Search
Saved recipes | | Register | Welcome!
Search
(278 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

My Recipe Book | What is this?

Mary Berry's chocolate cake

Print Page
Mary Berry's three cakes in one - chocolate cake
  • Serves: 6

  • Prep time:

  • Cooking time:

    (may need an extra 5 mins)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

 

Try Mary Berry's simple and easy-to-follow chocolate cake recipe for a delicious and moist chocolate sponge cake with creamy chocolate icing

Ingredients


For the chocolate cake:

  • 3 large eggs
  • 175g (6 oz) self-raising flour
  • 175g (6 oz)caster sugar
  • 175g (6 oz) softened butter
  • 1 level tsp baking powder
  • 40g (1 oz) cocoa powder
  • 4 tbsp boiling water
  • A little icing sugar, to serve
For the chocolate spreading/ganache icing:

  • 150ml (5fl oz) double cream
  • 150g (5oz) plain chocolate, broken into pieces
  • 4 tbsp apricot jam
You'll also need:

  • 2 x 17cm (7 in) deep sandwich tins, greased and lined with non-stick baking paper

That's goodtoknow

cartoon image of chef

Mary Berry's chocolate cake will keep for 3 days in the fridge, but the icing will lose its shine.

Method

  1. Preheat the oven to 180C/gas mark 4.
  2. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl.
  3. Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Add to the cake mixture.
  4. Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch.
  5. Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing.
  6. To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (600w microwave). Stir until melted, then set aside to cool a little and to thicken up.
  7. To ice the cake: spread the apricot jam on the top of each cake. Spread half of the ganache icing on the top of the jam on one of the cakes, then lay the other cake on top, sandwiching them together.
  8. Use the remaining ganache icing to ice the top of the cake in a swirl pattern. Dust with icing sugar to serve.
This recipe is part of Mary Berry's three cakes in one recipe, taken from Mary Berry's Stress-free Kitchen.

Users of Good to Know can order a copy of Mary Berry's Stress-Free Kitchen by Mary Berry, RRP 20.00, at the special discounted price of 17.00 (including p&p).

To order a copy please call on 0870 755 2122 quoting the reference code BSH664 or order online at pressoffers.co.uk. Please allow 28 days for delivery, offer subject to availability.

Average rating

  • 4
(278 ratings)

Rate this

What do you think of this recipe? Leave us your comments, twists and handy tips.

Your comments

Rach Smith

Please can I ask how I scale up this recipe for a 15 x 10 inch (38x25cm) cake tin? I have no idea and also how long to then cook it for. I am wanting a yummy chocolate cake recipe to make into a guitar shape (got my template) and ice with maybe fondant icing. Any advice gratefully received!!!

diane

its the best chocolate cake ive ever made !!!! give it ago

Tester

Just made this cake but just wanted to know why the coca powder needed to form a paste first? My mixture had little specks of coca powder paste that I couldn't mix in, so the cake had little dark brown specks all over. Normally I would put the coca powder straight in the mixture.

restitution

This cake is very easy and very impressive. I used baking margarine ( as I always do), and the supermarket's own brand flour. I also used own brand plain and milk chocolate (30p per bar!) for the ganache, and it was still perfect!

Mands

I made this a couple of day ago it was a huge hit instead of using dark or milk chocolate for the gnache I used white chocolate I didn't sandwich them together and cooked it as one cake and put chocolate panels around it

Dee

N ever made a chocolate cake before but this cake tastes like I have been making them for years yummy I used an electric whisk for the chocolate and cream then put in fridge sets nice and solid yummy I have loads of orders from friends x

Lucy

I made this cake today and it turned out brilliantly! I always make Mary Berry's victoria sponge so gave this a go! I made a chocolate butter cream as I didn't have cream in the house and it worked a treat!

Sel88

Best chocolate cake I've ever made; freezes well too!

BrenP

I have made this cake only once and it turned out absolutely brilliant! Such a 'yummy cake' and not at all sickly. Kept so well for three days in the fridge and the Ganache didn't loose all it's shine. I will make this cake many times over - when I want to impress!

jay

i have made this cake for the last few months & love it, its so simple to make & no fuss, but i add chopped walnuts to the cake mix to add a twist !!

nelia-51@hotmail.com

Nelia-I made this cholate cake and it was delicious even my fussy son loves it. Best chocolate cake I ever baked.

Lynn

Just made chocolate cake I try a new recipe every week and Mary berry is the best to follow x

Hazel H

I have made Mary Berrys 'Death by Chocolate' on numerous occasions, I first got the recipe book from the library and it is an amazing cake. I have made it and taken it when we visit friend down south and its gone down a storm!! Definately the best chocolate cake ever x

Neen

I had never made a chocolate cake before and decided to try this one for my daughters birthday cake and it was delish and very easy to make. However for the ganache I did mix in some milk chocolate as found with all dark chocolate it was too bitter. I never used the apricot jam either x

Sam

Made the cake today, Its brilliant - To make it extra chocolatey, I added a few mini chocolate chunks (smashed up) and mixed in a couple of drinking chocoalte chunks also.... Delicious!

Josephine Hutton

I can't wait to try this cake,I tried the victoria sandwich with perfect results.

Alice

Great best cake ever

lollygarve

I used mixed a cheap mixed fruit jam! its only an adhesive,the cake was great and so easy.

Michelle

I made this cake last weekend and was unsure about the apricot jam aspect....I believe it is quite common....to keep chocolate icing in place??? I probably used a little too much and am making again this weekend and will cut down the quantity of jam

tasleem

do you have to use apricot jam, can you just leave that oout?

comments powered by Disqus
Receive our recipes email