Very Soft Red Wine Plum Cake with Chocolate Glaze
This chocolate plum cake is a delicious and elegant dessert to present on the table, even on festive occasions.
A very soft plum cake thanks to the presence of red wine in the dough, you can’t taste the wine, but the alcohol content helps keep it moist and soft.
It is a very easy dessert to prepare in a short time. Ideal to prepare for Valentine’s Day or Father’s Day.
If you love chocolate cakes and are an incurable chocolate addict, don’t miss this wonderful recipe with an intense chocolate flavor!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Father's Day, Valentine's Day
Ingredients for the Very Soft Red Wine Plum Cake
- 1 1/2 cups all-purpose flour (I use Caputo pastry)
- 3/4 cup almond flour
- 1 cup butter (at room temperature)
- 4 eggs (whole)
- 1/2 cup red wine (I use Piedirosso from Feudi di San Gregorio)
- 2 tbsps unsweetened cocoa powder (I use Van Houten)
- 1/3 cup 70% dark chocolate (I use Callebaut)
- 1 packet baking powder
- 1 tsp ground cinnamon
- 2 tsps vanilla extract
- 1/4 tsp salt
- 1 cup 70% dark chocolate (I use Callebaut)
- 2 tbsps whole milk
- 1/4 cup butter (quality)
- as needed sliced almonds
- 3/4 cup jam (black cherry (or strawberry or cherry), optional)
Tools for the Very Soft Red Wine Plum Cake:
- Kitchen Scale
- Bowls of various sizes
- Brush
- Strainers set of 2 Chinese strainers
- Mixer electric Philips with 450W power
- Loaf Pan non-stick Kaiser 10 inch, 1.75 Liters
Steps for the Very Soft Red Wine Plum Cake
Mix the dry ingredients in a bowl: all-purpose flour, almond flour, baking powder, cinnamon, and cocoa.
Take a bowl and using an electric mixer, beat the butter with the sugar until it becomes frothy (about 5 minutes).
Add the whole eggs one at a time, alternating with the dry ingredient mixture.
Finally, pour the wine and the melted chocolate into the batter and continue beating with the whisks for a total of 5 minutes.
Pour the mixture into a 10×5 inch loaf pan, buttered and floured, and bake at 340°F for 60 minutes.
Take the cake out of the oven and let it cool.
Melt the dark chocolate, whole milk, and butter in a bain-marie
The jam is optional, but if you like it and want to cover the surface of the plum cake, heat the jam in a saucepan and then pass it through a sieve.
Then unmold the plum cake, remove the top crust, flip it over to get a flat surface, brush it with the warm jam using a brush, and let it cool. Finally, pour the warm chocolate glaze over the jam.
Cover the chocolate with sliced almonds.
Once the cake has cooled, slice it and serve.
Notes and Tips
Alternative to the chocolate glaze (the cake base can also be round):
Red Wine Glaze:
Ingredients: 3/4 cup sugar, 1/2 cup butter, 1/3 cup red wine, 1/4 cup cocoa, a pinch of salt.
Procedure: put the butter, sugar, cocoa, red wine, and a pinch of salt in a saucepan.
Cook over low heat until it becomes creamy.
Poke the surface of the cake with a toothpick.
Pour the warm red wine glaze over the cold cake.
Shopping Tips!!!
To work the plum cake batter, I used the excellent Philips electric mixer, 5 speeds and 450 W of power, available at a great price on Amazon.
To strain the jam, I used this handy Chinese strainer.
I unmolded the plum cake perfectly with the Kaiser non-stick loaf pan.
FAQ (Frequently Asked Questions)
How do you store the red wine plum cake?
The red wine plum cake can be kept covered for about 3 days at room temperature. No refrigerator. The plum cake can also be frozen sliced in appropriate freezer bags. Then when you decide to consume it, let it thaw slowly in the refrigerator for several hours or overnight.
