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chocolate and fresh berry celebration cake

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.