Fresh Blackberry Chocolate Cake with Marzipan Chocolate Chip Streusel

Aaaaand the streuseling continues. Another delicious German cake using fresh blackberries. BTW, I like the idea of “streuseling” as a verb. I’ve made so many streusel cakes this year, it seems appropriate to deem it an action word.

This time, I streuseled (you see what I did there?) for a friend’s dinner party on July 4th weekend. I just had to make something with all the juicy blackberries popping up in the markets. However, you know I can’t just make any old blackberry cake. 

To begin with, I grooved up the streusel. I live to groove up streusel. Adding marzipan and mini chocolate chips to the mix turned out to be the best moves ever.

The cake base is chocolate and not too sweet because it is a German recipe. I’ve said many times how Germans use a lot less sugar in their baked goods.  For the second layer, fresh blackberries are tossed with cornstarch and vanilla. The  show-stopping topper consists of that aforementioned decadent marzipan chocolate chip streusel.

This recipe makes a sheet cake (9″x13″). There was half over after the dinner party. The host volunteered to bring the leftover to my BBQ I was throwing the next day. However, when they arrived, I was informed it was all packed up by his guests back at his house to go back to the city. They weren’t sharing. Make this and you will see why.

Fresh Blackberry Chocolate Cake 

For the filling:

• 24 oz fresh blackberries
• 2 tablespoon cornstarch
• 2 teaspoons pure vanilla extract
• 2 tablespoons white granulated sugar

For the streusel:

• 2 cups all-purpose flour
• 1 cup dark brown sugar, firmly packed
• 2  sticks (1 cup) unsalted butter
• 8 oz marzipan (recipe for homemade version included below)
• 1/2 cup mini chocolate chips

Directions:

Make the cake:

• Line a baking sheet with parchment paper.
• In a separate bowl, whisk together the flour, baking and cocoa powders and salt. Set aside. 
• Use a mixer to cream together the butter and sugar. 
• Add the eggs one at a time, making sure each is incorporated into the batter before adding the next.
• Add the melted chocolate and mix to incorporate. 
• Add the flour in thirds, alternating with the milk until everything is combined.
• Spread the cake batter evenly out on the baking paper.

Make the filling:

• Preheat the oven to 350 degrees F.
• Rinse the blackberries and gently pat dry with a paper towel.
• Place the blackberries in a bowl. Sprinkle the cornstarch over the top. Add the vanilla extract, sugar and gently toss to evenly coat.
• Spread the blackberry mixture evenly out on top of the prepared cake batter.

Make the Streusel:

• In a separate bowl, whisk together the flour, almond flour, brown sugar.
• Cut the butter into pieces and add them to the mixture. 
• Cut the marzipan into small pieces and add to the mixture
• Use a fork or your fingers to mix everything into a streusel consistency. 
• Add the mini chocolate chips and combine,
• Divide the streusel evenly over the cake.
• Place in the oven and bake for 45 minutes.
• Remove and let cool before cutting and serving.