Chocolate prune cake from Snacking Bakes: Simple Recipes for Cookies, Bars, Brownies, Cakes, and More (page 165) by Yossy Arefi

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Notes about this recipe

  • Eat Your Books

    Can substitute dark chocolate for dark chocolate chips.

  • anya_sf on February 03, 2025

    The cake rose very high and took 50 minutes to bake through in the center, which may be why the edge pieces were a little dry initially; the cake was more moist the day after baking. I expected the prunes to be incorporated more into the batter, but they were just a mix-in (but still probably added moisture), which my husband thought was kind of strange. Still, this was a good, very chocolatey cake - no adornment needed (other than for looks).

  • Pandan on November 23, 2024

    I love prunes and chocolate, so had to try this. Turned out great even though I made e few healthier adjustments. Used white wholegrain flour, alba oil, skyr instead of Greek yogurt and allulose baking blend instead of the sugar. Surprisingly the cake still turned out moist and didn’t taste like a „healthy“ cake at all.

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