Plummy Chocolate Cake

Jenny Morris, Plums


  • 450 g very ripe plums, roughly chopped

  • 170 g butter,

  • 170 g 70% dark chocolate roughly chopped

  • 5 large room temperature eggs

  • 1½ cups caster sugar

  • ¾ cup cake flour

  • 1 Tbsp baking powder

  • pinch of salt


To serve

  • 1½ cups whipped cream

  • cocoa powder for dusting


  1. Preheat oven to 180 Deg C
  2. Grease the sides and base of a 20 cm Springform baking tin and the line the base with baking paper.
  3. Place the plums in a blender and blend until very smooth.
  4. Remove 1½ cups and strain for the cake, freeze the balance to use in a smoothie.
  5. Place the butter and chocolate into a heatproof bowl and place the bowl over a pot of gently simmering water, make sure the bottom of the bowl does not touch the water.
  6. Stir together until the chocolate has melted, stir in the strained plums and mix well to combine, set aside.
  7. Place the eggs and sugar into the bowl of a food processor and beat till light and fluffy.
  8. Fold a third of the egg mixture into the chocolate mixture to lighten the mixture, then fold the remaining egg mixture in into chocolate mixture.
  9. Sift the flour, baking powder and salt into the chocolate mixture and mix to incorporate all the ingredients.
  10. Spoon the batter into the prepared cake tin and bake for 45 to 55 minutes or until a skewer inserted into the centre of the cake comes out clean.
  11. Remove from the oven a cool.
  12. Serve the cake for dessert with great dollops of whipped cream and a light dusting of Cocoa.
  13. Sprinkle with chopped pistachio nuts.