California Prunes, Chocolate and Coffee Cake
Linda McGillivary: I was using our fat reduction case studies to experiment with some of the California Prune chocolate cake recipes we already have on our website: my goal was to make a tasty but slightly lower-fat chocolate cake especially for the 2020 Macmillan Coffee Morning (UK). I created this one, based on a recipe from FlourishingFoodie.com for California Prunes. Our first taste was a warm slice of flavour explosion: intense coffee, chocolate and vanilla. With an incredibly light texture, less fat, and all the added nutritional benefits of California Prunes, what’s not to like?
Makes: 8-12Prep Time: 25 minutesCook Time: 60-70 minutes
INGREDIENTS
- For the cake:
- 150g California Prunes
- 50ml Tia Maria (or an orange flavoured liqueur)
- 290ml water
- 175g butter
- 200g dark chocolate
- 225g demerara sugar
- 2 large eggs
- 2 tsp vanilla essence
- 180g self raising flour
- ½ tsp salt
- ½ tsp baking powder
- 45g cocoa powder
- For the frosting:
- 30g light butter/spread
- 200g icing sugar
- 1 tsp vanilla essence
- 1tbsp Tia Maria (or orange flavoured liqueur)
- 15-30mls coffee (made to your preferred strength)
DIRECTIONS
- Pre-heat the oven to 180°C, and grease and line a 9-inch deep spring-form or loose bottomed cake tin.
- Place the California Prunes, Tia Maria, water and cinnamon into a small saucepan and heat to a simmer for 10 minutes.
- Whilst the California Prune mix is heating, put the chocolate and butter into a mixing bowl.
- Remove the California Prune liquid from the heat, discard the cinnamon stick, and set the California Prunes to one side to cool.
- Pour the hot liquid into the chocolate and butter, and mix until melted, blended and smooth.
- Add the demerara sugar to the mixture and mix well.
- Beat together the eggs and vanilla essence, then add to the melted chocolate mix. Combine well.
- In a separate bowl, sift together the flour, salt, baking powder and cocoa powder, then add to the liquid mixture. Mix well, but don’t beat too hard.
- Chop the cooled prunes into small pieces, then add to the cake batter. Combine well.
- Pour the batter into the prepared cake tin.
- Place on the middle shelf of the oven and bake for approximately 60-70 minutes, or until a skewer placed in the centre of the cake tin comes out clean.
- Remove the cake from the oven, and leave to cool.
- To make the frosting, beat the butter/spread until light and fluffy.
- In a separate bowl, combine the Tia Maria, vanilla essence and liquid coffee, then add to the butter. NOTE: Don’t worry if it separates a bit at this stage.
- Add icing sugar a few spoonfuls at a time, beating vigorously, until you get the consistency you’re after. I went for a soft frosting which just held its shape, but if you add more icing sugar (or less liquid) you’ll end up with a more traditional butter icing consistency.
- When the cake is cool (or slightly warm if, like me, you’re impatient), spread the frosting over the top and side of the cake.
Serving Suggestion:
Cut whilst warm, and enjoy with some friends – and don’t forget to make a donation to Macmillan Coffee Morning.
Note:
I made this with Tia Maria, but it would work just as well with a orange liqueur, cherry brandy or even sloe gin.