Copycat restaurant recipe: Chocolate Juniper cake


Today’s recipe for a rich and decadent dessert from Oxheart in Houston, Texas.   They make a delicious chocolate-juniper cake topped with  crème fraîche.  The toasted juniper berries bring a unique flavor to this cake. This is a marvelous cake to make when you are having a dinner party or for a birthday celebration. I mean who doesn’t like chocolate cake? The addition of the juniper berries just takes it over the top!

Oxheart’s Chocolate-Juniper Cake with Milk Jam Crème Fraîche recipe:

One of the things I like about this cake it that it stores really well. You can make this ahead in and freeze it. You know how it is when you are entertaining there are a million things to do and time gets away from you. Or at least it does for me. That’s why I am glad I could make this chocolate cake a couple weeks ahead of time and store it in the freezer. I didn’t know how the juniper berries would in the freezer, but it actually stores just fine.

Nonstick vegetable oil spray
2 teaspoons (heaping) juniper berries
1 3/4 cups all-purpose flour
1 2/3 cups sugar plus more for coating
1/2 cup plus 1 tablespoon natural unsweetened cocoa powder
2 teaspoons kosher salt
1 1/2 teaspoons baking soda
3/4 cup buttermilk
3/4 cup vegetable oil
2 large eggs
Crème Fraîche

Directions to make the most amazing chocolate cake (with juniper berries)

Preheat oven to 350°. Coat a 13x9x2″ glass baking dish with nonstick spray. Line bottom with parchment paper; spray parchment and set aside. Toast juniper berries in a small skillet over medium heat until aromatic, 2-3 minutes. Let cool. Finely grind in spice mill.

Sift flour, 1 2/3 cups sugar, cocoa powder, salt, baking soda, and ground juniper berries into a large bowl. Whisk buttermilk, oil, eggs, and 1 Tbsp. plus 1 tsp. water in a medium bowl. Whisk wet ingredients into dry ingredients. Pour batter into prepared baking dish; smooth top.

Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Let cool in pan on a wire rack. Cover and chill in freezer until frozen, about 2 hours. DO AHEAD: Can be made 3 weeks ahead. Wrap in 2 layers of plastic; keep frozen.

Unwrap cake and invert onto a work surface; discard parchment. Using a long serrated knife, trim cake to form clean edges. Cut cake in half lengthwise, then cut each half crosswise into 1 1/4-inch-wide bars.

Heat a nonstick skillet over medium heat. Pour a layer of sugar onto a plate. Roll each bar in sugar, coating completely. Working in batches, caramelize cake in skillet, turning with tongs to brown evenly, about 30 seconds per side per batch (be careful; the sugar burns quickly). Serve warm, with Milk Jam Crème Fraîche.

This cake is almost like a lava cake and melts in your mouth. Will you make this fantastic chocolate juniper cake for your next dinner party or birthday celebration?

About the author

Malika Bowling

Malika is the author of several books including Culinary Atlanta: Guide to the Best Restaurants, Markets, Breweries and More! and the founder of Roamilicious. She is also a Digital Marketing and Social Media Consultant. Follow us @Roamilicious on Facebook, Twitter, Instagram, and Pinterest for the content not shared on the blog. And don't forget to subscribe to our newsletter (subscribe box below) and never miss a contest, giveaway or the latest must visit restaurant!