Velvet Chocolate Cake with Prunes Soaked in Earl Grey Tea

For the base:
Vegetable-oil cooking spray
2/3 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
2/3 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room tempearture
1/4 cup whole milk
3 tablespoons vegetable oil
1/2 teaspoon pure vanilla extract

1. Preheat oven to 350F/180C. Coat with cooking spray 8-inch spring form.
2. Stir flour, cocoa powder, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. add egg, milk, oil, vanilla, and 1/4 cup water;, mix on medium -low speed until smooth and combined, about 3 minutes.
3.Pour batter into prepared pan and bake until a cake tester inserted into the center comes out clean, ~20 minutes. Run a knife around sides of cake.

For the filling:
3 Earl Grey tea bags
1 cup boiling water
~20-25 prunes
10 oz bittersweet chocolate good- quality
1 1/4 cups heavy cream plus 1/2 cup

Make tea and put all the prunes to soak for an hour or so.
Brimg to a boil 1 1/4 cups heavy cream, remove from heat, add chocolate pieces to the hot heavy cream, let stand for 3 minutes, then stir until mixture is smooth and glossy.
Beat 1/2 cup heavy cream with mixer on medium speed until soft peeks form. Combine sleghtly cooled chocolate mixture and beaten heavy cream and pour into pan with chocolate base. Press in prunes lightly in chocolate filling and put in the fridge for about 2 -3 hours until filling is firm.