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Chocolate Berry & Walnut Cake

This cake is a wonderful autumn combination of walnuts and berries melded with chocolate. It is moist and rich, so perfect for celebrating a birthday. Just a little tip if using a bundt tin as pictured - grease the tin very well - unfortunately I learned this hard way with a few cakes having to be eaten out of the tin!

Ingredients

  • 1 cup freshly cracked walnuts - or hazelnuts or use 1 cup ground almonds (meal)
  • 1 cup white spelt flour gluten-free use 3/4 cup buckwheat + 1/4 cup tapioca
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • pinch of sea salt
  • 2 ripe bananas mashed
  • 50 g butter or olive oil oil melted
  • 4 tablespoons honey
  • 4 free-range eggs
  • 3/4 cup fresh or frozen berries plus extra for decorating
  • 1 tablespoon apple cider vinegar

Chocolate Ganache

  • 100 ml milk of choice cow, coconut, almond, oat, soy
  • 100 g 70-80% chocolate broken into pieces.

Instructions

  • Preheat oven to 170C. Very generously grease a 25cm bundt tin with butter or coconut oil (or use a greased and lined 22cm cake tin).
  • Place the walnuts and 1/4 cup of flour in a food processor and blend until the walnuts are finely ground. Tip into a bowl and add the remaining flour, cocoa, baking soda and salt, stir to combine.
  • In a separate bowl mash the banana with the butter/oil and honey until smooth, then whisking in the eggs one at a time. Stir through the cider vinegar and berries. Pour the wet mix over the flour mix and fold together.
  • Scoop the batter into the prepared tin and bake for 30 - 40 minutes until a skewer comes out clean. Cool in the tin for 10 minutes then turn out onto a cake rack. Cool completely before icing.
  • To make the chocolate ganache heat the milk until foaming and bubbles appear around the edge of the pan. Remove from the heat and add the chocolate pieces. Gently stir as the chocolate melts into a smooth sauce. Spoon over the top of the cake letting a little chocolate dribble down the sides. Decorate with berries while the ganache is still soft so they hold to the cake.