Persimmon Chocolate Bundt Cake Recipe – Easy & Moist

Last Updated on 4 months by Neha Deshmukh

Persimmon Chocolate Bundt Cake Recipe – Easy & Moist

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that’s a little different, a little special, and totally delicious. Well, let me introduce you to my Persimmon Chocolate Bundt Cake. It’s moist, rich, and has this incredible subtle sweetness from the persimmon that just makes it sing. I first made this a few years ago when I had a glut of persimmons from a friend’s garden, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. The persimmon puree adds a beautiful moisture and a unique flavour that complements the chocolate perfectly. It’s surprisingly easy to make, even for beginner bakers, and the bundt shape makes it look extra impressive – perfect for celebrations or just a cozy weekend treat. Plus, who doesn’t love a good chocolate cake?

Ingredients

Here’s what you’ll need to create this delightful cake:

• 3 cups bread flour
• 1 cup sugar
• 1 cup butter or baking margarine
• 2 medium eggs
• 1 cup milk
• ?? cup persimmon puree (about 1 large persimmon)
• 5 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 200 grams milk chocolate (for the ganache)
• 1 cup heavy cream (for the ganache)
• Sliced almonds (for garnish)
• Chopped milk chocolate (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things will really make this cake shine:

• Persimmon Puree: This is the star! Hachiya persimmons are best – they need to be completely soft and jelly-like before you can scoop out the pulp. If you can’t find Hachiya, Fuyu persimmons can work, but they’re a bit firmer and you might need to blend them with a little water to get a smooth puree. The flavour is subtly sweet and a little bit spiced – almost like a mix of pumpkin and apricot.
• Bread Flour vs. All-Purpose Flour: I prefer bread flour for this cake because it gives it a slightly chewier, more tender crumb. But if you only have all-purpose flour, that’s perfectly fine! Your cake will still turn out delicious.
• Milk Chocolate: I’ve used milk chocolate in the ganache because it balances the slight bitterness of the cocoa powder and complements the persimmon. You could use dark chocolate if you prefer a richer, more intense flavour, but it will change the overall profile of the cake. 200 grams is roughly 7 ounces.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F/180°C.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set this aside – we’ll need it later.
3. Grease and flour a 10-inch bundt pan really well. This is important to prevent sticking! I like to use baking spray with flour already in it.
4. In a separate large mixing bowl, cream together the butter and sugar until it’s light and fluffy. This usually takes about 5-7 minutes with an electric mixer.
5. Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
6. Stir in the persimmon puree and vanilla extract until everything is nicely combined.
7. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
8. Slowly pour in the milk while mixing, until the batter is smooth and fluffy.
9. Pour the batter into the prepared bundt pan and bake for about 70 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
11. While the cake is cooling, make the ganache. Heat the heavy cream in a saucepan over medium heat. Add the chopped milk chocolate and stir until smooth and glossy. Let the ganache cool slightly.
12. Drizzle the cooled cake with the ganache and garnish with sliced almonds and chopped milk chocolate.

Expert Tips

• Don’t skip the cooling time in the pan! It helps the cake set and prevents it from breaking when you invert it.
• If your bundt pan is particularly prone to sticking, you can line it with parchment paper.
• For a super smooth ganache, make sure the cream isn’t boiling when you add the chocolate.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based butter, milk, and chocolate to make this cake vegan-friendly. My friend Sarah swears by using a good quality vegan butter for the best flavour.
• Gluten-Free Adaptation: Substitute the bread flour with a gluten-free flour blend. Just make sure it’s a blend designed for baking!
• Spice Level: Add a pinch of cinnamon or cardamom to the dry ingredients for a warmer, more festive flavour. My grandmother always added a little cardamom – it’s divine!
• Festival Adaptations: This cake is perfect for Christmas or Thanksgiving! Add a sprinkle of festive sprinkles or a dusting of powdered sugar for a special touch.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of hot chai or coffee is the perfect accompaniment.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

• What is the best way to make persimmon puree? Use very ripe Hachiya persimmons. Scoop out the pulp and blend until smooth. No need to add water unless the persimmons are a little firm.
• Can I use a different type of flour in this recipe? Yes, all-purpose flour will work, but bread flour gives a better texture.
• Can this cake be made ahead of time? Yes! You can bake the cake a day or two in advance and store it tightly wrapped at room temperature. Add the ganache just before serving.
• What is the best way to prevent the cake from sticking to the bundt pan? Grease and flour the pan thoroughly. Baking spray with flour is also a great option.
• Can I substitute dark chocolate for milk chocolate in the ganache? Absolutely! It will result in a richer, more intense flavour.

Enjoy baking (and eating!) this Persimmon Chocolate Bundt Cake. I hope it brings a little sweetness to your day!