“Cooking is like love. It should be entered into with abandon or not at all.” -Harriet Van Horne
Chocolate Plum Cake

Chocolate Plum Cake

Plums, it turns out, go with almost anything, including chocolate. This cake is extra moist--because of the plums!--and the whipped cream topping adds a light creamy flavor to this decadent summer treat. 

YIELD: Makes 1 (9-inch) cake
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour, 15 minutes


    •    3/4 cup (1 1/2 sticks) unsalted butter
    •    1 pound ripe plums, coarsely chopped
    •    6 ounces bittersweet chocolate (70–72% cacao), coarsely chopped
    •    5 large eggs
    •    1 1/4 cups sugar
    •    3/4 cup all-purpose flour
    •    1 tablespoon baking powder
    •    1/4 teaspoon salt
    •    1 1/2 cups cold heavy cream
    •    Unsweetened cocoa powder (for dusting)


Preheat oven to 350 F. Butter bottom and sides of springform pan and line the bottom with parchment.

Purée plums in a blender until smooth (you should make about 1 1/2 cups of purée), like this:

Combine chocolate and 3/4 cup butter in a large heatproof bowl. Set bowl over a medium saucepan of simmering water (do not let bowl touch water). Stir constantly until chocolate is melted and smooth. Remove bowl from heat. Stir plum purée into chocolate mixture until well combined.

Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10–12 minutes. Fold about 1/3 of the egg mixture into chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined. 

Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined.

Pour batter into prepared pan and smooth surface. Bake cake until center is set and sides are beginning to brown, 45–55 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will sink a little in the center as it cools). Don't worry about this sinking, as you will cover it up with beautiful dollops of whipped cream. 

Using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Carefully remove cake from springform pan and transfer to a plate. Mound whipped cream in center of cake, and dust with cocoa powder.

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