The thing I loved most about this cake, and actually went out of my way to explain to everyone before allowing them a slice, was how the chocolate portion contained only dark chocolate chips while the vanilla contained only white. Add this to the beautifully tart raspberries dotted throughout the batter and you're in tray bake heaven. I actually believe it was fated, written in the stars even, that I was to go into that cafe, pick up that magazine and stumble upon this, this masterpiece of cakery! I beg you, dear readers, to make this cake as soon as possible!
Very Berry Chocolate Tray Bake
175g self raising flour
1/2 tsp baking powder
175g caster sugar
175g butter, at room temp
3 organic, free range eggs, beaten
2-3 tbsp milk
100g white chocolate chunks
150g raspberries
2tbsp cocoa powder
100g dark chocolate chunks
Heat oven to 180C. Grease and line a 20cm square baking tin. Sieve flour and baking powder into a bowl, and stir in sugar. Add butter and eggs, and beat together until the mixture is light and falls from the beaters. You may need to add the milk for the right consistency.
Spoon half the batter into another bowl and add the white chocolate and 100g of the raspberries; mix until the berries begin to break, then set aside. Sift the cocoa powder into the remaining plain mixture and fold in dark chocolate chunks.
Spoon the mixtures into the prepared tin, alternating colours. Drag a fork through the mix to marble the colour. Scatter over the remaining berries and press lightly into the mix. Bake for 25 - 30 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 minutes, remove and leave to cool completely.