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Photo of Chocolate berry cake by WW

Chocolate berry cake

9
Points® value
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
10
Difficulty
Easy
Dark chocolate and tangy berries are perfect together and make this cake great for a special celebration.

Ingredients

Plain White Flour

150 g

Baking powder

1 teaspoon(s), level

Bicarbonate of Soda

1 teaspoon(s), level

Cocoa Powder

40 g

Low Fat Spread

110 g

Caster Sugar

125 g

Egg, whole, raw

2 medium, raw, beaten

Raspberries

450 g, and strawberries (fresh or frozen)

White Chocolate

25 g, melted

Dark Chocolate

25 g, melted

Instructions

  1. Line a 23cm loose-bottomed tin with baking paper. Preheat the oven to 180°C, fan 160°C, gas mark 4.
  2. Sift together the flour, baking powder, bicarbonate of soda and cocoa powder. Put in a food processor with the low-fat spread, sugar and eggs, then blend until smooth.
  3. Spoon the mixture into the prepared tin and bake for 35-40 minutes or until springy in the middle. Leave in the tin to cool for 5 minutes, then turn out onto a wire rack to cool completely.
  4. Slice the cake in half horizontally. Roughly crush two-thirds of the berries with a fork, spread them over one half of the cake and stack the other on top. Arrange the remaining berries on top of the cake – slice the larger ones, if you like. Drizzle the melted chocolate over the fruit and leave to set.

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