Berry Easy Chocolate Cake

We all love a good chocolate cake.

It’s always a winner in our house.

My favourite chocolate cake recipe is one I found in The Age Sunday Life magazine back in 2004.

I still have it.

In fact, it is in a book where I keep all the recipes I have collected from magazines over time in.  (We all one one of these books).

Well I made this cake not so long ago, and I found it way too sweet!

Obviously my sweetness level’s have changed.

So I had to make some modifications to the recipe.

Which is what I will share with you today, but it’s we all need a bit of sweetness in our life, and it is berry delicious.

Berry Easy Chocolate Cake
Recipe type: Cake
Cuisine: Dessert
Serves: 8-10
A dead easy chocolate cake, with a berry twist
  • 1⅓ cups (200g) self-raising flour
  • 5 tbsp (25g) cocoa powder
  • 125g brown sugar, (at room temperature)
  • 2 eggs
  • 2 tsp vanilla essence
  • ⅔ cup boiling water
  • 200g frozen cherries
  1. Preheat the oven to 170c
  2. Brush a 20cm round cake pan with butter, and line the base with baking paper
  3. In a small bowl soak the frozen cherries in the boiling water, allowing them to defrost. (2-3 mins)
  4. When the cherries have defrosted, transfer the liquid to bowl you will use to hold all your other ingredients.
  5. Add the other ingredients to the liquid and beat for 2-4 minutes, or until smooth
  6. Gently fold in the cherries
  7. Pour the batter into your prepared pan and smooth the surface with the back of a spoon or a spatula
  8. Bake in the oven for 50-55 minutes or until a skewer comes out clean
  9. Stand cake in pan for 5 mins before turning onto a wire rack to cool