This cake uses two of my favourite ingredients, chocolate chips and fresh berries. I can't think of a better combination for an easy to bake summer cake. I've used both white and dark chocolate chips and fresh blueberries and raspberries.
I had originally planned to make 2 separate bakes, a blueberry and white chocolate cake and some raspberry and dark chocolate muffins. But in a flash of inspiration I decided to combine everything together into one big traybake cake. I'm glad I did because I really love this cake and I want to make another one already even though there's still loads left.
Ingredients - makes 15 generous sized slices in a 23cm square tin
275ml natural yoghurt
325g caster sugar
325g self raising flour
100g white chocolate chips
100g dark chocolate chips
150g fresh blueberries
300g fresh raspberries
- Preheat the oven to 180C and lightly grease a 23cm square silicone tin or grease and line a metal tin with greasproof paper.
- Using an electric mixer beat together the yoghurt, butter, eggs and sugar until smooth, fold in the flour followed the chocolate chips and then carefully fold through the berries. Try and get an even distribution of chocolate chips and berries.
- Pour the batter into the prepared cake tin and bake for 1 hour until a skewer inserted into the cake comes out clean. Leave the cake to cool in the tin for at least 30 minutes and then turn out onto a wire rack to cool. Cut into 15 slices when cold.
I've entered this into Simple and In Season, this month hosted by Fleur from Homemade By Fleur and also into Karen and Kate's Tea Time Treats, this month hosted by Karen where the theme is cake stall cakes.