Baking a chocolate plum pudding cake is like wrapping yourself in a warm hug of rich, decadent flavors. Perfect for any season, these 12 recipes blend the classic comfort of pudding cakes with the luxurious twist of chocolate and plum, promising to delight your taste buds and impress your guests. Whether you’re a novice or a seasoned baker, there’s a recipe here waiting to become your new favorite. Let’s dive in!
Classic Chocolate Plum Pudding Cake
Who knew that combining the rich, decadent allure of chocolate with the subtle, fruity charm of plums could lead to such a showstopper? This Classic Chocolate Plum Pudding Cake is your ticket to dessert heaven, blending textures and flavors in a way that’ll have your taste buds doing a happy dance.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup unsweetened cocoa powder, Dutch-processed
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup granulated sugar
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 1 1/2 cups ripe plums, pitted and finely chopped
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan, then line the bottom with parchment paper for an effortless release.
- In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
- In a separate bowl, mix the granulated sugar and melted clarified butter until smooth. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs.
- Add the lightly beaten eggs and vanilla extract to the sugar mixture, stirring until fully incorporated.
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Fold in the finely chopped plums and dark chocolate chips until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Velvety and moist, this cake boasts a perfect balance of chocolate intensity and plum sweetness. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Vegan Chocolate Plum Pudding Cake
Mmm, imagine a dessert that’s like a hug from your grandma but vegan and way cooler. This Vegan Chocolate Plum Pudding Cake is the rebellious teen of traditional puddings, packed with juicy plums and rich chocolate, ready to steal the show at any dinner party.
Ingredients
- 1 ½ cups all-purpose flour, sifted
- ¾ cup organic cane sugar
- ⅓ cup unsweetened cocoa powder, Dutch-processed
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup cold brewed coffee
- ⅓ cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 2 cups ripe plums, pitted and diced
- ½ cup dark chocolate chips, 70% cacao
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan.
- In a large mixing bowl, whisk together the sifted flour, cane sugar, cocoa powder, baking soda, and sea salt until well combined.
- Pour in the cold brewed coffee, extra-virgin olive oil, apple cider vinegar, and vanilla extract. Stir until just combined; avoid overmixing to keep the cake tender.
- Gently fold in the diced plums and dark chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake’s surface should spring back lightly when touched.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This patience-testing step ensures the cake sets perfectly.
- For an extra touch of decadence, serve slightly warm with a dollop of coconut whipped cream. Tip: The warmth enhances the chocolate’s richness and the plums’ natural sweetness.
Fabulously moist with pockets of molten chocolate and bursts of tangy plum, this cake is a textural dream. Try it with a sprinkle of flaky sea salt to elevate the flavors to celestial heights.
Gluten-Free Chocolate Plum Pudding Cake
Zesty and zingy, this gluten-free chocolate plum pudding cake is the rebellious cousin of traditional desserts, daring to be different and deliciously succeeding. Packed with juicy plums and rich chocolate, it’s a guilt-free indulgence that’ll have you questioning why gluten was ever invited to the party in the first place.
Ingredients
- 1 cup almond flour, finely sifted
- 1/2 cup cocoa powder, Dutch-processed
- 1/4 cup coconut sugar
- 1 tsp baking soda
- 1/4 tsp sea salt
- 2 pasture-raised eggs, lightly beaten
- 1/4 cup clarified butter, melted
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened almond milk
- 1 cup ripe plums, pitted and diced
- 1/4 cup dark chocolate chips, 70% cacao
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with clarified butter, ensuring even coverage to prevent sticking.
- In a large mixing bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and sea salt until fully combined and free of lumps.
- Add the lightly beaten eggs, melted clarified butter, vanilla extract, and almond milk to the dry ingredients. Stir until the batter is smooth and homogenous.
- Gently fold in the diced plums and dark chocolate chips, distributing them evenly throughout the batter for bursts of flavor in every bite.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly cooked.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
A moist, decadent masterpiece awaits with each slice of this cake, where the tangy plums play hide and seek with the deep chocolate notes. Serve it warm with a dollop of coconut whipped cream for an extra touch of luxury, or enjoy it as is for a simple yet sophisticated treat.
