Print Recipe

Chocolate Berry Cake

This Chocolate Berry Cake cake is the perfect birthday cake for your fanciest friend. The Berry Curd is baked into the hidden veggie Chocolate Cake. Chocolate Cream and berries top off the dessert fit for a queen.
Prep Time30 mins
Cook Time1 hr
Total Time2 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Berry Curd

    • 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

    Chocolate Zucchini Cake

    • 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

    Chocolate Cream

    • 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

    Instructions

    INSTRUCTIONS

      Berry Curd

      • 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).

      Chocolate Zucchini Cake

      • 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.

      Chocolate Cream

      • 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.