Mary Berry Chocolate Cake with Oil Recipe

This Mary Berry chocolate cake with oil is a wonderfully moist, deeply chocolatey bake that stays soft for days. Using oil instead of butter gives the sponge a lighter crumb and rich texture without any heaviness. It is an easy, reliable recipe suitable for beginners, yet good enough for special occasions. From start to finish, it takes about 55 minutes including baking and cooling time.

Ingredients

For the chocolate cake

• 200g plain flour
• 50g cocoa powder
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 200g caster sugar
• 2 large eggs
• 120ml vegetable oil
• 200ml full-fat milk
• 1 tsp vanilla extract

For the chocolate icing

• 150g dark chocolate, broken into pieces
• 100ml double cream
• 1 tbsp golden syrup or honey

For greasing

• A little oil or butter
• Baking parchment

How to Make Mary Berry Chocolate Cake with Oil Recipe

• Prepare the oven and tins: Preheat the oven to 180°C (160°C fan). Grease and line two 8-inch round sandwich tins with baking parchment, making sure the bases are fully covered.
• Mix the dry ingredients: Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl. Stir in the caster sugar and mix well so everything is evenly combined.
• Add the wet ingredients: Make a well in the centre and add the eggs, vegetable oil, milk and vanilla extract. Beat with a whisk or electric mixer until smooth, glossy and lump-free. The batter will be quite loose, which is exactly right.
• Bake the cakes: Divide the mixture evenly between the prepared tins and gently level the tops. Bake for 30 to 35 minutes, until well risen and a skewer inserted into the centre comes out clean.
• Cool completely: Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack and leave to cool completely before icing.
• Make the icing and assemble: Heat the double cream gently in a small saucepan until just steaming. Remove from the heat, add the chocolate and golden syrup, and leave for a minute before stirring until smooth. Allow to thicken slightly, then sandwich the cakes together and spread the remaining icing over the top.

Tips for Best Results

Why is my chocolate cake dry?

Dry cake is usually caused by overbaking. Check the cake a few minutes before the end of the baking time and remove it as soon as the skewer comes out clean.

Can I use a different oil?

Yes, a mild-flavoured oil such as sunflower or rapeseed oil works just as well. Avoid strong oils like olive oil, which can affect the taste.

How do I get a smooth icing finish?

Let the icing cool until it thickens slightly before spreading. Use a palette knife and work gently from the centre outwards.

Can I bake this as a single cake?

You can bake it in one deep 8-inch tin. Increase the baking time to 45 to 50 minutes and check carefully for doneness.

Serving Suggestions

• Serve simply with a cup of tea or coffee
• Add fresh berries on the side for a lighter finish
• Serve warm slices with a spoon of lightly whipped cream

Storage

Room temperature

Store the cake in an airtight container at room temperature for up to 3 days. The oil-based sponge keeps it beautifully moist.

Refrigerator

If the weather is warm, store the cake in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

The un-iced cake layers freeze well for up to 3 months. Wrap tightly in cling film and foil, then defrost fully before icing.

Nutrition

• Calories: 390 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 22g
• Saturated Fat: 6g
• Sodium: 220mg

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

FAQs

Mary Berry Chocolate Cake with Oil Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich, moist Mary Berry-style chocolate cake made with oil for a soft crumb and deep chocolate flavour. Simple to make and perfect for everyday baking or special occasions.

Ingredients

• 200g plain flour

• 50g cocoa powder

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• 200g caster sugar

• 2 large eggs

• 120ml vegetable oil

• 200ml full-fat milk

• 1 tsp vanilla extract

• 150g dark chocolate

• 100ml double cream

• 1 tbsp golden syrup

Directions

• Preheat the oven to 180°C (160°C fan) and grease and line two 8-inch cake tins.
• Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl and stir in the sugar.
• Add the eggs, oil, milk and vanilla and whisk until smooth and glossy.
• Divide the mixture evenly between the tins and level the tops.
• Bake for 30–35 minutes until risen and a skewer comes out clean.
• Cool briefly in the tins, then turn out onto a wire rack to cool completely.
• Heat the cream, pour over the chocolate and syrup, then stir until smooth.
• Sandwich the cakes together and spread the icing over the top.

Notes

• Use a mild-flavoured oil for best results.
• Do not overbake to keep the cake moist.
• The un-iced cake freezes well for up to 3 months.