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Savoring the Sun's Liquid Gold: A Plum Cake Picnic to End the Season

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Sunny September morning Reader,

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As summer’s dazzling fruit bows farewell, let us honor one last harvest - the noble, dramatic plum!

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Its deep purple robes and golden flesh beckon us into the kitchen for nostalgic magic.

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Imagine the arousing aroma of chocolate mingling with sweetly spiced plums. Take in the velvety crumb giving way to pockets of jammy fruit. Let flavors mingle on your tongue - the tang of skin, the inner cake’s tenderness, the pleasure of chocolate’s richness.

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Now picture yourself outdoors on a late summer picnic blanket, savoring a slice under the sun’s liquid gold beams.

Try topping yours with amaretto-spiked whipped cream or bold lemon glaze for an extra splash of magic.

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However you choose to enjoy this plum cake, may it conjure up memories as sweet as the bounty within.

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I think of my grandmother’s orchard, leaves drifting down as we filled our baskets, trading secrets under the branches. Her famous jam made appearances on every special occasion.

Though her hands have left us, I feel she’s still with me in the kitchen when I fold in those plump, bursting fruits.

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I hope this recipe gifts you a moment of late summer nostalgia before the seasons change once more. The full recipe is below.

With Love and Bliss,

Milady A

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Here’s the recipe for a delicious Chocolate Plum Cake.

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Ingredients:
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• 170g unsalted butter, plus more for pan
• 500g ripe or very ripe plums, coarsely chopped
• 170g bittersweet chocolate (70–72% cacao), coarsely chopped
• 5 large eggs, room temperature
• 300g sugar
• 95g all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 25g cocoa powder
• 350ml cold heavy cream
• Unsweetened cocoa powder (for dusting)
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Instructions:
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1. Preheat oven to 180°C. Butter the bottom and sides of a 23cm-diameter springform pan and line the bottom with parchment.
2. Purée plums in a blender until very smooth (you need 350ml; reserve any additional purée for another use). If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve.
3. Combine chocolate and 170g butter in a large heatproof bowl. Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). Stir until the chocolate is melted and smooth. Remove bowl from saucepan. Stir plum purée into the chocolate mixture until well combined.
4. Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10–12 minutes. Using a rubber spatula, fold about 1/3 of the egg mixture into the chocolate mixture to lighten, then fold the chocolate mixture into the remaining egg mixture until combined.
5. In a separate bowl, whisk together flour, baking powder, salt, and cocoa powder. Fold dry ingredients into the chocolate mixture until combined.
6. Pour batter into the prepared pan and smooth the surface. Bake cake until center is set and sides are beginning to brown, 45–55 minutes. Transfer to a wire rack and let the cake cool completely in the pan (the cake will sink a little in the center as it cools).
7. Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Unmold the cake (run a knife around the edge to help release it, if needed) and transfer it to a platter. Mound whipped cream in the center of the cake, then dust with cocoa powder.
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This recipe makes a decadent chocolate plum cake that is perfect for late summer or early autumn.

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I hope you enjoy this delicious Chocolate Plum Cake!

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Copyright © 2023 Bliss By Milady A. All rights reserved.
​Our Mailing Address is: De Ghelderodelaan, 1780 Wemmel, Belgium.
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