Dark Chocolate Tray Bake with White Chocolate and Berries

This is another lovely variation of my berry tray bake that has proven so popular.  The addition of chocolate adds depth and richness to the fruit content. Here I’ve used the fruits separately, one batch was raspberry, the other was blueberry. Feel free to mix and match as you wish. It’s a very easy, very versatile recipe.

Makes: 18 moderate sized pieces – 6 x 3

Time: Quite quick. Could be done in about 50 minutes

Level: Very easy

Equipment: A deep-sided baking tin about 20 x 30cm (8″ x 12″)


  • 225g/8oz  self-raising flour
  • 25g/1oz  cocoa powder
  • pinch of salt
  • 225g/8oz  butter or baking spread
  • 225g/8oz  white caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 125g/4oz  raspberries or blueberries
  • 125g/4oz  white chocolate chips or chunks*

*I prefer chunks as I can vary the sizes ( I like having a few biggish pieces.)


1. Grease the tin and line it with baking parchment. Turn oven on to 180C/ fan 160C/ 350F/ Gas 4

2. Sift the flour, cocoa powder and salt into a large bowl and set aside.

3. Cream together the butter and sugar.  Add the eggs, one by one while beating + ½ tsp from the flour mixture each time. Also add in the vanilla extract.

4. Put the fruit and chocolate into the flour mixture and toss to coat. 

5. Gently fold the flour mixture into the creamed butter & sugar mixture. Take care not to break up the fruit too much.

6. Spoon or pour the mixture into the tin and level it. Tap the tin on your work surface to release air and to fill the corners.  Bake for around 30 minutes.  (N.B. Even though I have a fan oven, I still like to turn the tin around for the last ten minutes for an even bake.)

7. Allow to cool in the tin for 5 – 10 minutes. Either remove and cut into pieces or cut while still in the tin.  (I use cocktail sticks to mark the slabs for cutting)

I recently made two batches, one raspberry, one blueberry, for our church meeting. We’re currently only allowed to have fifty people on site so it was just enough. But I had to wrap each piece individually to conform with Covid 19 safety guidelines. They all “went” so it was worth it.

I hope you have a go at this lovely, easy bake, especially if you use different fruits. It’s a great recipe for adapting and making your own. If you do, I’d love to hear from you and see the results. Happy Baking