I always lament the end of the blackberry season – according to folklore, after ‘Devil Spits Day’ on 10th or 11th October (depending on who you ask) they’re a no-go – but even if you’re not superstitious they’re usually past their best. I’m making the most of the last berries in my baking with these chocolate and blackberry cakes: a rich chocolate sponge filled with a whole berry and topped with sharp blackberry icing. To make them, you will need:
150g self-raising flour
175g caster sugar
175g unsalted butter
3 large eggs
25g cocoa powder
1 tbsp milk
For the icing:
handful of blackberries, juiced, plus extra for topping
50g icing sugar
Preheat the oven to 160C Fan Cream the butter and sugar until light and fluffy. Add the eggs one at a time with a little flour, then fold in the rest of the flour and the cocoa powder. Loosen with a little milk.
Divide the mixture between 12 bun cases in a bun tin, and place a blackberry in each, pressing down lightly. Bake for 12 – 15 minutes until risen and skewer comes out clean. Allow to cool before topping each with some blackberry icing made by juicing the berries and adding enough juice to make a loose glaze.