There’s something timeless about a chocolate cake, and Mary Berry’s Chocolate Bundt Cake captures that magic perfectly. As someone who grew up watching Mary Berry bring effortless elegance to baking, this rich, moist Bundt cake holds a special place in my heart. Whether you’re celebrating a birthday, hosting a cozy afternoon tea, or simply craving a bit of indulgence, this easy chocolate Bundt cake promises to impress.
This recipe blends the luscious depth of dark chocolate with the comforting sweetness of apricot jam, all crowned with a silky ganache. Think of it as a perfect combination of everyday comfort and special occasion luxury. If you’re looking for an easy chocolate Bundt cake, a Mary Berry chocolate recipe, or a showstopping but simple dessert, you’ve just found it.
Why You’ll Love This Recipe
- Rich, chocolatey flavor with a hint of fruitiness from apricot jam
- Beautiful Bundt shape makes it look elegant with minimal effort
- Moist, tender crumb that stays fresh for days
- Simple, straightforward steps perfect for beginner bakers
- Versatile enough for birthdays, holidays, or an indulgent weekend treat
Ingredients You Will Need
- 225g (8oz) unsalted butter: brings richness and moisture
- 225g (8oz) caster sugar
- 4 free-range eggs
- 220g (7¾oz) self-raising flour
- 1 tsp baking powder
- 50g (1¾oz) cocoa powder: for deep, intense chocolate flavor
- 4 tbsp apricot jam: adds a subtle fruitiness and shine
- 300ml (10½fl oz) whipping cream: softly whipped for luscious ganache
- 150g (5½oz) dark chocolate, chopped: the hero ingredient for ganache
How to Make Mary Berry’s Chocolate Bundt Cake
- Preheat and Prepare: Preheat your oven to 180°C/160°C fan/gas 4. Generously grease and lightly flour your Bundt cake tin.
- Cream the Base: Beat the butter and caster sugar together until pale and fluffy.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition.
- Fold Dry Ingredients: Sift together the flour, baking powder, and cocoa powder. Gently fold into the wet mixture until just combined.
- Bake the Cake: Spread the batter evenly into the tin. Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
- Cool: Leave the cake to cool in the tin for 10 minutes before carefully inverting onto a wire rack to cool completely.
- Make the Ganache: Melt the dark chocolate and whipped cream together until smooth and slightly thickened.
- Assemble and Finish: Brush the cooled cake with warmed apricot jam, then generously spoon the ganache over the top, letting it drip beautifully down the sides.
- Optional Decoration: Lightly sprinkle with extra caster sugar for a simple yet elegant finish.
Common Mistakes to Avoid
- Skipping the thorough greasing: Always grease and flour the Bundt tin well to prevent sticking.
- Overmixing the batter: Mix gently once the flour is added to keep the cake light and tender.
- Overbaking: Watch the bake time carefully to ensure the cake stays moist.
- Removing the cake too soon: Let it cool in the tin for 10–15 minutes to avoid breakage.
- Using cold ingredients: Make sure butter and eggs are at room temperature for best results.
Storage and Reheating Instructions
- Storage: Store leftover chocolate Bundt cake in an airtight container at room temperature for up to 3 days.
- Freezing: Wrap individual slices tightly in plastic wrap, then foil. Freeze for up to 3 months.
Reheating:
- Oven: Wrap slices in foil and warm in a preheated 180°C (350°F) oven for 10–15 minutes.
- Microwave: Heat a slice on a microwave-safe plate for about 20–30 seconds until just warmed through.
FAQs
Q: Can you freeze Mary Berry’s Chocolate Bundt Cake?
A: Yes! Wrap slices individually in plastic wrap and foil, then freeze for up to 3 months.
Q: Why did my Bundt cake stick to the pan?
A: The Bundt pan must be very well greased and dusted. Using cocoa powder instead of flour prevents white marks.
Q: How do I keep my Bundt cake moist?
A: Avoid overbaking and store it in an airtight container once cooled.
Q: Can I use milk chocolate instead of dark chocolate?
A: You can, but the ganache will be sweeter and less intense.
Nutrition Facts (Per Serving)
- Calories: 462 kcal
- Sugar: 36g
- Fat: 25g
- Carbohydrates: 55g
- Protein: 4g
- Sodium: 359mg
Try More Recipes:
Mary Berry Chocolate Bundt Cake
Description
Decadent and moist, Mary Berry’s Chocolate Bundt Cake blends rich cocoa and silky ganache for an irresistible treat.
Ingredients
Instructions
- Preheat oven to 180°C/160°C fan/gas 4. Grease and flour a Bundt tin.
- Beat butter and sugar until fluffy. Add eggs one at a time.
- Sift flour, cocoa, and baking powder; fold into batter.
- Spoon into tin, bake 25–30 minutes, or until a skewer comes out clean.
- Cool 10 minutes in the tin, then invert onto a wire rack.
- Melt chocolate with cream for ganache.
- Brush cake with warmed apricot jam, spoon over ganache.
- Serve and enjoy!
Notes
- Skipping the thorough greasing: Always grease and flour the Bundt tin well to prevent sticking.
- Overmixing the batter: Mix gently once the flour is added to keep the cake light and tender.
- Overbaking: Watch the bake time carefully to ensure the cake stays moist.
- Removing the cake too soon: Let it cool in the tin for 10–15 minutes to avoid breakage.
- Using cold ingredients: Make sure butter and eggs are at room temperature for best results.