Now producing a cake which is moist is straightforward enough, moist and light, is also not that difficult, moist, light and a chocolate cake and immediately I run into trouble. I can't count the number of chocolate cakes I have made where I have tried to achieve a moist light crumb, the flavour is always good but it's always a trip back to the drawing board for me.
This latest attempt, probably not my last, is I believe worth publishing. Despite having a good history of producing delicious cakes in this country, I turn to the US when it comes to working with chocolate; the tradition of using oil rather than butter and the addition of sour cream both help.
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For this cake you will need;
280g of caster sugar
240g of plain flour
100g of good cocoa
125ml of vegetable oil
300ml of sour cream
200g of ready to eat soft prunes
60ml of espresso
60ml of Di Saronno amaretto liquer
3 medium eggs
1 teaspoon of vanilla
2 teaspoons of Bicarbonate of soda
1 teaspoon of baking powder
1/2 teaspoon of salt
Prepare either 2, 20cm cake tins or 1, 26cm tin,by lining with baking parchment. Turn the oven on to 180C. Sift all the dry ingredients into a large bowl. Place the other ingredients, including the prunes having double checked there are no pips in them, in a blender and blend for 30 seconds. Add the blended mix to the dry ingredients and mix thoroughly, then pour the batter into the prepared cake tin or tins if you are using the smaller ones. Bake in the center of the oven for 35 to 40 minutes.
I topped my cake with a chocolate ganache made by melting 200g of good quality 70% cocoa solids chocolate in 200ml of double cream, add a pinch of salt and whisk together as it cools, When the mix is at room temperature, whisk in a further 50ml of double cream.
|Put raspberries and a jug of cream on the table and people get creative.|
The prunes in this cake add not only a delicious flavour but a degree of moistness which is most welcome.