Summer Berry and Chocolate Traybake

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.

I took inspiration from the lemon yoghurt cake that I made a few months ago in order to make a deliciously moist and light sponge for this cake. So instead of using lots of butter, I replaced most of it with natural yoghurt. This of course means that this cake can now be considered healthy, it has 2 types of fruit in it and yoghurt has less fat than butter. However this is probably negated by the chocolate chips and the sugar. I had no intentions of making a healthier cake and I don't really think this would be classed as one, but I can pretend as I sit here munching on my second piece of the day! Waffling and dubious cake health claims aside here is the recipe.

Ingredients - makes 15 generous sized slices in a 23cm square tin

275ml natural yoghurt

50g butter

325g caster sugar

4 eggs

325g self raising flour

100g white chocolate chips

100g dark chocolate chips

150g fresh blueberries

300g fresh raspberries

1. Preheat the oven to 180C and lightly grease a 23cm square silicone tin or grease and line a metal tin with greasproof paper.
2. 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. 
3. 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. 

 Take care when cutting the cake and make sure it is completely cold first because it is very moist from the yoghurt and all the fruit.

 

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.