You can get ahead on all the elements for ultimate ease. Replace the yogurt with more double cream, if you prefer.
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Yields:
10 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
600
Ingredients
FOR THE CAKE
250g
dark chocolate, chopped
250g
unsalted butter, chopped, plus extra to grease
75g
cocoa powder, sifted, plus extra to dust
2tsp.
vanilla bean paste
6
medium eggs
150g
caster sugar
FOR THE PLUM AND BLACKBERRY COMPOTE
1/2
lemon
350g
plums, destoned and cut into slim wedges, see GH TIPS
200g
blackberries
25g
caster sugar
1tsp.
vanilla bean paste
50ml
fruity liqueur, we used Crème de Mûre, see GH TIPS
FOR THE TOPPING
175ml
double cream
25g
icing sugar, sifted
125g
Greek-style yogurt, see intro
Directions
Step 1Preheat oven to 160°C (140°C fan) mark 3. Grease and line a 20.5cm round tin with baking parchment. For the cake, very slowly melt the chocolate and butter in a medium heatproof bowl set over a pan of barely simmering water.
Step 2Remove bowl from heat, stir in the cocoa powder, vanilla and a pinch of fine salt. Leave to cool completely.
Step 3In a freestanding mixer, or using a handheld electric whisk and a large bowl, beat the eggs and caster sugar for 5-8min, or until thick and moussey. Using a large metal spoon, fold in the chocolate mixture, trying to keep in as much air as possible.
Step 4Pour into the prepared tin and gently tap to level. Bake for 50min, or until there’s no wobble when you gently tap the tin. Place on a wire rack and leave to cool completely in the tin (it will sink a little on cooling).
Step 5While the cake is baking, make the compote. Using a vegetable peeler, remove the zest from the lemon and add to a medium pan. Squeeze in the juice and add the plums, blackberries, sugar, vanilla and liqueur. Heat gently, stirring occasionally, until the fruit softens and starts to release juice, about 5min. Set aside to cool completely. Remove lemon zest.
Step 6For the topping, strain 3-4tbsp of the cooled compote liquid into a separate bowl. Add the cream and icing sugar and beat until the mixture just holds its shape. Beat in the yogurt. Cover and chill until needed.
Step 7Transfer the cooled cake to a cake stand or serving plate. Spoon on the topping and lightly dust with cocoa powder. Serve with the compote.
GET AHEAD Make the cake up to a day ahead. Cool, wrap the tin in clingfilm and store at room temperature. Make, cool, cover and chill compote. Make, cover and chill topping up to 2hr ahead. To serve, allow compote to come up to room temperature and complete recipe.
TO STORE Store cake in an airtight container at room temperature for up to 3 days. Cover and chill compote for up to 5 days.
GH TIPS • If you can find them, use damson plums for ultimate seasonality. • For a booze-free version of the compote, use water instead of the liqueur.
Per serving:
What to read next
Calories: 600
Protein: 9g
Fat: 43g
Saturates: 26g
Carbs: 42g
Sugars: 41g
Fibre: 4g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
