Mary Berry All In One Chocolate Cake

I still remember the sound of mum’s electric mixer on a Sunday afternoon — that low whirring hum that meant one thing: chocolate cake. But not just any cake. It was Mary Berry’s all-in-one chocolate cake, and it had this magic trick — everything just went into one bowl. No faffing, no creaming butter, no extra washing-up (thank God).

It was the cake she made when we had cousins coming round. When someone broke up with a boyfriend. When the telly was boring and we needed a reason to open the cocoa tin. It’s rich, soft, and tastes like a hug.

If you’ve never made a chocolate cake before — or you’re just tired and want one that works — start here.

Ingredients List

• 2 cups white sugar — sweet, but balanced by the cocoa.
• 1 ¾ cups all-purpose flour — gives the cake its structure.
• ¾ cup unsweetened cocoa powder — dark cocoa gives the best flavour.
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt — don’t skip it, it sharpens the chocolate.
• 2 large eggs — room temp if you remember.
• 1 cup milk — full-fat is best but semi-skimmed is fine.
• ½ cup vegetable oil — keeps it moist, even days later.
• 2 tsp vanilla extract — rounds out the flavour.
• 1 cup boiling water — sounds odd, but it wakes up the cocoa.

How to Make It

1. Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake tins. I’ve used parchment paper on the base too, just to be safe.
2. In a big mixing bowl, add all your dry ingredients — sugar, flour, cocoa, baking powder, baking soda, and salt.
3. Now crack in the eggs, pour in the milk, oil, and vanilla. Mix it together with an electric mixer on medium speed for about 2 minutes. It’ll look thick and glossy.
4. Here’s the bit that freaks people out: pour in the boiling water. Yes, it’ll go really thin and soupy. That’s normal. Stir gently until it’s smooth.
5. Pour the batter evenly into your two tins. If you’ve got a kitchen scale, weighing them helps for even layers — I usually eyeball it and hope for the best.
6. Bake for 30 to 35 minutes. Don’t open the oven too early — wait until a skewer poked in the centre comes out clean or with just a crumb or two.
7. Let the cakes cool in the tins for about 10 minutes, then carefully turn them out onto a wire rack. Let them cool completely before frosting… or just eat one warm with a spoon. No judgement.

Common Mistakes (and What to Do)

Why did my cake sink in the middle?
Probably opened the oven too early or didn’t bake it long enough. Leave it alone till minute 30, then test it.

Why does it taste bitter?
Too much cocoa or baking soda. Stick to the amounts, and sift to avoid weird pockets of bitterness.

Why is it dry?
It was either overbaked or not wrapped up after cooling. I wrap mine in cling film once it’s barely warm to keep it soft.

Why is my cake dense and heavy?
You might have overmixed it. Once things are combined and smooth, stop mixing. Seriously — I’ve made bricks before from overenthusiastic stirring.

My own worst mistake?
I once left out the eggs. Yes — both of them. Realised halfway through baking when it wasn’t rising. Still tasted alright, surprisingly.

Storage & Reheating

Room Temp:
Once cool, wrap it in cling film or store in an airtight tin. Keeps soft for up to 3 days.

Fridge:
Only chill it if you’ve frosted it with something perishable (like cream cheese). Otherwise it’ll dry out.

Freezer:
Slice the cake, wrap slices in foil and pop into a freezer bag. Will keep for up to 3 months. Great for emergency chocolate cravings.

Reheating:
Microwave a slice for 10–15 seconds. Or wrap in foil and warm in a 175°C oven for 5–10 minutes. It’s lush warm with ice cream.

What to Serve With It

• Whipped cream or vanilla ice cream — classic, cool, creamy contrast.
• Fresh berries — raspberries or strawberries balance the richness.
• Cup of tea or coffee — because chocolate and caffeine are best mates.

FREQUENTLY ASKED QUESTIONS

Can I use dairy-free milk?
Yes, almond or oat milk works fine. Just make sure it’s unsweetened.

Can I bake it in one big tin?
You can, but it’ll need longer in the oven — around 45–50 minutes. Keep checking it near the end.

Can I frost it?
Absolutely. Chocolate buttercream, ganache, even Nutella in a pinch. Or just icing sugar dusted on top.

Can I add chocolate chips or fruit?
Yes! Chocolate chips are fab. Raspberries folded into the batter are lovely too — just dust them in a bit of flour first so they don’t sink.

More Mary Berry Recipe:

• Mary Berry Pineapple Fruit Cake
• Mary Berry Carrot And Banana Cake
• Mary Berry Ground Almond Cake
• Mary Berry Boiled Orange Cake
• Mary Berry Olive Oil Cake

Nutrition Facts

Servings Per Recipe 24

• Calories: 160
• Total Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 16mg
• Sodium: 209mg
• Total Carbohydrate: 26g
• Dietary Fiber: 1g
• Total Sugars: 17g
• Protein: 2g
• Vitamin C: 0mg
• Calcium: 33mg
• Iron: 1mg
• Potassium: 31mg