For all the kale and beets and ginger and root vegetables you will inevitably see all over this site, let it be known: THERE WILL BE CHOCOLATE. I have an undeniable weakness for dark chocolate, and I’ll never give it up.
I made this cinnamon-chocolate-berry cake this afternoon to celebrate a recent accomplishment my husband had at work. I say “I love you” with food on the regular. This particular cake is my version of a cake the ever-brilliant Smitten Kitchen included in her cookbook.
1 1/2 sticks butter, plus more for pan
8 ounces semisweet chocolate baking squares
6 large eggs, separated
2/3 c. coconut sugar or light brown sugar
1/2 tsp. vanilla extract
heaping 1/4 tsp. cinnamon
1/4 tsp. pink sea salt
cinnamon whipped cream
1 c. whipping cream
1/3 c. confectioners’ sugar
1/8 tsp. vanilla
1/8 tsp. cinnamon
small handful raspberries
small handful blueberries
small handful blackberries
generous drizzle agave syrup
Preheat oven to 350 F. Prepare a 9-inch round springform pan by cutting a circle of parchment paper the same size as the bottom, placing it in and buttering the parchment paper and sides of pan. Next, make the cake. Melt all 12 TBSP of the butter in a pan over medium heat. As soon as the butter melts let it sizzle in the pan for about three minutes more, as it starts to just brown. Remove pan from heat, and add chocolate. Stir until all chocolate is melted and smooth; set aside to cool.
Separate the six eggs into decent-sized bowls, yolks in the larger one and whites in the other. With an electric mixer, mix the egg yolks, coconut sugar, cinnamon, vanilla and salt until well-combined. Wait until your chocolate is lukewarm, then slowly begin to add it to egg mixture, getting every last bit into the bowl and mixing completely.
Wash and dry your beaters, and use electric mixer to beat egg whites until firm peaks form. This will take a few minutes. Stir one-third of egg whites into chocolate mixture, and then fold in remaining two-thirds, trying to keep the batter feeling as light as possible. Pour into prepared pan and bake for 27 – 30 minutes; until a toothpick comes out clean.
While the cake is baking, work on the whipped cream and berry topping. Wash and dry beaters one more time and mix whipping cream, confectioners’ sugar, vanilla and cinnamon together until soft peaks form. Mix berries in a bowl with a generous drizzle of agave syrup and stir, gently mashing the berries together with a spoon or fork.
When the cake is ready, pull it out of the oven and let it cool for 10 minutes. The dome on top will cave in a little, leaving you a perfect spot for the cinnamon cream and berries. Run a knife around the cake to make sure it’s not stuck, then release springform sides. Flip to rack and remove parchment round, then flip back to large serving plate.
Dust cake with confectioners’ sugar, dollop with cinnamon cream and berries, drizzling the berry juice on as well. You will have extra whipped cream and berries for those wanting a little extra indulgence with their serving. (That would be me.)