Mary Berry’s Chocolate Cake | Pastry recipes



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  • Mary Berry’s Chocolate Cake is the ultimate treat, featuring a rich chocolate sponge cake topped with ganache.

    This easy-to-make and deliciously moist chocolate cake is our go-to recipe for any special occasion. The soft sponge cake is garnished and sandwiched with a chocolate ganache, made with double crème fraîche and melted chocolate. It also requires an additional special ingredient – apricot jam. This fruity spread is used to form a barrier between the cake and the frosting, ensuring a smooth finish. Mary Berry told us, “When icing a cake with fondant, seal the top with apricot jam first to prevent contamination of the crumb. This recipe will serve six people. It takes 50 minutes to prepare and cook.


    • 3 large eggs

    • 175 g (6 oz) self-rising flour

    • 175 g (6 oz) powdered sugar

    • 175 g (6 oz) softened butter

    • 1½ level teaspoon of baking powder

    • 40g (1½ oz) cocoa powder

    • 4 tablespoons of boiling water

    • 4 tablespoons of apricot jam

    • For the chocolate icing:

    • 150 ml (5 fl oz) double cream

    • 150 g (5 oz) plain chocolate, broken into pieces

    • A little icing sugar, to serve

    • Special cookware / equipment

    • 2 sandwich molds, 17 cm (7 in) deep, greased and covered with non-stick parchment paper

    • Electric whisk


    • Preheat oven to 180 ° C, gas 4. Beat together eggs, flour, powdered sugar, butter and baking powder until smooth in a large mixing bowl.

    • Put the cocoa powder in a separate mixing bowl and add the water little by little to make a stiff paste. Add to cake mix.

    • Pour into the prepared pans, level the top and bake in a preheated oven for about 20-25 minutes, or until it shrinks from the sides of the pan and is elastic to the touch.

    • Let cool in the pan, then pass on a wire rack to cool completely before icing.

    • To make the icing: measure the cream and the chocolate in a bowl and gently melt in a saucepan of hot water over low heat, or gently in the microwave for 1 min (microwave 600w). Stir until melted, then let cool a bit and thicken.

    • To frost the cake: spread the apricot jam on top of each cake. Spread half the ganache frosting on top of the jam on one of the cakes, then lay the other cake on top, sandwiching them.

    • Use the remaining ganache frosting to frost the top of the swirling cake. Sprinkle with icing sugar to serve.

      Watch How To Make Mary Berry’s Chocolate Cake

    Top Tips for Baking Mary Berry’s Chocolate Cake

    How do you keep the chocolate cake from cracking?

    If your cake goes awry and cracks a lot, you might be putting it on the wrong shelf in your oven. Fortunately, Mary Berry has a few tips to prevent this from happening. She told us, “To prevent the cakes from cracking, don’t bake them too high in the oven. If you do, the crust will form too early and will crack as the cake continues to rise. . “

    How to make a moist chocolate cake?

    There are a few things you can try to make sure your chocolate cake is moist after baking. Make sure to cook the mixture as soon as it is mixed and not to open the oven door until it is at least three quarters cooked through. Also, avoid adding too much cocoa powder – stick to the chocolate cake recipe measurements, as too much powder will make it dry.

    How to cover a chocolate cake with icing?

    Mary Berry also shared her tips for making a basic frosting; “When preparing the icing, gradually add the liquid to the icing sugar, this will ensure that the icing is thicker and does not run off the sponge cake.”

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