Decadent Chocolate Plum Pudding Cake: A Step-by-Step Guide to Festive Baking
There’s something undeniably magical about a plum pudding cake, especially when it’s infused with the rich, comforting flavors of chocolate. This recipe elevates the classic holiday dessert, creating a moist, intensely flavored cake that’s perfect for sharing (or indulging in all by yourself!). This Chocolate Plum Pudding Cake is more than just a dessert; it’s a culinary experience that brings warmth and joy to any occasion. The deep, dark chocolate notes perfectly complement the sweet, slightly tart plums, resulting in a harmonious blend of flavors and textures. Get ready to embark on a baking adventure that will leave you and your loved ones craving for more.
## Why This Recipe Works
This recipe stands out because it perfectly balances tradition with innovation. We use a combination of dried and fresh plums to achieve a complex fruit flavor. The addition of cocoa powder and melted dark chocolate intensifies the chocolate notes, while the carefully chosen spices create a warm, inviting aroma. Steaming the cake ensures it stays incredibly moist, and the generous splash of rum or brandy adds a touch of sophistication.
## Ingredients You’ll Need
Before you begin, gather all your ingredients. This will streamline the baking process and prevent any last-minute scrambling.
**For the Cake:**
* 225g (1 cup) unsalted butter, softened
* 225g (1 cup) granulated sugar
* 4 large eggs
* 100g (½ cup) dark chocolate, melted and cooled
* 50g (½ cup) unsweetened cocoa powder
* 225g (1 ¾ cups) all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ¼ teaspoon salt
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon ground cloves
* 120ml (½ cup) milk
* 1 teaspoon vanilla extract
* 225g (1 cup) mixed dried plums, chopped
* 225g (1 cup) fresh plums, pitted and chopped
* 50ml (¼ cup) rum or brandy (optional, but highly recommended!)
**For the Glaze (Optional):**
* 100g (¾ cup) powdered sugar
* 2-3 tablespoons milk or rum
* Pinch of salt
## Equipment
* Large mixing bowl
* Electric mixer (handheld or stand mixer)
* Rubber spatula
* 9-inch pudding basin or cake pan (ensure it fits inside your steamer)
* Steamer or large pot with a lid
* Parchment paper
* Aluminum foil
* Wire rack
## Step-by-Step Instructions
Follow these detailed instructions to create your own decadent Chocolate Plum Pudding Cake.
**1. Prepare the Plums:**
* In a medium bowl, combine the chopped dried plums, fresh plums, and rum or brandy (if using). Gently stir to coat the plums. Cover the bowl and let it sit for at least 30 minutes, or up to overnight, to allow the plums to plump up and absorb the liquid. This step is crucial for adding moisture and flavor to the cake.
**2. Cream Butter and Sugar:**
* In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes. The mixture should be pale and airy, which will contribute to a tender cake crumb. Use an electric mixer for best results.
**3. Add Eggs:**
* Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. If the mixture starts to look curdled, add a tablespoon of flour from the dry ingredients. This will help to bind the mixture and prevent separation.
**4. Incorporate Melted Chocolate:**
* Gently fold in the melted and cooled dark chocolate. Ensure the chocolate is not too hot, as it can cook the eggs and affect the texture of the cake. Mix until just combined, being careful not to overmix.
**5. Combine Dry Ingredients:**
* In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This ensures that the leavening agents and spices are evenly distributed throughout the cake.
**6. Alternate Wet and Dry Ingredients:**
* Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Overmixing can develop the gluten in the flour, resulting in a tough cake.
**7. Fold in Plums and Vanilla:**
* Gently fold in the soaked plums and vanilla extract. Ensure the plums are evenly distributed throughout the batter. The plums will add pockets of moisture and bursts of flavor to the cake.
**8. Prepare the Pudding Basin:**
* Grease the pudding basin or cake pan thoroughly with butter. Line the bottom with a circle of parchment paper and grease the paper as well. This will prevent the cake from sticking to the pan and make it easier to remove after steaming.
**9. Fill the Pudding Basin:**
* Pour the batter into the prepared pudding basin, filling it about two-thirds full. Leave some space at the top for the cake to rise during steaming. Smooth the top of the batter with a spatula.
