Sticky chocolate plum cake

Name: Sticky chocolate plum cake
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 12
Ingredients: 175 g unsalted butter, at room temperature, plus extra for greasing; 175 g dark brown muscovado sugar; 3 eggs, lightly beaten; 125 g self-raising flour; 1 tsp baking powder; 50 g cocoa powder, sifted; 175 g ground almonds; 75 g dark chocolate (70% cocoa solids), roughly chopped; 400 g plums, halved; 2 tbsp demerara sugar; 3 tbsp plum preserve or jam; 2 tbsp toasted flaked almonds

This sticky chocolate plum cake is more than just an afternoon tea cake. It's indulgent, rich, and sweet in all the right places. The sharp sweetness of the plums cuts through the rich, dark chocolate perfectly and is an ideal winter dessert or luxurious afternoon snack to impress guests or friends and family!

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves12
CourseDessert
Prepare20 mins
Cook1 hr 20 mins
Total time1 hr 40 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

175g unsalted butter, at room temperature, plus extra for greasing
175g dark brown muscovado sugar
3 eggs, lightly beaten
125g self-raising flour
1 tsp baking powder
50g cocoa powder, sifted
175g ground almonds
75g dark chocolate (70% cocoa solids), roughly chopped
400g plums, halved
2 tbsp demerara sugar
3 tbsp plum preserve or jam
2 tbsp toasted flaked almonds

Preheat the oven to 180˚C, gas mark 4. Grease and line the base of a 23cm loose-bottomed cake tin. Beat together the butter and muscovado sugar until fluffy, then gradually whisk in the eggs. Fold in the flour, baking powder, cocoa and ground almonds, followed by the chocolate.
Spoon the mixture into the prepared tin, levelling the surface with the back of the spoon (it will be quite thick). Arrange the plums on top, cut-side up, pressing them down lightly so that they are pushed slightly into the mixture. Sprinkle over the demerara sugar and bake for 1 hour–1 hour 15 minutes, until a skewer inserted into the centre comes out clean. Cool completely in the tin.
Before serving, melt the preserve or jam in a small pan with a splash of water. Brush over the top of the cake and scatter with the flaked almonds.

Typical values per serving when made using specific products in recipe