The double chocolate plumcake is a delicious treat perfect for both breakfast and snack time. Easy, quick, delicious, and fragrant, the double chocolate plumcake can be enjoyed plain or filled with jam, hazelnut cream, or peanut butter. Try it! Want to serve it as a dessert? Prepare a glaze and add whipped cream. To make my plumcake, I used the stand mixer, which allows you to work the batter while keeping your hands free. For me, choosing the stand mixer was spontaneous, but it’s not always easy to choose the right appliance.
For this, it may be helpful to consult the “SPECIAL Guide to Choosing Between Stand Mixer, Food Processor, and Chopper for a Truly Functional Kitchen”.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 2/3 cup milk
- 1/3 cup rice oil (or another vegetable oil of your choice)
- 1 tbsp baking powder
- 3/4 cup chocolate chips
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 7-inch Plumcake Mold
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer, beat the eggs with the sugar until they are pale and frothy. Add the flour with the cocoa powder, then continue mixing and gradually add the milk and rice oil in a slow stream. Finally, add the baking powder. Once the ingredients are well combined, add 1/2 cup (70 grams) of chocolate chips and mix. Transfer the batter into a greased and floured 7-inch plumcake mold. With a buttered knife, cut the batter in the center (this helps the plumcake open correctly), distribute the remaining chocolate on the cake’s surface, and bake it in a preheated oven at 350°F (180°C) for about 30 minutes. Check doneness with a skewer before removing the cake from the oven. Let the plumcake cool on a rack before serving.
