Enjoy the luscious Mary Berry Chocolate Bundt Cake. Made with butter, sugar, eggs, self-raising flour, cocoa powder, apricot jam, whipping cream, and dark chocolate. This 10-serving meal takes 20 minutes to prepare.
Try More Mary Berry Recipes:
💗 The Allure of This Mouth-Watering Recipe:
- Decadent Flavor. Rich cocoa and dark chocolate create a luscious taste.
- Simple Preparation. Easy steps for a stunning, impressive cake
- Versatile. adaptable for various occasions or preferences.
- Moist Texture. Delivers a consistently moist and tender crumb.
❓ What Is Mary Berry Chocolate Bundt Cake Recipe?
The Mary Berry Chocolate Bundt Cake is a decadent dessert crafted with butter, sugar, eggs, cocoa powder, and dark chocolate. It boasts a moist, rich texture and a luxurious chocolate taste. Its name, “Bundt,” comes from the distinct fluted ring-shaped pan used for baking, adding an elegant presentation to this delightful treat.
🍫Mary Berry Chocolate Bundt Cake Ingredients
- 225g/8oz unsalted butter softened, plus extra for greasing
- 225g/8oz caster sugar, plus extra for sprinkling
- 4 free-range eggs
- 220g/7¾oz self-raising flour
- 1 tsp. baking powder
- 50g/1¾oz cocoa powder
- 4 tbsp. apricot jam
- 300ml/10½fl oz. whipping cream softly whipped
- 150g/5½oz dark chocolate, chopped
🎂 Create This Chocolate Bundt Cake With These Easy Steps
- Prep and Bake:
- Preheat oven to 180°C/160°C fan/gas 4. Grease and flour the bundt cake tin.
- Beat butter and sugar; add eggs; then gently fold in sifted flour, baking powder, and cocoa.
- Spread the batter evenly in the tin and bake for 25–30 minutes, or until a skewer comes out clean.
- Cooling:
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Ganache:
- Melt chocolate and cream, and let it thicken slightly.
- Assemble:
- Place the cake on a plate, and brush warmed apricot jam on top and sides.
- Spoon ganache over the cake and let it drip down the sides.
- Optionally, sprinkle caster sugar for decoration.
- Serve:
- Cut into slices and enjoy with whipped cream.
💭 Recipe Tips
- Use softened butter for a smooth batter, avoiding lumps. Cream it with sugar for a light texture.
- Sift cocoa for even distribution and a rich chocolate flavor.
- Thoroughly grease the Bundt pan and dust with cocoa to prevent sticking and preserve the cake color.
- Let the cake cool in the pan for 15-20 minutes before gently inverting it onto a wire rack to prevent breakage.
- Avoid overmixing after adding flour for a tender crumb. Mix until just combined.
🍨 What To Serve With Chocolate Bundt Cake?
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for contrast fresh berries or a drizzle of caramel sauce can complement its rich chocolate flavor.
🎚 How To Store Leftovers Chocolate Bundt Cake?
- In The Fridge. Store your leftovers Chocolate Bundt Cake in an airtight container at room temperature for up to 3 days.
- In The Freezer. To freeze, wrap slices of your leftovers Chocolate Bundt Cake tightly in plastic wrap, then foil, placing them in an airtight container for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Bundt Cake?
- Oven Method. Wrap slices of leftovers Chocolate Bundt Cake in foil and reheat at 350°F for 10–15 minutes for a moist, evenly warmed cake.
- Microwave Method: Place a slice of your leftovers Chocolate Bundt Cake on a microwave-safe plate and heat for 20–30 seconds, checking for desired warmth.
FAQs
What Does Mary Berry Use Instead Of Butter?
Mary Berry uses margarine instead of butter for some recipes due to its lighter texture and easier creaming.
How Do I Prevent My Chocolate Bundt Cake From Sticking To The Pan?
Prevent sticking by thoroughly greasing the Bundt pan, and dusting it with cocoa instead of flour for better release.
What Causes A Chocolate Bundt Cake To Be Dry?
Overbaking or insufficient moisture can make a chocolate bundt cake dry.
How Can I Prevent Air Bubbles In My Chocolate Bundt Cake Batter?
To prevent air bubbles, tap the filled Bundt pan gently on the counter to release trapped air before baking.
Try More Mary Berry Recipes:
Mary Berry Chocolate Bundt Cake Nutrition Facts
Amount Per Serving (100g)
- Calories: 462 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 87mg
- Sodium: 359mg
- Potassium: 147mg
- Fiber: 2g
- Sugar: 36g
- Vitamin A: 725IU
- Vitamin C: 0.1mg
- Calcium: 38mg
- Iron: 2mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Chocolate Bundt Cake
Description
Enjoy the luscious Mary Berry Chocolate Bundt Cake. Made with butter, sugar, eggs, self-raising flour, cocoa powder, apricot jam, whipping cream, and dark chocolate. This 10-serving meal takes 20 minutes to prepare.
Ingredients
Instructions
- Preheat oven to 180°C/160°C fan/gas 4. Grease and flour the bundt cake tin.
- Beat butter and sugar; add eggs; then gently fold in sifted flour, baking powder, and cocoa.
- Spread the batter evenly in the tin and bake for 25–30 minutes, or until a skewer comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate and cream, and let it thicken slightly.
- Place the cake on a plate, and brush warmed apricot jam on top and sides.
- Spoon ganache over the cake and let it drip down the sides.
- Optionally, sprinkle caster sugar for decoration.
- Cut into slices and enjoy with whipped cream.
Prep & Bake:
Cooling
Ganache:
Assemble
Serve
Notes
- Use softened butter for a smooth batter, avoiding lumps. Cream it with sugar for a light texture.
- Sift cocoa for even distribution and a rich chocolate flavor.
- Thoroughly grease the Bundt pan and dust with cocoa to prevent sticking and preserve the cake color.
- Let the cake cool in the pan for 15-20 minutes before gently inverting it onto a wire rack to prevent breakage.
- Avoid overmixing after adding flour for a tender crumb. Mix until just combined.