Chocolate cake with Rosemary Blackberry jam Recipe

An ultra-rich, moist and decadent Chocolate cake with Rosemary Blackberry jam filled with rosemary infused blackberry jam and a skinny decadent chocolate frosting made with a secret ingredient. Curious? Keep reading! As always, this recipe is healthy, vegan, dariy free and refined sugar-free.

Can you believe this rich and smooth frosting is vegan and healthy? The texture (and taste!) is just like the butter version, so it’s very easy to spread on the cake and nobody will actually notice that he’s eating… sweet potatoes! Yep! I told you it was a stunning ingredient!

Blackberry Chocolate Cake - Rodelle Kitchen

Sweet potatoes are such a versatile ingredient and thanks to their natural sweetness, they’re just amazing as a sugar replacement and to give a dense texture to many desserts. I simply combined them with cacao powder, coconut cream, coconut oil, and only a little maple syrup.

But the Rosemary- infused blackberry jam is definitely what makes this cake special. Doesn’t this sound heavenly? Yes. And I swear, it tastes even better! Just cook some fresh or frozen blackberries with maple syrup and 1-2 rosemary sprigs. Your house will smell amazing!

Chocolate cake with Rosemary Blackberry jam

Vegan, refined sugar-free, dairy free, soy free, nut free, GF option
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Course Dessert
Servings 4
Calories 550 kcal


For the Rosemary infused Blackberry chia jam

  • 260 grams /2 cups frozen or fresh blackberries
  • 2 tbsp  black chia seeds
  • 100 grams / 1/3 cup maple syrup
  • 1/2 lemon zest and juice
  • 1-2 sprigs fresh rosemary

For the sweet potato frosting

  • 350  grams  cooked sweet potato
  • 50 grams/ 1/4 cup coconut cream
  • 1 1/2 tbsp  maple syrup
  • 1/2 tsp  vanilla bean paste
  • 1/4 cup  cacao powder
  • 1 tbsp  melted coconut oil
  • pinch pink salt

For the chocolate cake

  • 350  grams  all purpose flour
  • 90  grams  brown sugar
  • 100  grams  light brown sugar
  • 90  grams  cacao powder
  • 1 tsp  baking soda
  • 1/2 tsp  pink salt
  • 1/2 tsp  cinnamon
  • 120  grams  vegetable oil
  • 200  ml  non dairy milk
  • 1 1/2 tbsp /20 ml apple cider vinegar
  • 150  ml  espresso coffee, hot
  • 1 tsp  vanilla bean paste
  • 1/4  cup  unsweetened applesauce

For the filling

  • 3 tbsp  vegan cream cheese
  • 3 tbsp  coconut yogurt
  • 4 tbsp  rosemary & blackberry chia jam


Make the Blackberry jam

  • Add blackberries to a small saucepan, stir occasionally and cook until tender, about 5 minutes.
  • Stir in remaining ingredients, bring to a boil, and then simmer for an additional 15 minutes.
  • Remove from heat and remove rosemary sprigs. Transfer to jars and allow jam to continue to thicken as it cools.

Make the frosting

  • Place all the ingredients in a blender or food processor and blend until smooth. 
  • Pour the mixture in a small bowl and place in the refrigerator to thicken for at least 1 hour.

Make the chocolate cake

  • Preheat the oven to 180°C
  • Grease and flour three 15cm/6-inch round cake pans.
  • In a small bowl, combine non dairy milk with apple cider vinegar to make buttermilk.
  • In a medium bowl, sift together flour, light brown sugar, brown sugar, cacao powder, cinnamon and baking soda.
  • Add the applesauce, buttermilk, oil, and vanilla. Mix well. Then, pour in the hot coffee and whisk just until combined.
  • Add the applesauce, buttermilk, oil, and vanilla. Mix well. Then, pour in the hot coffee and whisk just until combined.
  • Pour the batter into the prepared pans.
  • Bake for 30 minutes or until a toothpick comes out clean.
  • Remove and cool for 10 minutes before turning the cake onto a wire rack to cool completely.
  • If you prepare the cake one day ahead, wrap the sponge cakes into plastic wrap and keep them at room temperature. Once you’ve frosted the cake, keep it in the refrigerator.

