Recipe - Softer Prune Chocolate Cake 🍰
[Recipe] Launching a new recipe series this Mother's Day... For my parents 😊🫶
Lately, I've been thinking more about the kinds of desserts my parents actually enjoy these days. Softer textures, less sweet, healthier, nothing too heavy. Just something comforting to go with a cup of coffee ☕️
This Soft Prune Chocolate Cake is exactly that, naturally sweetened with prunes for moisture and richness, finished with a dark chocolate coating on top. This is healthier, and certainly earned the compliment of "not too sweet"!
Taking the chance to wish everyone a Happy Mother's Day as well and I hope this recipe series will be useful, as care can quietly show up in the little adjustments we make too ❤️
Ingredients
- 120g Pitted Prunes
- 120ml Warm Water
- A large egg, approx 60g
- 35g of Brown Sugar
- 60g of Neutral Oil (e.g. Canola) or Melted Butter
- 5ml Vanilla Extract
- 90g of All-Purpose / Plain Flour
- 25g of Cocoa Powder
- 4g of Baking Powder
- Pinch of Salt
- (Optional, for topping) 80g of Dark Chocolate
Instructions
1. Soak the prunes in warm water for 10 mins then blend until smooth (approx 3 – 4 mins).
2. Transfer to a bowl, then mix in the egg and brown sugar.
3. Next, mix in the oil/melted butter and vanilla.
4. Once done, whisk in the dry ingredients (flour, cocoa powder, baking powder and salt). Do sift the flour and cocoa powder if clumpy.
5. Transfer to a 6 inch round tray lined with parchment paper and bake 170C for 25 – 30 minutes, the toothpick should come out with just a couple of crumbs.
6. While cooling, melt the dark chocolate to use as glaze.
7. Apply the dark chocolate once cooled, serve and enjoy!
If you're looking for a chocolate cake that's pleasantly moist yet not overly sweet, this recipe is a fantastic choice. The use of soaked prunes not only adds natural sweetness but also keeps the cake tender and rich without the heaviness that often comes with traditional chocolate cakes. I love how the prunes substitute for some of the sugar and butter, making the cake a delicious option for a healthier dessert. One tip I found helpful when making this cake is to ensure the prunes are blended thoroughly into a smooth paste before mixing with other ingredients. This creates a uniform batter that bakes evenly and results in a soft crumb. Also, baking at 170C for around 25-30 minutes ensures the cake stays moist yet fully baked – a toothpick test with just a few crumbs sticking is the best indicator. For the chocolate glaze, using dark chocolate with higher cocoa content adds a nice bitterness that balances the subtle sweetness from the prunes. You can even experiment by adding a pinch of cinnamon or espresso powder to the batter for an extra depth of flavor. This cake keeps well for several days, making it perfect for preparing ahead or sharing over a few family gatherings. Whether you enjoy it with coffee, tea, or as a light dessert, it’s an easy recipe that brings comfort without the guilt of too much sugar. Give it a try and enjoy a dessert that’s both delicious and mindful of sweetness levels.
