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Black Forest Plum Cake

I share two versions of this cake, as I couldn't decide on which route to take when developing the recipe. First, is a more traditional one with a decadent chocolate icing followed by an egg- and dairy-free version using coconut cream for the icing and ground flaxseeds as a clever egg substitute. I can barely taste the difference in the cake bases, although the coconut icing is distinctly coconut-y.
Servings 12
Prep Time 30 minutes
Cook Time 35 minutes

Ingredients

  • 850 g can black doris plums or homemade plum preserves
  • 1 cup ground hazelnuts or almonds
  • 2 cups white flour or use gluten-free flour
  • ½ cup cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 200 ml olive oil, melted butter or neutral-tasting oil
  • 4 eggs
  • ¾ cup sugar
  • 2 tsps apple cider vinegar
  • 1 tsp vanilla extract

Chocolate icing:

  • 400 g mascarpone
  • 2-3 tbsps maple syrup
  • 3 tbsps cocoa powder

Instructions

  • Preheat the oven to 180C (fan 160C). Grease and line two 22cm round cake tins.
  • Open the jar or can of plums and tip the fruit into a sieve sitting over a bowl to drain and collect the syrup. Reserve the plum halves for assembling the cake.
  • Place the dry ingredients into a bowl and use a whisk to combine and aerate. In a food processor combine the wet ingredients, including ½ cup drained plum syrup - set aside the plum halves for layering between the cakes once they are cooked. Blend until smooth. Add the dry ingredients and pulse 6 times, stop and scrap down the sides, then pulse again until combined.
  • Distribute the batter evenly between the two tins and smooth the surface. Bake for 30-35 minutes until an inserted skewer comes out clean. Remove the cakes from the tins and cool completely on a rack.
  • To make the icing, combine the mascarpone, maple syrup and cocoa in a bowl and whisk until smooth. Add extra syrup if needed.
  • To assemble the cake, place one cake on a serving plate. Spread with half of the icing and top with a layer of plum halves pressing them into the icing. Place the second cake on top and spread with the remaining icing, smoothing the surface with a knife. Decorate with edible flowers and serve.