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
We recommend:

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!

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.

We recommend:

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.

Nutrition facts

CHOCOLATE CAKE WITH PRUNES
Recipe Yield:1 cake (serves 10-12)
Calories:Approximately 400-450 calories per serving
Calories (Min - Max):400 - 450
Total Fat:25g
Saturated Fat:10g
Protein:6g
Total Carbohydrate:40g
Total Sugars:25g