A moist chocolate cake that creates its own rich blueberry sauce while baking. Naturally sweetened with dates, it is a healthy, comforting, and indulgent dessert.
Ingredients
For the Cake Layer
-
200 g Semi-whole wheat flour
-
30 g Unsweetened cocoa powder
-
5 g Baking powder
-
2 g Baking soda
-
1 g Salt
-
60 g Melted butter (or 80 g neutral oil)
-
100 g Date paste
-
50 g Unsweetened apple purée
-
1 Egg
-
200 g Milk (dairy, oat, or rice)
For the Sauce
-
120 g Date purée
-
60 g Unsweetened apple purée
-
30 g Unsweetened cocoa powder
-
15 g Cornstarch
-
60 g Dark chocolate (70%), chopped
-
350 g Water
-
60 g Milk or cream
-
750 g Blueberries (fresh or frozen)
Instructions
-
Preheat oven to 180°C (350°F). Grease a 20 cm square pan.
-
The Cake: In a bowl, mix the flour, baking powder, baking soda, salt, and cocoa powder.
-
In another bowl, whisk together the melted butter (or oil), date purée, apple purée, and egg.
-
Add the dry ingredients to the wet mixture, alternating with the milk. Spread the batter into the prepared pan.
-
The Sauce: In a saucepan, mix the date purée, apple purée, cocoa powder, and cornstarch.
-
Add the water, milk, and chopped chocolate. Heat gently while stirring until the mixture thickens slightly.
-
Remove from heat and stir in the blueberries.
-
Gently pour the hot sauce over the raw cake batter in the pan.
-
Bake for 45–55 minutes.
-
Let cool for at least 20 minutes before serving (the sauce thickens as it cools).
Storage & Tips
-
Fridge: Keeps up to 4 days.
-
Freezer: Keeps up to 3 months (cut into portions).
-
Reheat: 20–40 seconds in the microwave.