Mary Berry Chocolate Cake Bbc Recipe

This rich, moist Mary Berry Chocolate Cake Bbc is made with cocoa powder, self-raising flour, and eggs, and ready in 50 minutes. Spreading the glossy chocolate cream icing over the cooled sponge creates a deeply comforting bake. I rely on this foolproof all-in-one method whenever I need a dependable weekend treat.

Why This Classic Works

I used to overcomplicate chocolate sponges by creaming the butter and sugar for ages. Switching to Mary’s all-in-one method was a revelation that saved me both time and washing up.

The secret here is blending cocoa powder with a little boiling water first. I found this simple trick creates a paste that guarantees a much deeper, richer chocolate flavour.

Mary Berry Chocolate Cake Bbc Ingredients

For the Cake

• 50g cocoa powder
• 6 tbsp boiling water
• 3 large eggs
• 50ml milk
• 175g self-raising flour
• 1 tsp baking powder
• 100g baking spread or soft butter
• 275g caster sugar

For the Icing

• 150g dark chocolate, broken into pieces
• 150ml double cream
• 3 tbsp apricot jam

How To Make Mary Berry Chocolate Cake Bbc

1. 1. Preheat and Prep: Preheat your oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins with baking paper.
2. 2. Mix Cocoa Paste: In a large bowl, whisk the cocoa powder and boiling water until you have a smooth, thick paste.
3. 3. Make the Batter: Add the eggs, milk, flour, baking powder, soft butter, and caster sugar to the cocoa paste. Beat with an electric mixer until smooth.
4. 4. Bake the Sponges: Divide the batter evenly between the prepared tins. Bake for 25 to 30 minutes until the cakes spring back when lightly pressed.
5. 5. Cool the Cakes: Leave the cakes in their tins for 10 minutes before turning them out onto a wire rack to cool completely.
6. 6. Prepare the Icing: Gently heat the dark chocolate and double cream in a bowl set over a pan of simmering water until melted and smooth.
7. 7. Assemble the Cake: Spread apricot jam on the bottom sponge, sandwich with half the icing, and pour the remaining icing over the top.

Recipe Tips

• Use boiling water: Mixing cocoa with hot water blooms the chocolate, releasing a stronger flavour profile.
• Check your baking powder: Expired raising agents will result in a flat, dense sponge.
• Cool completely before icing: Applying warm ganache to a warm cake will cause the filling to slide right off.

What To Serve With Chocolate Cake

A slice of this rich cake pairs beautifully with a generous dollop of clotted cream or a scoop of vanilla bean ice cream. For a simple afternoon tea, serve it alongside a freshly brewed pot of Earl Grey.

How To Store

Keep the cake in an airtight container at room temperature for up to three days. The uniced sponges can be wrapped in cling film and frozen for up to three months.

FAQs

Can I use plain flour instead of self-raising?

Yes, but you must add an extra two teaspoons of baking powder to ensure the sponge rises properly. Sift them together well before adding to the wet ingredients.

Why did my cake sink in the middle?

Opening the oven door too early or using too much baking powder can cause the sponge to collapse. Always wait until the minimum baking time has passed before checking.

Can I make this as a traybake?

Absolutely. Pour the batter into a lined 30x20cm tin and bake for about 35 to 40 minutes until springy to the touch.

Does the icing need to go in the fridge?

It is best kept at room temperature, as the fridge will make the ganache dull and hard. Only refrigerate if your kitchen is exceptionally warm.

Nutrition

• Calories: 450 kcal
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 52g
• Protein: 6g

Try More Recipes:

• Mary Berry Cherry and Almond Cake Recipe
• Mary Berry Bundt Cake Recipe
• Mary Berry Cherry Loaf Cake Recipe