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RECIPES | Cakes

Chocolate Persimmon

Cake

This recipe was created in the 1890s by someone on Gary Guittard's mom’s side of the family. It’s a gem of a recipe that can add a little excitement to a brunch spread or star on the dessert table when baked in a Bundt pan. Even people who aren’t familiar with persimmons love this cake. The recipe includes both cocoa powder and bittersweet chocolate for a silky fudgelike texture. To get the freshest persimmon pulp, choose fresh, ripe Hachiya persimmons that are extra soft. While the traditional method calls for steaming this cake, we’ve simplified the recipe so it can be baked in the oven. If persimmons are out of season, substitute 1½ cups [365 g] pumpkin purée.

Difficulty
2/3
Yield
One 6-cup Bundt Cake
Ingredients
  • ½ cup [60 g]All‑purpose flour
  • ½ cup [60 g]Whole‑wheat flour
  • 6 Tbsp [30 g]Guittard Cocoa Rouge (Dutch‑processed unsweetened cocoa powder)
  • 2 tspBaking soda
  • ½ tspSalt
  • 1 tspGround cinnamon
  • ½ tspGround cloves
  • ½ cup [110 g]Unsalted butter, at room temperature
  • ½ cup [100 g]Granulated sugar
  • ½ cup [100 g]Firmly packed light brown sugar
  • 2 largeEggs
  • ½ cup [120 ml]Full‑fat plain yogurt
  • 1 ½ cups [400 g]Persimmon pulp
  • ½ cup [170 g]Guittard Extra Dark Chocolate Baking Chips

Method

  1. 1

    Preheat the oven to 375°F [190°C]. Lightly butter a 6-cup [1.4-L] Bundt pan or cut a 9-in [23-cm] piece of parchment paper, lightly butter the parchment, then lay the parchment paper, butter-side up, inside a 9-by-5-by-3-in [23-by-12-by-7.5-cm] loaf pan, leaving the extra parchment sticking out the sides; the parchment will not cover the two 5-in [12-cm] ends.

  2. 2

    In a medium bowl, combine the all-purpose flour, whole-wheat flour, cocoa powder, baking soda, salt, cinnamon, and cloves. Set aside.

  3. 3

    In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about 3 minutes. Add the eggs, one at a time, and the yogurt and mix after each addition until smooth. Add the persimmon pulp and the flour mixture, alternating between the two, in four additions, mixing after each addition until well combined. Fold in the chocolate chips. Pour the batter into the prepared pan.

  4. 4

    Bake for 1 hour, or until a toothpick inserted into the center comes out clean. Let the cake sit on a wire rack for 10 minutes to cool. Invert a second wire rack over the top of the cake. Using both hands, flip the cake and rack so the pan is upside down on the rack. Gently shake the pan to release the cake onto the rack. Flip the cake back over so it is right-side up. Allow to cool completely, 2 to 4 hours, then wrap tightly in plastic wrap. This is best served the morning after you make it. Store wrapped tightly in plastic wrap at room temperature for up to 5 days; or in the freezer for up to 2 months. To defrost, move the wrapped cake to the refrigerator overnight. Reheat in a 350°F [180°C] oven for 5 to 10 minutes or until heated through.

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