Berry Chocolate Cake

Ingredients 

Cake:

  • 2 ½ c. all-purpose flour
  • ½ c. Equal Exchange Organic Baking Cocoa  
  • 1 tsp. baking soda
  • ¾ tsp. salt
  • ½ c. whole milk
  • ½ c. sour cream
  • 2 sticks unsalted butter
  • 1 ½ c. sugar
  • 4 large eggs
  • 1 tsp. pure vanilla extract
  • 2 c. mix of blueberries and sliced strawberries (or any berries you prefer)

Glaze:

Directions 

1. Preheat oven to 325 degrees. Grease a 14-cup Bundt pan. Whisk together flour, baking cocoa, baking soda and salt in a large bowl. Combine milk and sour cream in a separate bowl.

2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs one at a time. Add vanilla. Reduce mixer speed to low, then alternate between adding the flour mixture and milk mixture.

3. Spoon batter into a pan. Bake until toothpick comes out clean, about 55-60 minutes. Let cool in pan on a wire rack, then invert cake. 

4. To make the glaze, place chopped chocolate in a bowl. In a small saucepan, heat the cream to a simmer. Pour over the chocolate and let stand for 2 minutes. Add butter and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

5. Top the cake with a handful of berries and fill the center with the rest. Serve sliced with berries on the side.

Yields 14 servings

Adapted from Martha Stewart 

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