Chocolate Berry Cake - Summer Berry Delicious and so simple to make!

Yes, this Chocolate Berry Cake is so simple.

It is my No1 standby dessert cake. The pairing of Chocolate and Berries is always a winner. This cake looks far more dramatic than it is to make but tastes as good as it looks.

It is another variation of my chocolate cake recipe and in this case I have baked it in a heart shaped tin. You just top it with glorious summer berries. Serve it with Strawberry Sauce and Cream and you are guaranteed WOW! factor.

This makes a decadent berries chocolate cake dessert for Valentine Day. Chocolate, Raspberries and Strawberries are always a winner on this special day.

The reason why this is my No1 standby dessert cake is that I use frozen summer berries mixed with fresh strawberries. This means I can make it all year round. You can always buy fresh strawberries. Using the convenience of the frozen berries gives you variety which adds drama to the cake. It also means that as the berries defrost they part with their delicious juices which soak into the chocolate cake.

If you have not yet seen my other variations of chocolate cakes then follow these links

Please read through my chocolate berry cake recipe first before starting.

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Chocolate Berry Cake Recipe

• make the Cake Base recipe first.
• while the cake is cooling top with the Mixed Berries.
• then make the Strawberry Sauce and whip the cream ready for serving.
• Pour over the Strawberry Sauce just as you serve.

Makes a 20cm (8") cake - serves 12..

Spray a 20cm (8") heart shaped baking pan with non-stick baking spray. Line the base with non-stick baking paper. This is important as this cake will stick to the pan if you do not take this step.

Ingredients - chocolate cake batter.

250g butter, chopped
1 1/2 cup (375ml) water
1 cup (220g) caster sugar
1/3 cup (35g) cocoa powder
2/3 cup (100g) dark chocolate, chopped
1 2/3 cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)

 

Baking Temperature

The oven should be preheated to 160oC (325oF)

Method.

1. Combine the butter, water, sugar, cocoa powder and chocolate together in a medium sized saucepan.
2. Place over gentle heat. Bring to the boil whilst stirring. You need to stir until everything has dissolved to stop the mix from burning. Be careful that the mix does not boil over.
3. Simmer gently for 5 minutes.
4. Remove from the heat. Cover with a lid and leave to cool to room temperature.
5. Whisk in gently the flour and bi-carb soda into the cooled liquid. Whisk until all lumps are removed. Do not over whisk; you are not trying to add air into the batter just remove any flour lumps.
6. Pour batter into the prepared baking pan. Remember the baking pan must be lined with non-stick baking paper. The batter will be quite liquid and will level naturally. Tap the tin on the kitchen bench three times to remove any large air bubbles.
7. Bake in a preheated oven set at 160oC (325oF) for 80 mins. The top of the cake will crack. Don’t worry the cracks will settle and will be hidden when you turn the cake out of the tin.
8. Remove from the oven. Leave to cool in the tin for 10 mins. Gently turn out onto the cake plate that you plan to serve your chocolate berry cake on and leave to cool.This cake is quite delicate whilst still warm so be careful.
   When choosing your serving plate remember that you will be pouring Strawberry Sauce over the chocolate berry cake. I suggest using a plate with a lip or recess to hold the sauce in.

Method of Assembly

1. In a large bowl mix together
   
   • 3 cups frozen berries and 1 cup of fresh strawberries, chopped.
   • Toss together.
2. Tumble these over the still hot chocolate cake. This way they will slowly defrost.

    

   
3. Make the berry sauce recipe using
   • 1 cup fresh strawberries, chopped
   • 1 cup frozen raspberries
   • 1/2 cup icing sugar
   • 3/4 cup hot water
   
   Add all the ingredients to a blender and pulse until smooth. Strain the sauce through a sieve to remove seeds. Pour into a serving jug. I use raspberries because they add a really strong red colour and a zing to the sauce. You can use all strawberry or even all raspberry, what ever appeals to you.
4. Whip fresh cream until soft peaks form. Transfer to a dish ready for serving.
5. Just as you are ready to serve pour the Strawberry Sauce over the cake. Just enough to drizzle down the sides and add a dramatic splash of red to the plate. The rest of the sauce can be offered to your guests as you serve the cake.

I have to admit another reason this Chocolate Berry Cake is my No1 stand by dessert cake is that I usually have a chocolate cake in the freezer ready for emergencies. This cake freezes well. I always have frozen berries. So all I do is take the cake out of the freezer. Put it on my serving plate. Tumble the berries over. Leave them for about 1 hour at room temperature to defrost. Make the berry sauce recipe, whip the cream and WOW!like I said it's So Simple.

I hope you have been inspired by my chocolate berry cake recipe. Don't forget if you love an easy chocolate cake and lets face it who doesn't! explore my chocolate cake recipe for more delicious variations.

Return from my chocolate berry cake recipe to inspired by chocolate and cakes Home Page.



 

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