Chocolate Prune Cake with Chocolate Fudge Frosting
Submitted by marion
Spiced chocolate prune cake with buttermilk and cinnamon, topped with a glossy cooked chocolate fudge frosting. Soaked prunes keep every slice impossibly moist.
YIELD
1 cakePREP
10 minCOOK
30 minREADY
40 minButtermilk, soaked prunes, and a generous hit of cinnamon turn this chocolate cake into something with real depth and character.
The prunes get blitzed with buttermilk in a blender until smooth, then folded into a cocoa batter that’s warm with cinnamon and vanilla. You’d never guess prunes were involved, but you’d definitely wonder why this cake is so much more moist than the usual suspects.
Bake it in a 13×9 pan for a crowd, or split between two round pans for a layer cake.
The fudge frosting is the old-fashioned cooked kind: boiling water, shortening, corn syrup, cocoa, and powdered sugar beaten together until thick and glossy. It sets with that satisfying fudge-like texture that stays put on the knife.
Pro Tips
- Soak the prunes for the full 30 minutes so they blend into a smooth puree with no chunks
- The cinnamon is what makes this cake special; it bridges the prune and chocolate flavors beautifully
- Beat the frosting vigorously after combining to get a smooth, spreadable consistency
- This cake freezes exceptionally well, frosted or unfrosted, for up to 3 months
Ingredients
Directions
Pour boiling water over prunes and let soak 30 minutes.
Combine oil, sugar, 2 tablespoons cocoa, cinnamon, 1 teaspoon salt and 1 teaspoon vanilla in bowl.
Add eggs and beat well 2 minutes. Combine soaked prunes and buttermilk in blender or food processor and chop finely. Add to creamed mixture with flour, soda and baking powder. Beat well and turn into well-greased and floured 13- x 9-inch baking pan or 2 (8-in. ) round pans. Bake at 350℉ (180℃) 30 minutes, or until wood pick inserted near center comes out clean. Cool. To make frosting, bring water to boil. Remove from heat and beat in shortening and corn syrup. Add powdered sugar, ½ cup cocoa, ¼ teaspoon salt and ½ teaspoon vanilla and cream well to spreading consistency. Use to frost cooled cake.
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