The dark chocolate plumcake with sugar sprinkles is a fragrant and delicious breakfast cake, whose goodness conquers both adults and children.
If this cake awaits you, you’ll see that even waking up will be happier.
The plumcake is one of the quintessential breakfast cakes, but if it’s delicious when dipped, thanks to its softness it will be a delight even enjoyed simply.
You can use sunflower oil instead of butter to make it, although the latter surely gives it an extra boost in terms of taste.
Use good quality chocolate, at the right percentage, and you’ll get a plumcake with an intoxicating aroma, so much so that it will be impossible not to grab a slice whenever you pass by it.
So keep it under a glass dome, it will prevent constant temptations and the plumcake will keep longer, soft and moist as if it were just baked.
A final tip, don’t overdo the baking time for an even better result.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 389.56 (Kcal)
- Carbohydrates 41.72 (g) of which sugars 16.86 (g)
- Proteins 9.58 (g)
- Fat 21.86 (g) of which saturated 13.30 (g)of which unsaturated 7.92 (g)
- Fibers 4.65 (g)
- Sodium 42.52 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 7 tbsp butter
- 1/2 cup milk
- 2/3 cup sugar
- 7 oz dark chocolate (preferably at 70%)
- 1/4 cup unsweetened cocoa powder
- 4 eggs
- 1 pack baking powder
- 1 tsp vanilla extract (or half a packet of vanilla sugar)
- 1 oz sugar sprinkles (on top)
Tools
- Loaf pan 12 inches
- Electric mixers
- Cake spatula
- Flour sifter
Preparation
To prepare the dark chocolate plumcake with sugar sprinkles, start by melting the chocolate with milk and butter in a bain-marie.
If you want to use sunflower oil instead of butter, melt the chocolate in the milk alone at this stage.
Sift the flour with the unsweetened cocoa powder.
With the electric mixer, beat the eggs with the sugar until they are well whipped, it will take about 5 minutes at medium-high speed.
Then, using a silicone spatula, incorporate the sifted flour with cocoa and baking powder, then the melted chocolate now cooled (this is the moment when we will eventually add the oil).
Next, add 1 teaspoon of vanilla extract or half a packet of vanilla sugar.
Work until you obtain a homogeneous mixture.
Pour into a 12-inch loaf pan well greased with pan release spray, or with oil and flour, or lined with parchment paper.
To make homemade pan release spray, click here.
Evenly sprinkle the cake’s surface with sugar sprinkles.
Bake in a preheated oven at 350°F, center rack, static function, for about 40/45 minutes.
Always do the toothpick test before removing from the oven, and when it comes out of the plumcake without traces of batter, turn off the oven.
If you exceed the baking time, you risk getting a less moist plumcake than it could be.
Let cool before removing from the pan.
The dark chocolate plumcake with sugar sprinkles is now ready.
Stored in an airtight cake container or under a glass dome, it keeps for about 4 days.
Stored in an airtight cake container or under a glass dome, it keeps for about 4 days.
Here is a selection of very useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of very useful products for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
