Since I was little girl, I remember my mum baking a lovely cake the same day that we put up the Christmas tree at home.
This tradition has been continued since my childhood even to this day and is the most magical part of he holiday. Every year, mum and I planned the day which we were to spend together, baking, decorating the tree and writing our wishes, which is another home tradition in our family.
We call it the magic bowl, the place where we put our wishes that are written on small pieces of paper, kept secretly, until the next, waiting to be fulfilled.
Since I moved to another country, this year will be the first Christmas we won’t be together. However, I want to keep our tradition alive making this glorious chocolate berries cake for her.
All my wishes are for seeing my mum very soon and doing what we love: baking cakes together.
This was my final project for the Aiala Hernando’s course I took last month. All my learnt knowledge in this one months workshop is reflected in this personal and true story about one of the traditions we have at home. Hope you like it as much as I do!
I got inspired to create this dense and chewy flourless chocolate berries cake by the incredible artist Linda Lomelino and her Kladdkaka cake recipe, one of the most popular in Sweden. Thanks Linda!
chocolate berry cake
Serves 10 - 12
FOR THE CAKE
500 g. (2 1/4 cups) butter
450 g. (1 lb.) dark chocolate (70%), coarsely chopped
150 ml. (2/3 cup) strong coffee
8 large eggs, at room temperature
350 g. (1 3/4 cups) sugar
1 tsp. vanilla extract
1 tsp. almond extract
pinch of salt
FOR THE FILLING
1/3 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream.
3-4 cups confectioners (powdered) sugar, sifted
1/4 tsp salt
1 1/2 tsp vanilla extract
1-2 tbsp heavy whipping cream
250 gr. (9 oz.) blackberries and raspberries, mixed
Dark chocolate, grated
Heat the oven to 175°C (350°F).
Grease two springform pans (18 cm / 7 inch) and cover the bases with parchment paper.
In a saucepan, melt butter and chocolate gently on low heat. When the mixture is melted and smooth, stir in the coffee and set aside.
In a large bowl, whip eggs, sugar, vanilla and almond extract until you get a light and fluffy texture. It will take 4-5 minutes.
Stir in the chocolate mixture using a spatula. Add a pinch of salt and mix well until smooth.
Divide the batter equally into the prepared springform pans, and bake for 45-50 minutes.
Let cakes cool before removing them from the pans.
While the cakes are cooling, make the buttercream frosting. In a medium bowl, mix powdered sugar and butter with a spoon or electric mixer on low speed. Stir in vanilla and 1 T of heavy cream. Gradually, beat in just enough remaining cream to make frosting smooth and spreadable.
If frosting is too thick, beat in more cream, a few drops at a time. If frosting become too thin, beat in a small amount of powdered sugar.
Put the first cake layer on a cake stand or plate and spread a fairly thick layer of vanilla buttercream on it using an offset spatula. If the centre of the cake is a little sagged in the middle, fill in with the buttercream and top with some berries around the sides to help the second cake stand well.
Sprinkle with some powdered sugar.
Top the second cake gently and spread again another layer of buttercream. Top generously with the remaining berries and sprinkle with powdered sugar and grated dark chocolate.
By Laura | Lau Sunday cooks