Stolen food always tastes better

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
150g raspberries
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.


  1. Sarah
    July 29, 2009 / 4:22 pm

    That is one tempting cake, I must say! I love your tale of recipe thievery, it looks like it was worth it!

  2. Maria♥
    July 29, 2009 / 4:58 pm

    Katie, I happen to have raspberries in my fridge right now and I'm so making this tomorrow!! Omg this looks sooooo good.Thanks for sharing the recipe!Mariax

  3. georgiaface
    July 29, 2009 / 10:15 pm

    Thank you sweetcheeks!!! I have decided to make this when I come home from my Holibobs and then do a blog about it. Naturally, as I copy your baking escapades. x

  4. Ingrid
    July 30, 2009 / 2:27 am

    That sounds neat how the chips stayed separated.Too funny James Bond but with girl parts. Ha-ha!~ingrid

  5. SweetThings
    July 30, 2009 / 11:21 am

    oooh – looks yummy! Thanks for sharing. And I also love your new blog design. Juanita

  6. Nancy/n.o.e
    July 30, 2009 / 11:31 am

    What a beautiful and unusual cake! Here in the US, it's national raspberry cake day today, so this one sets an appropriate note (who knew, right?) Love your blog re-design.

  7. Lisa@The Cutting Edge of Ordinary
    July 30, 2009 / 2:23 pm

    Katie you have a beautiful blog! Thanks for stopping by mine!

  8. Jacqueline
    July 30, 2009 / 11:20 pm

    That cake is a revelation Katie! I am so glad you ripped that page out. Just think, if you had left it there it would have had a sad and unappreciated life! Oh and I adore your new look blog, it is fabulous 🙂

  9. C
    July 31, 2009 / 9:25 pm

    What a fabulous idea. Love the way you get different surprises in each of the cake flavours.I really like your new blog design too – very attractive!!

  10. Sarah
    July 31, 2009 / 11:44 pm

    I know I've already commented on this one, but I just have to say I love the new look!!!

  11. Hanaâ
    August 3, 2009 / 2:53 am

    I love the new look of your blog!!That cake looks delicious. Will definitely have to try it. Is it cakey or dense like blondies?Also wanted to let you know that stuff like this happens to me all the time at places like the doctor's or dentist's office, and I end up writing it down quickly or just using the camera on my cell phone to take a picture of the recipe :o)

  12. Anonymous
    August 22, 2009 / 8:33 pm

    I always read your posts in google reader but I just had to get a closer look at this. what a lovely surprise to see your new look pages. I love it and think other people should see to so I've added you to my list of food dudes on my mostly-about-gardening blog :o)

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