Anna's chocolate and fresh berry celebration cake
4
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 10 • Difficulty: Easy
Ingredients
Cocoa powder
⅓ 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)
Salt
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
Instructions
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.
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