Mary Berry Chocolate Celebration Cake Recipe

This Mary Berry Chocolate Celebration Cake is a moist and simple recipe, which is made with a classic chocolate sponge and a creamy white chocolate icing. It’s a foolproof recipe using her famous all-in-one method, perfect for birthdays and special occasions.

Mary Berry Chocolate Celebration Cake Ingredients

For the Cake:

• 190g (6½oz) self-raising flour
• 150g (5oz) caster sugar
• 2 level tbsp cocoa powder
• 1 level tsp bicarbonate of soda
• 1 level tsp baking powder
• 2 tbsp golden syrup
• 2 free-range eggs
• 150ml (¼ pint) sunflower oil
• 150ml (¼ pint) milk

For the White Chocolate Icing:

• 200g (7oz) white chocolate
• 150ml (¼ pint) double cream
• 1 x 125g (4½oz) tub full-fat cream cheese

How To Make Mary Berry’s Chocolate Celebration Cake

Part 1: Make the Chocolate Sponges

1. Prep Oven and Tins: Preheat the oven to 180°C/350°F/Gas 4. Grease and line the bases of two 20cm (8in) round, loose-bottomed sandwich tins.
2. Combine Ingredients: Sift the dry ingredients (flour, sugar, cocoa powder, bicarbonate of soda, baking powder) into a large mixing bowl and make a well in the center.
3. Mix the Batter: Add the golden syrup, eggs, sunflower oil, and milk to the well. Beat with an electric hand whisk for about 2 minutes until the batter is well combined and smooth.
4. Bake the Cakes: Divide the batter evenly between the two prepared tins. Bake for 25-30 minutes, or until the cakes are well-risen and spring back when pressed lightly with your fingertips.
5. Cool: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.

Part 2: Make the Icing and Assemble

1. Melt the White Chocolate: Break the white chocolate into a heatproof bowl. Heat the double cream in a small pan until it’s very hot but not boiling. Pour the hot cream over the white chocolate and stir until the chocolate has completely melted and the mixture is smooth. Set aside to cool.
2. Finish the Icing: In a separate bowl, spoon in the cream cheese. Gradually add the cooled white chocolate and cream mixture, stirring gently until just combined and thick enough to ice the cake.
3. Assemble the Cake: Place one cake layer on a serving plate and spread half of the icing over it. Place the second cake on top and spread the remaining icing over the top to create a pretty, swirled finish.

Recipe Tips

• How to get a super moist cake? The use of sunflower oil and milk in the batter is the secret to this cake’s wonderfully moist crumb. It also helps it stay fresh for several days.
• Why use the all-in-one method? This famous Mary Berry technique, where all the main cake ingredients are beaten together at once, is incredibly quick, easy, and reliable, making it perfect for bakers of all levels.
• How do I prevent my white chocolate from seizing? When melting the white chocolate with the hot cream, make sure the cream is not boiling. Pour it over the chocolate and let it sit for a minute before stirring. This gentle heat will melt it perfectly.
• What if my icing is too runny? If the icing seems too soft to spread, simply place it in the refrigerator for 15-20 minutes to allow it to thicken up before using.

What To Serve With Chocolate Celebration Cake

This cake is a wonderful centerpiece on its own, but it’s also delicious served with:

• A side of fresh raspberries or strawberries
• A dollop of crème fraîche
• A simple cup of tea or coffee

How To Store Chocolate Celebration Cake

• Refrigerate: Due to the cream cheese icing, this cake should be stored in an airtight container in the refrigerator. It will keep for up to 3 days.
• Serving: For the best flavour and texture, allow the cake to come to room temperature for about 30 minutes before serving.

Mary Berry Chocolate Celebration Cake Nutrition Facts

• Calories: 450-550 kcal
• Fat: 28g
• Carbohydrates: 45g
• Protein: 6g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Death by Chocolate Cake Recipe
• Mary Berry Chocolate Truffle Mousse Cake Recipe
• Mary Berry Chocolate Fairy Cakes Recipe

Mary Berry Chocolate Celebration Cake Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dessert

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesRest time:1 hour Total time:1 hour 50 minutesCooking Temp:100 CServings:10 servingsEstimated Cost:25 $Calories:550 kcal Best Season:Available

Description

A wonderfully moist chocolate layer cake with a simple, creamy white chocolate and cream cheese icing, perfect for any special occasion.

Ingredients

• Cake: 190g self-raising flour, 150g caster sugar, 2 tbsp cocoa powder, 1 tsp each of bicarbonate of soda and baking powder, 2 tbsp golden syrup, 2 eggs, 150ml each of sunflower oil and milk.
• Icing: 200g white chocolate, 150ml double cream, 125g full-fat cream cheese.

Instructions

1. Preheat oven to 180°C/350°F/Gas 4. Grease and line two 20cm (8in) sandwich tins.
2. Place all cake ingredients into a large bowl and beat with an electric mixer for 2 minutes until smooth.
3. Divide the batter between the tins and bake for 25-30 minutes. Cool completely.
4. For the icing, pour hot (not boiling) double cream over the white chocolate and stir until melted and smooth. Let it cool.
5. Gradually stir the cooled chocolate mixture into the cream cheese until combined and thick.
6. Sandwich the two cakes together with half the icing, and use the rest to cover the top.

Notes

• This recipe uses Mary Berry’s famous all-in-one method, making it incredibly quick and reliable.
• Ensure the cakes are completely cool before icing to prevent the icing from melting.
• For the best results, use full-fat cream cheese for the icing.
• The cake can be made and assembled a day ahead and kept in the fridge.

Keywords:Mary Berry Chocolate Celebration Cake Recipe