Very Berry Cake Recipe

From Dorothy McNett's Recipe Book.

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Very Berry Cake

From Dorothy McNett's recipes at This is a dense cake will chunks of chocolate, sure to please! Instead of serving with Chantilly Cream, this is also nice with Cocoa Frosting. It's the berries that make it!

2 1/4 cups unbleached all purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 pound chopped or chunked dark chocolate
1/2 cup unsalted butter
1 cup raw sugar
2 large eggs
1/2 cup milk
2 teaspoons pure vanilla extract or vanilla bean paste

1-2 cups thinly sliced fresh raspberries or strawberries or blueberries.....

Preheat oven to 350 degrees. In batter bowl, whisk together the flour, soda, baking powder, salt, and blend in chocolate chunks. Set aside. In another batter bowl, soften the butter 30-60 seconds in microwave on 1/2 power, to soften but not to melt. Beat in sugar, eggs, milk and vanilla until light and fluffy. Gently blend in flour mixture. Spread into two 8 inch layer pans that have been lined on the bottom with parchment paper. (Or use one 9 inch by 13 inch cake pan) Bake 30-35 minutes, or until nicely browned and cake tests done. Allow to stand about 10 minutes on cooling racks. Then invert and allow to cool completely. Assemble cake with chantilly cream and sliced berries. Garnish and serve. (If baked in a 9 by 13 inch pan, no need to invert it. Just simply slice into serving pieces using your nice bread knife, garnishing with chantilly cream or whipped cream, or Cocoa Frosting as desired!)

Recipe created 2000-04-24.

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