Mary Berry All-in-One Chocolate Cake Recipe

Name: Mary Berry All-in-One Chocolate Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 200 g self-raising flour; 2 tbsp cocoa powder; 200 g caster sugar; 200 g unsalted butter, softened; 4 large eggs; 2 tsp baking powder; 2 tbsp milk; 200 g dark chocolate; 100 ml double cream; 25 g butter

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This classic all-in-one chocolate cake is one of those recipes you turn to again and again. It has a soft, even crumb, a rich chocolate flavour without being heavy, and a light cocoa sponge that stays moist for days. The method is wonderfully straightforward, making it ideal for beginners, yet reliable enough for confident bakers. From start to finish, you can have this cake ready in about an hour.

Ingredients

For the chocolate sponge

200 g self-raising flour
2 level tablespoons cocoa powder
200 g caster sugar
200 g unsalted butter, softened
4 large eggs
2 teaspoons baking powder
2 tablespoons milk

For the chocolate icing

200 g dark chocolate, broken into pieces
100 ml double cream
25 g unsalted butter

For finishing

Cocoa powder or grated chocolate, to decorate

How to Make Mary Berry All-in-One Chocolate Cake Recipe

Prepare the oven and tins

Preheat the oven to 180°C or 160°C fan. Grease and line two 20 cm round sandwich tins with baking parchment, making sure the bases are well covered.

Mix the cake batter

Put the flour, cocoa powder, caster sugar, butter, eggs, baking powder and milk into a large mixing bowl. Using an electric hand mixer, beat everything together for about 2 minutes until smooth, glossy and well combined. Scrape down the sides of the bowl to ensure there are no pockets of dry ingredients.

Bake the cakes

Divide the mixture evenly between the prepared tins and gently level the tops. Bake in the preheated oven for 25 to 30 minutes, until the cakes are risen, spring back when lightly pressed, and are just beginning to shrink from the sides of the tins.

Cool completely

Leave the cakes in their tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment and leave to cool completely before icing.

Make the chocolate icing and assemble

Put the chocolate, cream and butter into a heatproof bowl set over a pan of gently simmering water. Stir occasionally until melted and smooth. Remove from the heat and leave to cool until thick but spreadable. Sandwich the cakes together with half of the icing, then spread the remaining icing over the top. Finish with a light dusting of cocoa powder or grated chocolate.

How to Make Mary Berry All-in-One Chocolate Cake Recipe

Tips

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cake is underbaked. Keep the oven closed for at least the first 20 minutes.

How do I get a lighter sponge?

Make sure the butter is very soft and beat the mixture for the full time so plenty of air is incorporated.

Can I make this without an electric mixer?

Yes, but beat vigorously with a wooden spoon and allow a little extra time to ensure the mixture is smooth.

How do I stop the icing from running?

Let the icing cool until it thickens. It should hold its shape on a spoon before spreading.

Serving Suggestions

Serve with fresh raspberries or strawberries
Add a spoonful of lightly whipped cream
Enjoy with a cup of tea or coffee

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days.

Refrigerator

Store in the fridge for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The uniced sponge layers freeze well for up to 3 months. Wrap tightly in cling film and defrost fully before icing.

Nutrition

Calories: 420 kcal
Carbohydrates: 45 g
Protein: 6 g
Fat: 24 g
Saturated fat: 14 g
Sodium: 220 mg

Nutritional values are estimates and will vary depending on ingredients used.

FAQs

Can I bake this as a single cake?

Yes, bake in a deep 20 cm tin for about 45 to 50 minutes, checking for doneness with a skewer.

Can I use plain flour instead of self-raising?

You can. Use plain flour and add an extra teaspoon of baking powder.

What cocoa powder works best?

A good-quality unsweetened cocoa powder gives the best flavour without bitterness.

Can I use milk chocolate for the icing?

You can, but the icing will be sweeter and softer. Reduce the cream slightly if needed.