Celebrity chef

Amanda Grant

Amanda is a well-respected food writer and broadcaster who’s written many books on child nutrition and vegetarian food, including Eating for Two, Organic Baby Foods, Healthy Baby & Toddler Foods and The New Vegan Cookbook.

Cuts into 24 pieces

Chocolate and berry tray bake recipe

rate this recipe Thanks for rating!

Takes 20 minutes to make, 45 minutes to bake, plus cooling

250g butter, softened, plus extra
250g self-raising flour
1 tsp baking powder
225g drinking chocolate powder
250g light soft brown sugar
4 eggs, lightly beaten
3 tbsp milk
200g frozen berries (raspberries, blackberries and blueberries)

For decoration
200g white chocolate, broken up
Fresh raspberries
Small pink marshmallows
Candles

Add to my cookbook

Print this recipe

Email a friend

1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line a 30cm x 20cm cake tin. Sift the flour, baking powder and drinking chocolate into a large bowl.
2. In another bowl, cream the butter and sugar together until pale and fluffy. Gradually add the eggs, beating well after each addition. Add the flour mixture and milk and gently mix until combined.
3. Spoon the cake mixture into the tin and poke in the frozen berries. Bake for 45 minutes, covering with a double layer of baking paper halfway through to prevent it browning too much, until risen and cooked. When you press the cake lightly, it should bounce back. Cool in the tin slightly, then turn out and cool on a wire rack.
4. To decorate, put the chocolate into a bowl. Rest the bowl over a pan of gently simmering water and leave to melt, stirring occasionally. Carefully remove the bowl from the saucepan.
5. Using a teaspoon, drizzle the chocolate in lines across the cake. Arrange the berries, marshmallows and candles on top before serving.

Other recipes by Amanda Grant

Other British recipes

Fish pie recipe

Fabulously simple chocolate fudge cake recipe

Chocolate yule log recipe

Perfect pancakes recipe

Sticky toffee pudding recipe

Marcus Wareing's braised lamb shanks recipe

Shepherd's pie recipe

Braised lamb shanks with lemon, garlic and parsley recipe

Toad-in-the-hole with red onions and quick gravy recipe

Tuna fish cakes recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Classic trifle recipe

Meringue-topped mince pies recipe

Cranberry and orange vodka recipe

Rachel Allen's Christmas pudding recipe

Rachel Allen's home-made turkey gravy recipe

Brussels sprout mash recipe

Granny’s roast potatoes recipe

Old-fashioned roast turkey with fresh herb stuffing recipe

Individual smoked salmon terrines recipe

Campari and grapefruit fizz recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

January issue on sale 4 Dec

Rick Stein's festive desserts... Gordon Ramsay's Boxing Day menu... Bill Granger's leftovers makeover... Freeze-ahead Christmas lunch essentials... Plan a New Year's Eve party...

Frugal Food by Delia Smith

Delia's bestseller is as relevant now as it was in the recession-hit '70s.

Sign-up for our e-newsletter And win a stay at The Vineyard at Stockcross for two.

Reader offer: Order a home delivered free-range Copas Turkey

And receive a FREE Copas Christmas Solution Gift Pack (worth £10.75).