This Mary Berry Chocolate Cake delivers a rich, moist chocolate sponge layered with smooth apricot jam and silky dark chocolate ganache. The combination of cocoa and cream creates a luscious texture and deep chocolate flavour, making it a classic treat to delight chocolate lovers.
Prep: 30 mins to 1 hour
Cook: 30 mins to 1 hour
Serves: 8 Serves
Dietary: Vegetarian
By Mary Berry
From Saturday Kitchen
The Mary Berry chocolate cake sponge scores a Nutri-score D due to its high sugar content from caster sugar and chocolate as well as saturated fats from butter and cream. It offers some nutritional benefit from eggs and milk but should be enjoyed in moderation.
Per serving: Calories: 360 Protein: 6.1g Carbs: 56g Fat: 13g Sugar: 38g Fibre 2.8g
Equipment
Ingredients
- 50g cocoa powder
- 6 tbsp boiling water
- 3 large eggs
- 4 tbsp milk
- 175g self-raising flour
- 1 rounded tsp baking powder
- 100g baking spread or soft butter
- 300g natural caster sugar
For the icing and filling
- 150g dark chocolate, broken into small pieces
- 150ml double cream
- 3 tbsp apricot jam
Ingredient Swaps that hold up
- Substitute raspberry or strawberry jam instead of apricot jam for a fruity twist.
- Use good quality dark chocolate with about 70% cocoa solids for the ganache for best flavour.
- Swap self-raising flour for plain flour plus 2 tsp baking powder if needed.
Method
Mary Berry Chocolate Cake Masterclass
Preparation
- Preheat the oven to 180°C/160°C fan/Gas 4.
- Grease two 20cm sandwich tins and line the bases with baking parchment.
Making the Cake Batter
- In a large bowl, mix the cocoa powder and boiling water to make a paste.
- Add the remaining cake ingredients to the cocoa paste.
- Beat until all ingredients are well combined.
Baking the Cakes
- Divide the cake mixture evenly between the prepared tins.
- Bake for 25-30 minutes, until well risen and shrinking away from the sides of the tin.
- Allow to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
Preparing the Icing and Filling
- Place the chocolate and cream in a bowl over a pan of simmering water.
- Heat for about 10 minutes, stirring occasionally, until melted and combined.
- Set aside to cool and thicken.
Assembling the Cake
- Spread apricot jam on the top of each cake.
- Use half of the chocolate icing to sandwich the cakes together.
- Spread the remaining icing on top of the cake.
- Use a palette knife to create large “S” shapes on top for a swirl effect.
Tips for Successful Mary Berry Chocolate Cake
- Ensure tins are well greased and lined with parchment to prevent sticking.
- If ganache is too runny, refrigerate for 10-15 minutes stirring occasionally to thicken.
- Add 1 tsp instant coffee powder to the cocoa paste for intensified chocolate flavour.
- Cake can be baked a day ahead and stored wrapped; ice just before serving.
Mary Berry Chocolate Cake FAQ
- Can I use regular milk instead of double cream for the icing?
No, double cream is necessary to achieve the right richness and consistency in the ganache. - How long will this cake stay fresh?
Store in an airtight container at room temperature and consume within 3 days for best freshness. - Can I freeze Mary Berry Chocolate Cake?
Yes, freeze the unfrosted cake layers for up to 3 months and thaw completely before icing. - What type of chocolate should I use?
Use good-quality dark chocolate with around 70% cocoa solids for the best flavour in icing. - Can I use different jam?
Yes, raspberry or strawberry jam are excellent alternatives to apricot jam. - Is self-raising flour necessary for the Mary Berry Chocolate Cake?
Self-raising flour is preferred, but plain flour plus 2 tsp baking powder works well. - Can I prepare the cake in advance?
Bake layers a day ahead and cover tightly; ice on the day of serving. - How to prevent cake sticking to the tin?
Grease tins well, line with parchment paper, and optionally dust with flour after greasing. - What if ganache is too runny?
Chill it in the fridge for 10-15 minutes stirring occasionally until it thickens to spreadable consistency. - I’ve heard adding coffee to the Mary Berry Chocolate Cake recipe enhances its flavour?
Yes, adding 1 tsp instant coffee powder to the cocoa mixture deepens the chocolate flavour beautifully.