This Warm Chocolate Cake with Rum-Soaked Prunes is a decadent treat that combines rich, velvety chocolate with the deep, boozy sweetness of prunes. In just 30 minutes of prep and 35 minutes of baking, you’ll create a dessert that’s as indulgent as it is comforting. The cake’s moist crumb pairs perfectly with the tender, rum-infused prunes, offering a delightful contrast of textures. Each bite delivers a symphony of flavors—earthy cocoa, warm spices, and a hint of caramelized fruit. It’s a dessert that feels both luxurious and homely, ideal for impressing guests or treating yourself on a cozy evening.
The aroma of chocolate and rum wafting through your kitchen is irresistible, promising a dessert that’s as satisfying to make as it is to eat. The prunes, soaked in rum, add a sophisticated depth, while the cake’s gooey center ensures every forkful is pure bliss. Whether served warm with a dollop of cream or enjoyed on its own, this cake is a celebration of bold flavors and comforting textures. It’s a recipe that’s simple enough for weeknights yet elegant enough for special occasions, making it a versatile addition to your baking repertoire.
Ingredients for Warm Chocolate Cake with Rum-Soaked Prunes
- 1 ½ cups (7½oz/213g) pitted prunes, finely chopped
- ½ cup (4floz/115ml) dark rum (or substitute with orange juice for a non-alcoholic version)
- 2 ⅓ cups (14oz/397g) bittersweet chocolate, chopped (use high-quality chocolate for best results)
- 1 ⅓ cups (10½oz/296g) butter, diced (unsalted preferred)
- 4 large eggs
- 6 large egg yolks
- ½ cup (4oz/115g) granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom (optional, but adds a unique flavor)
- 1 ½ cups (7½oz/213g) all-purpose flour
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
- In a small pot or microwave-safe bowl, combine the prunes and rum. Heat until the rum is steaming. Cover to prevent evaporation and set aside to soak.
- In another small pot or microwave-safe bowl, melt the chocolate and butter together. Stir until smooth, then let cool slightly.
- In a separate bowl, beat the eggs, egg yolks, sugar, cinnamon, and cardamom together until the mixture is creamy and well combined.
- Gradually beat the cooled chocolate mixture and rum-soaked prunes into the egg mixture. Stir until fully incorporated.
- Gently fold in the flour until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes. The cake is done when a knife inserted into the center comes out with a few moist crumbs. It may seem slightly underdone, but it will set as it cools.
- Let the cake cool in the pan for about 30 minutes before serving.
- Serve warm with Homemade Whipped Cream or vanilla ice cream for an indulgent treat.
- Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Warm Chocolate Cake with Rum-Soaked Prunes by pairing it with a drizzle of salted caramel sauce or a dollop of orange-infused whipped cream. For a refreshing contrast, try a scoop of mint chocolate chip ice cream or a light dusting of powdered sugar. These additions complement the rich, spiced flavors beautifully.
Serve It Right: Presentation Tips
For a stunning presentation, slice the cake while still warm and place it on a chilled dessert plate. Garnish with a few extra rum-soaked prunes or a sprinkle of chopped toasted nuts for texture. A sprig of fresh mint or a few edible flowers can add a touch of elegance to your dessert.
Keep It Fresh: Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to three days. To reheat, place a slice in the microwave for 10-15 seconds or warm it in a preheated oven at 300°F (150°C) for 5-7 minutes. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to two months.
Mix It Up: Recipe Variations
Experiment with different flavors by swapping the dark rum for brandy or bourbon, or replace the prunes with dried apricots or figs. For a nutty twist, fold in chopped walnuts or pecans before baking. These variations can add a unique twist to this classic dessert.
Time-Saving Hacks
To save time, prepare the rum-soaked prunes a day ahead and store them in the fridge. You can also melt the chocolate and butter in the microwave in 30-second intervals, stirring in between, to speed up the process. These small adjustments can make the recipe even more convenient.
Warm Chocolate Cake with Rum-Soaked Prunes
Ingredients
- 1 ½ cups pitted prunes finely chopped
- ½ cup dark rum
- 2 ⅓ cups bittersweet chocolate chopped
- 1 ⅓ cups butter diced
- 4 large eggs
- 6 large egg yolks
- ½ cup granulated sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 350°F (180°C). Butter an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
- In a small pot over the stove in a microwave-safe bowl, combine the prunes and rum and heat until the rum is steaming. Cover to prevent evaporation and set aside.
- In another small pot over the stove or in the microwave, melt the chocolate and butter together. Let cool.
- In a separate bowl, beat the eggs, yolks, sugar, cinnamon, and cardamom together until creamy.
- Once cooled, beat the rum and chocolate mixtures into the eggs, then fold in the flour until just fully combined. Spread the batter evenly into the cake pan.
- Bake for 30-35 minutes. Remove when a knife inserted into the center still has some moist crumbs attached. It may seem slightly underdone.
- Let cool for about 30 minutes. Serve warm with some Homemade Whipped Cream or vanilla ice cream.
- Store in an airtight container at room temperature for up to three days. For longer storage, freeze for up to 2 months.