**10. Cover and Steam:**
* Cover the pudding basin tightly with a double layer of parchment paper, followed by a layer of aluminum foil. Secure the edges tightly with string or rubber bands to create a waterproof seal. This will prevent water from entering the cake during steaming.
**11. Steam the Cake:**
* Place the pudding basin in a steamer or a large pot with a trivet or rack at the bottom. Add enough boiling water to come halfway up the sides of the pudding basin. Cover the pot tightly and steam the cake for 2.5-3 hours, or until a wooden skewer inserted into the center comes out clean. Check the water level periodically and add more boiling water as needed.
**12. Cool the Cake:**
* Carefully remove the pudding basin from the steamer and let it cool in the basin for 15-20 minutes. This will allow the cake to firm up slightly and make it easier to unmold.
**13. Unmold and Cool Completely:**
* Invert the cake onto a wire rack to cool completely. Remove the parchment paper and foil. Let the cake cool completely before glazing (if using).
**14. Prepare the Glaze (Optional):**
* In a small bowl, whisk together the powdered sugar, milk or rum, and salt until smooth and creamy. Add more liquid if needed to reach your desired consistency.
**15. Glaze the Cake:**
* Pour the glaze over the cooled cake, allowing it to drip down the sides. You can also decorate the cake with fresh plums, chocolate shavings, or sugared cranberries for an extra festive touch.
## Tips for Success
* **Soak the Plums:** Don’t skip the step of soaking the plums in rum or brandy. This adds moisture and flavor to the cake.
* **Don’t Overmix:** Be careful not to overmix the batter, as this can result in a tough cake.
* **Steam Properly:** Ensure the pudding basin is tightly covered to prevent water from entering the cake.
* **Check for Doneness:** Use a wooden skewer to check for doneness. The skewer should come out clean when inserted into the center of the cake.
* **Cool Completely:** Let the cake cool completely before glazing to prevent the glaze from melting.
## Variations
* **Nutty Delight:** Add chopped walnuts or pecans to the batter for a nutty crunch.
* **Citrus Zest:** Grate orange or lemon zest into the batter for a bright, citrusy flavor.
* **Spiced Rum Glaze:** Use spiced rum instead of milk in the glaze for an extra kick.
* **Chocolate Chunks:** Fold in chocolate chunks or chips for an even richer chocolate experience.
* **Dried Apricots or Figs:** Substitute some of the dried plums with chopped dried apricots or figs for a different flavor profile.
## Serving Suggestions
* Serve the Chocolate Plum Pudding Cake warm or at room temperature.
* Accompany it with a scoop of vanilla ice cream or whipped cream.
* Dust it with powdered sugar for a simple yet elegant presentation.
* Serve it with a cup of coffee, tea, or mulled wine.
* Offer a selection of fresh fruits and berries alongside the cake.
## Storage Instructions
* Store the Chocolate Plum Pudding Cake in an airtight container at room temperature for up to 3 days.
* For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 2 months. Thaw it in the refrigerator overnight before serving.
## Make Ahead Tips
* The plums can be soaked up to 24 hours in advance.
* The cake can be steamed 1-2 days in advance and stored in the refrigerator. Reheat gently before serving.
* The glaze can be made a day in advance and stored in the refrigerator. Bring it to room temperature before using.
## Nutritional Information (Approximate)
* Calories: 350 per serving
* Fat: 20g
* Saturated Fat: 12g
* Cholesterol: 75mg
* Sodium: 150mg
* Carbohydrates: 40g
* Sugar: 25g
* Protein: 4g
*(Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.)*
## Enjoy the Process
Baking this Chocolate Plum Pudding Cake is an experience in itself. Take your time, savor the aromas, and enjoy the process. The result will be a truly special dessert that you and your loved ones will cherish.
## Conclusion
This Chocolate Plum Pudding Cake is a delightful twist on a classic dessert. The combination of rich chocolate and sweet plums creates a flavor profile that is both comforting and sophisticated. Whether you’re celebrating a special occasion or simply looking for a delicious treat, this cake is sure to impress. So gather your ingredients, put on your apron, and get ready to bake a masterpiece! Enjoy the process and the delicious results. Happy baking!