The beloved queen of British baking has shared what she calls her “easiest ever” chocolate cake recipe.
If you’re craving something sweet but don’t have the time – or patience – for a complicated bake, Mary Berry has you covered.
The beloved queen of British baking has shared what she calls her “easiest ever” chocolate cake recipe, and the best part? It takes just five minutes to prepare and 25 minutes to bake int he oven. Whether you’re a beginner baker or just in a hurry, this foolproof recipe delivers rich, chocolatey goodness with minimal effort.
Featured on BBC Good Food, this straightforward chocolate cake has earned 108 four-star reviews and serves eight to 10 people, making it perfect for any social gathering. Plus, it requires less than half an hour of preparation time and bakes in the oven at 180C or 160C Fan for under 30 minutes.
The website states: “Using her preferred all-in-one method, Mary’s easiest ever chocolate cake recipe is simply filled with cream and jam. This is a light and airy chocolate cake for those who don’t like it too rich. It’s a great base for whipped cream and fresh fruit or jam.”
Ingredients
For the cake:
- 225g unsalted butter, softened
- 225g caster sugar
- Four free-range eggs
- 220g self-raising flour
- 1tsp baking powder
- 50g cocoa powder
For the filling:
- 4tbsp apricot jam, or any jam of choice.
- 300ml whipping cream, softly whipped.
Method
1. To start, lightly butter two loose-bottomed sandwich tins and line them with baking parchment to avoid sticking. The Mary’s recipe recommends using 20cm tins or eight inches, which is a standard cake tin size.
2.Combine the butter, sugar, eggs, flour, baking powder and cocoa powder in a large bowl and beat for two minutes, or until just blended.
The recipe suggests using an electric mixer for this step, but a wooden spoon will suffice.
3. Distribute the mixture evenly between the tins.
Flatten the surface using a spatula or the back of a spoon. Creating a slight dip in the middle can also promote an even bake.
4. Bake for 25 to 30 minutes or until fully cooked.
The recipe indicates that the tops of the cakes should spring back when lightly touched with a finger.
5. Once baked, select the cake with the best top and place the other one top down onto a serving plate.
Spread your chosen jam and whipped cream onto the cake before placing the other cake on top. You can also decorate with more cream, or fruit such as strawberries or raspberries.
The layers of the chocolate sponge cake can be frozen for a month if they are unfilled and properly wrapped in clingfilm. When you’re ready to use the cake, allow it to defrost at room temperature before unwrapping and filling it with your chosen ingredients.
