Estimated reading time: 5 minutes

Flourless Chocolate Cake with Blackberries and Edible Flowers is perfect to make during the spring, summer, and autumn seasons when edible flowers and berries are plentiful. You can grow edible flowers through the cooler weather months on your kitchen counter too! This flourless cake has a rich chocolate flavor and it’s perfect for any occasion.

Flourless Chocolate Cake with Blackberries and Edible Flowers
- What flowers are on top of this cake?
- What herbs are on top of this cake?
Ingredients
- Kitchen Tools
- Web Story
  - Latest Posts and Recipes

Flourless Chocolate Cake with Blackberries and Edible Flowers

Hi Everyone, there’s no better way to celebrate someone or an event with a cake, right?

What inspired this cake

I made this cake to celebrate my niece going off to college.

I made it in August, so what better way to decorate a cake than with late summer, blooming, edible flowers from the garden?

Flourless Chocolate Cake with Wineberries

What flowers are on top of this cake?

marigold
mint
sugar snap pea flowers

What herbs are on top of this cake?

rosemary
sage
mint flowers are flowers and an herb!

Ingredients

1/2 cup semisweet chocolate morsels
1/2 cup bittersweet chocolate morsels
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated white sugar
1/4 teaspoons Kosher salt
1 teaspoon espresso powder
1 teaspoon pure vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder (Dutch-process)

Topping

6 ounces blackberries, washed, halved
1 tablespoon confectioner’s sugar, for dusting

Kitchen Tools

measuring spoons and cups
2-cup wet measure
mixing bowls
baking spatula
8-inch springform pan
parchment paper
kitchen shears
cutting board
chef’s knife

Web Story

Flourless Chocolate Cake with Blackberries and Edible Flowers Story

dusted with powdered (confectioner’s) sugar

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Flourless Chocolate Cake with Blackberries and Edible Flowers

Name: Flourless Chocolate Cake with Blackberries and Edible Flowers
Prep time: 20 min
Cook time: 23 min
Total time: 48 min
Yield: 8
Cuisine: American
Ingredients: 6 ounces blackberries, washed, halved; edible flowers; 1/2 cup semisweet chocolate morsels; 1/2 cup bittersweet chocolate morsels; 1/2 cup (8 tablespoons) unsalted butter; 3/4 cup granulated white sugar; 1/4 teaspoons Kosher salt; 1 teaspoons espresso powder; 1 teaspoon pure vanilla extract; 3 large eggs; 1/2 cup unsweetened cocoa powder (Dutch-process)

Yield: 8-12 servings

Prep Time: 20 minutes

Cook Time: 23 minutes

Additional Time: 5 minutes

Total Time: 48 minutes

Ingredients

1/2 cup semisweet chocolate morsels
1/2 cup bittersweet chocolate morsels
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated white sugar
1/4 teaspoons Kosher salt
1 teaspoons espresso powder
1 teaspoon pure vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder (Dutch-process)

Topping

6 ounces blackberries, washed, halved
edible flowers

Instructions

Preheat oven to 375 degrees F.
Using an 8-inch round, springform pan, grease the inside with unsalted butter, fit a circle of parchment paper in the bottom, and grease over it. Set it aside.
To Make the Cake Batter: In a microwave-safe mixing bowl, add 1 cup (1/2 cup semisweet and 1/2 bittersweet) chocolate chips and the butter. Microwave the mixture, 30 seconds at a time, stirring in-between, until smooth. (This can also be done in a double boiler on the stovetop)
Add in the sugar, Kosher salt, espresso powder, and pure vanilla extract. Add the eggs, beat in until combined. Add the cocoa powder and mix in to combine.
Transfer the batter into the prepared springform pan.
Bake in the preheated oven for 25 minutes. (the cake should have a thin crust when it's done and it should register 200 degrees F using an instant-read thermometer)
When the cake is done, allow it to cool for 5 minutes.
Using an offset spatula or butter knife, separate the edge from the wall of the pan. Turn the cake out carefully onto a serving plate or cake stand. Allow the cake to cool completely before adding the blackberries on top. Sprinkle confectioner's sugar on top.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 162Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 50mgCarbohydrates: 22gFiber: 3gSugar: 17gProtein: 4g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Flourless Chocolate Cake with Blackberries and Edible Flowers

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