1K
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 move ever.
Aaaaand the streuseling continues. “Streuseling” is a verb in my universe. This is 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, that it seems appropriate to deem it an action word. A Fresh Blackberry Chocolate Cake with Marzipan Chocolate Chip Streusel has many words for a title. However, there’s so much packed into this cake. Consequently, I cannot describe it in a 4 word SEO-optimized title. Sorry, Yost.
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 move ever.
The cake base is chocolate and not too sweet because it is a German recipe. So 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 left over after the dinner party. The host volunteered to bring the leftovers to the 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.
Blackberry Chocolate Cake with Marzipan Chocolate Chip Streuse
Prep Time 45 minutes
Cook Time 16 minutes
Servings 24
Ingredients
For the cake:
- 3+1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa powder
- 1/2 teaspoon salt
- 2 sticks 1 cup unsalted butter
- 1+1/4 cup white granulated sugar
- 4 eggs
- 4 ounces semi-sweet chocolate melted
- 1/2 cup milk
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
- 1/2 cup mini chocolate chips
Instructions
Make the cake:
-
Line a baking sheet with parchment paper.
-
Whisk together the flour, baking, cocoa powder, and salt. Set aside.
-
Use a mixer to cream together the butter and sugar.
-
Add the eggs one at a time. Make sure each egg is fully 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.
-
Toss with the sugar and vanilla.
-
Spread evenly on top of the prepared cake batter.
Make the Streusel:
-
Whisk together the flour, almond flour, and 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.
-
Bake for 45 minutes.
-
Remove and let cool before cutting and serving.
Homemade Marzipan
Prep Time 10 minutes
Servings 1 cups
Ingredients
- 3/4 cup blanched ground almonds**
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon rosewater
- 1 tablespoon egg white
- Light corn syrup and extra powdered sugar to adjust consistency if needed
- Brown and pink food coloring
- ** Blanching almonds Instructions below
Instructions
-
If you are using almond flour, skip the next two steps.
-
**To blanch raw almonds, boil them in water for one minute, rinse immediately in a colander with cold water and squeeze the skins off with your fingers. They will slip off easily.
-
Pulse the blanched almonds and a tablespoon of powdered sugar in a food processor until they are completely pulverized. The powdered sugar will prevent the almonds from becoming paste.
-
Add the powdered sugar to the food processor and pulse until the almond meal and powdered sugar are combined. I like to take out the blade and use a whisk to break up any lumps that have formed and then replace the blade and pulse a few more times.
-
Add the pure almond extract and the rosewater and pulse until combined.
-
Add the egg white and pulse until the mixture becomes smooth.
-
Remove the mixture from the processor and knead in the food color. If the mixture is too wet and sticky, sprinkle powdered sugar over the mixture a bit at a time to knead it in and make the marzipan stiffer. If the mixture is too dry, knead in a few drops of the light corn syrup.
Like this Blackberry Chocolate Cake with Marzipan Chocolate Chip Streusel? Also, check out some of these other delicious recipes:
BLACKBERRY BASIL CREAM PASTRIES
LAVENDER LEMON STREUSEL BUTTERMILK CAKE
BLACKBERRY BROWN SUGAR ICE CREAM
