Blackberry Almond & Dark Chocolate cake
*This cake should be high enough to be cut into two layers. I’ve used a 16 cm/ 6,5 inch diameter pan with high edges.
For the Cake:
  • 250 g cake flour
  • 100 g ground almond / almond flour
  • 50 g unsweetened cacao powder
  • 80 g dark chocolate
  • 2 big eggs
  • 200 ml almond milk
  • 200 g caster sugar
  • 5 tbsp organic sunflower oil
  • 15g [2 + ½ tsp] baking powder
For the filling:
  • 3 tbsp of blackberry jam
For the frosting:
  • 150 g fresh blackberries
  • 200 g mascarpone
  • 3 tbsp icing sugar
  • 40 g butter + a little piece to grease the baking pan
  1. Preheat the oven to 180°C and grease and line the base of the pan with non-stick baking paper.
  2. In a big bowl whip the 2 eggs with 200g of sugar and 5 tablespoons of sunflower oil till well mixed and smooth.
  3. Add 200 ml of fresh almond milk, stir well to get a liquid mixture.
  4. Crush the chocolate into pieces and melt it in a water bath or in the microwave. Then add it to the liquid mixture stirring with the whisk.
  5. Sift the cocoa powder into the liquid stirring until you have a perfect and fluid dark cream.
  6. Sift into the dark mixture the 250 g cake flour, 100 g almond flour and the baking powder and stir well till well mixed. If the mixture should be too dense you can just add a bit of extra almond milk.
  7. Pour the mixture into the baking pan and bake it in the oven at 180 C° for 30 minutes.
  8. Let the cake chill in the oven before taking it out and cutting it into two parts.
  9. Proceed by making the frosting. The first step is to wash and dry your blackberries. Keep apart half of the blackberries (around 70 gr of them) to garnish the cake later on. Use the remaining half to make a purée, simply by blending them in the food processor.
  10. In a clean bowl, cream the butter at room temperature adding the icing sugar a little at a time and stirring very well using an electric whisk. Then add the mascarpone and the blackberry purée by stirring well continuously with the electric whisk to avoid lumps till you get a purple smooth cream.
  11. Cover the bowl with the mascarpone cream with the plastic wrap and put it into the fridge to thicken for at least 30 minutes.
  12. Place a generous dollop of the mascarpone cream in a piping bag fitted with a large (1.5cm) plain nozzle; pipe a ring of the buttercream just inside the edge of the low layer of the cut cake, thus forming a dam to prevent the jam from leaking out.
  13. Fill the gap in the middle of the ring with abundant blackberry jam, then place the second half of the cake on top, press down gently.
  14. Spread a thick layer of mascarpone cream over the whole cake, using a spatula or plastic dough scraper to get it smooth, but don't worry too much about getting it absolutely perfect... freaky is better! The color of the cake will be a kind of blue/gray - purple, don't worry it’s normal... This cake has no artificial colorants and the blackberry purée oxidizes with the air.
  15. Place the cake in the fridge for at least 20 minutes and garnish its top with the remaining fresh blackberries and with fresh flowers and leafs to make it beautiful before serving.
Recipe by The Freaky Table at