Recipe: Chocolate and Blackberry Cakes
Blackberries are one of Autumn’s brightest gifts and their season always feels too short. As the last berries soften on the bramble I like to make the most of them in simple bakes where their sharpness can shine. These chocolate and blackberry cakes pair a rich chocolate sponge with a whole berry tucked inside and a vivid blackberry icing on top.
Ingredients
For the cakes
150g self raising flour
175g caster sugar
175g unsalted butter
3 large eggs
25g cocoa powder
1 tbsp milk
12 blackberries
For the icing
A handful of blackberries juiced plus a few extra for topping
50g icing sugar
Method
Preheat the oven to 160°C fan. Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a little flour then fold in the remaining flour and the cocoa powder. Add the milk to loosen the mixture if needed.
Divide the batter between twelve bun cases in a bun tin. Press a blackberry gently into the centre of each one. Bake for 12 to 15 minutes until risen and a skewer inserted into the sponge comes out clean. Leave to cool completely.
Make the icing by mixing the blackberry juice with the icing sugar until you have a loose glaze. Spoon over the cooled cakes and top with a fresh blackberry if you like.
A Seasonal Note
These cakes belong to Samhain the Celtic season when the last of the berries are gathered and the land begins to darken. Blackberry brings sharpness and depth while chocolate offers warmth and comfort. Together they create a small sweet celebration of the final fruits of the year.
