Chocolate Cake with summer berries

clock 10 minutes + 30 minutes bowl Serves 10-12


  • 175g butter, softened
  • 1¾ cups of sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups flour/gluten free all purpose flour
  • ½ cup cocoa
  • 2 tsp baking powder
  • 1 cup milk
  • ½ cup dark chocolate buttons
  • ½ cup cream
  • 150 ml cream, lightly whipped
  • 3 cups fresh summer berries
  • Icing sugar for dusting
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  • 1. Preheat the oven to 180°C. Grease and line a 23cm tin.

  • 2. Beat the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, mixing well.

  • 3. Sift into your creamed mixture the cocoa, flour and baking powder. Mix it through alternatively with the milk until well combined and smooth.

  • 4. Pour the batter into your tin and smooth the top.

  • 5. Place in oven and bake at 180°C for half an hour or until the cake begins to pull away from the edge of the tin, the cake’s surface springs back to the touch, and when a clean skewer inserted into the cake comes out clean. Let the cake stand for 10 minutes before removing it from the tin.

  • 6. Place the chocolate and 1/2 cup cream in a bowl over simmering water. Stir until the mixture is completely smooth. Remove it from the heat and cool until it is a spreadable texture.

  • 7. Split the cake in half using a sharp knife. Place the bottom half onto your serving plate. Spoon over the whipped cream and sprinkle over 1 cup of berries. Place the top on the cake. Using a knife spread the icing over the top. Leave for 10 minutes then pile the remaining fruit on top. Dust with a little icing sugar to finish.

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