Dried cherries and chocolate are a classic pairing, but mixing in prunes helps the flavors come together even more by imparting a rounded sweetness.
135 g / 1 cup Diced Dried Plums
50 g / 1/3 cup dried sour cherries, coarsely chopped
200 g / 1 1/2 cups all-purpose flour
45 g / 1/3 cup whole-wheat pastry flour or Kamut flour
25 g / 1/4 cup Dutch-process cocoa powder
5 g / 1 teaspoon baking powder
5 g / 1 teaspoon baking soda
2 g / 1/2 teaspoon salt
240 g / 1 cup buttermilk
80 g / 1/2 cup brown sugar
2 large eggs
75 g / 1/3 cup unsalted butter, melted
75 g / 1/4 cup Dried Plum Purée
5 g / 1 teaspoon vanilla extract
80 g / 1/2 cup bittersweet chocolate, coarsely chopped
Coarse sugar, such as turbinado
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