Chocolate Plum Pudding Cake with Caramel Sauce
Who knew that the humble plum could steal the show in a dessert that’s part cake, part pudding, and all kinds of delicious? This Chocolate Plum Pudding Cake with Caramel Sauce is a playful twist on tradition, promising a moist, rich experience with every bite.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder, Dutch-processed
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup buttermilk, room temperature
- 1/3 cup clarified butter, melted
- 1 tsp pure vanilla extract
- 2 pasture-raised eggs, lightly beaten
- 1 1/2 cups ripe plums, pitted and diced
- 1/2 cup heavy cream
- 1/4 cup light brown sugar, packed
- 2 tbsp unsalted butter
- 1/2 tsp vanilla bean paste
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking soda, and sea salt until well combined.
- Add the buttermilk, clarified butter, vanilla extract, and lightly beaten eggs to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender crumb.
- Gently fold in the diced plums, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the caramel sauce: In a small saucepan over medium heat, combine the heavy cream, brown sugar, and unsalted butter. Stir continuously until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Remove from heat and stir in the vanilla bean paste.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve the cake warm or at room temperature, drizzled generously with the caramel sauce.
Silky caramel sauce meets the moist, plum-studded chocolate cake in a dance of flavors and textures that’s nothing short of magical. For an extra indulgent twist, serve with a scoop of vanilla bean ice cream to contrast the warm cake and sauce.
Spiced Chocolate Plum Pudding Cake
Zesty as a summer breeze and as indulgent as your secret midnight snack cravings, this Spiced Chocolate Plum Pudding Cake is here to dazzle your taste buds and possibly steal the spotlight at your next dinner party. Imagine the rich, velvety embrace of chocolate, the subtle kick of spices, and the juicy surprise of plums, all coming together in a dessert that’s as fun to make as it is to devour.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup Dutch-process cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground cloves
- 1 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 1 1/2 cups ripe plums, pitted and diced
- 1/2 cup dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 9-inch round cake pan, then dust with cocoa powder to prevent sticking.
- In a large mixing bowl, whisk together the sifted flour, Dutch-process cocoa powder, baking powder, baking soda, fine sea salt, ground cinnamon, cardamom, and cloves until well combined.
- In a separate bowl, mix the granulated sugar, lightly beaten pasture-raised eggs, melted clarified butter, buttermilk, and pure vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients, stirring until just combined to avoid overmixing, which can lead to a dense cake.
- Gently fold in the diced ripe plums and dark chocolate chunks, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula for an even bake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is perfectly baked.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, ensuring it sets properly for slicing.
Every bite of this cake is a delightful contrast of textures, from the moist, fluffy crumb to the bursts of juicy plum and molten chocolate. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
Chocolate Plum Pudding Cake with Rum Glaze
Excuse me, but have you ever met a dessert that’s as bold and unapologetically indulgent as a Chocolate Plum Pudding Cake with Rum Glaze? This beauty is the love child of a rich, moist cake and a boozy, fruity pudding, dressed to impress with a glossy rum glaze that’ll have you swooning at first bite.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup Dutch-process cocoa powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup clarified butter, melted
- 1 cup buttermilk, room temperature
- 1 tsp pure vanilla extract
- 1 cup ripe plums, pitted and finely chopped
- 1/4 cup dark rum
- 1/2 cup confectioners’ sugar, for glaze
Instructions
- Preheat your oven to 350°F (175°C) and generously butter a 9-inch round cake pan, then dust with cocoa powder to prevent sticking.
- In a large mixing bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
- In a separate bowl, mix the granulated sugar, lightly beaten eggs, and melted clarified butter until smooth. Tip: Ensure all ingredients are at room temperature for a seamless blend.
- Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Stir in the vanilla extract.
- Gently fold in the finely chopped plums until just incorporated. Tip: Overmixing can lead to a dense cake, so fold with care.
- Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- While the cake cools, prepare the rum glaze by whisking together the dark rum and confectioners’ sugar until smooth. Drizzle over the cooled cake.
Zesty and luxurious, this cake boasts a tender crumb speckled with juicy plums, all wrapped up in a decadent rum glaze. Serve it warm with a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra indulgent treat.