Assemble the cake

  • Place the first chocolate cake layer on a plate.
  • With a piping bag, pipe a circle of chocolate frosting on the outer part of the cake.
  • Spread 3 tbsp of the cream cheese in the center and top with 2 tbsp of the blackberry jam.
  • Add the second cake layer and proceed in the same way.



*I usually steam the sweet potatoes until very soft (about 45 mins)

Cooking tips Chocolate cake with Rosemary Blackberry jam

Slightly healthier chocolate mûrier recipe! Blackberry and chocolate layer cake, glutenfree or not… :) | lili's cakes

Here are some cooking tips for making Chocolate cake with Rosemary Blackberry jam:

Infusing the jam: To infuse the blackberry jam with rosemary flavor, simply add a few sprigs of fresh rosemary to the jam while it is heating on the stove. Let the rosemary steep in the jam for a few minutes, then remove the sprigs before using the jam in the cake.

Choosing the right chocolate: Use high-quality chocolate for the cake, prefer one with at least 70% cocoa solids. This will give the cake a rich and intense chocolate flavor.

Mixing the ingredients: When mixing the cake batter, be sure to mix the dry ingredients in one bowl and the wet ingredients in another before combining them. This will help to ensure that the ingredients are evenly distributed and the cake has a tender crumb.

Using good quality cocoa powder: Use good quality cocoa powder for the cake. Dutch-processed cocoa powder is a good option as it has a smoother and less bitter flavor than natural cocoa powder.

chocolate olive oil cake – smitten kitchen

Grease the cake pan with butter or cooking spray and dust it with flour or cocoa powder to prevent the cake from sticking to the pan.

Cooling the cake: Allow the cake to cool completely before spreading the blackberry jam on top. This will prevent the jam from melting and running down the sides of the cake.

Garnishing the cake: Garnish the cake with fresh blackberries, sprigs of rosemary, or a dusting of powdered sugar for an elegant and festive touch.

FAQs Chocolate cake with Rosemary Blackberry jam

Rosemary Blackberry Layer Cake (vegan & gluten-free) - Nirvana Cakery

Here are some frequently asked questions (FAQs) about Chocolate cake with Rosemary Blackberry jam:

Q: Can I use frozen blackberries for the jam?
A: Yes, frozen blackberries can be used to make the jam. Simply thaw them before using and proceed with the recipe as directed.

Q: Can I make the Chocolate cake with Rosemary Blackberry jam in advance?
A: Yes, the cake can be made in advance and stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The jam can also be made in advance and stored in the refrigerator for up to 2 weeks.

Q: Can I use other types of fruit for the jam?
A: Yes, you can use other types of fruit for the jam, such as raspberries, strawberries, or blueberries. Adjust the amount of sugar used in the recipe based on the sweetness of the fruit.

Q: Can I freeze the Chocolate cake with Rosemary Blackberry jam?
A: Yes, the cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil or a freezer-safe container before freezing. Thaw the cake in the refrigerator overnight before serving.

Q: Can I substitute dried rosemary for fresh?
A: Yes, you can use dried rosemary instead of fresh. Use about half the amount of dried rosemary as you would fresh, as dried herbs are more concentrated in flavor.

Q: Can I use a different type of flour for the Chocolate cake with Rosemary Blackberry jam?
A: Yes, you can use a different type of flour for the cake, such as gluten-free flour or whole wheat flour. Keep in mind that using a different type of flour may affect the texture and flavor of the cake.

Q: Can I omit the rosemary from the jam?
A: Yes, you can omit the rosemary from the jam if you prefer. The jam will still have a delicious blackberry flavor.

Blackberry Chocolate Cake + Blackberry Mascarpone Filling | Flour Covered Apron

In conclusion, Chocolate cake with Rosemary Blackberry jam is a decadent dessert that is sure to impress. The combination of rich chocolate cake with tangy blackberry jam and aromatic rosemary creates a unique and sophisticated flavor profile. This dessert is perfect for special occasions or as a sweet treat to enjoy with friends and family.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top