CHOCOLATE CAKE WITH PRUNES

Ingredients

Chocolate sponge biscuit

200 grams (7.05 ounces) flour
5 large eggs
250 grams (8.8 ounces) sugar
30 grams (1.05 ounces) cocoa powder
135 grams (4.75 ounces) vegetable oil
100 milliliters (3.4 fluid ounces) water
0.5 teaspoon baking soda
4 grams (0.15 ounces) baking powder
0.5 teaspoon salt

Custard fillers

200 grams (7.05 ounces) walnuts
200 grams (7.05 ounces) prunes
50 milliliters (1.75 fluid ounces) amaretto, whiskey, or rum

Custard

200 grams (7.05 ounces) butter
500 grams (17.65 ounces) mascarpone
1 can boiled condensed milk (approximately 397 grams or 14 ounces)

Soaking

150 milliliters (5.1 fluid ounces) water
70 grams (2.45 ounces) sugar
2.5 tablespoons lemon juice

Equipment

Mixing Bowls
You'll need several bowls of different sizes for mixing the various components. Opt for stainless steel or glass bowls for better temperature control.
Electric Mixer
An electric stand or hand mixer will make whipping the eggs and cream much easier. Speed control is crucial for achieving the right texture.
Spatula
A silicone spatula is perfect for folding ingredients gently and ensuring you scrape every bit from the bowl.
parchment paper
Line your baking pan with parchment paper for easy cake removal and no sticking, making clean-up a breeze.
Oven
A reliable oven with accurate temperature control is essential. Preheat your oven to 180°C (356°F) before starting to bake.
Baking Pan
A 22-24 cm (8.7 to 9.5 inch) round baking pan is ideal for this recipe. Non-stick pans can be helpful, but parchment lining is a good backup.
Skewers
Use wooden or metal skewers to check the doneness of your cake. If it comes out clean, your cake is ready!

Instructions

Step 1

Step 1: Mix 200 grams (7.05 ounces) of sugar, cocoa powder, vegetable oil, and water in a saucepan. Bring the mixture to a boil while stirring constantly. Allow the mixture to cool. Tip: Stir consistently to avoid burning the mixture.

Step 2

Step 2: Whip the eggs with 50 grams (1.75 ounces) of sugar until the volume increases by 2 to 2.5 times. Tip: Use a high-speed mixer for best results.

Step 3

Step 3: Sift together the dry ingredients: flour, baking powder, baking soda, and salt.

Step 4

Step 4: Combine the chocolate mixture with the whipped eggs. Then, gradually add the dry ingredients while mixing on a low speed. Tip: Avoid overmixing to keep the batter light and airy.

Step 5

Step 5: Pour the batter into a baking mold lined with parchment paper. Bake in a preheated oven at 180°C (356°F) for 40 to 45 minutes. Test for doneness with a skewer. Let the biscuit cool completely, then unmold it. Allow it to stabilize for 4 to 6 hours before slicing into 3-4 layers. Tip: Cooling on a wire rack helps in even cooling and prevents sogginess.

Step 6

Step 6: Cut the prunes into pieces and soak them in rum for 1 hour. Meanwhile, fry the walnuts lightly and chop them. Tip: Frying the nuts enhances their flavor.

Step 7

Step 7: Whip the softened butter and gradually add the boiled condensed milk, then continue whipping. Separately whip the mascarpone and gradually combine with the butter mixture. Add the soaked prunes and chopped walnuts to the custard and mix well.

Step 8

Step 8: Assemble the cake by alternating layers of sponge and custard. Tip: Let the assembled cake sit in the refrigerator for a few hours for better flavor blending. Bon Appetit!

Servings

✨Serving Suggestions✨

Once your cake is assembled and looking gorgeous, it's time to think about presenting this masterpiece. Serve it on a chic cake stand to make a statement. You can dust the top with a light coating of cocoa powder or icing sugar for extra flair.

Pair a slice with a dollop of freshly whipped cream 🧁, or better yet, a scoop of vanilla ice cream 🍨. The combination of warm cake and cold ice cream is a hit every time. If you're going the coffee route, a fragrant espresso ☕️ is a fantastic companion to highlight the cake's rich flavors.

Feeling extra fancy? Add some seasonal berries around the cake for a pop of color and a touch of freshness. Strawberries 🍓, raspberries, or even a few mint leaves 🌿 can elevate the dessert to another level. Share your creation with friends or savor it alone—this cake makes every moment special!

Variations

Gluten-Free Variation

Swap out the all-purpose flour with an equal amount of gluten-free flour blend. Ensure that all other ingredients, such as baking powder, are certified gluten-free.

Vegan Variation

Replace the eggs with a mixture of 2 tablespoons flaxseed meal and 6 tablespoons of water—let it set for 5 minutes. Use dairy-free butter, mascarpone, and condensed milk such as coconut-based alternatives.

Don’t worry, these changes won’t compromise the flavor. Your cake will still be irresistible! 😋

Faq

Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just as well. Just make sure to use it at a medium speed for whipping eggs and mixing batters.
Why should I sift the dry ingredients?
Sifting helps to evenly distribute the baking soda and baking powder, ensuring a more uniform texture in your sponge cake.
How do I know if my sponge cake is done?
Insert a skewer into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready!
Can I substitute the prunes with other dried fruits?
Absolutely! Dried apricots, raisins, or cherries are great alternatives that will offer a fun twist on the original recipe.
How long can the assembled cake be stored?
The cake can be stored in the fridge for up to 3 days. Just make sure to cover it to prevent it from drying out.
Can I freeze the sponge biscuit?
Yes, you can freeze the sponge layers for up to a month. Wrap them well in plastic wrap and foil to prevent freezer burn.