Plums are currently in season in New Zealand and if you are lucky enough to have a tree or have a lovely friend who has a tree you might want to give this cake a go. The chocolate flavour of this cake perfectly compliments the black doris plums. The icing is made using black doris plums both for a delicious flavour and an amazingly vibrant natural pink colour. To add a bit of detail I have used dried rose buds from Nine Flowers who make beautiful edible flowers for decorating.
– 150g dark chocolate
– 2/3 C brown sugar
– 1/2 C milk
– 1/2 t vanilla essence
– 1 egg yolk lightly beaten
– 125g butter
– 200g brown sugar
– 2 eggs (separated)
– 1/2 C milk
– 250g flour
– 1 1/2 t baking soda
– 1 T lukewarm water
– 7 black doris plums (halved and pips removed)
– 200g black doris plums
– 150g butter, at room temperature
– 2 C icing sugar
– dried edible flowers to garnish
1. Preheat oven to 180°C and grease a 24cm cake tin.
2. Gently melt the chocolate with vanilla, first measure of brown sugar and milk in a saucepan.
3. Add egg yolk and cook over gentle heat until mixture thickens slightly. Allow to cool.
4. Cream the butter and second measure of brown sugar until pale and fluffy.
5. Beat egg yolks lightly (reserve whites) and mix yolks with second measure of milk, then add to butter mixture alternately with flour.
6. Add to the cooled chocolate mixture and combine well.
7. Dissolve baking soda in warm water and stir into mixture.
8. Whisk egg whites until foamy, then fold into mixture.
9. Pour into prepared tin.
10. Arrange black doris halves on top of the cake mixture with cut side up.
11. Bake for 1 hour or until a skewer in the middle of the cake comes out clean.
12. Cool in tin for 5 minutes before transferring to rack to completely cool before icing.
13. For icing – Blend 200g of black doris plums until completely pureed. Pass through sieve so you are just left with juice and thin pulp. Beat in butter and sifted icing sugar until well combined. Spread over cooled cake and top with edible flowers.