Do you like chocolate cake as much as I do? Do you ever wish you could mix it up a little? I’ve got the solution for you today.
I can’t stop experimenting with my recipes, especially the chocolate ones! I wanted to create a really moist yet soft and fluffy cake that was a little different. That’s when I discovered that chocolate cake and fruit can actually work!
It started with frozen fruit. My main berry was raspberry and that’s what I would recommend inside the cake, but I ran out of raspberries near the end so I garnished with strawberries and that worked too. Basically, you have the freedom to use any berries you like really.
I let the frozen fruit sit for about 90 minutes to soften, but fresh fruit works too!
Now, this was a one bowl recipe and that’s why it’s so easy to make. The batter should come together quite thick, then a small amount of milk and strawberry yoghurt is added. You can add literally any yoghurt to this mix, coconut and plain/natural would be perfect too. I like adding yoghurt as it adds moisture and works a lot like buttermilk would in a recipe.
I got the perfect amount for one 9 inch spring-form tin with this recipe! Double up if your tin is closer to 20 inches.
I added the berries towards the end. I also dropped in one strawberry as I thought I had more raspberries than I actually had. I chopped them for a more even distribution.
I then left it for about 35 minutes in the oven. I checked on it a few times after the 25-minute mark. I recommend keeping an eye on it as just at 35 minutes I began to see some further browning on the top sides!
Here it is fresh out of the tin. You can see one of the berries right there! I let it cool for as long as I could and then I melted chocolate over the top and garnished with some leftover berries.
The cake is so moist and decadent, it’s sweet and very chocolatey and contrasts well with the bitterness of the raspberries! It’s a perfect balance between fun and fruity. You’ll be very surprised with the softness of the cake, it reminds me of an Aero Bar in cake form!
So, here’s what you’ve been waiting for – the recipe!
Berry Kiss Cake
A perfect balance between the bitter raspberries and sweet decadent chocolate cake ensures a perfect any occasion chocolate favourite!
- 1 cup self raising flour
- 1 1/4 cup caster sugar
- 3/4 cup cocoa powder
- 150 g butter
- 1 tbsp vegetable oil
- 1/2 cup milk
- 1/2 cup strawberry milk
- 1 handful raspberries (or any berry of choice)
- 2 large eggs
- 1 teaspoon baking powder
- 1 pinch salt
Preheat oven to 180 C
Line 9 inch spring-form cake tin
Add the flour, cocoa powder, baking powder & salt to the bowl and give a small mix
Add the eggs, the butter (soft or melted) and the milk to the mixture.
Mix well, then add the tablespoon of oil
Add the Yoghurt
Mix well until smooth, then add berries. Spoon into baking dish.
Cook for approx. 35 minutes. Check after the 25-minute mark, then at 35 minutes if the skewer comes out clean, take it out!
Leave to cool before serving for about an hour.
Serving Suggestion: Melt chocolate over the cake and add some extra berries!
If you liked or have tried this recipe, let me know in the comments! I’d love to hear from you.