Chocolate cake with caramelized plums (Sweet Blog version)

Name: Chocolate cake with caramelized plums (Sweet Blog version)
Prep time: 90 min
Total time: 90 min
Yield: 10 servings
Ingredients: 200 g Wheat flour; 40 g Natural cocoa; 180 g Granulated sugar; 150 g Butter; 180 szt. Egg; 100 ml Milk; 10 g Baking powder; 1 szczypta Salt; 600 szt. Fresh plums; 60 g Brown sugar; 20 ml Lemon juice; 20 łyżeczka Rum (optional); 200 g Vanilla ice cream (optional); 40 g Toasted almond flakes (optional)

Cakes and Bakes Desserts 90 min Medium 10 wyświetleń ~24.90 PLN - (0)

Description

Soft, cocoa-rich chocolate cake with aromatic, caramelized plums — a modern take on the traditional Polish "murzynek." The cake has a moist, slightly chewy texture and an intense dark chocolate flavor that contrasts with the sour, caramel notes of the plums. It pairs perfectly with a cup of tea or coffee, and tastes great warm with a scoop of vanilla ice cream. It looks aesthetically pleasing on a round plate with glistening plum halves on top — the cake gains an elegant, homemade character. I recommend it for afternoon gatherings, desserts after dinner, and as a baked good for the holiday table.

Składniki (14)

Servings:

Wheat flour 200 g
Natural cocoa 40 g
Granulated sugar 180 g
Butter 150 g
Egg 3 szt.
Milk 100 ml
Baking powder 10 g
Fresh plums 9.2 szt.
Brown sugar 60 g
Lemon juice 20 ml
🌿 Przyprawy
Salt 0.0 szczypt
✨ Opcjonalne
Rum (optional) 4 łyżeczki
Vanilla ice cream (optional) 200 g
Toasted almond flakes (optional) 40 g

💰 Szacowany koszt dania: ~24.90 PLN (2.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

Preheat the oven to 175°C (top-bottom). Prepare the baking pan: preferably a 24 cm diameter springform pan or a pan with a removable edge. Line the bottom with parchment paper, lightly grease the sides with butter, and dust with flour. Take the ingredients out of the fridge (eggs, butter) to bring them to room temperature — this will make it easier to combine the mixture.

Use a 24 cm springform pan. Cut the paper in a circle to fit the bottom. If you don't have a springform pan, use 2 layers of paper and wrap the sides with aluminum foil.

Plums - cutting and preparation

Wash the plums under running water and dry them with a paper towel. Cut each plum in half lengthwise and remove the pit. Place the halved plums in a large bowl, drizzle with 20 ml of lemon juice, and sprinkle with 30 g of brown sugar (from the total amount), gently mix with your fingers or a spoon to coat the fruit with sugar. Set aside for 10 minutes to let the plums release their juice.

Ingredients: Fresh plums, Brown sugar, Lemon juice

Use a sharp knife and a cutting board. If the plums are very soft, handle them gently to avoid crushing. Lemon juice will prevent the fruit from darkening.

Glaze / caramelization

In a medium skillet, melt 40 g of butter over medium heat. When the butter starts to foam, add the remaining 30 g of brown sugar (from 60 g) and stir with a wooden spoon until the sugar dissolves and begins to bubble slightly (about 1-2 minutes). Arrange the plums cut side down and fry without stirring for 3-4 minutes, until the skin caramelizes slightly and becomes glossy. Carefully turn the plums to the other side and fry for another 1-2 minutes. If using rum (optional), remove the skillet from the heat and pour in 20 ml of rum, then quickly return it to the heat and evaporate the alcohol for 20 seconds — be cautious of the flames.

Ingredients: Butter, Brown sugar, Fresh plums, Rum (optional)

Use a pan with a diameter of 24-26 cm and a thick bottom. Do not stir the plums during the first frying — their skin will caramelize and a nice caramel will form. If you don't have rum, pour in 2 tablespoons of apple juice.

Dough - preparing dry ingredients

In a medium bowl, sift 200 g of wheat flour together with 40 g of cocoa powder and 10 g of baking powder. Add a pinch of salt (1 g). Sifting removes lumps and aerates the flour, resulting in a lighter cake structure. Mix the dry ingredients with a whisk to combine them evenly.

Ingredients: Wheat flour, Natural cocoa, Baking powder, Salt

Use a large sieve and mix for 20-30 seconds until the mixture is smooth. If you don't have a sieve, mix well with a fork for about a minute.

Cake - chocolate batter

Melt the remaining 110 g of butter in a saucepan over low heat. Once the butter is liquid, remove it from the heat and let it sit for 1 minute. In a separate large bowl, beat 180 g of eggs with 180 g of granulated sugar until light and fluffy — use a mixer on medium speed for 3-4 minutes (the mixture should be lighter and slightly fluffy). To the warm (not hot) butter, add 100 ml of milk and mix well. Pour the butter-milk mixture in a thin stream into the beaten eggs, gently folding with a spatula. Then add the sifted dry ingredients (flour, cocoa, baking powder) in two portions and gently combine with the spatula using a folding motion until there are no visible dry traces of flour — do not mix too long (about 20-30 seconds from the moment of combining). The batter should be thick, but fluid and pourable.

