Time: 3 hours 30 minutes
Complexity: average
Quantity: 1 loaf

Chocolate cake with prunes - detailed recipe.

Ingredients:

• 350 g chopped dried soft prunes
• 250 g of raisins
• 125 g black currant
• 175 g softened butter
• 175 gr. brown sugar muscovado
• 175 ml of honey
• 125 ml coffee liqueur
• Zest and juice of 2 oranges
• 2 tbsp cocoa
• 3 beaten eggs
• 150 g of premium wheat flour
• 1 tsp cake spice mix (cinnamon, mace or nutmeg, allspice, white pepper)
• 75 g of ground almonds
• 1/2 tsp baking powder
• 1/2 teaspoon baking soda

For decoration:

• 25 g of dark chocolate-covered coffee beans
• Edible glitter
• Golden confectionery beads
• About 10 edible golden stars

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

biscuit dough, cupcake, premium flour, prunes, raisin, currant, coffee liqueur, cocoa, cinnamon, macis, allspice, white peppercorns, honey, almond

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Preparation:

Step 1
• Preheat oven to 150°C.
  
  Line the sides and bottom of a 20cm diameter, 9cm deep, round springform pan with a sheet of reusable silicone-lined parchment. When lining the pan, cut strips of parchment twice as tall as the pan itself (it's easier to use two shorter strips of parchment than one long one); the tall strips will prevent the cake from overflowing.
Step 2
• Place the prunes, raisins, currants, butter, sugar, honey, coffee liqueur, orange zest and juice, spice mix, and cocoa in a large, wide saucepan. Heat the mixture until it begins to simmer, stirring to melt the butter. Cook for 10 minutes. Remove the saucepan from the heat and let it simmer for 30 minutes.
Step 3
• Let the mixture cool slightly. Add the eggs, flour, ground almonds, baking powder, and baking soda. Mix thoroughly with a wooden spoon or spatula until the dough is smooth.
Step 4
• Carefully pour the sponge batter into the lined pan. Place the pan in the oven and bake for 1 3/4 to 2 hours, until the surface of the cake is set but still shiny and sticky. If you insert a sharp knife into the center of the cake at this point, it will still be slightly undercooked in the center.
  
  Place the cake on a wire rack. Once the cake has cooled, remove it from the pan.
  
  To decorate, place chocolate-covered coffee beans in the center of the cupcake and arrange gold stars around the perimeter. Then sprinkle with gold beads and edible glitter.

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