This Mary Berry Chocolate Cake with Oil is an incredibly moist and rich recipe, which uses sunflower oil instead of butter for a tender crumb that stays fresh for days. It’s a classic, foolproof recipe, perfect for any occasion that calls for a simple yet decadent chocolate cake.
Mary Berry Chocolate Cake with Oil Ingredients
For the Cake:
- 275g (10 oz) plain flour
- 3 tbsp. cocoa powder
- 1½ tsp. bicarbonate of soda
- 1½ tsp. baking powder
- 215g (7½ oz) caster sugar
- 3 tbsp. golden syrup
- 3 eggs, beaten
- 225 ml (8 fl oz) sunflower oil
- 225 ml (8 fl oz) milk
For the Icing:
- 450g (1 lb) plain chocolate, broken into pieces
- 200g (7 oz) unsalted butter
How To Make Mary Berry’s Chocolate Cake with Oil
- Prep the oven and tins: Preheat the oven to 160°C/325°F/Gas Mark 3. Lightly grease two 20cm (8-inch) round sandwich tins and line the bases with non-stick baking paper.
- Mix the cake batter: Sift the flour, cocoa powder, bicarbonate of soda, and baking powder into a large bowl. Add the caster sugar and mix well. Make a well in the center of the dry ingredients.
- Combine the ingredients: Add the golden syrup, beaten eggs, sunflower oil, and milk into the well. Beat well with a wooden spoon or electric mixer until you have a smooth, pourable batter.
- Bake the cakes: Divide the batter evenly between the two prepared tins. Bake for about 35 minutes, or until the cakes are well-risen and spring back when pressed lightly with a fingertip. Let them cool in the tins for a few minutes before turning them out onto a wire rack to cool completely.
- Make the chocolate icing: While the cakes cool, place the broken pieces of plain chocolate into a heatproof bowl set over a pan of simmering water (a bain-marie). Heat gently, stirring occasionally, until the chocolate has melted. Add the butter and stir until it has completely melted into the chocolate, creating a smooth, glossy icing.
- Assemble the cake: Once the cakes are completely cool, slice each one in half horizontally to create four layers. Place the first layer on a serving plate, spoon some of the icing on top, and spread evenly. Repeat with the remaining layers.
- Ice the cake: Pour the remaining icing over the top of the cake, allowing it to drip down the sides. Use a palette knife to smooth the icing over the top and sides for a neat finish. Leave the cake in a cool place (but not the fridge) to set.
Recipe Tips
- Why use oil instead of butter? Oil is a liquid fat, which coats the flour proteins and results in a cake with a very soft, moist, and tender crumb. Cakes made with oil also tend to stay fresher for longer than those made with butter.
- How to get a perfectly smooth batter? Using the “all-in-one” method is very simple. Just be sure to beat the mixture well until no lumps of flour remain and the batter is smooth and glossy.
- Can I use a different type of oil? Sunflower oil is recommended for its neutral flavor. You could substitute it with another neutral oil like vegetable or canola oil. Avoid strongly flavored oils like extra virgin olive oil.
- How to get a shiny icing? The key is to melt the chocolate and butter gently over very low heat. Do not let the water boil or touch the bottom of the bowl, as overheating will cause the chocolate to lose its shine.
What To Serve With Chocolate Cake
This delicious cake is perfect on its own, but also pairs wonderfully with:
- A dollop of fresh cream or crème fraîche
- A scoop of vanilla bean ice cream
- A side of fresh berries, like raspberries or strawberries
How To Store Chocolate Cake with Oil
- Room Temperature: Store the cake in an airtight container in a cool place for up to 5 days. Thanks to the oil, it will remain wonderfully moist. Avoid storing it in the fridge, as this can dull the icing’s shine.
Chocolate Cake with Oil Nutrition Facts
- Serving Size: 1 slice (1/12th of cake)
- Calories: 780 kcal
- Fat: 52g
- Carbohydrates: 71g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cake in a different sized tin?
Yes, but you will need to adjust the baking time. A larger tin will result in a thinner cake that bakes faster, while a smaller tin will create a deeper cake that needs more time in the oven.
My icing is too thin. What should I do?
If your icing seems too runny to spread, simply let it cool for a little longer at room temperature. As it cools, it will naturally thicken to the perfect consistency.
Can I freeze this cake?
Yes, the un-iced sponge cakes freeze beautifully for up to 3 months. Wrap them well in plastic wrap and then a layer of foil. Thaw at room temperature before icing.
Try More Recipes:
- Mary Berry Chocolate Sponge Cake Recipe
- Mary Berry Raspberry and White Chocolate Scones Recipe
- Mary Berry Blue Cheese Scones Recipe
Mary Berry Chocolate Cake with Oil Recipe
Description
An incredibly moist and tender chocolate cake from Mary Berry that uses oil instead of butter for a soft crumb that stays fresh for days, all topped with a rich chocolate icing.
Ingredients
Instructions
- Preheat oven to 160°C/325°F. Grease and line two 20cm (8in) round cake tins.
- In a large bowl, mix all dry cake ingredients. Make a well and add all wet cake ingredients.
- Beat with a wooden spoon or mixer until a smooth batter forms.
- Divide the batter between the tins and bake for 35 minutes until risen and springy. Cool completely.
- For the icing, gently melt the chocolate and butter together in a bowl over simmering water until smooth.
- Slice each cooled cake in half to create four layers.
- Stack the layers, spreading icing between each. Use the remaining icing to cover the top and sides of the cake. Let set in a cool place.
Notes
- This recipe uses a simple “all-in-one” method, making it quick and perfect for bakers of all levels.
- The use of oil guarantees a moist cake, so it’s a very forgiving recipe.
- Do not let the chocolate get too hot when making the icing, or it will lose its beautiful glossy finish.
- Store the finished cake at room temperature to keep the icing shiny and the sponge soft.
Mary Berry Chocolate Cake with Oil Recipe
