This Mary Berry Chocolate Fairy Cakes recipe is a simple and fluffy recipe, which is made with cocoa powder and a classic chocolate buttercream. It’s the perfect bake for kids’ parties, ready in about 35 minutes.
Mary Berry Chocolate Fairy Cakes Ingredients
For the Fairy Cakes:
- 40g (1/3 cup) cocoa powder
- 4 tbsp boiling water
- 175g (3/4 cup) butter or margarine, softened
- 165g (3/4 cup) caster sugar
- 3 large eggs
- 115g (1 cup) self-raising flour
- 1 tsp baking powder
For the Chocolate Buttercream:
- 60g (1/4 cup) butter, softened
- 30g (1/4 cup) cocoa powder
- 250g (2 cups) icing sugar, sifted
- 3 tbsp milk
- Sprinkles or chocolate decorations (optional)
How To Make Mary Berry’s Chocolate Fairy Cakes
- Prep Oven and Make Cocoa Paste: Preheat your oven to 180°C/160°C Fan/Gas 4. Line a 12-hole muffin tin with paper cases. In a small bowl, mix the cocoa powder with the boiling water until it forms a thick, smooth paste.
- Mix the Batter: In a large mixing bowl, add the softened butter, caster sugar, eggs, self-raising flour, baking powder, and the prepared cocoa paste. Beat with an electric mixer (or a wooden spoon) for about 2 minutes until the batter is well combined and smooth.
- Bake the Cakes: Divide the mixture evenly between the 12 paper cases. An ice cream scoop works well for this. Bake for 14-15 minutes, until the cakes are well-risen and spring back when touched lightly.
- Cool: Let the fairy cakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Make the Buttercream: To make the icing, melt the 60g of butter and pour it into a bowl. Sift in the cocoa powder and icing sugar. Stir well, adding the milk a little at a time, until you have a glossy and spreadable buttercream.
- Decorate: Once the cakes are completely cool, spread or pipe the buttercream on top. Add sprinkles or other decorations if you wish.
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.
- Can I make these ahead of time? Yes. The un-iced fairy cakes can be stored in an airtight container for up to 2 days or frozen for up to a month. Decorate them on the day you plan to serve them.
- How to get evenly sized cakes? Using an ice cream scoop to portion the batter is a quick and easy way to ensure all your fairy cakes are the same size and bake evenly.
- All-in-One Method: This recipe uses Mary Berry’s famous all-in-one method, where all the cake ingredients are beaten together at once. It’s incredibly quick, easy, and reliable.
What To Serve With Chocolate Fairy Cakes
These simple cakes are a perfect treat on their own, especially for children’s parties or bake sales. They pair wonderfully with:
- A glass of cold milk
- A cup of tea for the adults
- As part of an afternoon tea spread
How To Store Chocolate Fairy Cakes
- Room Temperature: Store the iced fairy cakes in a single layer in an airtight container at room temperature for up to 3 days.
- Freeze: It’s best to freeze the sponges un-iced. Wrap them well and freeze for up to 3 months. Thaw at room temperature before decorating.
Mary Berry Chocolate Fairy Cakes Nutrition Facts
- Calories: 340 kcal
- Fat: 18g
- Carbohydrates: 40g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Traditionally, fairy cakes are smaller than cupcakes, made with a lighter sponge, and have a simple glacé icing. Cupcakes are often larger, richer, and topped with a generous swirl of buttercream. This recipe is a lovely hybrid of the two styles.
This can happen if the cakes are stored in a container before they are completely cool, causing condensation. Always let your fairy cakes cool fully on a wire rack.
Yes. For a simpler finish, you can make a simple glacé icing by mixing icing sugar with a few teaspoons of water until you have a thick but pourable consistency.
Try More Recipes:
- Mary Berry Chocolate Chip Loaf Cake Recipe
- Mary Berry White Chocolate and Raspberry Cake Recipe
- Mary Berry Vegan Chocolate Cake Recipe
Mary Berry Chocolate Fairy Cakes Recipe
Description
Classic, light, and fluffy chocolate sponge cakes topped with a simple and delicious chocolate buttercream, made using Mary Berry’s easy all-in-one method.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.
- Make a paste by mixing the cocoa powder and boiling water.
- Add all other cake ingredients to a large bowl with the cocoa paste.
- Beat with an electric mixer for 2 minutes until smooth.
- Divide the batter between the paper cases and bake for 14-15 minutes.
- Cool completely on a wire rack.
- Make the icing by mixing the melted butter, sifted cocoa and icing sugar, and milk until smooth.
- Pipe or spread the icing onto the cooled cakes.
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.
- Do not overfill the paper cases; about two-thirds full is perfect.
- Ensure the cakes are completely cool before icing to prevent the buttercream from melting.
