This Mary Berry Chocolate Buttercream Cake is a moist and fluffy recipe, which is made with a simple all-in-one chocolate sponge and a classic, rich chocolate buttercream. It’s a foolproof recipe, perfect for birthdays, celebrations, or a simple afternoon tea.
Mary Berry Chocolate Buttercream Cake Ingredients
For the Cake:
- 40g (1½ oz) cocoa powder
- 4 tbsp boiling water
- 175g (6 oz) softened butter or baking spread
- 175g (6 oz) caster sugar
- 175g (6 oz) self-raising flour
- 1½ level tsp baking powder
- 3 large free-range eggs
For the Chocolate Buttercream:
- 60g (2 oz) unsalted butter, softened
- 30g (1 oz) cocoa powder, sifted
- 250g (9 oz) icing sugar, sifted
- 3 tbsp milk
How To Make Mary Berry’s Chocolate Buttercream Cake
Part 1: Make the Chocolate Sponges
- Prep Oven and Tins: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the bases with non-stick baking paper.
- Make the Cocoa Paste: In a small bowl, mix the cocoa powder with the boiling water a little at a time to make a stiff, smooth paste.
- Mix the Batter: In a large mixing bowl, add the softened butter, caster sugar, self-raising flour, baking powder, and eggs. Add the cocoa paste to the bowl.
- Beat and Bake: Beat all the ingredients together with an electric mixer for about 2 minutes (or by hand with a wooden spoon) until the batter is well combined and smooth.
- Bake the Cakes: Divide the batter evenly between the two prepared tins. Bake for 20-25 minutes, or until the cakes are well-risen and spring back when pressed lightly.
- 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 Buttercream and Assemble
- Make the Buttercream: In a medium bowl, beat the softened butter until creamy. Gradually beat in the sifted icing sugar and sifted cocoa powder.
- Add Milk: Add the milk, a tablespoon at a time, and continue to beat until the buttercream is light, fluffy, and has a smooth, spreadable consistency.
- Assemble the Cake: Place one of the cooled cake layers on a serving plate. Spread about half of the buttercream over it. Place the second cake on top.
- Decorate: Spread the remaining buttercream over the top of the cake, creating a swirled effect with a palette knife if you like. You can also pipe the buttercream for a more decorative finish.
Recipe Tips
- How to get a rich chocolate flavour? Making a paste with the cocoa powder and boiling water before adding it to the batter is a classic Mary Berry trick. It “blooms” the cocoa, which intensifies the chocolate flavour in the final bake.
- All-in-One Method: This recipe uses Mary Berry’s famous all-in-one method for the cake batter, where all the ingredients are beaten together at once. It’s incredibly quick, easy, and reliable.
- How do I get a smooth buttercream? Sifting the icing sugar and cocoa powder is a crucial step to avoid lumps. Also, ensure your butter is properly softened to room temperature so it creams easily.
- Can I make this ahead of time? Yes. The un-iced sponges can be made a day in advance and stored in an airtight container. The fully iced cake will also keep well for several days.
What To Serve With Chocolate Buttercream Cake
This classic cake is perfect on its own, but also pairs wonderfully with:
- A simple cup of tea or coffee
- A glass of cold milk
- A side of fresh raspberries or strawberries to cut through the richness
How To Store Chocolate Buttercream Cake
- Room Temperature: Store the cake in an airtight container in a cool place. It will keep for up to 4 days.
- Freeze: The un-iced sponges freeze beautifully. Wrap them tightly and freeze for up to 3 months. Thaw at room temperature before icing.
Mary Berry Chocolate Buttercream Cake Nutrition Facts
- Calories: 450-550 kcal
- Fat: 25g
- Carbohydrates: 55g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the oven door is opened too early during baking, or if the cake is underbaked. Ensure the cake is fully cooked by using the skewer test (it should come out clean) before removing it from the oven.
Yes. Pour the batter into a lined 30 x 23cm (12 x 9in) traybake tin and bake for 30-35 minutes. Once cool, spread the icing over the top.
If the buttercream is too stiff, add a little more milk, a teaspoon at a time, until it reaches the right consistency. If it’s too runny, add a little more sifted icing sugar.
Try More Recipes:
- Mary Berry Chocolate Biscuit Cake Recipe
- Mary Berry Chocolate Traybake Recipe
- Mary Berry Chocolate and Beetroot Cake Recipe
Mary Berry Chocolate Buttercream Cake Recipe
Description
A classic, moist chocolate layer cake made using Mary Berry’s simple all-in-one method, sandwiched and topped with a rich and fluffy chocolate buttercream.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line two 20cm (8in) sandwich tins.
- Make a paste with the cocoa powder and boiling water.
- Add all other cake ingredients to a large bowl with the cocoa paste and beat for 2 minutes until smooth.
- Divide the batter between the tins and bake for 20-25 minutes. Cool completely.
- For the buttercream, beat the softened butter until creamy. Gradually beat in the sifted icing sugar and cocoa powder, adding the milk a little at a time, until light and fluffy.
- Sandwich the two cakes together with half the buttercream.
- Spread or pipe the remaining buttercream on top of the cake.
Notes
- This recipe uses Mary Berry’s famous all-in-one method, making it incredibly quick and reliable.
- Blooming the cocoa in hot water first is the secret to a deeper chocolate flavour.
- Ensure the cakes are completely cool before icing to prevent the buttercream from melting.
- For the fluffiest buttercream, make sure your butter is at a soft, room temperature.
