Mary Berry’s All-In-One Chocolate Cake is made with eggs, self-raising flour, caster sugar, butter, cocoa powder, apricot jam, double cream, and plain chocolate. This easy chocolate cake recipe creates a delicious dessert that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients Needed
- 3 large eggs
- 175g (6 oz) self-raising flour / 1½ cups self-rising flour
- 175g (6 oz) caster sugar / ¾ cup granulated sugar
- 175g (6 oz) softened butter / ¾ cup unsalted butter (softened)
- 1½ tsp baking powder
- 40g (1½ oz) cocoa powder / ⅓ cup cocoa powder
- 4 tbsp boiling water
- 4 tbsp apricot jam
For the icing:
- 150ml (5 fl oz) double cream / ⅔ cup heavy cream
- 150g (5 oz) plain chocolate (broken into pieces) / 5 oz dark chocolate (broken into pieces)
- Icing sugar (optional, for dusting)
How To Make All In One Chocolate Cake
- Preheat the oven to 180°C (160°C fan, Gas 4) / 350°F: Grease and line two 17cm (7-inch) sandwich tins with baking paper.
- Mix the cake batter: Put the eggs, self-raising flour, caster sugar, butter, and baking powder in a large bowl and beat until smooth. In a separate bowl, mix the cocoa powder with the boiling water to form a stiff paste. Add this paste to the cake mixture and beat until fully combined.
- Divide and bake: Divide the cake mixture evenly between the two prepared tins. Bake for 20-25 minutes, or until the sponges shrink from the sides of the tin and are springy to the touch.
- Cool the cakes: Let the cakes cool in their tins for a few minutes, then turn them out onto a wire rack to cool completely before icing.
- Make the chocolate ganache: In a bowl, combine the double cream and broken chocolate pieces. Melt the mixture over a pan of simmering water, or microwave on low power for 1 minute. Stir until smooth, then set aside to cool and thicken.
- Assemble the cake: Spread half the apricot jam on one of the cooled sponges, then top with half the chocolate ganache. Place the second sponge on top, spread the remaining jam, and finish with the rest of the ganache. Dust with icing sugar if desired.
Recipe Tips
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature to help the batter mix smoothly and create a light, fluffy cake.
- Don’t skip lining the tins: Grease and line the tins with baking paper to prevent the cake from sticking and ensure it comes out easily.
- Check the cake with a light touch: The cake is done when it springs back lightly when touched. Avoid overbaking as it can dry out the cake.
- Cool the cakes completely before icing: If the cake is warm, the ganache will melt and not set properly, so wait until the cakes are fully cooled.
- Melt the chocolate gently: When making the ganache, melt the chocolate over low heat or in short microwave bursts to prevent burning and keep it smooth.
How To Store Leftovers?
- Refrigerate: First, let the leftover All-In-One Chocolate Cake cool completely to room temperature. Once cooled, store the cake in an airtight container in the fridge for up to 3 days to keep it fresh.
- Freeze: Once the cake has cooled, wrap each piece tightly in plastic wrap and place it in a freezer-safe container. You can freeze the cake for up to 2 months. To serve, thaw the cake at room temperature for a few hours before enjoying.
Nutrition Facts
Serving Size: 1 slice (approx. 85g)
- Calories: 350
- Total Fat: 22g
- Saturated Fat: 13g
- Cholesterol: 85mg
- Sodium: 150mg
- Potassium: 150mg
- Total Carbohydrate: 35g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Beef Casserole
- Mary Berry Red Currant Jelly
- Mary Berry Smoked Haddock Lasagne
- Mary Berry Three Bean Salad
Mary Berry All In One Chocolate Cake
Description
Mary Berry’s All-In-One Chocolate Cake is made with eggs, self-raising flour, caster sugar, butter, cocoa powder, apricot jam, double cream, and plain chocolate. This easy chocolate cake recipe creates a delicious dessert that takes about 35 minutes to prepare and can serve up to 6 people.
Ingredients
For the icing:
Instructions
- Preheat the oven to 180°C (160°C fan, Gas 4) / 350°F: Grease and line two 17cm (7-inch) sandwich tins with baking paper.
- Mix the cake batter: Put the eggs, self-raising flour, caster sugar, butter, and baking powder in a large bowl and beat until smooth. In a separate bowl, mix the cocoa powder with the boiling water to form a stiff paste. Add this paste to the cake mixture and beat until fully combined.
- Divide and bake: Divide the cake mixture evenly between the two prepared tins. Bake for 20-25 minutes, or until the sponges shrink from the sides of the tin and are springy to the touch.
- Cool the cakes: Let the cakes cool in their tins for a few minutes, then turn them out onto a wire rack to cool completely before icing.
- Make the chocolate ganache: In a bowl, combine the double cream and broken chocolate pieces. Melt the mixture over a pan of simmering water, or microwave on low power for 1 minute. Stir until smooth, then set aside to cool and thicken.
- Assemble the cake: Spread half the apricot jam on one of the cooled sponges, then top with half the chocolate ganache. Place the second sponge on top, spread the remaining jam, and finish with the rest of the ganache. Dust with icing sugar if desired.
Notes
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature to help the batter mix smoothly and create a light, fluffy cake.
- Don’t skip lining the tins: Grease and line the tins with baking paper to prevent the cake from sticking and ensure it comes out easily.
- Check the cake with a light touch: The cake is done when it springs back lightly when touched. Avoid overbaking as it can dry out the cake.
- Cool the cakes completely before icing: If the cake is warm, the ganache will melt and not set properly, so wait until the cakes are fully cooled.
- Melt the chocolate gently: When making the ganache, melt the chocolate over low heat or in short microwave bursts to prevent burning and keep it smooth.
Mary Berry All In One Chocolate Cake