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Tuesday, November 29

Chocolate persimmon cake


Flour, all-purpose
½ cup
Flour, whole-wheat
½ cup
Cocoa powder, unsweetened, Dutch-processed
6 tablespoons
Baking soda
2 teaspoons
Salt
½ teaspoon
Cinnamon, ground
1 teaspoon
Cloves, ground
½ teaspoon
Butter, unsalted, room temperature
½ cup
Sugar, granulated
½ cup
Sugar, light brown
½ cup firmly packed
Eggs
2 large
Yogurt, full-fat
½ cup
Persimmon pulp
1 ½ cups
Chocolate chips, extra dark
½ cup
  1. Preheat the oven to 375°F; lightly butter a 6-cup Bundt pan. 
  2. In a medium bowl, combine the flours, cocoa powder, baking soda, salt, cinnamon, and cloves; set aside. 
  3. In a large bowl, with a handheld mixer, cream together the butter and sugars until light and smooth, about 3 minutes. 
  4. Add the eggs, one at a time, and the yogurt, and mix after each addition until smooth. 
  5. Add the persimmon pulp and the flour mixture, alternating between the two, in four additions, mixing after each addition until well combined. 
  6. Fold in the chocolate chips. 
  7. Pour the batter into the prepared pan. 
  8. Bake for 1 hour, until a toothpick inserted in the center comes out clean. 
  9. Let the cake cool on a wire rack for 10 minutes. 
  10. Place a second rack on the top of the pan, flip, and gently shake the pan to release the cake. 
  11. Flip the cake back over, allow to cool 2 to 4 hours, then wrap it tightly in plastic wrap. 
  12. Best served the morning after you make it. 
Recipe from Guittard Chocolate Cookbook

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