You know, some days just demand chocolate cake. Like, it’s a non-negotiable requirement for survival, right? It’s basically a big, cozy hug you can eat. And let me tell you, amici, this specific Mary Berry chocolate cake recipe? It’s the real deal, especially because it’s super easy – we’re talking practically an all-in-one method! Mary Berry – honestly, what a legend, the absolute “Queen of Cakes” – just knows how to create recipes that feel like pure magic but are somehow totally doable, even when your kitchen looks like my six-year-old daughter decided to “help” with the flour (bless her heart!). This cake delivers everything : rich, unbelievably moist, deep chocolate flavor… seriously, it’s heaven on a fork.
Whether you’re just starting out on your baking journey or you’re a seasoned pro (who still occasionally burns toast, like me!), this recipe just works because it’s so straightforward. It’s the kind of glorious cake that makes even my super-picky ten-year-old son pause his video game and say, “Ooh, what’s that?” So, what’s the secret sauce behind this easy version? Let’s grab our coffee (or maybe that Pinot Grigio I mentioned?), put on some good tunes, and dive into the delicious details of this fantastic Mary Berry chocolate cake recipe.
The History of Mary Berry’s Cakes
The Queen of Cakes: Mary Berry’s Legacy
Okay, can we just take a moment to bow down to Mary Berry? Seriously, she’s baking royalty! Dubbed the “Queen of Cakes,” this incredible woman has been sharing her baking wisdom for decades . Born back in 1935 (can you believe it?), she fell in love with cooking early on, bringing that sensible, comforting British approach to food that always reminds me a bit of my own Nonna’s practicality. She even trained at the prestigious Le Cordon Bleu in Paris – fancy!
Mary truly became a household name in the 1970s, writing cookbooks filled with recipes that were revolutionary for their time – they were actually easy to follow and tasted amazing! She’s penned over 75 cookbooks (seventy-five!), including classics like Mary Berry’s Complete Cookbook , which I swear is holding up bookshelves in kitchens across the globe. What I adore is her blend of classic techniques with totally practical shortcuts, like the brilliantly simple method in this recipe. She gets that we home bakers are juggling life while trying to get something yummy on the table.
And then, of course, there was The Great British Bake Off ! As a judge, she became the nation’s beloved baking expert – warm, encouraging, with that knowing twinkle in her eye, and an uncanny ability to spot a soggy bottom from a mile away. She introduced her fantastic recipes, including variations of this very Mary Berry chocolate cake recipe, to a whole new audience, proving that baking delicious things doesn’t have to be intimidating.
Mary Berry hasn’t just given us recipes; she’s shared the sheer joy of baking. This easy chocolate cake embodies her philosophy: make it delicious, make it accessible, and use it to bring people together around the table. That’s what cooking is truly about, isn’t it? Sharing love, one slice at a time.
Ingredients
Gathering the Essentials for Mary Berry Chocolate Cake (Easy Version!)
Alright, team, let’s rally the troops! Before we get mixing (which is super quick for this one!), let’s gather our ingredients. Every single one plays its part in making this easy Mary Berry chocolate cake recipe moist, rich, and utterly irresistible. Here’s what you’ll need:
Key Ingredients (Cake)
- Cocoa Powder (50g / about ½ cup)
Its Job: The chocolatey heart!
My Two Cents: Use unsweetened cocoa. Quality matters for flavor depth! - Boiling Water (6 tbsp)
Its Job: Blooms the cocoa, making a smooth paste and intensifying flavor.
My Two Cents: Measure the water after it boils for accuracy. - Self-Raising Flour (175g / about 1 ⅓ cups + 1 tbsp)
Its Job: Structure and some lift.
My Two Cents: If using All-Purpose Flour, use the same amount and add 2 tsp total baking powder (1 rounded tsp as per recipe + 1 tsp extra). - Baking Powder (1 rounded tsp)
Its Job: Extra insurance for a good rise!
My Two Cents: Make sure it’s fresh! - Baking Spread or Soft Butter (100g / about 7 tbsp)
Its Job: Moisture and richness.
My Two Cents: Recipe allows either! Butter gives more flavor, but baking spread (like Stork in the UK) makes it super easy to mix. Use what you prefer/have! Needs to be soft. - Natural Caster Sugar (300g / about 1 ⅓ cups)
Its Job: Sweetness and tenderness.
My Two Cents: Caster/superfine dissolves easily. Granulated works but might make the texture slightly coarser. - Free-Range Eggs (3 large), room temperature
Their Job: Binding, richness, lift.
My Two Cents: Room temp is key for easy mixing in this all-in-one method! - Milk (4 tbsp), room temperature
Its Job: Moisture and smoothness.
My Two Cents: Whole milk adds richness, but others work too. Room temp helps!
For the Icing and Filling
- Dark Chocolate (150g / about 5 oz), broken into small pieces
Its Job: The luscious ganache!
My Two Cents: Use decent quality chocolate (50-60% cocoa solids is great). Chopping it small helps it melt evenly. - Double Cream (150ml / about ⅔ cup)
Its Job: Creates the smooth, rich ganache.
My Two Cents: Heavy cream is the US equivalent and works perfectly. - Apricot Jam (3 tbsp)
Its Job: Adds a lovely fruity counterpoint and seals the cake layers.
My Two Cents: Use smooth jam if possible. Gently warm it slightly if it’s too stiff to spread easily.
Discussion: Butter vs. Margarine
This easy Mary Berry chocolate cake recipe explicitly gives you the choice: baking spread OR soft butter. How convenient is that? Butter will always give you a richer, more complex flavor which I personally love for chocolate cake. Baking spread, however, makes this all-in-one method even easier as it incorporates super smoothly. So, go with butter for max flavor, or baking spread for ultimate ease – either way, it works!
