Summer fruit chocolate cake


  • 3 eggs, size 3
  • 300 g white sugar
  • 300 g plain flour, sifted
  • 120 g cocoa powder
  • 3 tbsp   vegetable oil
  • 1 sachet dried yeast
  • 1/2 tsp salt
  • 250 warm water

For the chocolate fudge topping

  • 6 tbsp whole milk
  • 100g plain  dark chocolate
  • 1 tbsp margarine or butter unsalted

To decorate

  • wild fruits

You will also need  a loose-bottomed spring tin 8 in/20.5 cm.

Preheat the oven to Gas 4, 350F, 180C, 10 minutes before cooking.

  1. Grease the tin with margarine and pour some cocoa powder all around the tin.
  2. Place in a large bowl eggs, sugar, oil and mix well.
  3. Add  the flour, yeast  and cocoa powder in a sieve and sift it into the bowl, holding the sieve to give it a good airing as it goes down, add the warm water and beat all the ingredients together. If the mixture seems a title to stiff, add a little water and mix again.
  4. Pour the mix into a cake tin, and bake for about 35 40 minutes, or until a skewer inserted into the centre comes out clean. Removing from the oven and allow to become cold before removing from the tin.
  5. Meanwhile,  melt the margarine small bowl over a pan of gently simmering water add the plain dark chocolate and stir until completely smooth, add the milk and mix well.
  6. With a help of screwer make some holes all over the cake .
  7. Spread the hot chocolate mixture over the top and sides and decorate with the wild fruits.

2 thoughts on “Summer fruit chocolate cake

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