Chocolate Prune Cherry

Why You’ll Love This Recipe

I love this recipe because the prunes naturally add sweetness and moisture to the cake. Their flavor blends beautifully with cocoa, so I get a rich chocolate taste along with a soft, tender texture.

The cherries provide a fruity contrast that keeps the chocolate from becoming too intense. I also like the small bursts of cherry throughout each slice.

Another advantage is that I can easily adapt the recipe. I can use fresh, frozen, or dried cherries, add nuts for crunch, or finish the cake with powdered sugar or chocolate ganache depending on the occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Prune Cherry Cake

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1 cup pitted prunes
• 1/2 cup hot water
• 1 cup pitted cherries, fresh or frozen
• 1/2 cup semisweet chocolate chips

For the Chocolate Topping

• 1/2 cup semisweet chocolate
• 1/4 cup heavy cream
• Fresh cherries for decorating, optional

Directions

1. Prepare the Prunes

I place the pitted prunes in a bowl and pour the hot water over them. I leave them to soften for about 10 minutes. Once they’re soft, I blend the prunes and soaking liquid until I have a smooth puree.

2. Prepare the Pan

I preheat my oven to 350°F (175°C). I grease a 9-inch round cake pan and line the bottom with parchment paper. This makes it much easier for me to remove the finished cake without damaging it.

3. Combine the Dry Ingredients

In a medium bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. I set this mixture aside while I prepare the wet ingredients.

4. Mix the Wet Ingredients

In a large bowl, I whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla until smooth. I add the prune puree and milk and continue mixing until everything is well combined.

5. Make the Batter

I gradually add the dry ingredients to the wet mixture. I stir just until everything comes together because I don’t want to overmix the batter.

I gently fold in the cherries and chocolate chips, making sure they’re distributed throughout the cake.

6. Bake

I pour the batter into my prepared cake pan and smooth the top. I bake it for approximately 40 to 45 minutes.

I check the center with a toothpick before removing the cake from the oven. I look for a few moist crumbs rather than wet batter because this helps me keep the cake moist.

7. Cool the Cake

I leave the cake in the pan for about 10 to 15 minutes. Then I carefully transfer it to a wire rack and let it cool completely before adding the topping.

8. Prepare the Chocolate Topping

I finely chop the chocolate and place it in a heatproof bowl. I heat the heavy cream until it’s hot but not boiling and pour it over the chocolate.

I leave it for a couple of minutes and then stir until I have a smooth, glossy chocolate ganache.

9. Finish the Cake

I pour the chocolate topping over the cooled cake and gently spread it toward the edges. I let the ganache set slightly before slicing.

When I want a more decorative presentation, I finish the top with fresh cherries or a few pieces of chopped prune.

Servings and Timing

I usually cut this cake into 10 to 12 slices. Because the chocolate and fruit make it fairly rich, I find that modest slices are satisfying.

• Prep time: 25 minutes
• Cooking time: 40–45 minutes
• Cooling and decorating time: 45 minutes
• Total time: approximately 1 hour 50 minutes
• Servings: 10–12 slices

Variations

For extra cherry flavor, I sometimes add a few tablespoons of cherry preserves to the batter. I can also spread a thin layer of cherry preserves over the cooled cake before adding the chocolate topping.

When I want additional texture, I fold chopped walnuts, pecans, or almonds into the batter. The crunch works particularly well with the soft prunes and cherries.

For an even more intense chocolate version, I replace the semisweet chocolate chips with dark chocolate chunks. I also like adding a small amount of espresso powder because it makes the cocoa flavor seem deeper.

When fresh cherries aren’t available, I use frozen cherries. I thaw and drain them thoroughly before adding them to the batter. Dried cherries also work, although I use a smaller amount because their flavor and sweetness are more concentrated.

I can also bake the batter as cupcakes or muffins. I simply divide it between lined muffin cups and reduce the baking time, checking them earlier for doneness.

Storage/Reheating

I store Chocolate Prune Cherry cake in an airtight container at room temperature for about 2 days if it doesn’t have a cream-based topping. For longer storage, I refrigerate it for up to 5 days.

I prefer bringing refrigerated slices to room temperature for about 20 minutes before serving because the cake becomes softer and the chocolate flavor is more noticeable.

