Double ChocolateKumora Studio · AI-assisted

Ingredients

• 180 g all-purpose flour
• 6 g baking powder
• 2 g fine salt
• 115 g unsalted butter, softened, plus 5 g for the pan
• 150 g granulated sugar
• 2 large eggs (about 100 g without shells), at room temperature
• 5 g vanilla extract
• 120 g buttermilk, at room temperature
• 150 g fresh raspberries, patted dry
• 120 g fresh blackberries, patted dry
• 10 g coarse sugar, optional

Let’s make it

1. Heat the oven to 175°C. Grease a 23 cm round cake pan and line its base with baking paper.
2. Whisk the flour, baking powder, and salt together in a bowl.
3. Beat the softened butter and granulated sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then the vanilla.
4. Mix in the flour mixture in three additions, alternating with the buttermilk in two additions. Stop mixing as soon as the batter is smooth.
5. Spread the batter evenly in the prepared pan. Scatter the raspberries and blackberries over the surface and gently press them just enough to settle into the batter. Sprinkle with coarse sugar if desired.
6. Bake for 38–45 minutes, until the top is golden at the edges and a skewer inserted into a cake-only spot comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil for the final minutes.
7. Cool in the pan for 15 minutes, then turn out and cool completely on a rack before serving. Cut into 8 wedges.
8. Store covered in the refrigerator for up to 3 days; bring slices toward room temperature before serving.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Contains wheat, milk, and eggs.

Recipe in development · not kitchen-tested.