The Ultimate Chocolate Prune Cake: Rich, Moist, and Surprisingly Delicious
Forget everything you thought you knew about prunes. Often relegated to the realm of health remedies, these humble dried fruits hold a secret power: they are an absolute game-changer in baking, especially when paired with the rich indulgence of chocolate. This isn’t just a cake; it’s a revelation, transforming the often-misunderstood “prune” into the star of a truly decadent, incredibly moist, and surprisingly delicious chocolate cake that will leave everyone craving more.
The Prune Predicament: Rebranding Dried Plums
Let’s be honest, “prune” isn’t exactly the most glamorous word in the culinary dictionary. It conjures images of unexciting health food or, as I’ve found, elicits scoffs from teenagers who wouldn’t touch them with a ten-foot pole. There’s a persistent stigma, perhaps from their historical association with the “geriatric crowd” – a label that’s done these wonderful dried fruits a great disservice. I recall my grandpa consistently requesting prune juice during his visits, a memory that, while fond, certainly didn’t help their public image.
This is precisely why I prefer to call them by their more appealing, accurate name: dried plums. Because that’s what they truly are – succulent plums, simply dried. It’s a bit like calling raisins “dried grapes,” except raisins somehow escaped the unfortunate branding fate of their plum counterparts. Regardless of what you call them, these dark, chewy fruits are nutritional powerhouses, packed with fiber, antioxidants, and essential vitamins, making them a fantastic ingredient to incorporate into your diet, especially when disguised in a delicious dessert!
From Inspiration to Innovation: Crafting a Better Prune Cake
So, how did I end up with an abundance of dried plums? That’s a mystery for another day. What wasn’t a mystery was my need to find a creative way to use them, a way that would make them “disappear” into something so delicious no one would suspect their presence. The mission: to bake a cake where these dried plums could shine, or at least contribute their incredible moisture and subtle sweetness, without any of the old stigma.
My culinary adventure led me to Ree Drummond, the renowned Pioneer Woman, and her recipe for Grandma Iny’s Prune Cake. It was an excellent starting point, a truly good cake in its own right, with a lovely caramel glaze. I baked it, and to my surprise, everyone devoured it! As you can see it in the image below, it was a perfectly respectable dessert. However, amidst the positive feedback, a common sentiment emerged: “I wish it had less spice.” This comment sparked an idea, a culinary whisper that suggested an even better version was possible.
The Chocolate Revelation: Elevating Prune Cake to New Heights
Less spice, more… what? The answer came to me almost instantly: chocolate. Chocolate and prunes, or dried plums, are a match made in culinary heaven. The deep, slightly bitter notes of cocoa perfectly complement the rich, fruity sweetness of the pureed plums, creating a flavor profile that is both complex and incredibly satisfying. Not only would chocolate temper the spice, but it would also add a layer of sophistication and indulgence that I felt the cake was subtly missing.
But why stop there? The caramel glaze from the original recipe was delicious, a truly wonderful topping. My next thought was to infuse this glaze with chocolate as well, creating a dual layer of chocolatey goodness. This modification proved to be a stroke of genius. The result was a moist, tender cake with a rich chocolate base, crowned with a luscious chocolate caramel icing. While the initial prune cake was certainly good, my family’s unanimous preference for the chocolate-infused version cemented its place as my go-to recipe for using up those dried plums. It’s truly a cake that delights, even those who claim to be “prune-averse”!
Everyone ate it… ALL of it, even though they did say they wish there was less spice.
Why You’ll Love This Chocolate Prune Cake
There are countless reasons why this chocolate prune cake will become a staple in your recipe collection. Firstly, the prunes work wonders in keeping the cake incredibly moist. Their natural sugars and pectin create a tender crumb that stays fresh for days. Secondly, the flavor combination is simply divine. The deep cocoa notes, the subtle fruitiness of the plums, and the sweet, rich chocolate caramel icing create a harmonious blend that’s both comforting and sophisticated. It’s a unique dessert that stands out from the usual chocolate cake crowd, offering a delightful surprise with every bite.
Moreover, you’re secretly incorporating some fantastic nutritional benefits! Prunes are known for their high fiber content, aiding digestion, and they also provide essential minerals like potassium and vitamin K. Dark chocolate, in moderation, is a source of antioxidants. So, while you’re indulging in a rich dessert, you’re also getting a little boost of goodness. This cake is not just a treat for your taste buds, but also a clever way to enjoy the often-overlooked health benefits of dried plums.
Get Baking: Your Guide to Making the Perfect Chocolate Prune Cake
Ready to experience this delicious transformation for yourself? Below you’ll find the full recipe for my perfected Chocolate Prune Cake, complete with the irresistible chocolate caramel icing. Follow these steps carefully, and you’ll be rewarded with a cake that’s sure to impress and satisfy even the most discerning palates. Don’t be shy about those dried plums – they’re the secret ingredient to an exceptionally moist and flavorful chocolate cake that everyone will adore!
