It is so easy to be inspired when you walk through the markets in Paris. The fruit and vegetables look so delicious. I like the containers they put things in. The berries are in cardboard boxes and the potatoes are in baskets make from very thin timber. You don’t see many plastic containers. The blackberries looked so juicy I simply had to buy some and the raspberries were on special three punnets for five euros so I bought three of those too.
This time I was shopping on Rue Cler. A lively little street in Paris with a fabulous array of food including Chacuterrie Davioli which had an array of salamis and specialities like snails.
When I returned to my little kitchen, I decided to combine the berries into a chocolate cake. I have made a raspberry, blackberry and chocolate cake and will be sharing it with friends on the weekend.
2 1/2 cups all purpose flour
2 cups sugar
1 1/4 cup good unsweetened cocoa powder
1 tablespoon baking soda
1 1/2 teaspoon powder
1 teaspoon salt
1 cup buttermilk
150 grams of unsalted melted butter
1 teaspoon vanilla
1 1/4 cup fresh brewed coffee
3/4 cup puréed blackberries, strained to remove the seeds
1 cups whole raspberries and some for decoration
1. Butter and flour a spring form pan. Preheat an oven to 350F.
2. Combine the dry ingredients (flour, sugar, cocoa, baking soda,
baking powder, salt) in a mixer bowl.
3. Mix the buttermilk, butter, eggs and vanilla together in a
separate bowl. Pour the mixture into the dry ingredients slowly
while mixing on low.
4. Slowly add the coffee into the batter while mixing on low.
5. Fold in the blackberry puree and raspberries into the batter.
6. Pour the batter into the prepared pan.
7. Bake the cake 45 to 50 minutes or until a tooth pick inserted
into the center comes out with a few crumbs handing on.
8. Let the cake cool a few minutes before inverting and removing
from the pan.
9. Let cool completely.
10 Then ice and decorate with raspberries and/ or blackberriesShare on Facebook