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  • Writer's pictureFuchsia Blooms

Chocolate & Blackcurrant Crumble Cake

Updated: Jul 23, 2020

So is it a cake or a crumble? – well it’s both. It’s a soft light chocolate cake with Fruit & crumble over the top! The best thing about having the black currants in there is that it’s not too sweet or sickly but it's devilishly Moorish I can tell you. I serve it warm or cold with custard, cream, crème fraiche or ice cream – anything I have in the fridge really.

It's a great way to use up some of your blackcurrant hoard from the allotment too !

Serves: 8 people from a 20cm round tin



  • 75g plain wholemeal flour

  • 75g plain white flour

  • ½ tsp cinnamon

  • 1 tsp baking powder

  • 120g milk chocolate buttons

  • 1 large egg

  • 100g unsalted butter

  • 50ml buttermilk

  • 50g dark brown sugar

  • 250g blackcurrants with stalks removed

Crumble Topping

  • 40g plain flour

  • 40g golden caster sugar

  • 40g unsalted butter

  • ½ tsp Cinnamon


Line a 20cm cake tin and preheated the oven at 180℃ (350℉, Gas 4)

In a small saucepan or in the microwave melt together the chocolate butter & sugar. Allow to cool slightly

Sift all of the dry ingredients together into a separate bowl.

Break the egg into the dry ingredients mix and start mixing, adding the buttermilk and then the melted chocolate mixture as you go along to make a nice even batter.

Spoon the batter into your cake tin and scatter the blackcurrants over the top.

To make the crumble topping rub the butter, sugar, flour and cinnamon together until the mixture resembles breadcrumbs. Scatter this mixture over the top of the blackcurrants.

Bake in the oven for around 45 mins until a skewer inserted comes out clean.

Serve warm or cold


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