Triple Chocolate Plumcake

The triple chocolate plumcake is an extremely delicious dessert, perfect for chocolate lovers. Not only will you have the pleasure of tasting different shades of sweetness and intensity of chocolate, but the soft texture of the plumcake makes it ideal for an energizing breakfast or a tasty snack.

Ingredients

• 180 g of soft butter
• 160 g of granulated sugar
• 3 medium eggs
• 180 g of type 00 flour
• 1 sachet of baking powder
• 50 g of cocoa powder
• 100 g of dark chocolate
• 100 g of milk chocolate
• 100 g of white chocolate
• 1 pinch of salt
• Milk as needed (if the mixture is too thick)

Preparation

1. Preheat the oven to 180 °C and prepare a plumcake mold by buttering and flouring it or lining it with parchment paper.
2. In the bowl of a stand mixer or using an electric whisk, cream the soft butter with the sugar until light and fluffy.
3. Add the eggs, one at a time, waiting for each one to be well incorporated before adding the next.
4. Sift together the flour, cocoa, and baking powder, and then gradually add them to the butter and egg mixture, mixing gently to avoid deflating it. If necessary, add a little milk to make the batter more workable.
5. Transfer one third of the batter to another bowl and mix in the melted dark chocolate (which you will have melted in a double boiler or microwave). Mix well to create the first chocolate variant.
6. Melt the milk chocolate, incorporate it into another third of the batter, and mix.
7. Repeat the same process with the white chocolate and the last third of the batter.
8. Pour the batters into the mold, alternating colors to achieve a marbled effect.
9. Bake in the oven for about 40-45 minutes or until a skewer inserted into the center of the plumcake comes out clean.
10. Let the plumcake cool in the mold for 10 minutes, then transfer it to a wire rack to cool completely.

The triple chocolate plumcake is a real treat that goes beyond the boundaries of traditional Italian pastry. In Italy, the tendency is to keep flavors simple and classic, but one can’t deny the allure of a chocolate extravaganza!

Curiosity

The term “plumcake” originates from English, although the dessert as we know it today, especially in Italy, has little in common with the classic British cakes filled with dried fruit (“plum” means prune). The Italian version tends to be more similar to the American “pound cake”, but with added variety in flavors and additional ingredients, like indeed chocolate.