Chocolate Prune Cardamom Cake
adapted from: Kitchenography
350 degree oven
3/4 c water
1/4 c sherry
3/4 c prunes
Heat water and sherry to almost boiling, add prunes, cover with a lid, turn off heat.
Leave on stove burner to steep, until lukewarm. When steeping is complete, drain well. (You can save liquid for another use if desired) and chop prunes into 1/2 inch dice. Reserve the diced fruit.
1 c flour
2 T dry baking cocoa - plus additional cocoa to dust the baking pan
1/2 t cardamom
1/2 t salt
1/2 t baking soda
1/4 t baking powder
1/2 c oil
1 t vanilla
3/4 c sugar
In a medium size bowl, combine the dry ingredients and whisk together to combine.
In a large bowl, combine the wet ingredients, whisk to beat well, the mixture will fall in a ribbon from the whisk. Add the dry ingredients to the egg and sugar mixture, along with half of the soured milk.
Mixing well, add remaining milk, whisking to combine. Beat will for 1 - 2 minutes. Batter will look glossy and fall in a ribbon from whisk. Fold in the steeped prunes.
Prepare an 8 inch spring form pan, and dust with additional cocoa.
Carefully run a spatula around the edge of the cooled cake, this will help when you are ready to remove the ring, after glazing.
2 T butter
1/2 c semi sweet chocolate (chips)
1/2 c powder sugar
Run a thin knife around the edge of the glaze to separate from the pan. Set spring form pan on serving plate, carefully remove ring from around cake.
Serves 8 - 10, serve with a whipped cream crown or a small ball of vanilla ice cream and enjoy!
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