A no-fuss, easy-to-make, blueberry-chia seed jam fills this unique cake. There’s also a hint of rosemary that marries perfectly with both the chocolate and blueberries.

Recipes: Jenny Garing

INGREDIENTS

50g dark cocoa powder
300g plain flour
125g caster sugar
1½ tsp baking powder
1 good pinch salt
3 medium eggs
250ml olive oil
150ml milk
2 small sprigs rosemary, needles stripped from stalks, finely chopped
100g fresh blueberries

To decorate:

100g dark chocolate, chopped
50g cubed butter
blueberry chia jam
25g fresh blueberries

METHOD

Preheat the oven to 180°C. Grease and line two 20cm cake tins.

Put the cocoa, flour, sugar, baking powder, and salt into a large bowl. Use a whisk to mix to ensure there are no lumps.

In another large bowl, whisk the eggs, then add the olive oil, milk and rosemary and mix.

Fold the olive oil mixture into the dry ingredients, add 100g of blueberries, and gently mix until just combined.

Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen – a skewer inserted into the cake should come out clean.

Remove from the tins and leave to cool before decorating.

Melt the chocolate and butter in a glass bowl over a pan of simmering water – make sure the base doesn’t touch the water. When melted, stir gently until smooth. Allow to cool.

Slice a little bit off each cake if required to make them flat and even. Put one cake on a cake stand and spread the top with blueberry chia jam. Top with the second cake.

Pour the icing over the top, letting it dribble over the edges. Decorate with the remaining blueberries.

Blueberry Chia Jam

Makes: 1½ cups

Blueberries don’t contain pectin to set the jam, so the chia seeds thicken it as it cools. This recipe is adapted from Bon Appetit’s blueberry jam.

INGREDIENTS

3 cups fresh (or frozen, thawed) blueberries
2 tsp finely grated lemon zest
¼ cup fresh lemon juice
2 tbsp golden syrup or honey
¼ cup chia seeds

METHOD

Bring the blueberries, lemon zest, lemon juice, and golden syrup to a simmer in a saucepan over a medium heat. Cook for about 5 minutes, stirring occasionally until the blueberries begin to burst. Use a spoon to lightly mash about half of the berries to release their juices.

Increase the heat to medium-high and bring to a boil. Cook for another 5-10 minutes, stirring occasionally, until the juices are reduced by half.

Remove the jam from the heat and do a taste test – add a bit more golden syrup if you prefer it to be sweeter.

Return to a boil, stir in the chia seeds, and cook for 1 minute to soften the seeds. Let the jam cool slightly, then transfer to heatproof jars or containers. Cover and leave to cool completely. Chill until ready to use.

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