The 7-Jar Chocolate Plumcake: The “Cloud” Recipe Without a Scale
There is something magical about desserts made without the need for a scale, simply relying on a yogurt jar as a measuring cup. The 7-jar chocolate plumcake is the undisputed monarch of this approach: a clever, very quick recipe that guarantees success, capable of delivering a texture so soft it resembles a true cloud.
In this version, I wanted to honor indulgence by replacing the classic chips with real dark chocolate roughly chopped with a knife: irregular flakes that partially melt during baking, creating an irresistible contrast with the light batter. Whether for an energetic breakfast or a cozy afternoon snack, this plumcake is the perfect solution when you want a wholesome cake but have little time.
Let’s see together how to make it and all the tricks to achieve that crispy crust and the classic central split that makes it look like a bakery cake!
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the 7-Jar Chocolate Plumcake
- 1 jar (125 ml / ~1/2 cup) yogurt (Plain, vanilla, or whichever you prefer)
- 2 jars (125 ml each / total ≈ 250 ml / ~1.06 cups) granulated sugar
- 3 jars (125 ml each / total ≈ 375 ml / ≈1.6 cups) all-purpose flour (You can use 2 jars of all-purpose flour and 1 jar of potato starch (or cornstarch) for an even more "cloud-like" texture)
- 1 jar (125 ml / ~1/2 cup) sunflower seed oil (or peanut oil, about 3.5 oz (100 g))
- 3 eggs (about 180 g without shell (≈6.3 oz))
- 3.5 oz dark chocolate
- 1 packet baking powder
- 1 pinch salt
Tools for the 7-Jar Chocolate Plumcake
- Blender
- Spatula
- Loaf pan
Steps for the 7-Jar Chocolate Plumcake
There is nothing more comforting than the smell of a cake baking in the oven, especially when it’s as simple and quick as this. The 7-jar chocolate plumcake is the perfect solution for anyone looking for a cloud-soft snack without using a scale. In this version, hand-chopped dark chocolate flakes give a gooey center and an extra kick with every bite. Let’s discover how to make it in just a few minutes!
Step-by-step method
Preparing the chocolate: Take the bar of dark chocolate and roughly chop it with a knife. Lightly dust the pieces with flour so they don’t sink to the bottom during baking. If you want a crisp effect on top, set aside a handful of flakes.
Foamy base: In a bowl, beat the 3 eggs with the 2 jars of sugar using electric beaters for about 3–4 minutes, until the mixture is pale and fluffy.
Wet ingredients: Add the 1 jar of yogurt and the 1 jar of seed oil, mixing gently on low speed to incorporate.
Dry ingredients: Sift the 3 jars of flour (or 2 jars flour + 1 jar potato starch for the “cloud” effect) together with the packet of baking powder and a pinch of salt. Fold them into the mixture gradually from the bottom up.
Finishing the batter: Gently fold the floured chocolate flakes into the batter and pour everything into a buttered and floured loaf pan.
Pre-bake decoration and the split trick: For the classic central split, dip a knife in some oil and draw a straight line along the center of the batter lengthwise.
For a decadent touch, sprinkle the reserved chocolate flakes on top, some coarse sugar, or some nuts (almonds or hazelnuts) which will toast in the oven.
Baking: Bake at 356°F (conventional) for 40–45 minutes. Do the toothpick test before removing from the oven.
Finishing touch after baking: Once cooled, you can leave it plain, dust it with powdered sugar, or decorate with drizzled melted chocolate for an even more tempting look.
The 7-Jar Chocolate Plumcake proves you don’t need complicated tools or hours in the kitchen to bring something extraordinary to the table. Its “cloud” texture and the intense aroma of hand-chopped chocolate will win everyone over at the first bite, from breakfast to snack time.
It’s the comfort cake that smells like home and is made with a smile. Now all that’s left is to preheat the oven, choose your favorite decoration, and enjoy the result.If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave a like. I’ll be waiting, Ivana.
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Storage, tips, notes, variations…
Storage: The plumcake stays soft for 3–4 days if kept under a glass dome or in an airtight container. You can also freeze it in slices to always have a ready wholesome breakfast.
Tip for extra softness: If the yogurt is at room temperature, the batter will whip better. For an even more “cloud-like” effect, replace one jar of flour with potato starch or cornstarch.
Variations: You can replace dark chocolate with milk or white chocolate, or add a teaspoon of cinnamon or grated orange zest for a more intense aroma. If you prefer, use a fruit yogurt (apricot or strawberry) for a different flavor each time.
FAQ (Questions & Answers)
Can I use olive oil instead of seed oil?
Yes, but make sure it’s a very mild-flavored olive oil; otherwise its taste may overpower the chocolate and yogurt.
Why didn’t my plumcake get the top “split”?
The split depends on thermal shock and the batter’s density. To help it, remember the knife dipped in oil trick before baking!
Can I use Greek yogurt?
Absolutely! Greek yogurt is thicker, so if the batter seems too stiff, add a tablespoon of milk to loosen it slightly.
All the chocolate sank to the bottom, why?
This happens if the pieces are too heavy or the batter is too runny. Remember to flour the chocolate flakes well before adding them to the batter.
