Mary Berry chocolate cake is a delightful treat that’s surprisingly simple to make. This classic recipe yields a moist, rich cake with a luscious chocolate ganache filling and topping. Perfect for special occasions or as an indulgent weekend bake, this cake takes about an hour to prepare and serves 8 people.
Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Serves
Serves 8
Dietary
Vegetarian
By Mary Berry
From Saturday Kitchen
This chocolate sponge cake has a moderate nutritional value. It’s high in sugar and fat due to the chocolate, butter, and cream, but also provides some protein from eggs. Enjoy in moderation as part of a balanced diet (nutri-score).
Equipment
- 2 x 20cm (8in) sandwich tins
- Baking parchment
- Large mixing bowl
- Electric mixer (optional)
- Saucepan
- Wire cooling rack
- Palette knife
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Ingredients
- Cocoa powder: 50g
- Boiling water: 6 tbsp
- Eggs: 3 large
- Milk: 4 tbsp
- Self-raising flour: 175g
- Baking powder: 1 rounded tsp
- Baking spread or soft butter: 100g
- Natural caster sugar: 300g
For the icing and filling
- Dark chocolate: 150g, broken into small pieces
- Double cream: 150ml
- Apricot jam: 3 tbsp
Method
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.
Nutri-score Health Check
This chocolate sponge cake receives a Nutri-score of D, indicating it’s a less healthy option. The high sugar content from the caster sugar and chocolate, combined with the saturated fats from butter and cream, contribute to this score. However, the cake does provide some nutritional value from eggs and milk. This score is automatically calculated based on the ingredients and should be considered as a guide only.
Mary Berry Chocolate Cake FAQ
- Can I use regular milk instead of double cream for the icing?
No, double cream is essential for the right consistency and richness of the ganache. - How long will this cake stay fresh?
The cake will stay fresh for up to 3 days if stored in an airtight container at room temperature. - Can I freeze this cake?
Yes, you can freeze the unfrosted cake layers for up to 3 months. Thaw completely before icing. - What type of dark chocolate should I use for the icing?
Use a good quality dark chocolate with around 70% cocoa solids for the best flavor. - Can I use a different type of jam?
Yes, you can substitute the apricot jam with raspberry or strawberry jam if preferred. - Is it necessary to use self-raising flour?
Self-raising flour is recommended, but you can use all-purpose flour with an additional 2 tsp of baking powder. - Can I make this cake in advance?
You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Ice the cake on the day of serving. - How can I ensure my cake doesn’t stick to the tin?
Grease the tins well and line the bases with baking parchment. You can also dust with flour after greasing. - What if my ganache is too runny?
If the ganache is too runny, refrigerate it for 10-15 minutes, stirring occasionally until it reaches a spreadable consistency. - Can I add coffee to enhance the chocolate flavor?
Yes, you can add 1 tsp of instant coffee powder to the cocoa paste for a deeper flavor.
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