Plum, hazelnut & chocolate cake

Plum, hazelnut & chocolate cake

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(46 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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, questions and tips

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6th Nov, 2012
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.
26th Oct, 2012
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.
5th Oct, 2012
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.
27th Sep, 2012
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!!
18th Sep, 2012
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.....
26th Aug, 2012
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.
27th May, 2012
Have just made this with last summer's cherries from the freezer. Perfect again!
16th Apr, 2012
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.
24th Nov, 2011
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!
16th Oct, 2011
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.


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