Chocolate berry cake
Looking to impress in the kitchen? This Chocolate Berry Cake is simple yet delicious.
1 punnet (cup) of Y.V. Fresh Blueberries
2 punnets (cup) of Y.V. Fresh Erika Raspberries
2 ½ cups of all-purpose flour
½ cup of baking cocoa
1 tsp. baking soda
¾ tsp. salt
½ cup of whole milk
½ of sour cream
2 sticks unsalted butter
1 ½ cups sugar
4 large eggs
1 tsp. pure vanilla extract
1 cup of icing sugar
2 tbsp of cocoa powder
40g of butter
1 tbsp of milk
Preheat oven to 180 degrees celsius.
Line a baking tray with baking paper or grease the desired pan.
Whisk together flour, baking cocoa, baking soda and salt in a large bowl.
Combine milk and sour cream in a separate bowl.
Cream butter and sugar with a mixer until light and fluffy. Beat in eggs one at a time. Add vanilla.
Reduce mixer speed too low, then alternate between adding the flour mixture and milk mixture.
Fold in 1 punnet of blueberries and 1 punnet of raspberries into the mixture
Spoon batter into a pan. Bake until toothpick comes out clean, about 45 minutes. Let cool in pan on a wire rack, then invert the cake.
Top the cake with left over raspberry punnet, or your berry of choice.
Combine icing sugar and cocoa powder.
Add in butter and milk and use an electric mixer to mix, until all ingredients are combined.
Spread on top of cake once the cake has cooled down.