Aaaaand the streuseling continues. Another delicious German cake using fresh blackberries. BTW, I like the idea of "streuseling" as a verb. I've made so many streusel cakes this year, it seems appropriate to deem it an action word.
This time, I streuseled (you see what I did there?) for a friend's dinner party on July 4th weekend. I just had to make something with all the juicy blackberries popping up in the markets. However, you know I can't just make any old blackberry cake.
To begin with, I grooved up the streusel. I live to groove up streusel. Adding marzipan and mini chocolate chips to the mix turned out to be the best moves ever.
The cake base is chocolate and not too sweet because it is a German recipe. I've said many times how Germans use a lot less sugar in their baked goods. For the second layer, fresh blackberries are tossed with cornstarch and vanilla. The show-stopping topper consists of that aforementioned decadent marzipan chocolate chip streusel.
This recipe makes a sheet cake (9"x13"). There was half over after the dinner party. The host volunteered to bring the leftover to my BBQ I was throwing the next day. However, when they arrived, I was informed it was all packed up by his guests back at his house to go back to the city. They weren't sharing. Make this and you will see why.
Fresh Blackberry Chocolate Cake with Marzipan Streusel
Prep Time: 45 minutes
Bake Time: 45 minutes
For the cake:
- 3+1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons cocoa powder
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter
- 1+1/4 cup white granulated sugar
- 4 eggs
- 4 ounces of semi-sweet chocolate, melted
- 1/2 cup milk
- 24 oz fresh blackberries
- 2 tablespoon cornstarch
- 2 teaspoons pure vanilla extract
- 2 tablespoons white granulated sugar
- 2 cups all-purpose flour
- 1 cup dark brown sugar, firmly packed
- 2 sticks (1 cup) unsalted butter
- 8 oz marzipan (recipe for homemade version included below)
- 1/2 cup mini chocolate chips
Make the cake:
- Line a baking sheet with parchment paper.
- In a separate bowl, whisk together the flour, baking and cocoa powders and salt. Set aside.
- Use a mixer to cream together the butter and sugar.
- Add the eggs one at a time, making sure each is incorporated into the batter before adding the next.
- Add the melted chocolate and mix to incorporate.
- Add the flour in thirds, alternating with the milk until everything is combined.
- Spread the cake batter evenly out on the baking paper.
Make the filling:
- Preheat the oven to 350 degrees F.
- Rinse the blackberries and gently pat dry with a paper towel.
- Place the blackberries in a bowl. Sprinkle the cornstarch over the top. Add the vanilla extract, sugar and gently toss to evenly coat.
- Spread the blackberry mixture evenly out on top of the prepared cake batter.
Make the Streusel:
- In a separate bowl, whisk together the flour, almond flour, brown sugar.
- Cut the butter into pieces and add them to the mixture.
- Cut the marzipan into small pieces and add to the mixture
- Use a fork or your fingers to mix everything into a streusel consistency.
- Add the mini chocolate chips and combine,
- Divide the streusel evenly over the cake.
- Place in the oven and bake for 45 minutes.
- Remove and let cool before cutting and serving.
- 1+1/2 cups almond flour
- 1+1/2 cups powdered sugar
- 2 teaspoons pure almond extract
- 1 large egg white
- Place the almond flour and powdered sugar in a food processor and pulse to combine.
- Add the extract and the egg white. Process on high until the marzipan forms.
- If the marzipan is too sticky to hold a shape, add more powdered sugar, a tablespoon at a time until you get the right consistency.
- If you are not using the marzipan right away, wrap it tightly in plastic cling film. Otherwise, it will dry out pretty quickly.
Check out some of my other streusel cake recipes: