I love berries, and particularly blackberries. I eat them straight out of the container all the time. I also like to add them to different cakes and desserts. And I really love to mix and match my berries. This time I added a bowl of mixed berries to my chocolate pound cake to give it a little extra zip and pizzazz. I stayed with the mixed berry theme for the decorations too and added some chocolate and strawberry ganache, with sliced strawberries on top. It was a fun, summertime dessert, or in this case coffee cart item.
Chocolate Berry Pound Cake
This cake was so decadently rich and moist and definitely full of flavor. But because of all the fruit, I will “claim” it is healthy too. It will be our little secret that it’s not really as healthy as I would like it to be though. 🙂
3 cups flour
1 cup cocoa powder
1/2 tsp baking powder
1 1/2 cups or 3 sticks of softened butter
2 tsp vanilla
1 1/2 cups milk
1 cup mixed berries, or berries of your choice
Preheat the oven to 350* F or 180* C.
Spray a bundt cake pan with cooking spray and add a dusting of flour to coat the pan.
Combine the dry ingredients together and set aside.
Mix the butter and sugar together until creamy, then add the eggs 1 at a time, and mix again in between each addition. Add the vanilla too.
Alternate between the flour and milk until both are incorporated into the mixture and mix just until everything is combined.
Spoon about 1/2 the batter into the pan, then add the berries in the center. Add the rest of the batter on top.
Bake for about 1 hour and 25-30 minutes, or until a toothpick comes out clean when inserted into the middle of the cake. Let the cake cake cool completely before taking it out of the pan and adding the toppings.
Once it is cooled completely, top and dress it up however you like. I added both a chocolate and strawberry ganache and some sliced strawberries to make it a festive summer time treat. I added it to my coffee cart goodie trays. Delicious!
Stay cool, stay safe and stay well. ‘Til next time.