Chocolatey Plum Cake

Made using our Dark Chocolate Drops for baking, this rich, sweet and sticky plum cake definitely fixes that chocolate craving! Enjoy an indulgent slice with a coffee or serve warm as a dessert with custard or a scoop of vanilla ice cream.



  • 175g butter
  • 175g dark brown sugar
  • 3 eggs
  • 175g almond flour
  • 125g self raising flour
  • 50g cocoa powder
  • 1 tsp baking powder
  • 75g Lily O’Brien’s Dark Chocolate Drops, roughly chopped
  • 400g plums, cut in half
  • 2 tbsp red currant jelly


  • Preheat the oven to 180C/160C Fan.
  • Grease a medium sized loose-bottom cake tin and and line the base with a piece of baking parchment.
  • Beat together the butter and brown sugar until light and fluffy. Whisk the eggs together in a separate bowl and then combine with the rest of the mixture.
  • Fold in the almond flour, self raising flour, cocoa powder and baking powder, then gently fold in the roughly chopped chocolate drops until evenly distributed.
  • Transfer the thick mixture into the prepared tin, levelling the surface with a spatula, then arrange the plums, pushing them down into the mixture slightly over the surface.
  • Place into the oven and bake for an hour or until a skewer pushed into the centre comes out clean.
  • Cool completely in the tin then transfer to your serving plate. Melt the red currant jelly in a small pan (or heat briefly in the microwave) then brush the warm jelly over the surface of the cake and plums.
  • Serve cold or warm and serve with custard or a scoop of vanilla ice cream.