Chocolate Berry Cake

Serves 12

  • 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.
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: 

Ingredients

250g butter, chopped
1 ½ cup (375ml) water
1 cup (220g) Huletts castor sugar
⅓ cup (35g) cocoa powder
⅔ cup (100g) dark chocolate, chopped
1 ⅔ cups (250g) plain flour, sifted
1 teaspoon bi-carbonate of soda (bi-carb soda)

Baking Temperature
The oven should be preheated to 160ºC

Method: 

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.
  9. 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.

Frozen berry sauce for chocolate cake:



  1. Make the berry sauce recipe using
    • 1 cup fresh strawberries, chopped
    • 1 cup frozen raspberries
    • ½ cup icing sugar
    • ¾ cup hot water
  2. 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.
  3. Whip fresh cream until soft peaks form. Transfer to a dish ready for serving.
  4. 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.