medshi8 This rich, glossy Mary Berry Paradise Chocolate Cake is made with dark chocolate, apricot jam, and double cream and ready in 1 hour 45 minutes. Spreading the warm apricot jam over the freshly baked sponge creates a gorgeous seal for the thick chocolate ganache. I love how the two-tone chocolate shards turn a simple sponge into a breathtaking centrepiece.
Why This Classic Works
I have always been a fan of the all-in-one sponge method, but adding melted dark chocolate directly to the batter takes this cake to another level. The boiling water and cocoa paste trick creates a depth of flavour that regular chocolate sponges often lack.
My biggest lesson with this recipe was being patient with the chocolate ganache. If you pour it too soon, it slips right off the apricot glaze, so waiting until it reaches a spreadable consistency is absolutely essential.
Mary Berry Paradise Chocolate Cake Ingredients
For the Cake:
- 120g dark chocolate (broken into pieces)
- 30g cocoa powder
- 4 tbsp boiling water
- 200g baking spread (straight from the fridge)
- 3 large eggs
- 100g caster sugar
- 100g light muscovado sugar
- 175g self-raising flour
For the Icing & Decoration:
- 3 tbsp apricot jam (warmed)
- 150ml double cream
- 150g dark chocolate (for ganache)
- 50g white chocolate (for shards)
- 50g dark chocolate (for shards)
How To Make Mary Berry Paradise Chocolate Cake
- Melt the Chocolate: Place 120g dark chocolate in a bowl over gently simmering water. Stir until melted, then set aside to cool slightly.
- Mix the Paste: In a large mixing bowl, blend the cocoa powder and boiling water to create a smooth, thick paste.
- Make the Batter: Add the baking spread, eggs, sugars, flour, and the cooled melted chocolate to the cocoa paste. Beat with an electric whisk for about two minutes until completely smooth.
- Bake the Cake: Pour the batter into a lined 20cm round cake tin. Bake at 160°C (140°C fan) for 75 minutes, or until well risen and shrinking slightly from the sides.
- Create the Ganache: Heat the double cream in a saucepan until just simmering, remove from the heat, and stir in 150g dark chocolate until completely melted and glossy. Let it thicken to a spreadable consistency.
- Glaze and Ice: Brush the top and sides of the cooled sponge with warmed apricot jam. Spread the thickened ganache over the cake using a palette knife.
- Make the Shards: Melt the remaining white and dark chocolates separately. Spread the white chocolate thinly on a lined baking tray, drizzle the dark chocolate over the top in a zigzag pattern, and chill until set before slicing into wedges to crown your cake.
Recipe Tips
- Use boiling water: Mixing the cocoa with boiling water cooks the cocoa, releasing a far richer chocolate flavour in the final bake.
- Warm the jam: Warmed apricot jam spreads effortlessly and seals the crumb, preventing the ganache from soaking into the cake.
- Cool the ganache: Do not rush the icing; letting the ganache cool until spreadable gives you smooth, professional-looking edges.
- Watch the baking spread: Using spread straight from the fridge works perfectly for this all-in-one method, avoiding a greasy batter.
What To Serve With Paradise Chocolate Cake
A slice of this rich sponge pairs beautifully with a generous dollop of creme fraiche or softly whipped double cream to cut through the intense chocolate. If you prefer a lighter touch, fresh raspberries or strawberries add a lovely sharpness that complements the hidden apricot glaze.
How To Store
Store the cake in an airtight container at room temperature for up to three days, as the fridge can dull the shine of the ganache. The un-iced sponge can also be frozen for up to three months; simply defrost and decorate on the day you plan to serve it.
FAQs
Can I use butter instead of baking spread?
Yes, you can use softened butter, but baking spread gives a lighter texture when using the all-in-one method straight from the fridge.
Why did my cake crack on top?
A slight crack is completely normal for this rich, brownie-like mixture. The ganache will cover any imperfections beautifully.
Can I skip the apricot jam?
The jam is crucial as it seals the cake and adds a lovely fruity tang that cuts through the rich chocolate, so try not to skip it.
How do I get perfect chocolate shards?
Ensure your melted chocolate is spread thinly and chill it just until solid. This makes it much easier to slice into neat wedges without shattering.
Nutrition
- Calories: 480 kcal
- Total Fat: 28g
- Saturated Fat: 15g
- Cholesterol: 85mg
- Sodium: 210mg
- Total Carbohydrate: 52g
- Protein: 6g
Try More Recipes:
- Mary Berry Malted Chocolate Cake Recipe
- Mary Berry Christmas Fruit Cake Recipe
- Mary Berry Cappuccino Cake Recipe
Mary Berry Paradise Chocolate Cake
8
servings30
minutes1
hour15
minutes1
hour45
minutesThis glossy Mary Berry Paradise Chocolate Cake features a moist, rich sponge topped with gorgeous chocolate shards. Made with dark chocolate, double cream, and a tangy apricot jam glaze, it is ready in 1 hour 45 minutes and perfectly built for weekend celebrations.
Ingredients
120g dark chocolate (broken into pieces)
30g cocoa powder
4 tbsp boiling water
200g baking spread (straight from the fridge)
3 large eggs
100g caster sugar
100g light muscovado sugar
175g self-raising flour
3 tbsp apricot jam (warmed)
150ml double cream
150g dark chocolate (for ganache)
50g white chocolate (for shards)
50g dark chocolate (for shards)
Directions
- Melt the Chocolate: Place 120g dark chocolate in a bowl over gently simmering water. Stir until melted, then set aside to cool slightly.
- Mix the Paste: In a large mixing bowl, blend the cocoa powder and boiling water to create a smooth, thick paste.
- Make the Batter: Add the baking spread, eggs, sugars, flour, and the cooled melted chocolate to the cocoa paste. Beat with an electric whisk for about two minutes until completely smooth.
- Bake the Cake: Pour the batter into a lined 20cm round cake tin. Bake at 160°C (140°C fan) for 75 minutes, or until well risen and shrinking slightly from the sides.
- Create the Ganache: Heat the double cream in a saucepan until just simmering, remove from the heat, and stir in 150g dark chocolate until completely melted and glossy. Let it thicken to a spreadable consistency.
- Glaze and Ice: Brush the top and sides of the cooled sponge with warmed apricot jam. Spread the thickened ganache over the cake using a palette knife.
- Make the Shards: Melt the remaining white and dark chocolates separately. Spread the white chocolate thinly on a lined baking tray, drizzle the dark chocolate over the top in a zigzag pattern, and chill until set before slicing into wedges to crown your cake.
