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Photo of Anna's chocolate and fresh berry celebration cake by WW

Anna's chocolate and fresh berry celebration cake

Total Time
45 min
10 min
35 min


Cocoa powder

cup(s), (30g)

Coffee, espresso

¾ cup(s), hot, (185ml)

White self-raising flour

1½ cup(s), (225g)

Monk fruit sweetener

½ cup(s), brown sugar replacement, (110g)

Monk fruit sweetener

½ cup(s), white sugar replacement, (110g)


1 tsp

Canola oil

¼ cup(s), (60ml)

Balsamic vinegar

1 tbs

Vanilla bean paste

1 tsp

No added sugar apple puree

¼ cup(s), (65g)

Monk fruit sweetener

2 tsp, icing sugar replacement

Fresh blueberries

50 g

Fresh raspberries

50 g

Fresh strawberries

100 g

Fresh mint

3 sprig(s), to garnish


  1. Preheat oven to 170°C. Lightly spray a 23cm round cake tin with oil and line base and sides with baking paper.
  2. Combine cocoa powder, hot espresso coffee and ¼ cup (60ml) hot water in a jug. Whisk together and set aside.
  3. Stir together all remaining ingredients in a bowl, then add the coffee mixture. Mix until just combined.
  4. Spoon the cake batter into the prepared tin. Bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand cake in tin for 10 minutes, then turn out onto a wire rack to cool.
  5. To assemble, sift icing sugar over cooled cake, and decorate with fresh berries and mint sprigs.


COOK'S TIP: By adding cocoa powder to hot espresso and water it draws out the rich chocolate flavour.