Chocolate Prune Cake
Chocolate Prune Cake is a decadent dessert featuring a moist chocolate base, creamy cream cheese filling, walnuts, and prunes, topped with a glossy chocolate glaze. Perfect for celebrations or indulgent treats!
Chocolate Prune Cake is a rich and indulgent dessert that combines the deep flavors of cocoa with the natural sweetness of prunes. This moist and tender cake is layered with a luscious cream cheese filling, enhanced by the crunch of walnuts and the chewy texture of prunes. Finished with a glossy chocolate glaze, this cake is perfect for celebrations, gatherings, or simply treating yourself to a slice of pure decadence. Each bite offers a delightful blend of sweetness, creaminess, and a touch of fruitiness, making it an unforgettable dessert experience!
Ingredients
- Eggs - 5 pcs
- Salt - a pinch
- Sugar - 250 g
- Vegetable oil - 120 g
- Milk - 100 ml
- Flour - 200 g
- Cocoa powder - 30 g
- Baking powder - 1 tsp
- Cream cheese - 500 g
- Condensed milk - 380 g
- Butter - 200 g
- Almonds/Walnuts - 120 g
- Prunes - 200 g
- Chocolate - 80 g
- Vegetable oil - 3 tsp
Nutritional Information
- Calories: 470
- Protein: 7g
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Sugar: 30g
- Sodium: 150mg
- Cholesterol: 90mg
Directions
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In a bowl, mix eggs, a pinch of salt, and sugar (250 g) until well combined. Add milk (100 ml) and vegetable oil (120 g), and mix thoroughly.
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In a separate bowl, sift together flour (200 g), cocoa powder (30 g), and baking powder (1 tsp). Gradually add the dry ingredients to the wet mixture, mixing until smooth. Pour the batter into a 20 cm cake tin lined with parchment paper.
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Preheat the oven to 170°C. Bake the cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then slice it horizontally into three equal layers.
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Chop the almonds/walnuts (120 g) and prunes (200 g) into small pieces. In a bowl, beat the butter (200 g) for 2-3 minutes until light and fluffy. Add condensed milk (380 g) and mix well. Fold in the cream cheese (500 g) and beat until smooth and creamy.
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Place the first cake layer on a plate. Lightly soak it with milk and spread a layer of the prepared cream. Sprinkle chopped nuts and prunes over the cream. Repeat the process with the remaining layers, ending with a layer of cream on top. Refrigerate the cake for 6-8 hours to set.
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Blend the leftover cake trimmings into fine crumbs and press them onto the sides of the cake. Melt the chocolate (80 g) with vegetable oil (3 tsp) and pour it over the top of the cake for a glossy finish. Allow the chocolate to set before serving.
