Preparation

• Preheat the oven to 180 ºC with heat on both the top and bottom.
• In a large bowl, beat the softened butter with half of the sugar until you achieve a smooth and creamy paste. Note: If using a mixer, use the K paddle attachment at a slow speed. If the butter sticks to the sides of the bowl because they are cold, you can warm them with a quick pass of a torch or by placing a kitchen cloth soaked in hot water around the bowl for a few minutes.
• Add the salt, honey, orange and lemon zest, and powdered vanilla. Mix well until all the ingredients are well incorporated.
• Incorporate the orange juice (or your preferred liquor) and stir until it is well integrated into the previous mixture.
• Sift the flour and the baking powder to avoid lumps.
• Add the sifted flour to the mixture in three additions, incorporating 1/3 of the flour each time. Gently mix using a spatula or the K beater until the flour is well integrated.
• Separate the egg yolks from the egg whites and set them aside separately.
• Add the yolks to the mixture while continuing to stir until fully integrated.
• Whip the egg whites to stiff peaks with the other half of the sugar until firm peaks form.
• Incorporate the whipped egg whites into the mixture by folding with a spatula, using enveloping motions to avoid losing air. Note: If preferred, you can add the lightly beaten whole eggs in three additions instead of whipping the whites.
• Divide the resulting dough into two equal parts and set them aside in separate bowls.
• Melt the chocolate using a double boiler, ensuring that no water gets in. Let it cool slightly before using.
• With one of the doughs, mix in the melted chocolate and gently stir with a manual spatula until fully integrated. Separate this dough into two parts and shape each into a ball. Let rest for 5 minutes. Note: Instead of couverture chocolate, you can use cocoa powder; in this case, add the cocoa directly to the dough and mix until well incorporated.
• With the other dough, do the same: divide it into two parts and shape each into a ball. Let rest for 5 minutes.
• Line a baking mold with parchment paper, allowing it to overhang the long sides to facilitate later removal from the mold.
• Grease the bottom and sides of the mold with butter and then lightly flour to prevent the cake from sticking.
• With each of the 4 portions of dough, flatten them slightly to a length slightly shorter than the mold and twist them around themselves to form a log.
• Place at the bottom of the mold one log of each color, side by side, and on top place the other two logs, alternating colors so they do not match those underneath.
• Gently tap the mold on the counter a few times to settle the dough and eliminate air bubbles.
• Brush a scraper with melted butter and make a deep longitudinal cut in the dough along the center.
• Reduce the oven temperature to 165 ºC-170 ºC and bake the cake.
• If using large molds, bake for approximately 60 minutes.
• If using small molds, bake for approximately 30 minutes.
• Place the mold on a wire rack (this is important to prevent moisture retention at the base) and let it cool completely before unmolding.
• If not consuming immediately, once cooled, wrap the cake in plastic wrap and store it in the refrigerator for 1 or 2 days to enhance the flavor. Note: Once unmolded, you can glaze the plum cake. Make a mixture with equal weights of water and sugar, brush the cake, and then place it in the oven until the glaze starts to bubble.