Edd Kimber’s recipe for blackberry and star anise chocolate cake | The sweet spot

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Edd Kimber

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The intense, late-summer flavours of blackcurrant and star anise jam nestled in rich cream, sandwiched in rye flour chocolate sponge and covered in a rich ganache frosting

The combination of blackberry and sweet, spicy star anise is a perfect pairing, a reminder of the boiled blackberry and liquorice sweets I loved as a child. Unsurprisingly, the two flavours also work wonders when paired with chocolate. The cake for this recipe is a simple affair, and given extra depth of flavour with the addition of wholemeal rye flour. To finish, it’s filled with lightly whipped cream, giving the cake an almost black forest vibe.

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