Chocolateberry Cake

Ingredients for 1 servings:

• 125 g butter
• 140 g sugar
• 1 packet of vanilla sugar or some vanilla pulp
• 250 g milk, as needed
• 2 m.-sized eggs
• 60 g cocoa powder
• 150 g flour
• 3 tsp baking powder
• 50 g milk chocolate
• 50 g white chocolate
• 85 g blackcurrant jelly, alternatively another berry jelly
• 100 g dark chocolate
• e.g. raspberries
• e.g. strawberries
• e.g. blackberries

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

for an 18cm springform pan

Preheat the oven to 175°C (top/bottom heat). It’s best to take the butter out of the refrigerator a little earlier so it softens a bit. Cream it with the sugar and vanilla sugar until fluffy. Gradually add the milk and eggs and beat until smooth. Then combine the cocoa, flour, and baking powder and add to the mixture, stirring again until smooth. Melt the milk chocolate and stir in. Chop the white chocolate and fold in. Add the jelly and stir in. Add the milk, making sure the batter is neither too runny nor too stiff. It should form a thick, sticky mixture. Pour the finished batter into the springform pan lined with baking paper and bake on a rack in the middle of the oven. For the glaze, melt the dark chocolate. If you don’t want such a hard glaze, you can add a little more cream and butter. Another option is to add a little jelly for a fruity glaze. After baking, turn the cake out onto a wire rack and let it cool slightly. Pour the glaze over the cake and spread it on top, then decorate with berries and your own creative ideas. The batter is designed for an 18cm springform pan; if you want to use the classic 26cm springform pan, double the amount. The larger version will take longer; do the toothpick test.