Chocolate Prune Cannoli Cake
 
Makes 1 (13x9-inch) cake
Ingredients
  • 1 cup (220 grams) firmly packed light brown sugar
  • ¾ cup (212 grams) prune purée (see Note)
  • ¾ cup (170 grams) unsalted butter, melted
  • 3 large eggs (150 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1½ cups (360 grams) whole buttermilk, room temperature
  • 3 ounces (86 grams) 60% cacao bittersweet chocolate, chopped (about ½ cup)
  • ½ cup (92 grams) ¼-inch-chopped California Prunes
  • Whipped Ricotta Frosting (recipe follows)
  • Garnish: chopped bittersweet chocolate, chopped pistachios
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
  2. In a large bowl, whisk together brown sugar, prune purée, and melted butter until combined. Add eggs and vanilla, whisking until well combined.
  3. In a medium bowl, whisk together 3 cups (375 grams) flour, baking powder, baking soda, and salt. Gradually add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring just until combined after each addition.
  4. In a small bowl, combine chocolate, chopped prunes, and remaining 1 teaspoon (3 grams) flour, tossing to coat; fold chocolate mixture into batter. Spoon batter into prepared pan, smoothing top with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
  6. Spoon and spread Whipped Ricotta Frosting on top of cooled cake. Garnish with chocolate and pistachios, if desired. Cover and refrigerate until ready to serve.
Notes
Note: To make prune purée, place 5 ounces (142 grams) halved California Prunes (about a rounded ¾ cup) in a medium heatproof bowl; pour ½ cup (120 grams) boiling water over prunes so they are just submerged. Let stand for 15 minutes. In the work bowl of a food processor, pulse prune mixture until puréed. (It’s OK if some prune flecks remain.) Measure purée needed for recipe. Any remaining prune purée makes a great addition to oatmeal, smoothies, peanut butter sandwiches, and more.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/chocolate-prune-cannoli-cake/