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FROM THE COOKERY: White-Chocolate Chocolate Berry Cake with Chocolate Huckleberry Frosting

About MK's Cookery: I love to be in the kitchen. Once upon a time I was going to be a pastry chef, and though my life took a different path, my love for baking and cooking has never gone away. I'll be slowly moving all of my recipes from an old blog to this one, and you can always find more on my Recipe page.

About the Cake: This cake is not for the faint of heart, which is really quite sad because this is one not to miss. Now, if you do not enjoy rich cakes or fruit with your chocolate, then give it a try anyway. I've never been especially fond of chocolate and fruit together until recently, and I prefer dark chocolate with only certain fruits. When I was reading an old issue of Victoria magazine and read an article on Lucy's of Ambleside, a charming "empire" in England's Lake District, one of the photographs, sans recipe, was a white chocolate blueberry cake and I thought, "Why not?"

Since the recipe wasn't listed (rest assured I will create one of my own), I was still inspired to see how closely of a cake I could make without a trip to the market over the weekend. This is the rich and delectable creation that I simply had to share.

Nov 2016: I've slightly modified this recipe from the original posting at my old blog, and I'm beyond thrilled with the results. It is featured in my McKenna Grey novelette, McKensie's Christmas Gift.

White Chocolate Chocolate Berry Cake with Chocolate Huckleberry Frosting

Serving Size : 20 slices* (see note below on serving sizes)

Total Approx Prep and Cook Time 1:15 Ingredients -------- ------------ --------------------------------

  • 2 cups granulated sugar (I use organic sugar.)

  • 2 1/2 cups all-purpose, unbleached flour

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1/4 cup dark cocoa

  • 1 tsp sea salt

  • 2 whole eggs

  • 1 cup skim milk

  • 1/2 cup vegetable oil

  • 1 Tbs chocolate liqueur (or chocolate flavored syrup, sugar free)

  • 1 tsp pure vanilla extract

  • 1 cup boiling water

  • 4 ounces white chocolate

  • 1 tsp unsalted butter

  • 2 cups fresh mixed berries of blackberry, raspberry, and blueberry (if using frozen, defrost and drain before use)

  • 1 cup fresh mixed berries


  • 1 cup unsalted butter

  • 2/3 cup dark cocoa

  • 3 cups confectioner's sugar (more if a thicker consistency is preferred)

  • 1/3 cup skim milk

  • 1 tsp vanilla extract

  • 1 ounce white chocolate

  • 1 Tbs huckleberry flavored syrup, sugar-free (may use hazelnut liqueur/syrup instead)

*Note that if you use huckleberry syrup, your frosting may have a bluish-pink tint to it depending upon the brand/type used.

  1. Preheat oven to 350F

  2. Combine sugar, flour, baking powder, soda, cocoa, and salt until well blended.

  3. Carefully over med heat, melt 1 tsp butter with 4 oz white chocolate, stirring constantly.

  4. Add the eggs, milk, oil, vanilla, chocolate syrup and white chocolate to flour mixture.

  5. Mix on medium speed for 1 minute, then on high speed for 1 minute.

  6. Add boiling water just until well blended.

  7. Stir in 2 cups mixed berries

  8. Bake for approx 45 minutes (depending upon oven), or until done.

  9. Cool on wire racks for 20-30 minutes before removing from pan. If the pan is still too warm, chances are your cake will stick.

Pan Types: that can be used for this recipe: 2 - 10-inch rounds, 1 bundt pan or 1 9x13 pan. (Use baking spray or butter and flour to thoroughly coat pan). Though after making this cake the first time, I decided I would prefer the bundt pan.

For the Frosting:

  1. Melt butter and white chocolate if using. Be careful not to let the white chocolate get too hot and stir constantly. The mixture is going to look more like a smooth paste.

  2. Add choc. mixture to a mixing bowl and immediately stir in cocoa.

  3. Alternately add sugar and milk, beating to spreading consistency. We recommend using a hand mixer as it will produce better (and smoother) results than a stand mixer, but either works. You may also stir by hand, but it will take a lot of arm strength to get a good consistency.

  4. Add vanilla and huckleberry syrup; blend.

  5. Garnish with remaining 1 cup mixed berries, if desired

*Serving size: I was generous with the serving size and at the same time, I cut it down from the 'super sizes' the US tends to dish out. The nutrition facts below are based upon 20 slices from a two-layer round cake. To cut back on the calories per serving, skip the frosting and sprinkle powdered sugar over the finished cake, and garnish with berries.

- - - - - - - - - - - - - - - - - - - Per Serving (1 Slice): 402 Calories; 18g Fat (38.9% calories from fat); 4g Protein; 60g Carbohydrate; 3g Dietary Fiber; 47mg Cholesterol; 245mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates. Allergy Warning: This recipe contains eggs and dairy (in posted recipe).

Note on Nutritional Facts: I use a program called MasterCook to create my recipes, and within that program there is a nutrition fact calculator based on the exact ingredients listed above. These may vary depending upon the type of ingredient you use.

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MK McClintock writes stories for those who enjoy escaping to another time and place, where their imaginations are free and open to simple pleasures and stories with plenty of happy-ever-afters—at least for the good guys. Villains get a different kind of ending.


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