Chocolate cake with plums

• Preparation time: 1 hour Cake baking time: 55 minutes
• Number of servings: 24 cm cake tin - about 1600 g In 100 g of cake:
• Energy value 300 kcal
• Carbohydrates 32 g
• Including sugars 16 g
• Protein 5 g Fats 17 g
• Diet: vegetarian.
• wheat cake flour 240 g - 1.5 cups
• butter 200 g - 1 cube
• 4 large eggs - up to 230 g in total
• fine sugar 140 g
• milk 50 ml
• cocoa 4 tablespoons - up to 40 g
• baking powder and baking soda, one level teaspoon each
• fresh plums 600 g or more
• cream 30% 30 ml
• dark chocolate 30 g
• coconut flakes 3 tablespoons - 20 g

Chocolate cake with plums

Pour 50 ml of milk into a saucepan. Add a 200 gram stick of butter, cut into small pieces, and add 4 tablespoons of cocoa (up to 40 grams) and 140 grams of caster sugar or powdered sugar. Turn the heat to minimum. Stir until the butter melts and the cocoa mixture is incorporated. The thick mixture should heat through, but do not bring to a boil. Once smooth (the sugar does not need to dissolve completely), set the saucepan aside to cool.

Tips: You can swap the milk for water or a plant-based drink (oat or coconut). You can replace the butter with rapeseed oil. Just 180 ml is enough.

You can now start preheating the oven. Set the oven to approximately 175 degrees Celsius with the top/bottom heat setting. For convection, select 160 degrees Celsius. Transfer the completely cooled mixture to a larger bowl. While mixing continuously on the lowest setting, beat in the eggs one at a time. This should take no longer than a total of one minute. It's crucial that the eggs and the mixture are at similar temperatures. The mixture will become thinner and slightly aerated. It should be uniform, with no traces of unmixed egg.

In a separate bowl, thoroughly mix or sift the dry ingredients: 240 grams of cake flour (or all-purpose flour) and a level teaspoon each of baking soda and baking powder. Pour the mixture into a bowl. Mix slowly but thoroughly with a spatula or, if necessary, with a mixer on low speed. The mixture should be uniform and thick, like pudding.

Tips: You can also add half a teaspoon of cinnamon or a generous pinch of cardamom or nutmeg to the dry ingredients. A teaspoon of vanilla paste or a few drops of flavoring, such as orange or arrack, also work well.

Transfer the batter to a baking pan (I used a 24 cm springform pan) lined with baking paper. I greased the sides with the remaining butter and sprinkled them with a little coconut flakes, but you can also line them with strips of parchment paper. Use a spatula to smooth the surface of the batter. It should be quite thick.

Wash, dry, and pit approximately 600 grams (or a little more) of fresh, firm plums. Depending on their size, cut them into pieces no larger than 3 cm. Press some plums deeper into the batter, and arrange the remaining plums evenly on top.

Place the cake pan in a well-heated oven. Bake in the top or bottom position; use the middle or one shelf lower; set the oven temperature to 175 degrees Celsius (350 degrees Fahrenheit); bake for approximately 50-55 minutes. After approximately 45 minutes, check if the cake is done. Carefully open the oven door and insert a wooden skewer into the center of the cake. If the skewer comes out clean, the chocolate plum cake is ready. Don't bake it longer "just to be sure" to avoid over-drying the cake. After baking, open the oven door slightly. After 5 minutes, you can remove it from the oven.

Chocolate plum cake can be served plain or topped with icing (the icing and cake can still be slightly warm). Place 30 ml of 30% whipping cream in a small saucepan and heat until hot. Remove the saucepan from the heat and add 30 grams of chopped dark or semi-dark chocolate. Stir until the icing is perfectly smooth. Let it cool slightly and pour it over the cake. Once cooled, sprinkle the cake with coconut flakes.

Once the cake has cooled, I recommend wrapping it loosely in wax paper and then placing it in a clear grocery bag or a ziplock bag. Store the cake in a cool cupboard for up to two days. If it's not eaten by then, transfer it to the refrigerator and keep it covered for 3-4 days.

Enjoy your meal.