Step-by-Step Instructions
How to Bake Mary Berry Chocolate Cake (The Easy All-in-One Way!)
Okay, this is where the magic happens, and guess what? It’s brilliantly simple! Forget complicated steps. This Mary Berry chocolate cake method is designed for ease. Let’s do this!
Prepping Your Workspace
Quick prep makes baking a breeze:
- Get Organized: Measure out all your ingredients. Yes, even for an easy recipe, it helps!
- Pan Prep: Preheat oven to 180C/350F/Gas 4. Grease two 20cm/8in round sandwich tins thoroughly and line the bases with circles of baking parchment.
Mixing the Ingredients (The Super Easy Way!)
- Make Cocoa Paste: In a large bowl, put the cocoa powder. Pour the 6 tbsp of boiling water over it and mix well until you have a smooth, glossy paste. This blooms the cocoa for intense flavor!
- All In!: Now, add ALL the remaining cake ingredients to the bowl with the cocoa paste – the eggs, milk, flour, baking powder, baking spread/soft butter, and sugar. Yes, everything!
- Beat It (But Not Too Much!): Using an electric hand mixer or stand mixer on a low-medium speed, beat everything together just until combined and smooth. Scrape down the sides of the bowl once or twice. Be careful not to over-beat – stop as soon as it looks evenly mixed. Mary even says you can use a food processor, but again, pulse carefully to avoid overmixing. Keeping it simple is key to the secret to super moist cake, even with easy methods.
Baking and Checking for Doneness
- Divide & Bake: Pour the batter evenly between your two prepared tins. Gently smooth the tops.
- Oven Time!: Bake in the preheated oven for about 25–30 minutes. Check for doneness – the cakes should be well-risen and starting to shrink away slightly from the sides of the tins. A skewer inserted into the center should come out clean. Why not try these Nutella Stuffed Cookies while the oven’s hot?
- Cool Down: Let the cakes cool in the tins for 10 minutes before carefully turning them out onto a wire rack to cool completely. Patience is a virtue (especially when cake is involved!).
Frosting and Decoration (with Apricot!)
Making the Ganache & Assembling
- Melt Ganache: Put the chopped dark chocolate (150g) and double cream (150ml) together in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat gently, stirring occasionally, for about 10 minutes or until the chocolate is melted and smooth. Remove from heat and set aside to cool and thicken slightly – you want it spreadable.
- Jam Session: Once the cakes are completely cool, spread the 3 tbsp of apricot jam evenly over the top of each cake layer. (Slightly warming the jam makes it easier to spread).
- Assemble!: Place one jam-topped layer onto your serving plate. Spread HALF of the cooled, thickened ganache over the jam.
- Top it Off: Carefully place the second cake layer on top (jam-side down onto the ganache).
- Frost Away!: Spread the remaining ganache over the top and sides of the cake.
- Swirl Masterpiece: For Mary’s signature finish, use a palette knife (or the back of a spoon) to draw large “S” shapes across the top of the ganache for a lovely swirled effect.
- Optional Flair: Add chocolate shavings, sprinkles, or berries if you like!
Nutritional Content
Just a rough guide (approximate values per 100g). Enjoy your delicious creation!
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal (will vary slightly based on spread/butter/chocolate) |
| Protein | ~4g |
| Total Fat | ~20g |
| Saturated Fat | ~11g |
| Carbohydrates | ~45g |
| Sugar | ~35g |
| Fiber | ~2g |
Mary Berry’s Chocolate Cake: A Classic Recipe for Moist & Delicious Results
Ingredients
For the Cake:
- 225 g Self-Raising Flour
- 50 g Cocoa Powder
- 225 g Caster Sugar
- 100 g Unsalted Butter softened
- 4 Medium Eggs
- 4 tbsp Milk
- 1 tsp Baking Powder
- Optional: 1 tsp Vanilla Extract 2 tsp coffee (dissolved in hot water)
For the Chocolate Ganache Frosting:
- 200 ml Double Cream
- 200 g Dark Chocolate chopped
Optional Decorations:
- Chocolate shavings
- Sprinkles
- Fresh Berries
Instructions
- Preheat and Prepare: Preheat the oven to 180°C (160°C fan) / 350°F / gas mark 4. Grease and line two 20cm round cake tins with parchment paper.
- Combine Dry Ingredients: Sift the self-raising flour, cocoa powder, and baking powder into a mixing bowl.
- Cream Butter and Sugar: In a separate bowl, beat the softened butter and caster sugar until light and fluffy.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated.
- Incorporate Wet and Dry: Alternately add the flour mixture and milk into the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Add Optional Flavorings: Stir in vanilla extract or dissolved coffee, if using.
- Bake: Divide the batter evenly into the prepared tins. Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Allow the cakes to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare Ganache: Heat the double cream in a saucepan until just simmering. Pour over the chopped dark chocolate and let sit for 2–3 minutes. Stir until smooth and glossy.
- Frost and Decorate: Spread the ganache over one cake layer, then sandwich the second layer on top. Cover the top and sides of the cake with the remaining ganache. Add decorative touches, if desired.
Notes
- Use room-temperature ingredients for best results.
- Don’t overmix the batter.
- Weigh ingredients for precision.
- Keep the oven door closed during baking.
- Test for doneness with a skewer.
- Cool the cakes fully before frosting.
- For extra moisture, add sour cream or Greek yogurt.
- Butter provides a richer flavor than margarine.