The dark chocolate in this cake makes it a deliciously rich treat- and with a splash of brandy, it becomes even tastier. Unlike our classic chocolate cake (opens in new tab), this gets its moist rich flavour from a handful of prunes chopped pecans and dark chocolate.
Ingredients
150g (5oz) ready-to-eat prunes
3tbsp brandy or black coffee
200g (7oz) dark chocolate
250g (9oz) butter, softened
250g (9oz) caster sugar
4 large eggs
125g (4oz) plain flour, sifted
100g (3 1/2oz) pecans, finely chopped
Icing sugar, to dust (optional)
WEIGHT CONVERTER
grams
to
cups
Method
Finely chop the prunes (use a processor if possible), then stir in the brandy or black coffee and set aside. Chop the chocolate into pieces about the size of raisins ? this is best done by hand. Preheat the oven to 180°C/355°/gas 4. Take a deep, 23cm-diameter, loose-bottomed, round cake tin and line the base and sides with baking paper.
Beat the butter and caster sugar until creamy. Beat in the eggs, one at a time, beating after each addition. Add a tablespoon of flour with the last two.
Fold in the prunes, pecans, chocolate and the rest of the flour. Turn the mixture into the tin and bake for between 55 mins and 1 hr 10 mins or until the top springs back when lightly pressed. Leave to cool in the tin for 10 mins, then turn out and finish cooling on a wire rack. Dust with icing sugar.
Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.
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