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A slice of Chocolate Covered Prune Fudge Cake on a plate with dried prunes

Chocolate Covered Prune Fudge Cake

  • Author: This Mess is Ours
  • Prep Time: 15 min
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8-inch cake 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

This cake is super rich, so we recommend small slices. Also, I prefer to bake this cake and the day before I want to serve it. The flavors in this cake just get better the longer it sits. Then, before I want to serve it I just pour the ganache over the top.


Scale

Ingredients

For the cake:  

coconut oil spray 

14 tablespoons butter, chopped 

2 teaspoons vanilla extract 

3/4 cup cocoa powder 

10 soft, pitted prunes, chopped small  

1/3 cup maple syrup 

6 eggs 

1/2 cup coconut sugar 

1 cup almond meal 

 

For the ganache: 

1 cup full fat coconut milk 

1 1/3 cup dark chocolate morsels  


Instructions

To make the cake: 

Preheat the oven to 300°F. Lightly spray the bottom and side of a 8-inch round springform pan with coconut oil spray. Place a round of parchment paper in the bottom of the pan and lightly spray it with coconut spray as well.  

Place the butter and vanilla in a small saucepan over low heat. Use a sieve to sift the cocoa into the pan with the butter. Stir with a spatula until completely smooth. Remove from the heat and set aside.  

Place the prunes and maple syrup into the bowl of a food processor fitted with the “s” blade. Top with the cooled butter mixture then process until smooth. Transfer to a large mixing bowl, being sure to scrape all of the chocolate mixture from the food processor with a spatula. 

Place the eggs in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed for 7 minutes or until tripled in volume.  

Add one-third of the egg mixture to the bowl with the chocolate mixture. Using your spatula, gently fold together until completely combined. Add the almond flour and the remaining egg mixture to the bowl and gently fold to combine. Pour the batter into the prepared pan and bake for 55 minutes or until set. (This cake gets fudgier as it sets so a test skewer inserted into the center will not come out clean.) Once cooked through transfer the cake to a cooling rack and cool completely in the pan.  

To make the ganache: 

Combine the coconut milk and the dark chocolate morsels in the top of a double boiler, melt together until completely smooth. Pour the prepared ganache over the cake, you will have some left over. Serve immediately for a molten fudge effect or allow to completely set.  


Keywords: chocolate, prune, cake, gluten free fudge cake

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