A few weeks ago a friend of mine (and new weekend cottage neighbour) asked med if I was up for a little challenge. If he went out and picked all the blackberries he could find, I was going to create a cake with as many berries as possible. Who says no to that?? Of course I was game and my thoughts instantly started to wander around creative ways to make a healthy, wholesome, grain free and awesome blackberry cake.
I went over different opportunities as crumble pie, a closed pie, a layered cake, a clafoutis and muffins but at last I ended up on something with chocolate. I love moist and juicy chocolate cakes, and I love them even more with some delicious dairy aside or on top and this was kinda the terms I had set up when this cake was created!
I shot the photos at our new weekend cottage just before we sank our teeth into it. The cake was just perfect after we had been working in the garden all day due to the fact that is a nutrient rich and calorie dense cake. I really love this cake and right now is just the time to make it since blackberries are still growing big and strong here in scandinavia. But the cake can be made with any kind of berries, including frozen, in which case I would omit berries for topping. It can preferable be made in advance since the cake keeps well in the fridge and needs to be at fridge temperature before serving. I might repeat it at my birthday in a months time, so yes it is that good 🙂
Chocolate & Blackberry Cream Dream Cake
1 cup hazelnuts (150 g)
200 g soft dates, pitted
1 ripe banana
4-5 Tbsp cocoa powder, non sweetened
2 organic eggs
1/2 tsp ground vanilla
A pinch of salt
1 cup blackberries (100g)
1/2 cup walnuts (50 g)
1 cup heavy cream (250 ml)
2 cups blackberries (200 g)
1 Tbsp coconut sugar or honey
1/2 tsp ground vanilla
Zest from 1/2 organic lemon
Berries for topping
Preheat oven to 175 C/350 F (w. fan). Use a high speed blender or preferable a food processor to grind hazelnuts into flour, remove. Then blend dates, bananas and eggs into a smooth cream. Add vanilla, salt, cocoa and hazelnut flour and puls until combined. At last add walnuts and blackberries and puls a few times until they are very roughly chopped into batter.
Line a pan, I used a 22 cm spring form pan, scrape the batter into your pan and even it out. Bake in the oven for 25-35 min, depending on cake size and your oven. It should be slightly firm, BUT it is okay if it is still moist and seems just a little raw, it is kinda the purpose here 🙂 Remove then cake when done and set a side to cool completely and transfer to the fridge before serving.
Whip up the cream to an airy and light foam. Stir in sweetener, vanilla and lemon zest until well combined. Use a fork to lightly mash the blackberries and fold them into the whipped cream.
Just before serving top the cooled cake with whipped cream and fresh berries. Enjoy!