Mary Berry Chocolate Cake with White Chocolate Icing Recipe

This Mary Berry Chocolate Cake with White Chocolate Icing is a beautifully balanced bake that combines a soft, moist chocolate sponge with a smooth, creamy white chocolate topping. The cake is rich without being heavy, and the sweetness of the icing gently offsets the cocoa depth. It is an easy to moderate recipe, well suited to confident beginners and regular home bakers alike. From start to finish, it takes around 90 minutes, making it ideal for a relaxed afternoon bake.

Ingredients

For the Chocolate Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 200g self-raising flour
• 25g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk
• Butter, for greasing the tins
• Baking parchment, for lining

For the White Chocolate Icing

• 200g white chocolate, finely chopped
• 150g full-fat cream cheese, softened
• 75g unsalted butter, softened
• 150g icing sugar, sifted
• 1 tsp vanilla extract

How to Make Mary Berry Chocolate Cake with White Chocolate Icing

• Prepare the Oven and Tins: Preheat the oven to 180°C, or 160°C fan. Grease two 8-inch round cake tins and line the bases with baking parchment. Set aside while you prepare the cake mixture.
• Mix the Cake Batter: Place the butter, caster sugar, eggs, flour, cocoa powder, baking powder and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until the mixture is smooth, glossy, and well combined, scraping down the sides if needed.
• Bake the Cakes: Divide the batter evenly between the prepared tins and gently level the tops. Bake for 25 minutes, or until the cakes are risen, springy to the touch, and just beginning to come away from the sides.
• Cool Completely: Leave the cakes in their tins for 5 minutes, then turn them out onto a wire rack. Peel away the parchment and allow them to cool completely before icing.
• Make the White Chocolate Icing: Melt the white chocolate gently over a bowl of simmering water or in short bursts in the microwave. Leave to cool slightly. Beat the butter and cream cheese together until smooth, then gradually mix in the icing sugar and vanilla. Finally, fold in the melted white chocolate until silky and spreadable.
• Assemble the Cake: Place one sponge on a serving plate and spread a generous layer of white chocolate icing over the top. Sandwich with the second sponge and use the remaining icing to cover the top, swirling gently with a palette knife.

Tips for Best Results

How do I keep the chocolate sponge moist?

Make sure not to overbake the cakes. Check them at 22 minutes and remove as soon as they feel springy in the centre.

Can I stop the white chocolate icing from becoming too soft?

Ensure the melted white chocolate has cooled before mixing it in. If the icing feels loose, chill it for 10 minutes before spreading.

What cocoa powder works best?

Use a good-quality unsweetened cocoa powder for the richest chocolate flavour and best colour.

Can I make this cake in advance?

Yes, the sponges can be baked a day ahead and wrapped well. Ice the cake on the day you plan to serve it.

Serving Suggestions

• Serve with fresh berries for a touch of sharpness
• Pair with a cup of strong tea or coffee
• Add white chocolate curls for an elegant finish

Storage

Room Temperature

Store the cake in an airtight container for up to 2 days, keeping it in a cool spot away from direct heat.

Refrigerator

The iced cake can be refrigerated for up to 4 days. Allow it to come to room temperature before serving for the best texture.

Freezing

Uniced sponges freeze well for up to 3 months. Wrap tightly in cling film and defrost fully before icing.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 15g
• Sodium: 180mg

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

FAQs

Mary Berry Chocolate Cake with White Chocolate Icing 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

Moist chocolate sponge layered and topped with smooth white chocolate icing. A rich yet balanced cake perfect for celebrations or afternoon tea.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 200g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 2 tbsp milk

• 200g white chocolate

• 150g cream cheese

• 75g unsalted butter

• 150g icing sugar

• 1 tsp vanilla extract

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line two 8-inch round cake tins.
• Add all cake ingredients to a large bowl and beat until smooth.
• Divide mixture between tins and level the tops.
• Bake for 25 minutes until risen and springy.
• Cool briefly in tins, then turn out onto a wire rack to cool completely.
• Melt white chocolate and allow to cool slightly.
• Beat butter and cream cheese, then mix in icing sugar, vanilla and white chocolate.
• Sandwich cakes with icing and spread remaining icing on top.

Notes

• Allow melted white chocolate to cool before mixing.
• Do not overbake the sponges to keep them moist.
• Uniced sponges can be frozen for up to 3 months.