If you are looking for a show-stopping celebration cake this recipe is for you! Layers of rich chocolate and maca sponge, topped with strawberry chia jam, fresh mixed berries and finished with a light and fluffy chocolate flavoured whipped coconut cream. The four types of berries provide a super boost of anti-oxidants, vitamins and minerals, whilst the coconut cream brings heart healthy monounsaturated fatty acids- so much superfood goodness in a cake!

Makes 6-8 portions | Prep time: 45 mins | Bake time: 20 mins 

Ingredients:

Cake layers

  • 1 Chocolate & Maca baking mix 
  • 4 medium, organic eggs 
  • 200ml non-dairy milk 
  • 60ml coconut oil, melted
  • [Optional] 1 tsp vanilla extract

Frosting: 

  • 500ml coconut cream (2x 250ml packs), chilled 
  • 3tbsp cacao powder
  • 2-3 tbsp raw honey 
  • 1 tsp vanilla extract

Chia jam:

  • 130g strawberries (mashed into a puree)
  • 1tbsp chia seeds
  • a pinch of lemon zest

Filling and decoration:

  • 120g raspberries
  • 120g blackberries
  • 50g blueberries
  • 100g cherries

Directions: 

  1. Preheat the oven to 170C /150C fan /Gas mark 3.  
  2. Whisk the eggs, oil, milk and vanilla together. Carefully stir in the Chocolate & Maca mix, then whisk for 1-2 minutes until the mixture is smooth.
  3. Spoon the mixture equally into two 9’’ cake tins and bake for 20 mins.
  4. Let to cool in the tin for 5 mins then transfer the layers carefully to a wire rack to cool off completely.
  5. In the meantime prepare the chia jam by combining the ingredients together and leaving them to set for  10-15 minutes.
  6. To make the frosting, scoop out the solidified cream from the coconut cream can/carton and place it in a cold mixing bowl (keep the coconut water- it’s great for adding to smoothies). Add the rest of the frosting ingredients and whisk for 4-5 mins until the mixture is whipped to a light and fluffy texture.
  7. To assemble your cake place a layer on a cake plate and top with the whole amount of chia jam. Sprinkle some of the chopped berries then top it all up with around 1/3 of the frosting mixture.
  8. Follow with the second cake layer, this time covering the cake’s top and sides with the whipped coconut cream only. The easiest way to smooth out the frosting is to use a frosting knife, gliding it over the cream and spreading evenly.
  9. Now it’s time to decorate the cake. You can arrange the chopped/whole berries in patterns, pile them in the middle or scatter them on one side of the cake. To make it extra glamorous, decorate with a few edible flower petals.

You can store leftover cake pieces (although unlikely there will be any) in an airtight container in the fridge for up to 2 days.

We look forward to seeing what an awesome cake you have created, so don’t forget to tag us in your photos #thrivelybaking

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