Guilt-less Desserts & Treats for your Family
This Chocolate Berry Cake is my attempt at an adult birthday cake (although I did make this awesome Unicorn Cake for own birthday recently!). No, I’m not talking about a cake made to look like boobs, but instead a sophisticated cake that you may actually need a fork to eat (as opposed to simply face planting into the booby cake!).
I am a firm believer in Birthday Cakes. “You are too” you say. Well how many adults do you know that go without cake or having people sing Happy Birthday to them? Both are simple actions of joy and nostalgia that, as adults, too often get forgotten or ignored as we are too busy ‘living’ to actually ‘live’. I never actually feel like it’s my birthday until someone has sung to me. The birthday cake doesn’t have to be a three-tiered masterpiece and the tune can be so off key that even the cat runs away, neither of that matters. It’s the simple act of making someone feel special on their birthday that is the true joy… and here’s how you can help because what better present can you give then bringing happiness to someone as the universe gently reminds them that they are getting one step closer to the grave.
I am a chronic over baker and a notorious food gifter.
Having a bad time? Chances are you’ll find a doggy bag of Chocolate Chip Cookie Dough on your desk.
Just had a baby? Clear out the freezer cause there’s three dozen lactation cookies coming your way.
You swept my front footpath when I was too lazy to? Here’s a bag of ANZAC cookies.
It’s your birthday and your partner doesn’t know a spatula from a whisk or your teenage kids are too busy (ahmmm… lazy and self-obsessed!) to bake you a cake? Here’s your very own birthday cake and look, I even brought you candles!
I may not be a very social person and I know I sometimes give off a rude and stand-offish vibe (it’s my insecurities, not a reflection on you) but be assured that if you need cake I will be there. It’s like my super power… that and the ability to use sweet potato in insane ways (and luckily, I can do both at the same time!).
This Chocolate Berry Cake was baked for one of the most polished ladies I know. She is always on point with her outfits and jewellery, she never has an unkind thing to say about anyone and she is forever working hard to make everyone else’s lives that bit easier. She most definitely deserved a Birthday cake all to herself… but in her normal giving fashion she shared it!
This Chocolate Berry Cake is a new version of this Lemon Curd and Pistachio Cake. The Chocolate Zucchini Cake is baked with Berry Curd smothered on top. Once the cake has cooled the Chocolate Cream is piled on top (it conveniently covers the crater on top of the cake) and the remaining Berry Curd is piped around the outside of the cake. To make it extra special I decorated the cake with fresh berries.
This Chocolate Berry Cake is quite versatile in that any Chocolate Cake recipe can be used. The cooking time may vary a bit but the result will be the same delicious cake. I have used this Chocolate Zucchini Cake recipe but this Gluten Free Boiled Chocolate Cake or even this Vegan Chocolate Cake could be used instead. The Berry Curd goes amazingly with the Chocolate Cake but if you feel like living on the edge perhaps try this Passionfruit Curd instead.
- 1 3/4 Cups Berries (I used a mixed frozen bag but fresh can also be used and any type of berry you prefer)
- 3 Eggs
- 2 Egg Yolks
- 1/4 Cup Maple Syrup plus up to 3 Tablespoons more
- 1/2 Cup Coconut Oil (softened slightly)
- 2/3 Cup Coconut Flour
- 1/2 Cup Cocoa, unsweetened
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 teaspoons Baking Powder
- 6 Eggs
- 1 1/2 Cups grated Zucchini, squeezed to remove excess moisture
- 1/2 Cup Maple Syrup (Rice Malt Syrup can be substituted)
- 3/4 cup Milk (of choice)
- 2 teaspoons Vinegar (or lemon juice)
- 2 teaspoons Vanilla Extract
- 1 Cup canned Coconut Cream (Place an opened 400ml Can of Coconut Cream/Milk in the fridge overnight. Remove the scoop out the thickened cream, discarding the watery remains)
- 2 Tablespoons Cocoa
- 1 1/2 Tablespoons Maple Syrup
- 2 teaspoons Vanilla Extract
- If using frozen berries, place the berries in a large glass bowl over a pot of simmering water (this is called a double boiler). Allow the berries to soften and then purree/mash (use the juice that forms as you defrost the berries).
- Use a hand blender (or masher) and puree the mixture until smooth. It will be about 1 cup but a bit more or less is fine.
- Whisk the eggs, egg yolks and maple syrup into the berry puree.
- Place the bowl back over the saucepan of simmering water. Do not let the bottom of the bowl touch the water.
- Once the mixture has started to warm, add the coconut oil 1 spoonful at a time. Whisk after each addition.Only add the next spoonful once the previous one has combined. Stir regularly.
- This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
- Taste the Berry Curd. Depending on the tartness and tyoe of berries used it may require more sweetner. Add the Maple Syrup, 1 Tablespoon at a time, until the desired taste is reached.
- Allow the Berry Curd to cool before using (place in fridge).
- Preheat oven to 175C/350F
- Grease an 8 inch (20cm) cake tin.
- Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
- In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
- Add the grated zucchini, maple syrup, milk, vinegar and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients.
- Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
- Pour the batter into the tin and smooth out the top.
- Take 1 1/4 Cups of the Berry Curd and dollop over the top of the cake. Use a flat knife/back of spoon and spread the curd over the cake without mixing it into the chocolate cake batter.
- Bake for 35 to 40 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the tin before removing.
- Once the cake has cooled completely, remove from the tin and place on a serving plate.
- Pile the Chocolate Cream ontop of the cake. The baked cake may have sunk in the middle (normal for this recipe); fill in the crater with the cream.
- Pipe the remaining Berry Curd around the outside of the cake and decorate with fresh berries.
- Serve immediately or store in the fridge.
- Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). Discard the watery remains from the can.
- Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
- Shift the cocoa over the cream and whip until incorporated.
- Store the cream in the fridge where it will thicken.
- The cream will thicken in the fridge.