Berry Espresso Cake

When I saw this picture of Blueberry Espresso Brownies on Pinterest, I knew I had to try them out.
So yesterday while at the store I got a few missing ingredients and today during my son´s naptime I went to work in the kitchen. The result was this:



Since it is kind of hard to find Pecan nuts (asked for in the original recipe) in Germany, I used Walnuts insteads. And considering that Blueberries are still out of season (and prices therefore very high), I got a bag of mixed frozen berries.

Also since I forgot that the recipe is made for a 9x9 baking dish (small for German Cake standards) I ended up with more of a thin cake that I stacked to create obtain a more substantial slice (meaning I had "half" of a cake). So you might consider making two layers for a cake, or keep it at one for brownies.

Berry Espresso Cake

Ingredients:

- 1 cup melted coconut cream (I used the creamy portion of coconut milk)
- 3 eggs
- 1/2 cup honey
- 1 cup blueberries (I used mixed berries)
- 1 cup pecans (I used walnuts)
- 1/4 cup cocoa powder
- 1 Tbsp. cinnamon
- 1 Tbsp ground coffee (I suggest reducing this to 1/2 Tbsp. as the coffee flavor is relatively strong otherwise)
- 2 Tsp. Vanilla
- 1/2 Tsp. Baking Soda

Here is what you do:

- Preheat oven to 325F
- Mix everything but the berries in a bowl. Then carefully add in the berries using a spoon.



- Pour batter into a greased 9x9 baking dish (since I don´t have one I used a larger kind of baking dish resulting in more of a thin dough)
- Bake for about 30 to 40 Minutes (check with toothpick)
- Remove from oven, let cool. I served mine doubled up with joghurt and banana in between layers, and then with another layer of joghurt, walnuts and cinnamon on top.




Enjoy!