Mary Berry's Chocolate Cake: A Classic Recipe for Moist & Delicious Results
A detailed guide to making Mary Berry's classic chocolate cake, known for its rich flavor and moist texture. This recipe includes step-by-step instructions, tips for success, and variations for this beloved cake. Learn how to achieve a perfect bake, from ingredient selection to decadent ganache frosting.
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.
