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
- 2 cups all purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1/4 cup confectioner's sugar
- 2 cups fresh blueberry
- 1 cup dates soaked in warm water for 15 minutes
- 1 cup mixed nuts soaked in warm water for 15 minutes
- 3 eggs
- 2 cups buttermilk
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 100 gms butter
- Preheat the oven at 200 degrees celsius
- Blitz the dates and nuts in a food processor, or just roughly chop them.
- Sieve all the dry ingredients
- Mix all the wet ingredients thoroughly
- Add all the dry and wet ingredients and mix until all lumps are gone. Add all the dates and nuts and combine well.
- 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.
- Enjoy! Enjoy! Enjoy!