Chocolate Prune Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 cup dried plums prunes
- 1 tablespoon vanilla
- 1 cup sugar
- 3 eggs
- 1 cup canola oil
- 1 ½ cups flour
- ¼ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup buttermilk
Chocolate Caramel Icing
- 1 cup sugar
- 2 ounces bittersweet chocolate chopped
- ½ cup buttermilk
- ½ teaspoon baking soda
- 1 tablespoon corn syrup
- ¼ cup unsalted butter
- ½ teaspoon vanilla
Before You Begin
Instructions
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Preheat oven to 300 F. Grease or spray a 13×9 baking pan.
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Place prunes in a medium saucepan and cover with water. Bring to a boil and cook for 7-8 minutes. Remove from heat, drain, reserving 2 tablespoons of the boiling water and place prunes, vanilla and reserved water into a mini food processor. Puree and then set aside.
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In a large bowl, mix together the sugar, eggs and canola oil, beating well.
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In a separate bowl, whisk together the flour, cocoa, and cinnamon.
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To the large bowl with the egg/oil mixture add all ingredients (flour mixture, buttermilk, and prune puree) and stir until well combined.
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Scrape batter into prepared pan and bake for 35-40 minutes.
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Five minutes before cake has finished baking, make the icing. Combine all icing ingredients in a medium saucepan. Bring to a gentle boil over medium heat. Once icing begins to boil, give it a quick few stirs to combine everything then let it boil, undisturbed for 6-7 minutes.
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Remove cake from oven to a cooling rack. Remove icing pan from heat and give it one or two stir then pour over the top of the cake. Let cake cool for 10 minutes and serve warm.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Expert Tips for a Flawless Chocolate Prune Cake
Achieving the perfect chocolate prune cake is simple with a few key tips:
- Quality Ingredients Matter: Use good quality cocoa powder for a richer chocolate flavor. For the icing, bittersweet chocolate adds depth without being overly sweet.
- Puree Those Prunes: Don’t skip the pureeing step! This ensures the prunes are fully incorporated into the batter, distributing moisture evenly and creating a seamless texture, so no one will even guess the “secret ingredient.”
- Don’t Overmix: As with most cakes, overmixing the batter can lead to a tough cake. Mix until just combined to keep the crumb tender and light.
- Proper Pan Preparation: Always grease and flour (or spray with baking spray) your baking pan to prevent sticking and ensure easy removal of your beautiful cake.
- Icing Timing: The recipe suggests making the icing five minutes before the cake finishes baking. This timing is crucial for achieving the perfect consistency for pouring over the warm cake, allowing it to soak in slightly and create a soft, luscious top.
- Oven Temperature: Ovens can vary. An oven thermometer can be a baker’s best friend to ensure your oven is at the precise temperature for optimal baking.
Serving Suggestions and Variations
While this chocolate prune cake is absolutely divine on its own, especially when served warm as my family prefers, there are many ways to elevate your dessert experience:
- With Vanilla Ice Cream: As noted in the recipe, a scoop of vanilla bean ice cream melting over a warm slice of this cake is pure bliss. The coolness of the ice cream contrasts beautifully with the warm, rich cake.
- Whipped Cream and Berries: A dollop of freshly whipped cream and a sprinkle of fresh raspberries or sliced strawberries can add a lovely lightness and tart counterpoint to the cake’s richness.
- Coffee or Tea Pairing: This cake pairs wonderfully with a strong cup of coffee or a comforting mug of black tea, making it perfect for an afternoon treat or after-dinner indulgence.
- Add Nuts: For an added layer of texture and flavor, consider folding in a ½ cup of chopped walnuts or pecans into the cake batter before baking.
- Customize the Chocolate: While bittersweet chocolate is recommended for the icing, feel free to experiment with dark chocolate for a more intense flavor or semi-sweet for a slightly sweeter touch.
The Nutritional Goodness Hidden Within
Beyond its incredible taste, this chocolate prune cake offers more than just empty calories. Prunes, often overlooked, are a fantastic source of dietary fiber, which is vital for digestive health. They also contain sorbitol, a natural sugar alcohol that contributes to their gentle laxative effect. Furthermore, prunes are rich in antioxidants, which help combat oxidative stress in the body, and provide essential minerals like potassium, iron, and vitamin K. By incorporating them into this decadent chocolate dessert, you’re enjoying a treat that offers a touch of wholesome goodness too. The modest amount of cocoa also contributes antioxidants, making this cake a slightly guilt-free indulgence.
This chocolate prune cake is more than just a recipe; it’s a testament to how humble ingredients can be transformed into something truly spectacular with a little creativity. It’s rich, it’s moist, and it’s undeniably delicious – a cake that will surprise and delight everyone who tries it. So, next time you find yourself with an unexpected stash of dried plums, embrace the opportunity to bake this incredible dessert. You might just find that you’ve discovered your new favorite cake!