Chocolate blueberry cake

This is an amazing period for those who love fresh and juicy produce, who doesn't btw! Everything seems to be a tad better than the colder days - the berries are sweet and just about perfectly ripe, the tomatoes are juicy, et cetera. While all this entices one to bake anything and everything with berries, I set myself to bake a chocolate cake the other afternoon, and wanted to develop a healthier version since that was to serve as our dessert for the week ahead. I don't think anything in the world can replace the fulfillment that a dazzling soft and spongy chocolate cake has to offer, but I think we were nevertheless satisfied with this one. A week later, I found myself baking an additional batch of dessert as the cake, which, btw was double the usual size that I bake, was gone as we entered the week! I hope you enjoy the recipe, and do let me know if you have comments or suggestions. Happy baking!

Time to prepare - 15 minutes

Time to bake - 35 minutes

Ingredients

1. 2 cups all purpose flour
2. 3/4 cup dark unsweetened cocoa powder
3. 1/4 cup confectioner's sugar
4. 2 cups fresh blueberry
5. 1 cup dates soaked in warm water for 15 minutes
6. 1 cup mixed nuts soaked in warm water for 15 minutes 
7. 3 eggs
8. 2 cups buttermilk
9. 1 1/2 tsp baking soda
10. 1/2 tsp baking powder
11. 100 gms butter

Method

1. Preheat the oven at 200 degrees celsius
2. Blitz the dates and nuts in a food processor, or just roughly chop them.
3. Sieve all the dry ingredients
4. Mix all the wet ingredients thoroughly
5. Add all the dry and wet ingredients and mix until all lumps are gone. Add all the dates and nuts and combine well.
6. Pour the batter in a lightly greased baking pan and pour all the blueberries on the top. Heat at 175 degrees celsius for 35 minutes, or until a toothpick comes out dry when inserted in the centre of the pan.
7. Enjoy! Enjoy! Enjoy!