Chocolate Berry Cake
150g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
40g cocoa powder
110g low-fat spread
125g caster sugar
2 eggs, beaten
450g raspberries and hulled strawberries (fresh or frozen; defrost frozen berries before using)
25g white chocolate, melted
25g dark chocolate, melted
Preheat the oven to 180°C, fan 160°C, gas mark 4. Line a 23cm loose-bottomed cake tin with baking paper.
Sift together the flour, baking powder, bicarbonate of soda and cocoa powder into the mixing bowl of a food processor. Add the low-fat spread, sugar and eggs then blitz to combine.
Spoon the batter into the prepared tin and bake for 35-40 minutes or until springy in the middle. Leave in the tin to cool for 5 minutes, then turn out on to a wire rack to cool completely.
Slice the cake in half horizontally. Roughly crush two-thirds of the berries with a fork, then spread them over one half of the cake and stack the other half on top.
Arrange the remaining berries on top of the cake, then drizzle over the melted chocolate and leave to set before serving.