So my grandparents have a better social life than I do to be honest, so every time we go round, I always make sure to stock them up with baked goods for them to feed their guests that they are bound to have. This weekend, I decided to go for a chocolate berry swirl cake, which they thought was absolutely delicious!
Who doesn’t love chocolate and vanilla cake, swirled together with blueberries, raspberries, and chunks of white and milk chocolate!? If you don’t, then you’re crazy.
If you want to use different berries, then feel free, but I think raspberries and blueberries are the best!
Berry Chocolate Swirl Cake
- 175g self-raising flour
- ½ tsp baking powder
- 175g caster sugar
- 175g butter, at room temp
- 3 organic free-range eggs, beaten
- 2-3tbsp milk
- 100g white chocolate, cut into chunks (or use chocolate chips)
- 75g raspberries, defrosted if frozen
- 75g blueberries, defrosted if frozen
- 2tbsp cocoa powder
- 100g milk chocolate, cut into chunks (or use chocolate chips)
- Heat oven to 180°C (gas mark 4). Grease and line a 20cm square baking tin (usually I don’t bother greasing it, it doesn’t make much difference!)
- Sieve flour and baking powder into a bowl, and stir in caster sugar. Add butter and eggs, and beat together using an electric whisk until the mix is light and falls from the beaters -you may need to add 2-3 tbsp milk to get the right consistency.
- Spoon half the mix into another bowl and add the white chocolate and berries; mix until the berries begin to break, then set aside. Sift the cocoa powder into the remaining plain mixture, then fold in the dark chocolate chunks.
- Spoon the mixtures into the prepared tin, alternating colours. Drag a fork or skewer through the mix to marble the colours,
- Bake for 20-25 mins or until a skewer inserted into the middle comes out clean. Leave to cool slightly, remove from the tin and slice into portions.
It’s great served warm with ice cream or lightly whipped cream! YUM!