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How to make blackberry whisky and chocolate gateau

This delicious vegan blackberry and chocolate cake is decadent without being overly rich or sweet, making it practically impossible to stop at one slice.

Blackberry and whisky gateau
Published: August 2, 2022 at 7:00 am
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  • Vegan
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This gloriously moist, vegan chocolate cake is soaked with blackberry cordial and whisky (recipe in Rachel’s book, or use this bramble whisky recipe) and sandwiched together with blackberry preserve (recipe in Rachel’s book, or use this bramble jam recipe) and whipped coconut cream.

You can omit the cordial in the sponge and instead use 100ml water and double the sugar to 150g, but the cake won't be as rich.

The cake keeps well in an airtight container in the fridge for up to one week.

The bramble plant is a favourite amongst foragers, as the delicious fruits are tasty to eat straight off the bush, and are just so versatile! Here are a selection of recipes you may want to try out: 

Ingredients

For the sponge

  • 1tbsp Ground chia or flax seeds
  • 275g Self-raising flour or 275g plain flour plus 4tsp baking powder
  • 75g Light brown sugar
  • 3tbsp Cocoa powder
  • 1tbsp Baking powder
  • 100ml Blackberry cordial optional
  • 100ml Vegetable oil plus extra for greasing

For the filling and topping

  • 800ml coconut milk x2 400ml cans, must be suitable for whipping with no added stabilisers, chilled overnight
  • ½tbsp Golden granulated sugar optional
  • 2tbsp Blackberry whisky or water
  • 2tbsp Blackberry cordial plus extra for drizzling
  • 175g Blackberry preserve

Method

  • STEP 1

    Heat the oven to 180C/160C fan/350F and grease two 20cm/8in cake tins. Soak the ground seeds in 125ml water.

  • STEP 2

    In a large bowl, whisk together all the other dry sponge ingredients to remove any lumps, then add the soaked seeds and their water, the cordial and oil, and whisk till smooth.

    Divide the mixture between the cake tins and spread with the back of a spoon until even. Bake for 25-30 minutes or until a skewer comes out clean. Leave to cool in the tins for 10 minutes, then carefully turn out onto a cooling rack – they’re quite fragile, so be gentle.

  • STEP 3

    Once the cakes are cool, you can assemble with the fillings. Open the coconut milk cans and spoon out only the solid coconut cream at the top into a bowl (put the coconut water aside to use in drinks or curries). Add the sugar, if using, and whip with an electric or hand whisk until creamy. Add a little of the coconut water, if too thick.

  • STEP 4

    Place one of the cakes on a plate and, using a skewer, poke holes all over the surface. Mix the whisky or water and cordial in a jug and dribble half evenly over the cake.

  • STEP 5

    Next carefully spread the preserve across the cake (my blackberry preserve is quite thick, so I warm it in a small saucepan with 1 tsp of water first), followed by two-thirds of the whipped coconut cream.

  • STEP 6

    Place the second cake on top, again poking the surface all over, then dribble over most of the remaining cordial mixture and smother with the rest of the cream.

  • STEP 7

    When ready to serve, drizzle over the last of the cordial mixture, swirling into the cream in places, and leave to soak for at least an hour. Slice and enjoy.


This is an edited extract from Wild and Sweet by Rachel Lambert, published by Hoxton Mini Press.

Wild And Sweet book cover

Authors

Rachel Lambert is a wild food tutor, forager and award-winning author of Wild & Sweet (Hoxton Mini Press, £25). For more information, see www.wildwalks-southwest.co.uk/.

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