Chocolate & Blackberry Cream Dream Cake

Blackberry & Chocolat Cream Cake

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!

Blackberry & Chocolate Cream Cake

Blackberry & Chocolate Cream Cake

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 :)

Blackberry & Chocolate Cream Cake

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Chocolate & Blackberry Cream Dream Cake
Serves 8-10

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)

Blackberry Cream
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

Extra
Berries for topping

Directions
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!

Blackberry & Chocolate Cream Cake

Comments (25)

  • Hey,

    This looks soooooo delicious! But I noticed there is no chocolate or cocoa in the recipe? I don’t want to go guessing and getting it all wrong. By the way I want to thank you, I love the blog and it was you who has changed the way I eat. I am health- food obsessed now and spend hours pouring over which recipe of yours to cook next. Thanks a million :)

    Emma

    Reply
    • Hi Emma. Whoops yeah you are so right, I have corrected it and added it now :) And I am SOOO proud to hear what your saying, you go girl, awesome that we can inspire each other to a healthy lifestyle :)

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  • F-A-B-O-L-O-U-S!!!! Such a wonderful cake! <3 <3 <3 <3

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  • Such a pretty cake. This looks awesome!

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  • This looks soooo good. Can I just ask, 200g of dates or shall I count out 200? :-)

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  • This looks and sounds delicious! I just wanted to clarify–are there really 200 dates in this cake? Perhaps just 20? I’m hoping to make this soon. Thanks for the recipe!

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    • Hi, sorry for the mistake I meant 200 g – and it is corrected now :) Hope you can get on with baking now, heh!

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  • Funny that you mentioned making this as a birthday cake because that was my thought exactly …but then that could be because it’s my birthday soon!!

    I’ve just got a quick question about the dates. I often find the ones in whole foods stores are quite hard and dry and therefore difficult to blend – should I use those and perhaps soak them first? Or would you recommend using fresh dates? Either way, I can’t wait to try this cake as it does look delicious.

    Reply
    • That’s so lovely – think it’ll be the perfect birthday cake :) You could easily soak the dates, however I don’t think the result is as good as when you use e.g.. soft large medjool dates – so if you have the possibility to find those, you should definitely do it!

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      • Ah, I did notice medjool dates in the grocery store the other day. I shall try it with those! Thank you for answering my question Josephine and have a lovely weekend!

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  • That is painfully beautiful! It makes me miss the NW so much! Blackberry season– it will be years before I am home during this time of the year and can pick those again.

    Pinning! Too beautiful not to try. Someday.

    Reply
    • Oh thank you so much! It definitely is a wonderful and beautiful season!

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  • oooo den er so smuk!!!! glæder mig til at bage den!!! kun et spørgsmål.. kan man udlade bananen? jeg er ikke så glad for banan i kager og smoothies..

    Reply
    • Hej Ø?l ¶f. Tusind tak :) Du kan sagtens undlade banan, jeg ville tilgengæld tilføje ca 30-40 g ekstra dadel og måske en lille klat kokos olie :)

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  • The cake looks absolutely beautiful and delicious!!! Is it possible to substitute the blackberries with other fritid – and og so, which ones would you recommend?

    Reply
    • Thank you :) You could easily use both raspberries and blueberries instead!

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  • This looks utterly delicious! Would be perfect for my Virtual Bake Sale for Macmillan Cancer Support- check it out here http://www.foodnerd4life.com/virtual-bake-sale-2014/

    FoodNerd x

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  • This is beautiful! We had a blackberry vine growing up and they always make me feel nostalgic.

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  • Is there a different nut that can be used in place of hazelnut?

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    • Hi – you can use whatever nut you want :)

      Reply
  • I made this cake for my husband’s birthday. It was very easy to make and extremely delicious!! Can’t recommend enough! Thanks for such an easy and delightful recipe!

    Reply

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