Chocolate Prune Cake

Recipe for Chocolate Prune Cake

Everyone purports to have, in their possession, the recipe for the perfect chocolate cake. This is, of course, nonsense. There is always something better, if only because variety is something we crave. Having said all that, I’ll now dismount my high horse to admit that my recipe for Chocolate Prune Cake is among the most enjoyable and moist chocolate cakes you’re likely to find.

Easy Chocolate Cake Recipe

The key, inevitably, is the addition of loose leaf black tea-infused prunes. As with chocolate courgette cake, adding a wet ingredient to the cake batter yields a truly satisfying texture. Claggy isn’t usually a complimentary term. But here it is. The dense, moist sponge will have you coming back for seconds… Maybe even thirds.

With a mere 2 tablespoons of sugar to offset a full 300g of dark chocolate, this isn’t a sweet cake. And nor should it be. What sweetness there is comes mainly from the addition of prunes, but it’s a sticky kind of sweetness, with an almost caramel-like quality. This is about as “adult” as a chocolate cake gets.

Moist Chocolate Cake Easy

But you can take it a step further. The use of black tea complements the flavour of the prunes very well. You can, however, replace it with an equivalent quantity of rum (or similar). Of course, the addition of alcohol means needing to buy a bottle, which can be expensive. If you have a bottle on the shelf… Well, it’s there to be used.

Chocolate Prune Cake

Makes one 23cm cake


  • 150g pitted prunes, roughly chopped
  • 100ml black tea, freshly brewed
  • 300g dark chocolate
  • 175g salted butter
  • 5 eggs, separated
  • 2 tbsp caster sugar
  • 50g plain flour
  • 50g ground almonds
  • cocoa powder for dusting


  1. Put the prunes and black tea in a small saucepan and simmer for a few minutes, until all the liquid has been taken up by the fruit.
  2. In a saucepan or bain marie, gently melt together the butter and chocolate until smooth. Set aside.
  3. Preheat the oven to 180C/160C(fan). Grease a 23cm springform tin and coat with cocoa powder.
  4. Beat the egg yolks and egg whites separately, each with a tablespoon of caster sugar. Once beaten, the whites should form stiff peaks and the yolks should have visibly thickened.
  5. Stir the prunes and yolks through the chocolate mixture until combined. Fold in the plain flour and ground almonds.
  6. Gently fold in a third of the egg whites, followed by the remainder. Don’t over fold, but ensure there are no white streaks.
  7. Transfer the mixture to the prepared tin and bake for 40-45 minutes. Leave to cool for 10 minutes before turning out onto a wire rack.
  8. Sprinkle the chocolate cake with a little cocoa powder before serving warm. But it’s even better served the next day with a spoonful of clotted cream.

Chocolate Prune Cake Recipe Chocolate and Prune Cake Recipe

Cost: The cost of your chocolate prune cake will likely come down to the quality of chocolate you use and where you buy it from.

Using not the cheapest chocolate, but certainly not the most expensive, this moist chocolate cake can be made for as little as £4. And because it’s so rich and dark in flavour it’ll easily serve 12. That’s just over 30p a slice.

42 comments on “Chocolate Prune Cake

  1. Eva Taylor
    May 12, 2015 at 11:54 am

    This Is a very interesting cake and it sure does look deliciously moist. I may be missing something but when do you add the prunes into the batter?

    • frugalfeeding
      May 20, 2015 at 11:10 am

      I missed that by accident – thanks for picking up on it. It’s be added!

  2. Jane Cohen
    May 12, 2015 at 12:22 pm

    Looks appetising and healthy too. I will be making this one very soon.

    • frugalfeeding
      May 18, 2015 at 2:59 pm

      Thank you – relatively healthy yes. I mean, it’s still a cake, but it contains very little sugar.

  3. Kate
    May 12, 2015 at 10:33 pm

    This looks sooo good! I love the fact that it’s sweetened with prunes – I’ve used dates in cakes before but never thought about prunes. I’ll definitely have to give it a go

    • frugalfeeding
      May 18, 2015 at 2:59 pm

      The prunes work even better than dates because they’re still very moist inside.

  4. The Gourmet Gourmand
    May 13, 2015 at 3:30 am

    Omg your photos sold me- I was like “prunes” hmm. I dunno about that, but this cake LOOKS so divine- rich and moist 🙂 Yum!