Dark Chocolate Plum Pudding Cake
Zesty and zingy, this Dark Chocolate Plum Pudding Cake is the rebellious dessert your summer soirée has been dreaming of. Imagine the audacity of plums and dark chocolate in a cake that’s as bold in flavor as it is in texture—this is not your grandma’s pudding (unless your grandma is secretly a pastry punk).
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder, Dutch-processed
- 1 tsp baking soda
- 1/2 tsp sea salt, finely ground
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup buttermilk, room temperature
- 1 1/2 cups ripe plums, pitted and diced
- 1/2 cup dark chocolate chunks, 70% cacao
Instructions
- Preheat your oven to 350°F (177°C) and grease a 9-inch round cake pan with clarified butter, then dust with cocoa powder.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, Dutch-processed cocoa powder, baking soda, and sea salt until fully combined.
- Add the melted clarified butter, lightly beaten eggs, pure vanilla extract, and room temperature buttermilk to the dry ingredients. Mix until just combined—overmixing is the enemy of fluffiness.
- Gently fold in the diced ripe plums and dark chocolate chunks with a spatula, ensuring an even distribution without deflating the batter.
- Pour the batter into the prepared cake pan and smooth the top with the spatula for an even bake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Tip: The cake will pull away slightly from the pan’s edges when done.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For an extra moist cake, brush the top with a simple syrup made of equal parts sugar and water while still warm.
- Serve slices with a dollop of whipped cream or a scoop of vanilla bean ice cream. Tip: Garnish with a sprinkle of flaky sea salt to elevate the chocolate’s richness.
Wondrously moist with pockets of juicy plum and molten chocolate, this cake is a textural masterpiece. Serve it warm to watch the chocolate ooze seductively, or chill it for a firmer, fudgier bite that’s equally irresistible.
White Chocolate Plum Pudding Cake
Prepare to have your dessert dreams come true with this decadent White Chocolate Plum Pudding Cake that’s as whimsical as it is delicious. Perfect for when you’re craving something sweet but sophisticated, this cake is a playful twist on the classic, blending the richness of white chocolate with the tartness of fresh plums.
Ingredients
- 1 cup all-purpose flour, sifted
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 pasture-raised eggs, lightly beaten
- 1/2 cup whole milk
- 1 tsp pure vanilla extract
- 1/2 cup white chocolate chips, melted
- 2 medium plums, pitted and thinly sliced
- 1 tbsp powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Gradually add the lightly beaten eggs to the butter mixture, mixing well after each addition to ensure a smooth batter.
- Alternately add the sifted flour and whole milk to the batter, starting and ending with the flour, mixing until just combined.
- Fold in the melted white chocolate chips and pure vanilla extract until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and arrange the thinly sliced plums on top in a decorative pattern.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust the cooled cake with powdered sugar just before serving.
This cake boasts a moist, tender crumb with pockets of molten white chocolate and bursts of juicy plum in every bite. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Chocolate Plum Pudding Cake with Fresh Cream
Yikes! If you thought chocolate and plums were just a quirky pair, wait until you meet this show-stopping Chocolate Plum Pudding Cake with Fresh Cream. It’s like they were destined to be together, creating a symphony of flavors that’ll have your taste buds doing a happy dance.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup buttermilk, room temperature
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 2 cups ripe plums, pitted and diced
- 1 cup heavy cream, chilled
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan. Tip: For an extra non-stick guarantee, line the bottom with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking soda, and sea salt until well combined.
- Add the buttermilk, clarified butter, beaten eggs, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to ensure a tender crumb.
- Gently fold in the diced plums, distributing them evenly throughout the batter.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: The cake should spring back when lightly touched.
- While the cake cools, whip the chilled heavy cream and powdered sugar to soft peaks. Tip: Chill your mixing bowl and beaters beforehand for quicker, fluffier results.
- Serve the cake warm or at room temperature, topped with a generous dollop of fresh whipped cream.
So, there you have it—a cake that’s moist, rich, and studded with juicy plums, all under a cloud of fresh cream. It’s a dessert that’s as fun to make as it is to eat, perfect for impressing guests or treating yourself to something spectacular.
