Whereas fine-tuning this week’s recipe for chocolate-prune cake, I ended up making many loaves of it. Each time somebody came visiting, I gave them a slice to eat out of hand or one to take residence. Even the imperfect first makes an attempt, foals standing on wobbly legs, have been superb. Because it occurs, everybody loves cake and is glad to be supplied some.
I considerably deceptively referred to as it “chocolate bread,” because it’s baked, like banana bread, in a loaf pan. However simply so we’re clear, there’s nothing bread-like about it. It’s cake in cake’s clothes, almost black in coloration due to a beneficiant quantity of fine cocoa powder and melted chocolate, with a young crumb, studded right here and there with depth costs of chopped chocolate and — shock! — bits of prune. The prunes add moisture but additionally sticky bits of sweetness you encounter each few bites, a really good characteristic if I do say so myself.
I created this recipe for individuals who suppose cake-making is fussy, who don’t personal a stand mixer and don’t need to mess with layers or frosting, however who nonetheless would love cake sometimes. You combine this batter by hand in a giant bowl, and since it’s made with oil as an alternative of butter, there isn’t a creaming to be executed, no beating vital.
It’s a dump-and-stir scenario, however you’d by no means know by tasting that it was a cinch to make. It’s the type of factor you possibly can throw collectively in a spare half-hour, the kind of cake that wins folks over, which is how I lastly settled on its title. When you’re capable of maintain out, I feel it really tastes greatest on day 2; tightly wrapped, it’ll preserve for a lot of days at room temperature, supplied it lasts that lengthy.
Jessica Battilana is a San Francisco freelance author and the writer of “Repertoire: All of the Recipes You Want.” Electronic mail: email@example.com Twitter: @jbattilana
“Hearts and Minds” Chocolate-Prune Cake
Makes one loaf; serves eight
½ cup good-quality Dutch-process cocoa powder, similar to Guittard, plus extra for dusting the pan
5 ounces milk or semisweet chocolate, finely chopped
15 dried pitted prunes
10 tablespoons buttermilk
½ cup canola oil
½ cup sugar
½ cup mild brown sugar
2 massive eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
¼ teaspoon baking soda
Directions: Preheat the oven to 350 levels and prepare a rack within the heart. Grease a
In a big bowl whisk collectively the buttermilk, canola oil, sugars, eggs and vanilla.
Take away the prunes from the water and finely chop. Stir the dry substances into the moist, mixing till easy, then stir within the melted chocolate. Add the remaining chopped chocolate and the prunes and stir to mix. Switch the batter to the ready pan and bake on a rack within the heart of the oven till puffed and cracked on prime and a toothpick inserted within the heart comes out with just a few moist crumbs clinging to it, about 40 to 45 minutes.
Let cool on a wire rack, then prove of the pan and let cool fully. Lower into fats slices and serve.