The persimmon and chocolate cake is a delicious autumn pantry cake, very easy to make.
It is a simple cake, with eggs, flour, butter, and sugar, to which persimmon pulp, unsweetened cocoa, and dark chocolate are added, resulting in a soft and irresistible cake, perfect as a dessert, for breakfast, or a snack.
Read how to make the persimmon and chocolate cake with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 3 cups persimmon pulp
- 2 eggs
- 1/2 cup sugar
- 4 tbsps butter
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder (+ extra for decorating the cake)
- Half packet baking powder (8 g)
- 2 oz dark chocolate
Preparation of the Persimmon and Chocolate Cake
Blend the persimmon pulp and set it aside.
Chop the chocolate coarsely.
In a large bowl, whisk the eggs with the sugar using an electric mixer until the mixture is light and fluffy.Add the softened butter cut into pieces, continuing to mix until perfectly incorporated.
Also add the persimmon pulp, using the mixer to blend it in.
Gently fold in the sifted flour, cocoa, and baking powder with a spatula, using delicate movements from bottom to top.
Finally, add the chopped chocolate and stir.Butter and flour a cake tin of 9 inches in diameter and pour in the prepared mixture.
Bake in a preheated static oven at 350°F for one hour.
Check the baking by inserting a skewer into the cake; it should come out dry and clean, otherwise, continue baking a bit longer.Take out of the oven, let cool, and transfer your persimmon and chocolate cake to a plate or serving tray.
Dust the surface with sifted unsweetened cocoa powder and serve.
Notes
Also visit the collection Sunday Cake 10 Autumn Recipes with many delicious and easy ideas to make, perfect for autumn: you can find it by clicking directly HERE.
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