Drunken prune
The Drunken Prune Cake is a moist and very chocolaty cake, its base is chocolate cake, chocolate cream with Nutella and prunes soaked in rum. Drunken prune is not a cake for children, as both the prunes and the tops of the chocolate cake are intensely soaked in dark rum. It is a perfect cake for birthdays – it looks really beautiful, especially if you decide to make it in a round-shaped baking tin. If you like these types of cakes, be sure to try the below recipe for Drunken Prune Cake.
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Ingredients for Drunken Prune cake.
Chocolate cake:
- 160 g all-purpose flour
- 140 g crystal sugar
- 80 ml sunflower oil
- 1/2 teaspoon of baking powder
- 20 g dark cocoa
- 4 large eggs
- a pinch of salt
- 1/2 teaspoon of soda
Nutella cream:
- 100 ml whipping cream
- 100 g butter
- 200 g Nutella
- 100 g milk chocolate
- 150 g mascarpone cheese
Additionally:
- 200 ml dark rum
- 200 g prunes
Chocolate glaze:
- 200 g milk chocolate
How to make Drunken Prune cake.
Preparation of chocolate cake.
Put eggs, a pinch of salt and crystal sugar into a bowl, then whisk the whole thing to a fluffy consistency. I did it with a food processor and it took me 6 minutes. Then, without interrupting whisking, slowly pour in the oil, then mix in the sifted flour with soda, cocoa and baking powder. Pour the cake batter into a round-shaped baking tin lined with baking paper, and place it in an oven preheated to 180 degrees Celsius. Bake for 40 minutes. Allow the baked cake to cool down, after that, remove it from the baking tin and cut it lengthwise twice to create 3 more or less identical cake tops.
Preparation of Nutella cream.
Pour the whipping cream into a pot, bring it to a boil, then remove the pot from the heat. Add the chocolate pieces and soft butter to it, stirring until the chocolate and butter are completely dissolved. After that, stir in the Nutella, thoroughly combine it with the cream, and once done, let the cream cool down.
Transfer the cold chocolate cream into a bowl and whisk it for 30 seconds, then add the mascarpone cheese. Whisk them together until the cream thickens – it should take more than a minute. Put the sliced prunes (see the preparation below) into the cream and mix thoroughly.
Chocolate glaze preparation.
Break the milk chocolate into pieces, put them in a bowl and place the bowl in a microwave for about a minute. The chocolate should become liquid. You can also dissolve the chocolate by placing a bowl with the chocolate over a pot with some boiling water in it.
Assembling of Drunken Prune cake.
Pour dark rum into a bowl, add the prunes and set it aside for at least 6 hours. After that time, remove the prunes and chop them. Use the rum in which the prunes were soaked to drizzle the chocolate cake tops. Put some rum on both sides of each cake top. I drizzled the bottom side of the first cake top on the inside only, leaving the outside on which the cake stands dry.
Cover the first cake top with chocolate prune cream, place the second cake top on it then cover the top with the cream. Place the last cake top on the cream and cover it with lukewarm but liquid chocolate. Put the finished cake in the fridge for at least 3 hours.
Good to know when maki Drunken Prune cake.
I baked the chocolate cake in a round-shaped baking tin, 21 centimetres in diameter.
All the ingredients used to prepare the chocolate cake should be at room temperature.
I used 120 millimetres of rum to soak the prunes and the cake tops.
You can replace the Nutella with any other chocolate-hazelnut cream.
Do you like cakes with prunes? If so, try our recipe for Walnut and prunes cake.