    • frugalfeeding
      May 18, 2015 at 2:59 pm

      Thank you! It’s definitely worth a go, even if you’re not a fan of prunes.

  5. FrugalHausfrau
    May 13, 2015 at 5:48 am

    This does look incredible! Dried prunes lately are being sold as dried plums, but I’ve generally used them in savory dishes. I’m keeping this one in mind, though!

    • frugalfeeding
      May 20, 2015 at 11:09 am

      They’re just as good in a cake as in savoury food. Trust me 😉

  6. Dawnies Kitchen
    May 13, 2015 at 7:28 am

    That looks delightful. And I like the low sugar factor – I’ll definitely be giving it a go! Thanks for sharing

    • frugalfeeding
      May 18, 2015 at 2:58 pm

      Thank you – there’s simply no need for any more sugar than that.

  7. Thistles and Kiwis
    May 13, 2015 at 9:25 am

    This looks so good. My ‘boys’ don’t like prunes but if I don’t tell them, I bet they would never know. Have to try it!

    • frugalfeeding
      May 20, 2015 at 11:09 am

      They’ll never tell! Please do give it a go 🙂

    • Veronika
      February 11, 2018 at 4:11 pm

      I always hide fruit and veg in my cakes 🙂

  8. Corina
    May 13, 2015 at 10:32 am

    I’m very tempted by this!

  9. Kirsten
    May 13, 2015 at 12:38 pm

    Ooo, I do like a good chocolate and prune cake! Never thought of soaking the prunes in tea though. I will have to give it a go!

    • frugalfeeding
      May 18, 2015 at 2:58 pm

      Please do – the black tea and prunes combine beautifully.

  10. Jo Blogs
    May 14, 2015 at 6:39 am

    I’m scared! I’m totally up for alternative ingredients but only 2tbsp sugar? Lol…

    • frugalfeeding
      May 18, 2015 at 2:57 pm

      So many cake recipes use WAY too much sugar. This cake shouldn’t be sweet; there’s no reason to add any more!

      • Jo Blogs
        May 18, 2015 at 3:06 pm

        Oh I do agree but obviously it’s ingrained in me to use more lol. Obviously you get sweetness from the prunes too… It does look sublime 🙂

  11. Faye Mear
    May 14, 2015 at 10:59 am

    Made this last night and it is delicious! Very much for grown ups though – too chocolatey for my 13 year old apparently (All the more for me!!)

    • frugalfeeding
      May 20, 2015 at 11:09 am

      Yes, it’s a very “adult” cake. You could sweeten if for children. So glad you liked it.

  12. kino_domowe
    May 14, 2015 at 12:27 pm

    This cake looks amazing! Must be delicious.

    • frugalfeeding
      May 20, 2015 at 11:08 am

      It really was – I already can’t wait to make it again.

  13. cateinthekitchen
    May 15, 2015 at 2:52 pm

    Dude marry me this looks so good

  14. midihideaways
    May 18, 2015 at 12:59 pm

    Looks very good – do you think I could use prunes in Armagnac for this?? Since they are already hydrated, would I use 250g?

    • frugalfeeding
      May 18, 2015 at 2:52 pm

      Hmm – I’m really not sure about the quantity of already hydrated prunes. You can definitely use Armagnac though! Delicious. You won’t go far wrong.

  15. The Culinary Jumble
    May 19, 2015 at 7:49 am

    Any way the flour could be whole-wheat, or do you think that would affect the overall texture? Looks scrummy!

    • frugalfeeding
      May 20, 2015 at 11:03 am

      I’d say the best thing would be a to add a smidge more ground almond and get rid of the flour altogether!

  16. grainnep
    May 21, 2015 at 8:27 am

    Using the tea reminds me of my mum when she used to make barm brack for halloweed.. what a good idea, this looks really delish!

  17. lara
    May 29, 2015 at 10:26 pm

    Hey !this is the first time I visit your blog and I reallyyy LOVE IT !! I Will definitely try many recipes :)) Will be coming again for more 🙂 cheers .lara

  18. Eric
    April 14, 2016 at 2:49 am

    If you left out the almonds and used all flour with some baking soda, do you think it would more rise

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