Chocolate prune cake with mocha icing

    1 hour

    This is a decadently moist chocolate cake, thanks to the prunes, that's iced with a rich mocha icing. It's perfectly spiced and a festive cake special enough for Christmas!

    6 people made this

    Serves: 12 

    • 100g butter or margarine
    • 300g caster sugar
    • 2 eggs
    • 170g pitted prunes, cooked and chopped
    • 250g plain flour
    • 225ml buttermilk
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • Mocha icing
    • 90g butter
    • 1 egg yolk
    • 375g icing sugar
    • 1 1/2 tablespoons unsweetened cocoa powder
    • 1 teaspoon ground cinnamon
    • 1 1/2 tablespoons strong filter coffee

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In a large bowl, cream the caster sugar and butter or margarine until light and fluffy. Beat the eggs, and add to the sugar mixture. Add the prunes.
    2. In another bowl, sift the flour, bicarb, baking powder, 1 teaspoon cinnamon, nutmeg and salt. Add these dry ingredients alternately with the buttermilk to the sugar mixture.
    3. Pour the cake mixture into 2 greased and floured 23cm sandwich tins. Bake at 190 C / Gas 5 for about 30 minutes. Cool.
    4. To Make the Mocha Icing: Begin by creaming the butter. Blend in the egg yolk. Sift the icing sugar, cocoa and 1 teaspoon cinnamon together. Add this sugar mixture alternately with the hot coffee to the creamed butter. Ice the cooled cake.

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    Reviews & ratings
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    Reviews in English (5)


    Great recipe, not as moist but still great...used it for my brother´s birthday and everybody liked it. I used 1 cup less of confectioners sugar and icing came just as good, if you want to have more of prune flavor cut down both the nutmeg and cinnamon. Overall really tasty and yommi.  -  01 Oct 2006  (Review from Allrecipes US | Canada)


    Even people who grimace at the idea of prunes love this cake! I took this to a party yesterday and even I was amazed that it was gone in 10 minutes! Very good for using prunes that's been sitting around the house for ages. I also wanted to use up my prune juice so I substituted prune juice for the buttermilk, and the cake turned out just as good. For the icing, I didn't like the idea of putting in a raw egg yolk so I substituted a few more chopped prunes and added more coffee until I got the right consistency. This works great when using buttermilk for the cake because the icing becomes more decorative. However, when I make the prune juice substitution I no longer add prunes to the icing for fear of making the prune taste overbearing.  -  07 Aug 2005  (Review from Allrecipes US | Canada)


    This is a delicious recipe. A truly unique and nice blend of flavor. I brought this to a friend's bday party and the guests just loved it. 10/05/02  -  05 Oct 2002  (Review from Allrecipes US | Canada)