Chocolate Bundt Cake - cooking recipe

Ingredients

1 lb prepared mixed summer berries (strawberries halved)
16 tbsp butter
6 oz dark chocolate, broken into pieces
5 None eggs, beaten
1 cup sugar
1 tsp vanilla extract
1 1/2 cups self-rising flour
1 tsp baking powder
3 1/2 tbsp cocoa powder
1/2 cup milk
2/3 cup chocolate chips
1 1/2 tbsp coconut oil (optional)
1 cup heavy cream

Preparation

Preheat the oven to 325\u00b0F. Grease and lightly flour an 8 cup capacity bundt pan.
Puree 1/2 lb of the summer berries in a blender. Push through a sieve to remove any seeds and set aside. Melt the butter and 4 oz of the dark chocolate in a heatproof bowl set over a pan of simmering water.
Place the eggs, sugar and vanilla extract in a bowl and beat with a hand held electric whisk until frothy. Sift together the flour, baking powder and cocoa and fold into the egg mixture. Then fold in the milk, melted chocolate mixture, chocolate chips and berry puree. Spoon into the prepared pan and bake in the oven for 45-50 mins or until a skewer inserted into the cake comes out clean. Leave in the pan for 10 mins then turn out onto a wire rack and leave to cool completely.
Place the remaining dark chocolate in a pan with the coconut oil (if using) and 1/3 cup of the cream and heat gently until the chocolate is melted. Stir until smooth and spoon over the cake allowing it to run down the sides. Leave in a cool place until set. Whip the remaining cream until it forms soft peaks and spoon or pipe into the center of the cake. Top with the remaining berries and serve.