With blackberries still in season and ripe for the picking, this cake is the perfect recipe to make right now.

But don’t worry if you can’t find fresh blackberries, you can easily use frozen ones instead.

Just leave out the berries on the top of the cake.

The cake can be stored in the refrigerator and is best served cold, so this is a great recipe to make ahead.

I may even make it again for my birthday next month – that’s how much I love it!

Try it and let me know what you think.

No ratings yet

Table of Contents

Chocolate & Blackberry Cream Cake

Course Dessert

Servings

Calories 224kcal

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!