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Sunday Supper Suggestion, Chocolate Prune Cardamom Cake

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

A rich, delicious chocolate cake with poached prunes.
Chocolate Prune Cardamom Cake

Chocolate Prune Cardamom Cake
adapted from: Kitchenography
350-degree oven

Steeping step:
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.

Wine poached fruit makes delicious cake!
Sherry poached prunes are used this Chocolate Prune Cardamom Cake.

Leave on stove burner to steep, until lukewarm. When steeping is complete, drain well. and snip or chop into 1/2 inch dice. Reserve.

Snip poached fruit with kitchen scissors. 

Cake:
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
1 egg
3/4 c sugar


1 T lemon juice and enough milk to make 1/2 cup total liquid - let sit while assembling ingredients


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 1/2 of the soured milk. Combine well, add remaining milk, whisking to combine. Beat well for 1 - 2 minutes. Batter will look glossy and fall in a ribbon from the whisk. Fold in the steeped prunes.

Prepare an 8-inch spring form pan, and dust with additional cocoa.

Tap out an excess cocoa powder. Pour in the cake batter.

Chocolate Prune Cardamom Cake, ready for the oven.

Bake 30 minutes or until tests done in your oven. Let cool in the pan 15 minutes. Run a spatula or thin knife around edge of cake to make sure it is free from the pan. Leave in the spring form pan to cool completely.

Baked cake, ready to be glazed and served. 

Carefully run a spatula around the edge of the cooled cake, this will help when you are ready to remove the ring, after glazing.


Glaze:
2 T butter
2T milk
1/2 c chopped semi-sweet chocolate (real chocolate chips work great)
1/2 c powder sugar

Heat butter, milk and chocolate until hot and chocolate begins to melt. Whisk until smooth, whisk in powder sugar, whisking until smooth. Return to burner on low and whisk until shiny. Pour over cake, and carefully rotate cake to "spread" to edges of the pan. Let cool.


 Run a thin knife around the edge of the glaze to separate from the pan. Set spring form pan on serving plate, carefully remove outer ring from around the cake.

Perfect dessert for any meal.

Perfect as is, or serve with a whipped cream crown or vanilla ice cream.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

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