Berry Chocolate Cake

Berry Chocolate Cake

Cake Ingredients:

• 2 ½ cups all-purpose flour

• ½ cup Equal Exchange Organic Baking Cocoa

• 1 tsp. baking soda

• ¾ tsp. salt

• ½ cup whole milk

• ½ cup sour cream

• 2 sticks unsalted butter

• 1 ½ cups sugar

• 4 large eggs

• 1 tsp. pure vanilla extract

• 2 cups blueberries and sliced strawberries or any mix of berries you prefer

Glaze Ingredients:

• 3 oz. Equal Exchange Organic Panama Extra Dark Chocolate

• ½ cup heavy cream

• 2 Tbsp. unsalted butter

Instructions

1. Preheat oven to 325°F. Grease a 14-cup Bundt pan. Whisk together flour, baking cocoa, baking soda, and salt in a large bowl. Combine milk and sour cream in a separate bowl.

2. Cream butter and sugar with a mixer until light and fluffy. Beat in eggs one at a time. Add vanilla. Reduce mixer speed to low, then alternate between adding the flour mixture and milk mixture.

3. Spoon batter into a pan. Bake until toothpick comes out clean, about 55-60 minutes. Let cool in pan on a wire rack, then invert cake.

4. To make the glaze, place chopped chocolate in a bowl. In a small saucepan, heat the cream to a simmer. Pour over the chocolate and let stand for 2 minutes. Add butter and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake.

5. Top the cake with a handful of berries and fill the center with the rest. Serve sliced with berries on the side.

Adapted from Martha Stewart