, softened
1 ½ cups white sugar
3 eggs
2 cups applesauce
½ cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place raisins in a small saucepan, and cover with boiling water. Soak for 5 minutes, then drain. Grease and flour a 9 inch tube pan.
  • Sift together the all-purpose flour, whole wheat flour, cocoa, baking soda, salt, cinnamon, and nutmeg. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy. Blend in the eggs, then the applesauce. Beat in the flour mixture. Stir in raisins and walnuts. Spread batter evenly into prepared tube pan.
  • Bake in preheated oven for 80 minutes, or until a toothpick inserted in the center of cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely; chill.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 50 g, Cholesterol 77 mg, Fat 16.6 g, Fiber 3.4 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 360.3 mg, Sugar 34.2 g

CHOCOLATE PLUM CAKE



Chocolate Plum Cake image

Deep dark chocolate and lush ripe plums make a sweet match in this decadent late summer dessert.

Provided by Katherine Sacks

Categories     Cake     Chocolate     Dessert     Bake     Kid-Friendly     Plum     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9-inch) cake

Number Of Ingredients 12

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
1 pound ripe or very ripe plums, coarsely chopped
6 ounces bittersweet chocolate (70-72% cacao), coarsely chopped
5 large eggs, room temperature
1 1/2 cups sugar
3/4 cup all-purpose flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups cold heavy cream
Unsweetened cocoa powder (for dusting)
Special equipment:
A 9-inch-diameter springform pan

Steps:

  • Preheat oven to 350°F. Butter bottom and sides of springform pan and line bottom with parchment.
  • Purée plums in a blender until very smooth (you need 1 1/2 cups; reserve any additional purée for another use). If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve.
  • Combine chocolate and 3/4 cup butter in a large heatproof bowl. Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). Stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir plum purée into chocolate mixture until well combined.
  • Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10-12 minutes. Using a rubber spatula, fold about 1/3 of the egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
  • Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined.
  • Pour batter into prepared pan and smooth surface. Bake cake until center is set and sides are beginning to brown, 45-55 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools).
  • Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Mound whipped cream in center of cake, then dust with cocoa powder.

PLUM, HAZELNUT & CHOCOLATE CAKE



Plum, hazelnut & chocolate cake image

Plums, chocolate and hazelnut - this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert

Provided by Mary Cadogan

Categories     Afternoon tea, Dessert

Time 1h15m

Number Of Ingredients 10

175g butter , plus extra for greasing
500g plums
175g light muscovado sugar
175g self-raising flour
175g ground hazelnuts
3 eggs
1 tsp baking powder
50g dark chocolate (70 per cent cocoa), chopped
2 tbsp hazelnuts
2 tbsp redcurrant, damson or plum jelly

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.
  • Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.
  • Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.

Nutrition Facts : Calories 581 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 33 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.83 milligram of sodium

PLUM CAKE



Plum Cake image

This is a great cake for those who find the usual cakes too filling. This is great for entertaining as well as for the family. If this cake stays more than 24 hours, it should be kept refrigerated.

Provided by Carol

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h

Yield 8

Number Of Ingredients 7

3 eggs
½ cup butter, softened
½ cup white sugar
1 teaspoon lemon zest
1 cup all-purpose flour
½ teaspoon baking powder
1 ¼ cups plums, pitted and quartered

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan.
  • Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
  • In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
  • Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
  • Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 27.6 g, Cholesterol 100.3 mg, Fat 13.6 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.9 g, Sodium 138.8 mg, Sugar 15.3 g

CHOCOLATE PLUM PUDDING CAKE



Chocolate Plum Pudding Cake image

Make and share this Chocolate Plum Pudding Cake recipe from Food.com.

Provided by Barb in WNY

Categories     Dessert

Time 1h22m

Yield 12 serving(s)

Number Of Ingredients 14

2/3 cup raisins, soaked in boiling water for 5 minutes
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 cups applesauce
3/4 cup white flour
3/4 cup whole wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/3 cup cocoa
1/2 cup chopped walnuts
powdered sugar

Steps:

  • In a large bowl, cream butter with sugar.
  • Beat in eggs, then applesauce.
  • In another bowl, stir together flours, baking soda, salt, spices, and cocoa.
  • Beat into applesauce mixture and then stir in raisins and walnuts.
  • Turn batter into greased and floured tube pan.
  • Bake cake in a 350 F oven for 1 hour and 2 minutes, or until cake tests done with a toothpick.
  • Let cool on a rack and then chill.
  • When serving dust with powdered sugar.

Nutrition Facts : Calories 366.4, Fat 16.6, SaturatedFat 8.2, Cholesterol 83.4, Sodium 371.5, Carbohydrate 53.8, Fiber 3.4, Sugar 30.1, Protein 5.1

MUDDY CHOCOLATE CHEESE CAKE



Muddy Chocolate Cheese Cake image

The special thing about this cheese cake is the hole in the center of it which you fill with melted chocolate . That's why it is called "Muddy Chocolate Cheese Cake." Enjoy it while its hot.

Provided by Murooj Ibraheem

Categories     Milk Chocolate Desserts

Yield 12

Number Of Ingredients 13

1 cup white sugar
⅓ cup butter
1 cup yogurt
1 ½ cups all-purpose flour
3 eggs
¼ teaspoon vanilla extract
2 teaspoons baking powder
12 (1.5 ounce) bars milk chocolate candy
2 cups cream cheese
3 eggs
¼ teaspoon vanilla extract
¾ cup white sugar
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a 9 inch round pan.
  • In a large bowl, cream the butter or margarine and 1 cup sugar. Beat in 3 eggs. Blend in yogurt. Combine the flour and baking powder; add to the creamed mixture. Stir in 1/4 teaspoon vanilla. Melt 6 chocolate bars; blend into the batter. Pour batter into prepared pan.
  • Bake for 30 minutes, or until the cake tests done. Allow to cool for 10 minutes in the pan.
  • Cut a hole in the center of the cake that does not go all the way through the cake. Melt another 6 sweet chocolate bars, and pour into the hole.
  • Beat cream cheese, 3 eggs, 1/4 teaspoon vanilla, and 3/4 cup sugar together until smooth. Pour over the cake. Bake for 20 minutes.
  • Sprinkle confectioners' sugar on the top of the cake. Return to oven. Bake until the sugar melts and browns. Serve.

Nutrition Facts : Calories 634.4 calories, Carbohydrate 73.2 g, Cholesterol 160.5 mg, Fat 34.8 g, Fiber 1.2 g, Protein 10.8 g, SaturatedFat 20.9 g, Sodium 307.2 mg, Sugar 58 g

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