Chocolate Cake with summer berries

Ingredients
- 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
Method
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1. Preheat the oven to 180°C. Grease and line a 23cm tin.
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2. Beat the butter, sugar and vanilla until light and fluffy. Add the eggs one at a time, mixing well.
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3. Sift into your creamed mixture the cocoa, flour and baking powder. Mix it through alternatively with the milk until well combined and smooth.
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4. Pour the batter into your tin and smooth the top.
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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.
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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.
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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.
By Countdown