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Chocolate cake with Rosemary Blackberry jam

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

Ingredients
  

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

Instructions
 

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.

Video

Notes

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