Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 4-5 ripe plums, pitted and sliced
- 1/2 cup semisweet chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Arrange the sliced plums on top of the batter and sprinkle with chocolate chips.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 44g
Protein: 5g
Sodium: 230mg
Sugar: 28g
Substitutions for ingredients:
- You can use any type of fruit instead of plums, such as peaches, apricots, or cherries.
- If you don't have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar.
Variations:
- Add a teaspoon of cinnamon or ginger to the dry ingredients for a spiced version of the cake.
- Use white chocolate chips instead of semisweet chocolate chips for a sweeter flavor.
- Add chopped nuts, such as almonds or hazelnuts, to the batter for extra crunch.
Tips and Tricks:
- Make sure to slice the plums thinly so that they cook evenly in the cake.
- Don't overmix the batter, as this can make the cake tough.
- If the cake is browning too quickly on top, cover it with foil for the last 10-15 minutes of baking.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation Ideas:
Serve the cake on a cake stand or plate, and dust with powdered sugar before slicing.
Garnishes:
Garnish the cake with fresh plums or chocolate shavings.
Pairings:
Serve the cake with a scoop of vanilla ice cream or whipped cream.
Suggested Side Dishes:
This cake is delicious on its own, but you can also serve it with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.
- If the cake is too wet, try reducing the amount of buttermilk or adding a tablespoon of flour to the batter.
Food Safety Advice:
Make sure to wash your hands and all surfaces and utensils that come into contact with the ingredients to prevent the spread of bacteria.
Food History:
Plums have been cultivated for thousands of years and are believed to have originated in China. Chocolate has a long history as well, with evidence of its use dating back to the ancient Mayans and Aztecs.
Flavor Profiles:
This cake has a rich chocolate flavor that is complemented by the tartness of the plums.
Serving Suggestions:
This cake is perfect for a dessert or afternoon snack.
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Taste: Sweet, Rich, Fruity, Chocolatey