This Mary Berry All-in-One Chocolate Cake Recipe is a classic and moist recipe, which is made using her famous, foolproof method where all ingredients are mixed together at once. It’s the perfect simple yet elegant cake for any occasion, ready in under an hour.
Mary Berry All-in-One Chocolate Cake Recipe Ingredients
For the Cake:
- 50g (2 oz) cocoa powder
- 6 tbsp boiling water
- 175g (6 oz) self-raising flour
- 1 rounded tsp baking powder
- 300g (10 oz) caster sugar
- 100g (4 oz) baking spread or very soft butter
- 3 large eggs
- 4 tbsp milk
For the Chocolate Ganache Icing:
- 150g (5 oz) plain chocolate, broken into pieces
- 150ml (5fl oz) double cream
- 3 tbsp apricot jam, warmed (optional, for sealing)
How To Make Mary Berry All-in-One Chocolate Cake
- Prep the oven and tins: Preheat the oven to 180°C (160°C Fan/Gas Mark 4). Grease two 20cm (8-inch) round sandwich tins and line the bases with baking parchment.
- Make the cocoa paste: In a large mixing bowl, measure the cocoa powder. Add the boiling water and mix well to create a smooth, rich paste. This step is key to a deep chocolate flavor.
- Combine all cake ingredients: Add all the remaining cake ingredients—flour, baking powder, sugar, baking spread or butter, eggs, and milk—directly into the bowl with the cocoa paste.
- Mix the batter: Using an electric mixer or a wooden spoon with plenty of energy, beat all the ingredients together for about 2 minutes, until you have a smooth, thick, and well-combined batter.
- Bake the sponges: Divide the cake mixture evenly between the two prepared tins and level the tops with a spatula. Bake in the preheated oven for 25-30 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 (or in the microwave in short bursts). Stir until smooth, then set aside to cool and thicken to a spreadable consistency.
- Assemble the cake: Once the cakes are completely cool, you can spread the top of each layer with the warmed apricot jam (this seals the crumb and adds moisture). 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 does the all-in-one method work? This method relies on using a soft baking spread or very soft butter, which allows all the ingredients to emulsify quickly and easily without the traditional creaming step. It’s a fantastic shortcut for a reliably moist cake.
- 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 compared to just adding the dry powder.
- How to prevent the cake from curdling? The all-in-one method is great at preventing curdling. Using room temperature eggs and milk also helps ensure a smooth batter.
- Can I make this in one tin? Yes, you can bake this in a single deep 20cm (8-inch) tin. It will need a longer baking time, around 50-60 minutes. Let it cool completely before slicing it in half horizontally to fill.
What To Serve With All-in-One Chocolate 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 All-in-One Chocolate 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 All-in-One Chocolate Cake Nutrition Facts
- Calories: 490kcal
- Carbohydrates: 68g
- Protein: 7g
- Fat: 23g
- Saturated Fat: 14g
- Sodium: 380mg
- Fiber: 3g
- Sugar: 50g
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 Raspberry and White Chocolate Scones Recipe
- Mary Berry Blue Cheese Scones Recipe
- Mary Berry Treacle Scones Recipe
Mary Berry All-in-One Chocolate 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 20cm (8-inch) sandwich tins.
- Make a smooth paste with the cocoa powder and boiling water in a large mixing bowl.
- Add all other cake ingredients to the bowl. Beat with an electric mixer for 2 minutes until smooth.
- Divide the batter between the two tins and bake for 25-30 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.
- (Optional) Spread the cooled cakes with warmed apricot jam. 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.