Ingredients: Butter, Egg, Granulated sugar, Milk, Wheat flour, Natural cocoa, Baking powder, Salt

Use a mixer with a whisk attachment at the beginning and a spatula for folding in the dry ingredients. Do not mix after adding the flour to avoid developing too much gluten — the dough will be tougher.

Assembly and baking

Pour about half of the batter into the prepared pan and smooth the surface with a spatula. Arrange the caramelized plum halves (skin side up or down according to preference) evenly over half of the batter — leave some space, as the plums will sink during baking. Pour the remaining batter over, covering the plums, and gently level the top. Place in the preheated oven and bake for 45-55 minutes at 175°C. After 40 minutes, check with a toothpick: insert the toothpick into the center — when it comes out with a few moist crumbs (not raw batter) and the surface is springy to the touch, the cake is ready.

Ingredients: Fresh plums, Butter, Wheat flour, Natural cocoa, Egg, Granulated sugar, Milk, Baking powder

Use a metal spatula or silicone spatula to level it. Baking time depends on the oven — set it for 45 minutes the first time, then continue baking in 5-minute increments. If the top browns too quickly, loosely cover it with aluminum foil.

Cooling and removing

After baking, remove the pan from the oven and set it on a rack for 15 minutes — the cake stabilizes its structure during this time. After 15 minutes, gently run a knife along the edges to release the pan and remove the ring. Leave the cake on the rack to cool completely (about 45-60 minutes). Do not cut too early — a hot cake is more prone to crumbling.

Use a cooling rack to prevent the bottom from becoming soggy. If you don't have a rack, use a clean, inverted baking pan; however, a rack gives the best results.

Decoration and serving

Before serving, you can sprinkle the top of the cake with sifted cocoa or powdered sugar. If you are using toasted almond flakes (optional), lightly sprinkle them on the slightly cooled cake for crunch. Serve pieces warm or at room temperature — they pair perfectly with a scoop of vanilla ice cream (optional).

Ingredients: Toasted almond flakes (optional), Vanilla ice cream (optional)

For toasting the almond flakes, use a dry skillet over medium heat and stir frequently — they toast quickly (1-2 minutes). If serving with ice cream, serve immediately after slicing.

Portioning and serving

When cutting the cake, use a well-sharpened, thin knife. First, gently score along the edges, then cut in one confident motion towards the center. Serve the pieces on plates, optionally adding a tablespoon of sauce from the pan (remaining caramel) or a scoop of ice cream. The cake tastes best on the same day, but it is also delicious after 1-2 days.

Ingredients: Vanilla ice cream (optional)

You can heat the knife with hot water and wipe it before cutting — this allows for cleaner slices. If you want nice portions, use a cake spatula.

Fun Fact

💡

The traditional 'murzynek' appeared in Polish homes as a quick cocoa cake – its origin is not precisely known, but versions with fruit, especially plums, have been popular since the mid-20th century. This recipe offers a modern take: caramelized plums and intense cocoa create a contrast of sweetness and tartness.

Best for

popołudniowa herbata rodzinne spotkanie świąteczne desery przyjęcie dla przyjaciół

Tips

🍽️ Serving

Serve pieces of cake slightly warm with a scoop of vanilla ice cream or a dollop of cream. For an elegant touch, dust the top with sifted cocoa and garnish with toasted almond flakes. The remaining caramel from the pan can be reduced over low heat and drizzled over the portions.

🥡 Storage

Store the cake in an airtight container at room temperature for up to 2 days. On cooler days, it can be stored in the refrigerator for up to 4 days (the refrigerator dries out the cake — take it out 30-60 minutes before serving). Reheat in the oven at 150°C for 5-7 minutes or in the microwave for 20-30 seconds per serving.

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Ingredients (14)

Servings:

Wheat flour 200 g ~0.80 zł
Natural cocoa 40 g ~1.20 zł
Granulated sugar 180 g ~0.54 zł
Butter 150 g ~6.00 zł
Egg 3 szt. ~1.44 zł
Milk 100 ml ~0.50 zł
Baking powder 10 g ~0.15 zł
Fresh plums 9.2 szt. ~4.80 zł
Brown sugar 60 g ~0.36 zł
Lemon juice 20 ml ~0.50 zł
🌿 Przyprawy
Salt 0.0 szczypt ~0.01 zł
✨ Opcjonalne
Rum (optional) 4 łyżeczki ~1.20 zł
Vanilla ice cream (optional) 200 g ~5.00 zł
Toasted almond flakes (optional) 40 g ~2.40 zł

💰 Szacowany koszt dania: ~24.90 PLN (2.49 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

4021 kcal

Kalorie

Białko 61.5g

Węglowodany 560.9g

Tłuszcze 177.7g

🔥

223 kcal

Kalorie

Białko 3.4g

Węglowodany 31.1g

Tłuszcze 9.9g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

120 min

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