Did you love the classic seven jars plum cake? Then you absolutely have to try the chocolate version! An easy and quick dessert to make, perfect for breakfast or a snack. No scale needed, just a simple 150 g jar to measure all the ingredients. The result? A soft, fragrant plum cake with an intense cocoa flavor.
Take a look at these recipes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2/3 cup plain yogurt
- 3 eggs
- 2 jars sugar
- 2 jars all-purpose flour
- 1 jar unsweetened cocoa powder
- 1 jar sunflower oil
- 1.5 oz chocolate chips
- 1 packet vanillin
- 1 packet baking powder
Tools
- Mold
Steps
In a large bowl, pour the yogurt and use the clean jar to measure the other ingredients. Add almost two jars of sugar and the eggs, then mix with a whisk.
Pour in the sunflower oil, add two jars of sifted flour and one jar of sifted unsweetened cocoa, the packet of vanillin, and the baking powder. Gently mix until you obtain a smooth, lump-free batter.
Incorporate the chocolate chips, lightly floured to prevent them from sinking during baking.
Pour the batter into a buttered plum-cake mold coated with cocoa. Level the surface and bake in a preheated static oven at 350°F for about 40-45 minutes. Perform the toothpick test before removing from the oven.
Let the chocolate plum cake cool slightly, then remove it from the mold and, if you like, sprinkle with powdered sugar.
Storage
The seven jars chocolate plum cake stays soft for 3-4 days under a glass dome or in an airtight container. You can also freeze it in slices and thaw as needed.
Tips and Variations
If you want an extra touch, try using vanilla yogurt or coconut.
Use lactose-free yogurt and the chocolate chips of your choice.
