Mary Berry’s Very Best Chocolate Cake: A Delicious And Easy Recipe

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There’s a reason Mary Berry is a national treasure. Her recipes are dependable, delicious, and perfect for bakers of all levels. This chocolate cake recipe is no exception. It’s moist, rich, and guaranteed to satisfy your sweet tooth. Plus, it doesn’t require any fancy ingredients or techniques, making it a great option for a quick and easy dessert.

Ingredients:

Mary Berry’s Very Best Chocolate Cake
Mary Berry’s Very Best Chocolate Cake

8 ounces unsalted butter, softened

  • 8 ounces caster sugar
  • 4 large eggs
  • 8 ounces self-raising flour
  • 1 ounce cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons milk
  • Instructions:

    1. Preheat your oven to 180°C (350°F/Gas Mark 4). Grease and line two 8-inch round cake tins.
    2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
    3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
    4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Don’t overmix!
    6. Divide the batter evenly between the prepared cake tins. Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean.
    7. Allow the cakes to cool slightly in the tins before carefully transferring them to a wire rack to cool completely.

    Decoration (Optional)

    While delicious on its own, you can easily elevate this cake with some simple decorations. Here are a few ideas:

    Chocolate Ganache: Heat equal parts double cream and dark chocolate until melted and smooth. Allow to cool slightly before pouring over the cooled cake.

  • Whipped Cream and Berries: Top the cooled cake with a generous dollop of whipped cream and fresh berries.
  • Chocolate Buttercream: Make a classic buttercream frosting with cocoa powder added for a rich chocolate flavor. Pipe swirls or borders around the cake for a more decorative finish.
  • Nutritional Facts (per slice)

    Please note that these are approximate values and can vary depending on the specific ingredients you use.

    Calories: 350

  • Fat: 20g
  • Saturated Fat: 12g
  • Sugar: 30g
  • Sodium: 150mg
  • Carbohydrates: 40g
  • Protein: 5g
  • Conclusion

    This Mary Berry chocolate cake recipe is a true classic. It’s simple to make, uses readily available ingredients, and delivers a delicious and satisfying result. Perfect for afternoon tea, birthdays, or just a treat, this cake is sure to become a favorite in your household.

    FAQs

    Here are some additional questions you may have about this recipe:

    1. Can I use a different type of flour?

    Self-raising flour is ideal for this recipe as it already contains baking powder. However, if you only have plain flour, you can substitute it with the same amount but add 1 teaspoon of baking powder to the dry ingredients.

    2. How can I tell if my cake is done?

    A skewer inserted into the center of the cake should come out clean. You can also gently press the top of the cake – it should spring back slightly if cooked through.

    3. Can I make this recipe into cupcakes?

    Absolutely! Simply adjust the baking time to around 15-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

    4. How can I store leftover cake?

    Store leftover cake in an airtight container at room temperature for up to 3 days. Alternatively, you can wrap it tightly in plastic wrap and freeze for up to 3 months.

    5. Can I make this recipe gluten-free?

    There are gluten-free flour alternatives available that you can use in place of the self-raising flour. Ensure you choose a gluten-free blend that also contains xanthan gum or another binding agent for best results.