Plum-Chocolate Cake

Plum-Chocolate Cake

As promised, here's the cake for welcoming Diana Henry as the featured chef at IHCC.

Plum-Chocolate Cake

Adapted from the Telegraph Column of Diana Henry


1 kg plums, stones removed
200g ground hazelnuts
100g dark chocolate, cut into small chunks
175g butter, at room temperature
125g brown sugar
3 eggs, at room temperature
125g flour
1¼ tsp baking-powder


Preheat the oven to 180°C. Line a 23cm (9in) springform cake tin with grease-proof paper.
Beat together the butter and sugar until fluffy and light in texture. Add the eggs a little at a time, beating well after each addition.
Sift together the flour, baking-powder, cocoa powder and a pinch of salt. Fold the flour mixture into the eggs and butter, followed by the hazelnuts and chocolate. Scrape into the tin.
Smooth the surface and arrange the halved plums on top. Bake for an hour and 10 minutes. A skewer inserted into the cake should come out clean.


Couscous & Consciousness said...

Well, you promised us cake, and what a good one it is. Plum and chocolate is such a winning combination - great choice and a fitting welcome :-)

ostwestwind said...

It's just the right season for plums here, great choice.

Zosia said...

Beautiful cake (and worth the wait!) I love that it's made with ground hazelnuts.

Deb in Hawaii said...

Mmm... Plum, chocolate and hazelnuts--what a great combination!

Grace Phua said...

I love how beautiful your plum and chocolate cake looks. It is definitely a great combination that works together. It's worth waiting for!

TeaLady said...

Cake looks delicious.