Mary Berry’s ‘very best’ chocolate cake is a ‘easy’ recipe to make

Mary Berry shares chocolate cake masterclass with Lakeland

There is nothing better than gooey and decadent chocolate cake, especially in the winter when you are looking for a comforting treat or preparing for the upcoming holidays. 

British national treasure Mary Berry has shared her “very best” recipe for cooking up the best homemade chocolate cake.

Not only is this recipe super simple to make, but Mary has confessed it is her favourite chocolate cake to make due to its “wonderful chocolate ganache icing.

In a video with Lakeland, Mary said: “Today I’m going to show you how to make my very best chocolate cake…This chocolate cake is made with the all-in-one method, which is so easy.”

This recipe should serve eight people and take around 40 minutes to one hour to make.

How to make Mary Berry’s chocolate cake


For the cake:

  • 300g (10oz) of caster sugar
  • 175g (6oz) of self-raising flour
  • 100g (4oz) of soft butter
  • 50g (2oz) of cocoa powder
  • Three eggs
  • One tablespoon of baking powder
  • Two teaspoons of milk
  • Six teaspoons of boiling water

For the icing and filling:

  • 150g (5oz) of dark chocolate broken into pieces
  • 150ml (5floz) of double cream
  • Three tablespoons of apricot jam
  • One small bar of white chocolate (optional)

Kitchen equipment:

  • Two 20cm (eight inches) cake tins
  • Large mixing bowl
  • Saucepan

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  1. To begin, preheat the oven to 180C (350F) or Gas Mark 6.
  2. Grease your cake tins with butter.
  3. Next, add the cocoa powder and tablespoons of boiling water into a large mixing bowl and mix together to make a paste.
  4. Then slowly add in the remaining cake ingredients and mix thoroughly until your make a thick cake batter.
  5. Divide the cake batter in half by pouring it between the two prepared tins.
  6. Bake your cake in the preheated oven for 30 minutes or until the cake is well-risen.
  7. Once ready, take the cake tins out of the oven and leave them to rest for ten minutes. Take them out of the tins by loosening the sides of the cake with a knife.
  8. Set the cakes aside by placing them on a cooling rack for now and prepare the icing.
  9. To make the icing, place a saucepan on the stove on medium heat and pour in the double cream.
  10. When the cream is simmering, remove from the heat and add in your dark chocolate. Stir well until the chocolate has melted and you have a smooth chocolate mixture. Set aside to cool for now.
  11. Spread apricot jam on top of each cake half, and then add some of your chocolate icing mixture once it has cooled down. ‘
  12. Sandwich the cakes together and add the rest of the chocolate icing on top. Grate white chocolate onto the top of the cake for more decoration.
  13. Your perfectly chocolatey cake is now ready to serve and enjoy.

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