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This berry and dark chocolate studded summer cake brings together the perfect balance of tart berries, sweet jam, and rich chocolate chunks in a light, tender crumb. I've made this countless times when berries are at their peak, and it never fails to disappear within hours at summer gatherings.
This cake has become my signature summer dessert after I first baked it for a Fourth of July celebration three years ago. Something about the combination of jammy berries and melty chocolate chunks against the tender cake creates an irresistible contrast that even my dessert-skeptical friends request repeatedly.
Ingredients
- All purpose flour forms the foundation of this simple cake with a tender crumb
- Baking powder gives just the right amount of lift without making it too cakey
- Unsalted butter adds richness and helps create that golden exterior
- Sugar balances the tartness of berries and bitterness of dark chocolate
- Egg binds everything together while adding structure
- Milk and heavy cream create a moist texture that stays tender for days
- Vanilla extract enhances all the flavors without overwhelming
- Dark chocolate chunks or chips provide pockets of intense richness throughout
- Berry jam adds concentrated flavor and creates beautiful swirls
- Fresh berries caramelize slightly while baking for the perfect jammy texture
Step-by-Step Instructions
- Prepare Your Equipment
- Preheat your oven to 350°F and thoroughly butter your baking dish. I find a 9 inch deep dish pie plate works beautifully but a springform pan makes serving easier if you have one. Be generous with the butter to ensure easy removal after baking.
- Mix Dry Ingredients
- Whisk together the flour, baking powder, and salt in a separate bowl or large measuring cup. This ensures even distribution of leavening and prevents any salty pockets in your finished cake. Take an extra 30 seconds here to properly aerate the flour.
- Cream Butter and Sugar
- Beat the butter and 1 cup of sugar for a full 3 minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air that helps create the perfect crumb. The mixture should look almost fluffy when properly beaten.
- Add Wet Ingredients
- Mix in the egg, milk, cream, and vanilla just until combined. Avoid overmixing at this stage which can develop too much gluten and make your cake tough. The batter might look slightly curdled but will come together when you add the dry ingredients.
- Incorporate Dry Ingredients
- Gradually add the flour mixture to the wet ingredients, beating until smooth but not overworking the batter. A few small lumps are preferable to overmixing. The batter should be thick but spreadable at this point.
- Add Chocolate and Assemble
- Gently fold in the chocolate chunks until evenly distributed throughout the batter. Spread the batter into your prepared pan, making sure to reach all the edges. Dollop the jam across the surface and use a knife to create beautiful swirls throughout the batter without fully incorporating it.
- Add Berries and Bake
- Arrange the fresh berries in a single layer across the top of the batter, pressing them in slightly. The closer together they are, the more jammy the finished cake will be. Sprinkle the remaining 2 tablespoons of sugar evenly over the top to help the berries caramelize and create a subtly crisp top.
- Bake With Temperature Adjustment
- Bake at 350°F for exactly 10 minutes, then reduce the temperature to 325°F and continue baking until golden brown and a tester comes clean of wet batter. The initial high heat helps set the structure before a gentler finish cooks it through without toughening the edges.
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The dark chocolate is truly the secret ingredient that elevates this from a simple berry cake to something extraordinary. I discovered this by accident when I had some chocolate left from another recipe and tossed it in on a whim. Now my family insists the chocolate chunks are non-negotiable, creating little pockets of bittersweet intensity that balance the sweetness perfectly.
Storage Tips
This cake keeps beautifully at room temperature for up to 2 days when covered with a cake dome or plastic wrap. The moisture from the berries actually improves the texture as it sits overnight, making it perfect for make-ahead entertaining. If keeping longer than 2 days, refrigerate for up to 5 days total, though the texture is best in the first 48 hours.
Seasonal Variations
While summer berries are the star of this recipe, you can adapt it year-round. In fall, try chunks of apple with cinnamon and a cinnamon sugar topping. Winter versions work beautifully with frozen berries, just toss them in a tablespoon of flour first to prevent excess moisture. Spring rhubarb makes a delightful tart version, just increase the sugar by 2 tablespoons to balance the acidity.
Serving Suggestions
This versatile cake truly shines when served slightly warm with a dollop of lightly sweetened whipped cream. For an elevated dessert experience, add a small scoop of vanilla bean ice cream. For breakfast or brunch, serve it as is with a hot cup of coffee. The cake also makes a lovely addition to a picnic basket, as it travels well and tastes delicious at room temperature.
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Common Questions Answered
- → Can I use frozen berries instead of fresh?
Yes, frozen berries can work, but don't thaw them first. Place them frozen directly on top of the batter and you may need to extend the baking time by 5-10 minutes to accommodate the extra moisture.
- → What kind of berries work best for this cake?
Strawberries, blueberries, raspberries, and blackberries all work beautifully. You can use a single type or a mixed berry combination depending on what's in season and your preference.
- → Can I substitute the heavy cream?
For a substitute, you can use half-and-half or whole milk instead of heavy cream, though the cake might be slightly less rich. For dairy-free options, coconut cream works well to maintain the richness.
- → How should I store leftover cake?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. The cake can also be frozen (wrapped well) for up to 3 months. Thaw overnight in the refrigerator before serving.
- → What type of jam works best for this cake?
Strawberry, raspberry, blackberry, or mixed berry jam all complement the fresh berries wonderfully. Choose a good quality jam with actual fruit pieces for the best flavor and texture contrast.
- → Can I make this cake ahead of time for a party?
Yes, this cake can be made 1-2 days ahead. For the freshest taste, bake it the day before, cover tightly once cooled, and add any powdered sugar or chocolate shavings just before serving.