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Chocolate Prune Cherry

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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.

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

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

Find it online: https://thefamilycooking.com/chocolate-prune-cherry/