This Mary Berry Chocolate Sponge Cake Recipe is a classic and moist recipe, which is made using her famous, foolproof “all-in-one” method. It’s the perfect simple yet elegant cake for any occasion, ready in under an hour.
Mary Berry Chocolate Sponge Cake Recipe Ingredients
For the Cake:
- 40g (1 ½ oz) cocoa powder
- 4 tbsp boiling water
- 175g (6 oz) self-raising flour
- 1 ½ level tsp baking powder
- 175g (6 oz) caster sugar
- 175g (6 oz) softened butter or baking spread
- 3 large eggs
For the Chocolate Icing:
- 150g (5 oz) plain chocolate, broken into pieces
- 150ml (5fl oz) double cream
How To Make Mary Berry Chocolate Sponge Cake
- Prep the oven and tins: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Grease two 18cm (7-inch) round sandwich tins and line the bases with baking parchment.
- Make the cocoa paste: In a small bowl, mix the cocoa powder with the boiling water, a little at a time, to make a smooth, stiff paste. This step is key to a rich chocolate flavor.
- Combine all cake ingredients: In a large mixing bowl, combine the eggs, flour, caster sugar, softened butter, and baking powder. Add the prepared cocoa paste to the bowl.
- Mix the batter: Using an electric mixer or a wooden spoon, beat all the ingredients together until the mixture is smooth and well combined. This is Mary Berry’s famous “all-in-one” method.
- Bake the sponges: Divide the cake mixture evenly between the two prepared tins and level the tops. Bake in the preheated oven for about 20-25 minutes, or until the cakes are well-risen and spring back when pressed gently.
- Cool the cakes: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
- Make the chocolate icing: While the cakes cool, gently melt the plain chocolate and double cream together in a heatproof bowl set over a pan of simmering water. Stir until smooth, then set aside to cool and thicken slightly.
- Assemble the cake: Once the cakes are completely cool, use half of the chocolate icing to sandwich the two sponges together. Spread the remaining icing over the top of the cake, creating soft swirls with a palette knife.

Recipe Tips
- How to get a perfectly moist sponge? The “all-in-one” method is designed for this! Using a soft baking spread or very soft butter is key. Also, be careful not to over-bake; the cakes are done as soon as they spring back when touched.
- Why make a cocoa paste? Mixing the cocoa powder with boiling water first “blooms” the cocoa, which releases a deeper, more intense chocolate flavor throughout the cake.
- How to prevent the cake from curdling? The all-in-one method helps prevent this, but using room temperature eggs is also a good practice. If the mixture does look a little curdled, it will usually come back together once the flour is mixed in.
- Can I make this in one tin? Yes, you can bake this in a single deep 18cm (7-inch) tin. It will need a longer baking time, around 40-50 minutes. Let it cool completely before slicing it in half to fill.
What To Serve With Chocolate Sponge Cake
This classic cake is delightful on its own, but it’s also wonderful served with:
- A dollop of freshly whipped cream
- A handful of fresh raspberries or strawberries
- A scoop of vanilla ice cream
- A hot cup of tea or coffee
How To Store Chocolate Sponge Cake
Room Temperature: Store the cake in an airtight container at room temperature. It will stay fresh and moist for up to 3 days. Freeze: The un-iced sponge cakes freeze beautifully. Wrap them well in plastic wrap and then a layer of foil. They can be frozen for up to 3 months. Thaw at room temperature before icing.
Mary Berry Chocolate Sponge Cake Nutrition Facts
- Calories: 480kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 27g
- Saturated Fat: 16g
- Sodium: 350mg
- Fiber: 3g
- Sugar: 40g
Nutrition information is estimated per slice and may vary based on specific ingredients used.
FAQs
Yes. If you use plain (all-purpose) flour, you will need to add more baking powder. For this recipe, use 175g of plain flour and increase the total baking powder to 3 level teaspoons.
A sunken cake is usually a sign that it was under-baked or that the oven door was opened too early. The structure wasn’t set, so it collapsed as it cooled.
Double cream is a British term for a rich cream with a high butterfat content (around 48%). In the US, the closest equivalent is heavy whipping cream.
Try More Recipes:
- Mary Berry 2-Egg Yorkshire Pudding Recipe
- Mary Berry Raspberry and White Chocolate Scones Recipe
- Mary Berry Blue Cheese Scones Recipe

Mary Berry Chocolate Sponge Cake Recipe
Description
A classic, moist, and easy chocolate sponge cake made using Mary Berry’s famous all-in-one method, sandwiched and topped with a simple, rich chocolate ganache.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Grease and line two 18cm (7-inch) sandwich tins.
- Make a smooth paste with the cocoa powder and boiling water.
- In a large bowl, combine the cocoa paste with all other cake ingredients. Beat with an electric mixer until smooth.
- Divide the batter between the two tins and bake for 20-25 minutes until springy to the touch.
- Cool the cakes completely on a wire rack.
- Make the icing by gently melting the chocolate and cream together until smooth. Let it cool and thicken.
- Use half the icing to sandwich the cakes together and the other half to cover the top.
Notes
- The “all-in-one” method, where all ingredients are mixed at once, is a Mary Berry signature for a quick and foolproof cake.
- Using softened butter or baking spread is key to a smooth batter.
- Let the cakes cool completely before icing to prevent the icing from melting.
- This cake is wonderfully moist and keeps well for a few days.