Chocolate Chip Plumcake Recipe
This Chocolate Chip Plumcake is the perfect dessert for any occasion. Its moist texture and rich, chocolatey flavor make it a delightful treat for all ages. The combination of fresh cream, butter, and a hint of orange zest complements the deep taste of dark chocolate chips. Whether you’re preparing it for a family gathering or a quiet evening, this recipe is sure to impress.
Servings: 6
Category: Desserts
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 250g |
| Eggs | 165g |
| Brown sugar | 160g |
| Butter | 100g |
| Heavy cream | 100g |
| Dark chocolate chips | 150g |
| Baking powder | 12g |
| Orange zest | ½ orange |
| Fine salt | A pinch |
| Butter (for greasing) | As needed |
| Flour (for dusting) | As needed |
Instructions
-
Preheat the Oven
Begin by preheating your oven to 180°C (350°F) in static mode. Prepare a 26×11 cm plumcake pan by greasing it with butter and dusting it with a light coating of flour. This ensures the cake won’t stick during baking and will come out easily. -
-
Melt the Butter
In a small saucepan, gently melt the 100g of butter over low heat. Once melted, remove it from the heat and allow it to cool slightly. This is an important step to avoid cooking the eggs when added to the batter. -
Mix the Wet Ingredients
In a large mixing bowl, crack the eggs and whisk them together with the brown sugar and a pinch of fine salt. Whisk vigorously for a few minutes until the mixture is well combined and slightly fluffy. Once the butter has cooled, add the melted butter and the 100g of heavy cream into the bowl. Continue whisking until everything is well incorporated. -
Sift the Dry Ingredients
To ensure a smooth and airy batter, sift together the 250g of all-purpose flour and 12g of baking powder into the wet ingredients. This step helps eliminate any lumps and ensures that the baking powder is evenly distributed throughout the flour. -
Add the Chocolate Chips and Orange Zest
Gently fold in the 150g of dark chocolate chips and the zest of half an orange. The zest will infuse the batter with a fresh, citrusy fragrance, balancing the richness of the chocolate chips. Be careful not to overmix at this stage to maintain the airiness of the batter. -
Pour the Batter into the Pan
Pour the prepared batter into the greased and floured plumcake pan. Use a spatula to spread the batter evenly in the pan, ensuring there are no gaps or air pockets. -
Bake the Plumcake
Place the pan in the preheated oven and bake for 50 minutes. Position the pan in the center of the oven for even baking. To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. -
Cool and Serve
Once baked, remove the plumcake from the oven and let it cool for 10-15 minutes in the pan. Then, transfer it to a wire rack to cool completely. This will allow the cake to set and enhance its texture. -
Enjoy
Slice the cooled plumcake and serve! This delicious, moist treat is perfect on its own or paired with a cup of tea or coffee.
Tips for Success
- Flour Alternatives: If you prefer a gluten-free version, you can substitute the all-purpose flour with a gluten-free flour blend.
- Chocolate Variations: For a richer flavor, use semi-sweet or milk chocolate chips instead of dark chocolate.
- Storage: Store any leftover plumcake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices and thaw them as needed.
This Chocolate Chip Plumcake is a wonderful addition to your baking repertoire, offering the perfect combination of sweetness, moisture, and a burst of chocolatey goodness in every bite. Enjoy!
