Plum, hazelnut & chocolate cake

Plum, hazelnut & chocolate cake

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(42 ratings)

Prep: 25 mins Cook: 50 mins

More effort

Plums, chocolate and hazelnut - this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal581
  • fat39g
  • saturates15g
  • carbs51g
  • sugars33g
  • fibre4g
  • protein9g
  • salt0.83g
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  • 175g butter, plus extra for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g plums



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 175g light muscovado sugar
  • 175g self-raising flour
  • 175g ground hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 50g dark chocolate (70 per cent cocoa), chopped
  • 2 tbsp hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 2 tbsp redcurrant, damson or plum jelly



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…


  1. Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a round 20cm cake tin. Halve and stone 4 plums, set aside for later, then roughly chop the remaining plums.

  2. Put the sugar, butter, flour, ground hazelnuts, eggs and baking powder into a large bowl and beat with a wooden spoon or electric hand mixer for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.

  3. Arrange the halved plums over the top of the mixture, pressing them down lightly, then scatter over hazelnuts. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack. Heat the jelly, then brush over the top of the cake before serving.

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Comments (57)

francesjoy's picture

Took ages to cook - I added another 15 mins. The cake was very moist, and kept surprisingly well. Served as a pud with cream, ate leftovers as a

gem1979's picture

Delicious cake, went down very well with my family last week. Making another today to use up the plums. Used chopped hazlenuts as couldn't get ground but gave it a nice texture. Needed to use a 23cm tin and had to cook for an extra 20 mins. Used the redcurrent jelly on the top but have run out now so won't bother today, think it will be just as nice without.

adelaidefreville's picture

Excellent.Made with damsons, almonds instead of hazelnuts
and whole almonds on the top, with a tsp almobd extract.
Moist and fruity

katewade24's picture

Really delicious; I added a little more chocolate than it said. Extremely moist and lovely warm for desert.

katysimpson's picture

Just stunning. Made it for my son's 2nd birthday party and it was more of a hit than the birthday cake!

dalphey's picture

Recently made this with the last of my garden plums. Used ground almonds instead of hazelnuts and also baked it for about 10mins longer than recipe states. It was fantastic. will have to think of some other fruits I can use instead so I can try it again.

rowleymm's picture

This is fabulous. Easy to make and looks pretty impressive, I dusted it with icing sugar rather than jelly. Yum!

vivienmary's picture

This is simply one of the ~BEST cakes I have ever cooked and eaten! although it took a lot longer to cook in fact about 40mins longer, think I might have used a slightly smaller tin, but it was worth it as everyone agreed what a delicous cake it was. I only put a few whole hazelnuts on the top and that was enough. Used homemade Blackberry & Apple Jam for the topping but it was a bit sweet, so will leave that out next time. I am just about to make the Stem Ginger cake so will look forward to that; I have to freeze half of these cakes otherwise we would get as fat as pigs if the cakes were left out.

kook05's picture

Have made it now three times. This cake remains moist and succulent for days. Great combination of ingredients. I'll be trying it with other fruits now that my plums are gone :)

sheepmugs's picture

Fantastic cake, not too sweet, the whole family loved it!

katysimpson's picture

Stunning. Used with plums from my Grandpa's garden and it was a real hit. Used the redcurrent glaze and it made a real difference.

lilimohiddin's picture

Very very very good - a great balance of flavours. Took a little longer to bake. Go ahead and try it, it's worth it

libby17's picture

This cake is easy to make - I used ground almonds instead of hazlenuts & it needed at leats 20 mins more cooking time as it really was squidgy in the middle after the suggested time. Smells great - will perhaps try different fruit next time someone else has done. Can't wait to try it!

lenamyers's picture

Had such a success!!! Delicious!

kirstinbrown's picture

This is lovely and a good way of using up plums. You should make it! I have made this cake four times but not yet with all of the ingredients. Instead of the chocolate I've used cocoa powder- about 4 tablespoons- and instead of the nuts I've used the same weight of ground almonds. Wholemail self raising works fine too but you might need a wee bit of milk. Enjoy your cake.

amp1043's picture

Very, very good! I made using ground hazelnuts in the cake and a handful of whole almonds on top. I baked for one hour but it was still slightly underdone in the middle. Also, there was more of a chocolate taste than I was expecting for so little chocolate.Will make again.

nevynevster's picture

Made this with almonds instead of hazelnuts as that's what I had in the cupboard. I also blitzed the plums in the magimix to chop them up as I couldn't be bothered to chop them by hand - this worked well and I liked the consistency.

Good recipe all round and kept well

richardsra's picture

I didn't think the chocolate added anything (except calories!) in this recipe. Next time I will leave it out and add some spice, say cinnamon.

maria35kelly's picture

This is most definitely a cake and not a tart.
Couldn't get hold of ground hazelnuts so used chopped instead.It took a lot longer to bake than stated in the recipe in my mums slightly slow oven however it turned out fab. We had it for desert,warm with cream or ice cream,or both. Was loved by family and friends. Will definitely make it again.


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