Berry Chocolate Summer Cake (Printable Recipe)
# What You'll Need:
→ Cake Base
01 -
6 tbsp unsalted butter, softened, plus extra for greasing
02 -
1 ½ cups all-purpose flour
03 -
1 ½ tsp baking powder
04 -
½ tsp salt
05 -
1 cup plus 2 tbsp granulated sugar, divided
06 -
1 large egg
07 -
¼ cup skim milk
08 -
¼ cup heavy cream
09 -
1 tsp vanilla extract
→ Filling and Topping
10 -
2 oz dark chocolate mega chips or chopped chocolate bar
11 -
½ cup berry jam (any variety)
12 -
12 oz fresh mixed berries
# Step-by-Step Guide:
01 -
Preheat oven to 175°C (350°F). Butter a 23cm (9-inch) deep dish pie plate or a 25cm (10-inch) springform or cake pan.
02 -
Whisk flour, baking powder, and salt together in a large measuring cup or bowl.
03 -
In a large bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk, cream, and vanilla until just combined.
04 -
Gradually add the dry ingredients to the wet mixture, beating until smooth. Fold in the chopped chocolate until evenly distributed.
05 -
Spread the batter into the prepared pan. Dollop the berry jam on top and gently swirl into the batter with a knife. Arrange the fresh berries in a single layer on top of the batter, placing them as close together as possible. Sprinkle the remaining 2 tablespoons of sugar over the berries.
06 -
Bake cake for 10 minutes at 175°C (350°F), then reduce oven temperature to 165°C (325°F). Continue baking until golden brown and a tester inserted in the center comes out free of wet batter, approximately 50-65 minutes.
07 -
Allow cake to cool before serving. Optionally garnish with powdered sugar and chocolate shavings. Serve with whipped cream or ice cream if desired.
# Additional Info:
01 -
This light summer cake can be enjoyed as a breakfast treat or dessert.
02 -
The baking time may vary between 50-65 minutes depending on your oven and pan size.