Drunken Plum cake

Drunken Plum cake is a layered cake filled with Nutella cream, plum preserve and, most importantly, plenty of dried prunes soaked in rum. It’s perfect for Christmas or later for New Year’s Eve celebrations! A family-sized cake that’s ideal for sharing, served as neat little squares and decorated with homemade chocolate-covered prunes. It tastes absolutely delicious, looks elegant and is incredibly addictive – it’s impossible to stop at just one piece ;).

Ingredients for the rum-soaked prunes:

• 500 g Californian prunes
• 250 ml dark rum

Cut the prunes into smaller pieces. Place them in a small saucepan and pour over the rum. Heat until it just reaches the boil, then remove from the heat and leave aside for 1 hour, or until all the alcohol has been absorbed by the prunes. If, for any reason, some of the alcohol remains, drain it off and pat the prunes dry.

Ingredients for the cocoa sponge layers:

• 6 large eggs
• 170 g caster sugar
• 150 ml sunflower or rapeseed oil
• 180 g plain flour
• 30 g cocoa powder
• 1 teaspoon baking powder

All ingredients should be at room temperature.

Place the eggs (without separating the yolks and whites) and caster sugar into the bowl of a stand mixer. Whisk on the highest speed until the mixture becomes pale, thick and fluffy, increasing to almost three times its original volume. Using a stand mixer, this should take approximately 7–10 minutes; with a hand mixer, around 10–15 minutes. When lifted, the mixture should fall from the whisk in a ribbon and remain visible on the surface for several seconds. Gradually pour in the oil while continuing to whisk. Sift the flour, cocoa powder and baking powder directly into the whipped mixture, then gently fold together using a spatula until just combined. Do not overmix.

Line the base of a 23 x 35 cm baking tin with baking parchment. Do not grease the sides. Pour the batter into the tin and level the surface.

Bake at 175°C for 35–40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool completely.

Once cooled, carefully slice the cake horizontally with a serrated knife to create two cocoa sponge layers.

Ingredients for the soaking syrup:

• 100 ml coffee (1 teaspoon instant coffee dissolved in 100 ml water)
• 3 tablespoons rum

Mix together.

Ingredients for the Nutella and prune cream:

• 250 g butter, at room temperature
• 400 g Nutella, at room temperature
• 125 g mascarpone, chilled

Place the butter into the bowl of a mixer and beat until light and fluffy. Add the Nutella and mascarpone and mix only until combined and smooth. Add the rum-soaked prunes and stir to combine.

Additionally:

• ¾ jar plum preserve

Ingredients for the chocolate ganache:

• 120 g dark chocolate, chopped
• 120 ml double cream

Pour the cream into a small saucepan and heat until almost boiling. Remove from the heat, add the chocolate and leave for 2 minutes. Stir until smooth. Leave to thicken slightly.

Assembly:

Place one cocoa sponge layer onto a serving tray. Brush with half of the coffee and rum syrup, then spread with a thin layer of plum preserve. Spread the Nutella and prune cream evenly over the preserve. Top with the second cocoa sponge layer and brush with the remaining syrup. Pour the chocolate ganache over the top and spread evenly. Chill until set.

Once chilled, cut into squares and decorate with additional prunes dipped in melted chocolate. I also decorated the top with thin stripes of melted chocolate piped from a piping bag.

Enjoy!