Chocolate Plumcake: A Recipe with a Soft and Indulgent Heart…
If you are looking for a dessert that will win everyone over at the first bite, chocolate plumcake is the answer to your desires! But beware, this is no ordinary plumcake: this recipe hides a mouthwatering heart that makes it simply irresistible. Imagine a fluffy cocoa dough enclosing inside a secret of dark chocolate… Yes, you got it right! Not one, but as many as two chocolate bars in the center, which melt during baking to create a soft, enveloping heart. The result? A plumcake that will make you want another slice…and then another!
Ingredients :
- 3 eggs
- 180g (3/4 cup + 2 tablespoons) granulated sugar
- 100ml (1/2 cup) vegetable oil
- 190ml (3/4 cup) milk
- 250g (2 cups) all-purpose flour
- 16g (1 tablespoon) baking powder
- 40g (1/3 cup) unsweetened cocoa powder
- 200g (7 oz) dark chocolate (55% cocoa), 2 bars
How to prepare Chocolate Plumcake:
- In a high-sided bowl, break the eggs, add the sugar, and beat with electric whips until light and fluffy.
- Now add the liquids, so the seed oil and milk, and continue working with electric whips.
- Now add the powders, so 00 flour a little at a time, 1 sifted sachet of baking powder and 40 g of bitter cocoa. Whisk as you go to combine everything.
- Pour 2/3 of the batter into a pudding mold lined with baking paper, my mold is 30×10 cm. Add 1 or 2 dark chocolate bars, pour in the remaining batter and level. Bake at 180°C (340°F) static oven for about 50 min, testing with a toothpick before baking.
- One tip: set the plumcake in a medium-low position in the oven so it won’t darken too much on the surface.
- Take the plumcake out of the oven, let it cool then cut it into slices! When it is still a little warm, the chocolate is melted and creamy! If you want to serve it as dessert, I recommend accompanying it with a scoop of vanilla ice cream!
- But also for breakfast, together with milk and coffee-it’s poetry!
Bon Appétit!