Chocolate Plum Pudding Cake with Ice Cream
Mmm, imagine diving fork-first into a dessert that’s like a hug from your grandma, if your grandma was a pastry chef with a penchant for chocolate and plums. This Chocolate Plum Pudding Cake with Ice Cream is the whimsical love child of a rich, moist cake and a fruity, spiced pudding, served with a scoop of cold, creamy bliss to balance the warmth. It’s the kind of dessert that makes you forget you ever said no to seconds.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup Dutch-process cocoa powder
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 pasture-raised eggs, lightly beaten
- 2 tsp pure vanilla extract
- 1 cup buttermilk
- 2 cups ripe plums, pitted and diced
- 1 pint vanilla bean ice cream
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for an easy release.
- In a medium bowl, whisk together the sifted flour, cocoa powder, baking soda, and sea salt until well combined.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to avoid a lumpy mixture.
- Gradually add the lightly beaten eggs to the butter mixture, followed by the vanilla extract, mixing well after each addition.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
- Fold in the diced plums until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Serve each slice with a generous scoop of vanilla bean ice cream.
How the cake achieves a perfect balance between the deep, chocolatey base and the tart, juicy plums is nothing short of magic. The ice cream melts into the warm cake, creating a saucy, creamy contrast that’s downright irresistible. Try serving it with a drizzle of caramel or a sprinkle of sea salt for an extra layer of decadence.
Chocolate Plum Pudding Cake with Nuts
So, you’ve decided to embark on a culinary adventure that combines the rich, decadent allure of chocolate with the sweet, tangy punch of plums, all nestled in a cake that’s as nutty as your uncle’s Thanksgiving jokes. This Chocolate Plum Pudding Cake with Nuts is not just a dessert; it’s a conversation starter, a belly warmer, and possibly the reason your friends will keep coming back for more.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh plums, pitted and diced
- 1/2 cup mixed nuts, roughly chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with clarified butter, then dust with cocoa powder to prevent sticking.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking soda, and sea salt until well combined.
- Add the melted clarified butter, lightly beaten eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
- Gently fold in the diced plums and roughly chopped nuts, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and smooth the top with a spatula for an even bake.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Fluffy, moist, and bursting with the juicy tang of plums against the deep chocolate backdrop, this cake is a masterpiece. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat that’ll have everyone asking for seconds.
Chocolate Plum Pudding Cake with Berry Compote
Ever had one of those days where only a decadent dessert will do? Well, buckle up, buttercup, because this Chocolate Plum Pudding Cake with Berry Compote is about to take your taste buds on a joyride they won’t forget. It’s like if a chocolate cake and a plum pudding had a delicious baby, and then that baby got all dressed up in a berry compote for the party.
Ingredients
- 1 1/2 cups all-purpose flour, sifted
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder, Dutch-processed
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup buttermilk, room temperature
- 1/2 cup clarified butter, melted
- 2 pasture-raised eggs, lightly beaten
- 1 tsp pure vanilla extract
- 1 cup ripe plums, pitted and finely chopped
- 1 cup mixed berries (strawberries, raspberries, blueberries)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Tip: For an extra non-stick guarantee, line the bottom with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking soda, and sea salt until well combined.
- Add the buttermilk, clarified butter, beaten eggs, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
- Gently fold in the finely chopped plums. Tip: The plums add moisture, so ensure they’re evenly distributed for a uniformly tender cake.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the mixed berries, 1/4 cup granulated sugar, and lemon juice in a small saucepan over medium heat. Cook for 10 minutes, stirring occasionally, until the berries break down and the compote thickens. Tip: For a smoother compote, press through a fine mesh sieve.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve the cake warm or at room temperature, topped with the berry compote.
Fluffy, moist, and packed with the rich flavors of chocolate and plum, this cake is a showstopper. The berry compote adds a bright, tangy contrast that cuts through the sweetness perfectly. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Conclusion
Certainly, these 12 Delicious Chocolate Plum Pudding Cake Recipes offer a treasure trove of sweet, spiced, and utterly indulgent options for any occasion. Whether you’re a seasoned baker or just starting out, there’s a recipe here to spark your creativity and satisfy your cravings. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share the love by pinning this article on Pinterest!
