Chocolate cake with Rosemary infused Blackberry jam
Vegan, refined sugar-free, dairy free, soy free, nut free, GF option
Yukiko Tanzi @foodie.yuki
For the Rosemary infused Blackberry chia jam
grams /2 cups
frozen or fresh blackberries
black chia seeds
grams / 1/3 cup
zest and juice
For the sweet potato frosting
cooked sweet potato*
about one large
grams/ 1/4 cup
vanilla bean paste
melted coconut oil
For the chocolate cake
all purpose flour (GF flour 1:1)
light brown sugar
non dairy milk
I used oat milk
tbsp /20 ml
apple cider vinegar
espresso coffee, hot
vanilla bean paste
For the filling
vegan cream cheese
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.
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)
credits: Yukiko Tanzi @foodie.yuki