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–+ servings
Chocolate berry cake is luxurious and delicious

Summer Berry Chocolate Cake

A decadent chocolate cake studded with fresh mixed berries, creating the perfect balance of rich chocolate and bright fruit flavors.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, Australian, British
Servings 12

Nutrition

Calories: 399kcalCarbohydrates: 30.7gProtein: 6.3gFat: 29.4gSaturated Fat: 17.7gFiber: 4.4gSugar: 23.7g

Ingredients
  

For the Cake

  • 200 g butter
  • 100 g caster sugar
  • 80 g dark muscovado sugar
  • 225 g self-raising flour I used a gluten-free blend
  • 50 g dark cocoa
  • 50 g good-quality dark chocolate
  • 3 eggs
  • 1 tbsp milk

For the filling

  • 100 ml creme fraiche
  • 80 ml double cream
  • 200 g strawberries
  • 80 g blueberries
  • 80 g blackcurrants

For the Topping

  • 100 g good-quality dark chocolate
  • 100 ml double cream
  • A few berries to decorate.

Instructions
 

  • Preheat the oven to 180oC and line a 9-10 inch cake tin.
  • Melt the dark chocolate over a bain-marie.
  • To make the cake, cream the butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, with a little flour to prevent the mixture from curdling.
  • Sieve in the flour and cocoa and fold in, then add the melted chocolate and milk and stir lightly to combine everything.
  • Pour into the prepared tin and bake for about 40 mins, or until a skewer inserted into the center of the cake comes out clean. Leave the cake to cool in the tin for 5 mins, then turn it out on a wire rack to cool completely.
  • To make the filling, whisk together the creme fraiche and double cream until stiff.
  • Cut the cake into halves and spread one half with the cream, then cover completely with the chopped strawberries, blueberries, and blackcurrants. Put the top half back on.
  • To make the ganache, melt the rest of the dark chocolate over a bain marie, then stir in the rest of the double cream until warmed through. Stir well and remove from heat.
  • Spread the ganache over the top of the cake, then decorate with the remaining fruit. Sprinkle the fruit with a little icing sugar.
  • Serve the same day, or keep in the fridge for a couple of days.

Notes

You can substitute the berries (raspberry, blueberry, strawberry, etc) for your own favourites, or for whatever is in season where you are!
Keyword baking recipes, berry chocolate cake, gluten-free recipe, homemade dessert, summer recipes, vegetarian recipe
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