Name: Gluten-free chocolate prune cake
Prep time: 1 h
Cook time: 50 min
Yield: 1 cake
Cuisine: Ukrainian
Ingredients: 4 pcs Eggs; 200 g Thick Greek yoghurt; 150 g Sugar; 2 tbsp Sunflower oil; 70 g Sweetened condensed milk; 160 g Schär Mix B Bread flour; 65 g Unsweetened cocoa powder; 8 g Baking powder; 700 g Sour cream and Greek yoghurt Combined weight of both ingredients.; 70 g Sugar; 1 tbsp Lemon juice; 150 g Pitted prunes; 30 g Walnuts or pecans; 2 tbsp Sour cream or cream; 40 g Sugar; 10 g Cocoa; 50 g Butter

Chocolate prune cake with a mound of cream-coated cake pieces, glaze and nuts

Recipes

Cakes

Chocolate layers with prune cream, a mound of tender cake pieces and chocolate glaze.

Tested

Schär Mix B · 24 cm tin.

Active time: 1 hour
Yield: 1 cake
Difficulty: Medium

Baking: 50 minutes. Allow extra time for cooling and chilling.

Flour: Schär Mix B Bread

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Before you start

Plan for the rest.

Keep this in mind

Use thick yoghurt and sour cream without separated whey.

Keep this in mind

Use the listed cream-base weight for sour cream and Greek yoghurt combined, not that weight of each.

Ingredients

Cake

Eggs
4 pcs
Thick Greek yoghurt
200 g5 tbsp
Sugar
150 g7.5 tbsp
Sunflower oil
2 tbsp
Sweetened condensed milk
70 g5 tbsp
Schär Mix B Bread flour
160 g8 tbsp
Unsweetened cocoa powder
65 g5 tbsp
Baking powder
8 g1.6 tsp

Cream and decoration

Sour cream and Greek yoghurtCombined weight of both ingredients.
700 g
Sugar
70 g3.5 tbsp
Lemon juice
1 tbsp
Pitted prunes
150 g
Walnuts or pecans
30 g

Chocolate glaze

Sour cream or cream
2 tbsp
Sugar
40 g2 tbsp
Cocoa
10 g2 tbsp
Butter
50 g

Method

Cook step by step

Cook Mode shows one step at a time, with ingredients and timers close at hand.

01
Prepare the oven and tin
Preheat the oven to 200°C. Line the base of the 24 cm round tin with parchment. Have a sheet of foil ready to cover the tin loosely.
02
Whip the eggs and sugar
Beat the whole eggs with the sugar until pale, thick and increased in volume.
CheckpointThe mixture falls from the whisk in a ribbon that remains on the surface for a few seconds.
03
Fold in the wet ingredients
Mix the yoghurt, oil and condensed milk separately. Stir a little egg mixture into them, then gently fold this back into the remaining eggs with a spatula.
04
Fold in the dry ingredients
Mix the flour, cocoa and baking powder. Sift into the wet mixture in several additions and fold with a spatula, lifting from the bottom, just until evenly combined.
CheckpointNo dry flour or cocoa pockets remain, including at the bottom of the bowl.
05
200°C · 30 min
Bake loosely covered with foil
Transfer the batter to the prepared tin and level it. Lay the foil loosely over the top without sealing the edges or pressing it onto the batter. Put the tin straight into the preheated oven and bake for 30 minutes.
06
200°C · 20 min
Remove the foil and finish baking
Carefully remove the foil and bake for another 20 minutes at the same temperature. Check the centre; if the skewer has wet batter on it, bake a little longer and check again.
CheckpointThe centre springs back gently and a skewer comes out without wet batter.
07
Cool completely and slice
TipOnly spread cream on completely cold cake.
Let the cake cool until it can be removed from the tin, then finish cooling on a rack. Once completely cold, slice horizontally into two layers. Trim a strip about 1 cm wide from the edge all the way around both layers. Cut the trimmings into small pieces and set aside in a bowl for the topping.
08
Make the cream and chop the prunes
TipMake the cream while the cake cools. Chop the nuts for the topping too.
Mix the sour cream and Greek yoghurt with the sugar and lemon juice until smooth and the sugar has dissolved. Chop the prunes, reserve a little for decoration and fold the rest into the cream. Keep chilled until assembly.
09
Layer the cake with prune cream
Place one cake layer on a serving plate and spread with sour cream and prune filling. Place the second layer on top and cover it with filling too. Reserve the remaining cream to mix with the cake trimmings.
10
Add the cream-coated cake pieces
Gently mix the reserved cake trimmings with the remaining cream. Pile them onto the top cake layer without pressing down.
CheckpointEach piece is coated in cream and the mound holds together.
11
Glaze, decorate and chill
Combine the sour cream or cream, sugar, cocoa and butter in a small saucepan. Warm over low heat, stirring constantly, until completely smooth. Do not let it boil or allow the butter to separate. Let the glaze cool until warm but still pourable, then pour over the cake. Scatter over the reserved prunes and chopped nuts. Refrigerate the cake to let the layers absorb the cream and the glaze set; keep chilled until serving.