Blackberry Chocolate Cake

Recipe by
Total Time:
120 minutes
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: General

“No one really knows how chocolate became a part of the Easter celebration, it is believed to begin in France in 1875 thanks to a local confectioner named John Cadbury. Such was the fame of this edible egg that by the end of the 19th century the entire Europe began making it – and gifting it. But before eggs became the symbols of rebirth or the start of life afresh, Simnel cake, a fruitcake eaten in prehistoric England, were the real treat to this celebration. This Blackberry Chocolate Cake is an ode to both the treat and brings them together in a delicious slice.”

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 250g butter, softened
  • 250g good-quality dark chocolate, roughly chopped
  • 1/3 cup milk
  • 1 cup caster sugar
  • 4 eggs, at room temperature, separated
  • 1/3 cup plain flour
  • 150g frozen blackberries
  • Solid chocolate Easter eggs, to serve
  • Extra blackberries, to serve
  • Cocoa powder, to serve

How to Make Blackberry Chocolate Cake

  • Preheat oven to 200°C. Grease and line a 23cm (base) spring form pan with baking paper.
  • Melt butter in a small saucepan over medium heat. Set aside.
  • Combine chocolate and milk in a large heatproof bowl.
  • Place over a saucepan of simmering water (don't let base of bowl touch water).
  • Heat, stirring with a metal spoon, until melted and smooth. Using an electric hand mixer beat in sugar.
  • Remove bowl from heat.
  • Set aside for 10 minutes to cool slightly.
  • Add egg yolks, 1 at a time, to chocolate mixture, beating well after each addition.
  • Add melted butter.
  • Stir until combined.
  • Sift flour over chocolate mixture.
  • Gently fold in.
  • Whisk egg whites in a separate bowl until soft peaks form. Gently fold into chocolate mixture. Sprinkle over blackberries. Gently fold in until combined.
  • Spoon mixture into prepared pan.
  • Bake for 15 minutes or until risen. Reduce oven to 160°C.
  • Bake for a further 50 minutes or until a skewer inserted into the centre comes out clean.
  • Leave to cool completely in pan (don't worry if cake sinks in centre).
  • Place cake onto a serving plate.
  • Decorate with chocolate eggs and blackberries. Dust with cocoa. Serve slices with mascarpone or thick cream, if desired.