If I want a warm slice, I microwave an unfrosted or lightly ganache-covered piece for about 10 seconds. I avoid overheating it because too much heat can dry out the cake and melt the topping completely.

I can also freeze individual slices. I wrap each slice tightly and place it in a freezer-safe container for up to 2 months. I thaw the cake overnight in the refrigerator or for a few hours at room temperature before serving.

FAQs

Can I taste the prunes in Chocolate Prune Cherry cake?

The prune flavor isn’t overpowering. I find that it blends naturally with the cocoa and mainly contributes sweetness, richness, and moisture. The cherries usually provide the more noticeable fruit flavor.

Can I use dried cherries instead of fresh cherries?

Yes. I can use dried cherries when fresh or frozen ones aren’t available. Because dried cherries are concentrated, I generally use about 1/2 to 3/4 cup. I can also soak them briefly in warm water before adding them if I want a softer texture.

Can I make this cake without chocolate chips?

Yes. I can leave the chocolate chips out without changing the basic cake. The cocoa still gives me plenty of chocolate flavor. Alternatively, I can replace the chips with chopped dark chocolate or nuts.

How do I know when the cake is finished baking?

I insert a toothpick into the center after about 40 minutes. When it comes out with a few moist crumbs but no raw batter, I remove the cake from the oven. I avoid waiting until the toothpick is completely dry because that can result in an overbaked cake.

Can I make Chocolate Prune Cherry cake ahead of time?

Yes. In fact, I find the cake stays particularly moist because of the prune puree. I can bake it a day before serving, let it cool completely, and keep it well covered. I usually add the chocolate topping after the cake has cooled and then store it until I’m ready to serve.

Conclusion

Chocolate Prune Cherry is a dessert I enjoy when I want chocolate cake with more complexity than the classic version. The prunes give me a naturally moist, tender cake, while the cherries provide bright fruity notes that complement the rich cocoa and chocolate.

Chocolate Prune Cherry

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, moist chocolate cake made with naturally sweet prune puree, juicy cherries, and chocolate chips. A glossy chocolate ganache adds an indulgent finish to this fruity chocolate dessert.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 50 minutes
• Yield: 10-12 slices
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 3/4 cup milk
• 1 cup pitted prunes
• 1/2 cup hot water
• 1 cup pitted cherries, fresh or frozen
• 1/2 cup semisweet chocolate chips
• 1/2 cup semisweet chocolate
• 1/4 cup heavy cream
• Fresh cherries for decorating, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Place the pitted prunes in a bowl and pour the hot water over them. Let them soften for about 10 minutes, then blend the prunes and soaking liquid into a smooth puree.
2. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
3. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Add the prune puree and milk and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture and stir just until combined. Gently fold in the cherries and chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
7. Let the cake cool in the pan for 10 to 15 minutes, then carefully transfer it to a wire rack and cool completely.
8. Finely chop the semisweet chocolate and place it in a heatproof bowl. Heat the heavy cream until hot but not boiling, then pour it over the chocolate. Let stand for about 2 minutes before stirring until smooth and glossy.
9. Pour the chocolate ganache over the cooled cake and gently spread it toward the edges. Allow the ganache to set slightly before slicing. Decorate with fresh cherries if desired.

Notes

• For extra cherry flavor, add a few tablespoons of cherry preserves to the batter or spread a thin layer over the cooled cake before adding the ganache.
• Chopped walnuts, pecans, or almonds can be folded into the batter for additional texture.
• Dark chocolate chunks can replace the semisweet chocolate chips for a more intense chocolate flavor.
• A small amount of espresso powder can be added to deepen the cocoa flavor.
• If using frozen cherries, thaw and drain them thoroughly before folding them into the batter.
• Dried cherries may be substituted; use about 1/2 to 3/4 cup and soak them briefly in warm water for a softer texture if desired.
• Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Bring refrigerated slices to room temperature for about 20 minutes before serving for a softer texture.
• Individual slices can be wrapped tightly and frozen in a freezer-safe container for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 510 kcal
• Sugar: 48 g
• Sodium: 280 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.2 g
• Carbohydrates: 69 g
• Fiber: 6 g
• Protein: 7 g
• Cholesterol: 45 mg