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)

jessicarichardson's picture

How small should the roughly chopped plums be?

hezifesi's picture

Wonderful cake, highly recommended

lornamcinnes's picture

A lovely, complex-flavoured and surprisingly light cake/pudding. As others suggested, I baked it for 1 hour 5 minutes rather than just 50 minutes, and I did it at a slightly lower temperature (140 in a fan oven) to prevent it from burning. It came out beautifully browned and not burnt at all. I didn't have many hazelnuts so used mostly pistachios and a few walnuts ground up, with pecans on top. I wasn't sure how it would taste with the chocolate, but in fact the chocolate gave it an interesting and tasty dimension. I also used a bit less sugar (130g) and fat (150g). I felt it was sweet enough even with that reduction in sugar, so I didn't use jam on top. Absolutely delicious, would definitely make it again.

noosner's picture

Unbelievably gorgeous and I don't even like fruit cake. Is it legal?

I blitzed whole hazelnuts in a coffee grinder so that some had a ground texture and some chopped and this gave a great overall texture. It took 1 hr 10 to bake in a fan oven at 180 degrees. As others have said, you do need to put some foil over the top after about 40 minutes to stop it burning on top. The flavors work wonderfully together. It is worth doing the jam glaze on top. I used plum jam. It only took a few minutes and made the cake really glossy. Top marks for this recipe and I plan to make the cake again as our Christmas cake as it is so delicious.

vall's picture

loved it! just loved it!
I used pecans as i didn't have hazelnuts!delicious cake!

suetemple3's picture

One of my favourite cakes - Wonderful made with raspberries or blackberries instead of plums too. Sometimes leave out the chocolate and put in extra fruit or different nuts - all have worked well so far!

fatsusie's picture

I used Callebaut Dark Chocolate Callets for this recipe. The cake took longer to cook than stated and when I removed it from the oven it looked wonderful, smelled devine and I eagerly waited to remove it from the tin. I served it with Haagen Dazs Vanilla Bean Ice Cream ...This was NOT NICE!!! The dark chocolate gave the taste of something severely burnt! Such a shame!

hjroy15951595's picture

I made this cake today as per recipie but it definitely needs longer to bake. It was very moist even after all the baking but went down a treat at dinner.. Definitely a desert cake than a treat cake. I used cherry jam melted on the top and sprinkled some crushed hazelnuts on too of that to set it off... Tasted great and looked good too!

mountaingoat83's picture

Delicious, and looked really impressive! Lovely served warm with a splodge of double cream.

mountaingoat83's picture

Delicious, was polished off in no time! I couldn't get ground hazelnuts so used almonds, but put hazelnuts on top. I served it warm. It took an hour to cook.

julietfood's picture

Made this for the office and everyone said it was amazing - the chocolate really gives it a lift and the hazelnut taste comes through really well.
Couldn't find ground hazelnuts so bought a pack of whole ones, used some for the top and then put the rest in my chopper and they ground down to a fine powder. Didn't quite have enough but topped up with ground almonds with no issues. Also didn't bother with the jelly on top.

runnyeyes's picture

I thought this was excellent. I used Asda own brand dark choc, which is surprisingly good. I did find it went rather squishy after a couple of days, so we had it in a bowl with cream. Will certainly make it again.

abikinsey's picture

Couldn't get ground hazelnuts, bought a 200g bag of whole hazelnuts and whizzed 175g in the food processor then added the 'cake mix' into processor, put this mix in a bowl and stirred in the plums & chocolate. The remaining 25g whole hazelnuts were plenty for the top.
Came out after 1 hour as I was cautious of cooking time after reading reviews, the middle plum sank in a bit, but it was wonderful!! Made for a mummy coffee morning,was the talk of the offerings!!

abroekman's picture

eclectikat, I did the math and it's 8 servings. I usually try and watch my calories by making the portions smaller, you can probably do 10 without anyone feeling short changed. Will definetely go try this one myself.....

eclectikat's picture

As many other people have said, it takes longer than it says here. Took about an hour and 15 or 20 mins for mine to be ready, by which time the top was looking quite charred, so following the advice of another commenter I covered it with foil for the last 15 mins. Does anyone know how many servings this is meant to be? Just trying to work out how much damage I've done to the diet exactly ;-) It was actually delicious, very moist, fruity, nutty, and substantial. Quite delicious actually. I will make it again.

vrog's picture

Have just made this with last summer's cherries from the freezer. Perfect again!

linslovescupcakes's picture

really lovely, I used chopped hazelnuts in the mixture instead of ground hazelnuts and it gave a nice texture. quite simple and the taste combination is so good! will definitely make again and have already shared the recipe.

fi-louise's picture

Made this last night and it only took about 15 mins longer to cook - my cake is a lot lighter than the picture, but it was cooked thru so i took it out. It looks and feels sensationally soft and moist and looks wonderful with the glaze - top notch recipe. Slightly warmed up and served with homemade vanilla ice-cream (delicious) - thanks Mary!

eleanormayo's picture

Me oh my! This was delicious, I used chopped hazelnuts instead of ground and the texture was great. Only negative was that the cake took about 1hr 15 mins to cook instead of the stated time. Also didn't bother with the glaze.

feefs123's picture

Really tasty. I made this without any nuts at all, and cooked it for 1 hour 10 minutes, covering the top with foil for the last 20 minutes....after the suggested time, the top was quite brown but the cake very undercooked! Will definately make again - a great way of using up plums from the garden!


Questions (2)

Flindams's picture

Can I freeze this cake?

goodfoodteam's picture
Hi there, thanks for your question. Yes this cake is suitable for freezing.

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