Mary Berry Chocolate Bundt Cake Recipe

This rich, moist Mary Berry Chocolate Bundt Cake is made with self-raising flour, quality cocoa powder, and caster sugar, ready in just over an hour. The magic happens when you hold your breath, invert the tin, and a perfectly fluted chocolate sponge slides onto the wire rack. I have always relied on this bake when I need something spectacular with very little effort.

Why This Classic Works

I used to find bundt cakes intimidating because the sponge would always stick to the detailed grooves of the tin. Then I learned Mary Berry’s trick of taking the time to butter and flour every single crevice carefully.

Her all-in-one method combined with a boiling water cocoa paste creates a deeply chocolatey sponge that stays moist for days. It is a brilliant reminder that impressive baking does not need to be complicated.

Mary Berry Chocolate Bundt Cake Ingredients

For the Cake:

• 50g cocoa powder
• 6 tbsp boiling water
• 225g softened butter or baking spread
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract

For the Glaze:

• 100g dark chocolate
• 50g butter

How To Make Mary Berry Chocolate Bundt Cake

1. Prepare The Tin: Grease a 2-litre bundt tin thoroughly with melted butter and dust with flour, tapping out the excess. Preheat your oven to 180°C (160°C fan).
2. Mix The Cocoa Paste: In a large mixing bowl, blend the cocoa powder and boiling water until you have a smooth, thick paste.
3. Add Remaining Ingredients: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and vanilla extract into the same bowl.
4. Beat Until Smooth: Use an electric hand whisk to beat everything together for two minutes until thoroughly combined and glossy.
5. Bake The Cake: Pour the batter into the prepared tin, level the surface, and bake for 45 to 50 minutes until a skewer comes out clean.
6. Cool And Glaze: Leave the cake in the tin for exactly 10 minutes before turning it out onto a wire rack. Melt the dark chocolate and butter together, then drizzle over the cooled sponge.

Recipe Tips

• Grease carefully: Use melted butter and a pastry brush to coat every curve of the tin to prevent the intricate sponge from sticking.
• Check your eggs: Ensure your eggs are at room temperature so they incorporate smoothly without curdling the cake batter.
• Do not rush the cooling: Waiting exactly 10 minutes before inverting helps the cake structure set just enough to release safely.

What To Serve With Chocolate Bundt Cake

This rich sponge pairs beautifully with a dollop of softly whipped double cream or a scoop of vanilla bean ice cream. Fresh berries, particularly raspberries or strawberries, add a sharp contrast to the deep chocolate flavour.

How To Store

Keep the cake in an airtight container at room temperature for up to four days to maintain its moisture. It can also be frozen without the glaze for up to three months; simply wrap it tightly in cling film.

FAQs

Why did my bundt cake stick to the tin?

You likely missed a spot when greasing or tried to turn it out too soon. Always brush melted butter carefully into every groove and dust with flour.

Can I use plain flour instead?

Yes, but you will need to add two extra teaspoons of baking powder to replicate the lift of self-raising flour. Without it, the cake will be much too dense.

Why is my sponge dry?

Overbaking is the usual culprit for a dry chocolate cake. Check it with a skewer five minutes before the end of the suggested cooking time.

Nutrition

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 12g
• Cholesterol: 95mg
• Sodium: 210mg
• Total Carbohydrate: 42g
• Protein: 5g

Try More Recipes:

• Mary Berry Chocolate Cake with Buttercream
• Mary Berry Chocolate Cake Bbc Recipe
• Mary Berry Cherry and Almond Cake Recipe