Prune Cake
★★★☆☆
Ingredients
- Cake:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1 cup sour milk or buttermilk
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 4 eggs
- 1/2 tsp salt
- 2/3 cup finely chopped pecans
- Butter Chocolate Frosting:
- 1 1/2 cups granulated sugar
- 6 large egg yolks
- 1 Tbsp light corn syrup
- 1 1/2 cups heavy cream
- 6 ounces unsweetened chocolate, chopped
- 3 ounces semisweet chocolate, chopped
- 3/4 cup unsalted butter, cut into pieces
- 1 1/2 tsp vanilla extract
Instructions
- 1. Make the cake: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. \n2. In a large bowl, combine all cake ingredients. Beat with an electric mixer until well combined.\n3. Divide the batter evenly between the prepared pans. \n4. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes. Invert onto a wire rack to cool completely. \n5. Make the frosting: In a heatproof bowl, combine sugar, egg yolks, and corn syrup. \n6. In a saucepan, bring heavy cream to a simmer. Pour hot cream over chocolate in a separate bowl. Whisk until smooth. Remove from heat. Whisk in butter pieces until melted. Gradually whisk in the sugar mixture.\n7. Cook frosting over medium heat, stirring constantly, until it reaches 165-170°F (74-77°C), about 10 minutes. Immediately transfer to a bowl. Add vanilla and beat with an electric mixer until cool. \n8. Once cakes are cool, frost one layer with half of the frosting. Top with the second cake layer. Frost with remaining frosting.
Wine Pairing: Dessert