Moist Chocolate Prune Cake
A rich and chocolatey cake with a delightful twist of prunes, offering a moist texture and a unique flavor combination that's perfect for any occasion.
Ingredients
Wet Ingredients
- 200 g granulated sugar
- 2 large eggs
- 230 g plain Greek yogurt
- 95 g neutral-flavored oil
- 2 tbsp orange liqueur (optional, e.g., Grand Marnier) Optional for extra flavor
- 1/2 tsp fine sea salt
Dry Ingredients
- 67 g Dutch-process cocoa powder Sifted if needed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 128 g all-purpose flour
Add-ins
- 85 g chopped pitted prunes
- 85 g semisweet chocolate pieces or chips
Finishing Touch
- Powdered sugar for finishing (optional) Optional for dusting before serving
Instructions
Preparation
- Preheat the oven to 180°C (350°F). Grease an 8×8-inch pan and line it with parchment paper, leaving overhang for easy removal.
- Whisk eggs and sugar together until the mixture becomes lighter in color and slightly airy.
- Mix in yogurt, oil, salt, and orange liqueur if using, until the texture is smooth and well blended.
- Add cocoa powder and whisk until fully incorporated and lump-free.
- Stir in baking powder and baking soda evenly.
- Gently fold in flour until partially combined, without overmixing.
- Add prunes and chocolate pieces, folding just until evenly distributed.
Baking
- Pour batter into the prepared pan, smooth the surface, and bake for 35–45 minutes, until set and a tester comes out clean.
- Let cool in the pan for about 15 minutes, then lift out using parchment and cool completely on a rack.
- Dust with powdered sugar if desired before serving.
Notes
For a casual treat, slice the cake and serve as is. For a sophisticated presentation, dust with powdered sugar. Pair with vanilla ice cream or fresh fruits for added flavor.