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Blackberry Chocolate Cake with Marzipan Chocolate Chip Streuse
Prep Time 45 minutes
Cook Time 16 minutes
Servings 24
Author Lora Wiley-Lennartz
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
Make the cake:
-
Line a baking sheet with parchment paper.
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Whisk together the flour, baking, cocoa powder, and salt. Set aside.
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Use a mixer to cream together the butter and sugar.
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Add the eggs one at a time. Make sure each egg is fully incorporated into the batter before adding the next.
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Add the melted chocolate and mix to incorporate.
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Add the flour in thirds, alternating with the milk until everything is combined.
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Spread the cake batter evenly out on the baking paper.
Make the filling:
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Preheat the oven to 350 degrees F.
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Rinse the blackberries and gently pat dry with a paper towel.
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Place the blackberries in a bowl Sprinkle the cornstarch over the top.
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Toss with the sugar and vanilla.
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Spread evenly on top of the prepared cake batter.
Make the Streusel:
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Whisk together the flour, almond flour, and brown sugar.
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Cut the butter into pieces and add them to the mixture.
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Cut the marzipan into small pieces and add to the mixture
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Use a fork or your fingers to mix everything into a streusel consistency.
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Add the mini chocolate chips and combine,
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Divide the streusel evenly over the cake.
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Bake for 45 minutes.
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Remove and let cool before cutting and serving.