Chocolate Prune cake recipe needed

[OverRated]

Does anyone have one they can share?

Or tell me where to find one. Have googled and searched BBC, Goodfood and Martha Stewart to no avail.

TIA

Actually, I jsut found this recipe for prune and raisin brownies. I think that'll suffice

210g prunes
310 ml boiling water
1 teaspoon bicarb
60g butter chopped
150g brown sugar
150g SR flour
2 eggs
100g dark choc chopped coarsely

sauce:
300ml cream
120g dark choc chopped

Preheat oven to 180

Grease a 20cm baba tin (I don't have one of them...I just use a big cake tin)

Combine prunes and water in food processor. Add bicarb. Leave to stand 5 mins.

Add butter and sugar and pulse until just combined.

Add flour then eggs. Pulse until just combined.

Add choc. Pulse until choc is just mixed in (pieces will still be visible).

Bake for an hour and serve warm with sauce.

(To make sauce just combine cream and choc over low heat until melted).

That looks fab, spawnchorus. Will definitely try it. Thanks

Ingredients
350g/12¼oz dried soft prunes, chopped
250g/8¾oz raisins
125g/4½oz currants
175g/6¼oz unsalted butter, softened
175g/6¼oz dark muscovado sugar
175ml/6¼fl oz honey
125ml/4½fl oz coffee liqueur
2 oranges, juice and zest only
1 tsp mixed spice
2 tbsp good quality cocoa
3 free-range eggs, beaten
150g/5¼oz plain flour
75g/2½oz ground almonds
½ tsp baking powder
½ tsp bicarbonate of soda
For decoration
25g/1oz dark chocolate-covered coffee beans
edible glitter
gold mini balls
about 10 edible gold stars

Method

1. Preheat the oven to 150C/300F/Gas 2.
2. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of reusable silicon baking parchment. When lining the tin with the parchment, cut the material into strips that are twice as high as the tin itself (it is easier to use two shorter strips of parchment, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
3. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Remove the saucepan from the heat and leave to stand for 30 minutes.
4. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
5. Carefully pour the fruitcake mixture into the lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a sharp knife into the middle of the cake, the cake should still be a little uncooked in the middle.
6. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
7. To decorate, place the chocolate-covered coffee beans in the centre of the cake and arrange the gold stars around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the edible glitter over the top of the cake.