This recipe was inspired by the chocolate cake I made from Sarah Britton's cookbook
My New Roots and
Renée Kemps roasted Plum cupcakes. The white chocolate hemp sauce is Sarah's recipe. I had never tried or heard of this before and I was quite thrilled with the results. Really bizarrely, this morning when I was looking up Sarah's white chocolate hemp sauce recipe I saw that the cake she used it on came to her in a dream! Mine awoke me at 2:00 AM, what is it with these cakes? Renée gave me the idea to roast fruit and blend them into a cake. If you aren't familiar with either of their work go check them out. They are both such talented and brilliant chefs, recipe creators, and photographers.
*What remains of the blackberry seeds after blending can be filtered out by straining the puree. I didn't do this because the seeds don't bother me.