A few weeks ago both Kris and I both found ourselves with a rare day off, together, at the same time! Normally our days off are filled weeks in advance by our high maintenance (in the best possible way) but much adored chums, but this one was all for us! After a well earned lie in we decided to have a leisurely stroll along the seaside and check out the untouched array of charity stores and cute boutiques. During our shopping expedition hunger struck and we dipped into a lovely little cafe, adorably named Sugarloaf, and ordered ourselves a feast of tea and cake! While waiting for our order I found myself perusing a lifestyle magazine when I came across a recipe for the most delicious looking cake I ever did see. Sneakily, I checked out the waiters position and that of the other customers, making sure no one was in my line of sight. As quietly and discreetly as I could (ignoring the very slow grrrriiiiiiip, sounding like someone trying really hard to open a pack of bonbons silently in the cinema) I tore the page from the magazine and hurriedly stuffed it into my bag. I was like James Bond, with girl parts.
The thing I loved most about this cake, and actually went out of my way to explain to everyone before allowing them a slice, was how the chocolate portion contained only dark chocolate chips while the vanilla contained only white. Add this to the beautifully tart raspberries dotted throughout the batter and you’re in tray bake heaven. I actually believe it was fated, written in the stars even, that I was to go into that cafe, pick up that magazine and stumble upon this, this masterpiece of cakery! I beg you, dear readers, to make this cake as soon as possible!
Very Berry Chocolate Tray Bake
175g self raising flour
1/2 tsp baking powder
175g caster sugar
175g butter, at room temp
3 organic, free range eggs, beaten
2-3 tbsp milk
100g white chocolate chunks
2tbsp cocoa powder
100g dark chocolate chunks
Heat oven to 180C. Grease and line a 20cm square baking tin. Sieve flour and baking powder into a bowl, and stir in sugar. Add butter and eggs, and beat together until the mixture is light and falls from the beaters. You may need to add the milk for the right consistency.
Spoon half the batter into another bowl and add the white chocolate and 100g of the raspberries; mix until the berries begin to break, then set aside. Sift the cocoa powder into the remaining plain mixture and fold in dark chocolate chunks.
Spoon the mixtures into the prepared tin, alternating colours. Drag a fork through the mix to marble the colour. Scatter over the remaining berries and press lightly into the mix. Bake for 25 – 30 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 minutes, remove and leave to cool completely.