Mary Berry Chocolate Chip Cake

This easy and delicious Chocolate Chip Cake by Mary Berry is a delightful treat perfect for any occasion. With its moist sponge and creamy mascarpone icing, this quick dessert uses common ingredients you likely have at home. Enjoy a slice that’s both rich and satisfying, making it a crowd-pleaser!

Ingredients Needed

For The Sponge:

• 4 tbsp cocoa powder, sifted (30g)
• 4 tbsp boiling water
• 4 large eggs
• 225g (8oz) baking spread, straight from the fridge, plus extra for greasing (1 cup)
• 225g (8oz) caster sugar (1 cup)
• 225g (8oz) self-raising flour (1 3/4 cups)
• 1 tsp baking powder
• 100g (4oz) dark chocolate chips (2/3 cup)

For The Icing:

• 250g (9oz) full-fat mascarpone cheese (1 cup)
• 3 tbsp icing sugar, sifted (30g)
• 1 tsp vanilla extract
• cocoa powder, for dusting

How To Make Chocolate Chip Cake

1. Preheat the Oven: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F). Grease and line a 23 × 30cm (9 × 12in) traybake tin with baking paper.
2. Make the Sponge: In a large bowl, mix the sifted cocoa powder and boiling water into a smooth paste. Add the remaining sponge ingredients (except the chocolate chips) and whisk together using an electric hand whisk until light and fluffy. Stir in the chocolate chips.
3. Bake the Cake: Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, until the cake is coming away from the sides of the tin and is springy to the touch in the middle.
4. Cool the Cake: Leave to cool in the tin on a wire rack.
5. Make the Icing: In a bowl, mix the mascarpone cheese, icing sugar, and vanilla extract until combined. Spread the icing over the surface of the cooled cake and dust with cocoa powder.
6. Serve: Slice the cake into about 16 pieces (squares or fingers) to serve.

Recipe Tips

• Sift the Cocoa Powder: Always sift the cocoa powder before adding it to prevent lumps and ensure a smooth batter.
• Don’t Overmix the Batter: Mix the batter until just combined to keep the cake light and fluffy. Overmixing can make it dense.
• Cool Completely Before Icing: Let the cake cool completely in the tin to prevent the icing from melting and to achieve a nice finish.

How To Store Leftovers?

• Refrigerate: First, let the leftover Chocolate Chip Cake cool until it reaches room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days.
• Freeze: If you want to freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer-safe container. The cake can be frozen for up to 3 months. To serve, take it out of the freezer and let it thaw in the fridge for several hours or overnight before slicing.

Nutrition Facts

Serving Size: 1 slice (approximately 76g)

• Calories: 184
• Total Fat: 5g
• Saturated Fat: 2g
• Cholesterol: 0.2mg
• Sodium: 266mg
• Potassium: 182mg
• Total Carbohydrate: 31g
• Dietary Fiber: 3g
• Sugars: 17g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Bread And Butter Pudding
• Mary Berry Dropped Scones
• Mary Berry Fish Pie Recipe
• Mary Berry Coffee And Walnut Cake