This Mary Berry Chocolate Celebration Cake is a rich, indulgent layer cake made for birthdays, anniversaries, and special gatherings. The sponge is soft, moist, and deeply chocolatey, sandwiched with a smooth chocolate filling and finished with a glossy topping. Despite its impressive look, the recipe is straightforward and suitable for confident beginners. From start to finish, it takes around 1 hour and 30 minutes, including cooling and assembling.
Ingredients
For the Chocolate Sponge
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 200g self-raising flour
- 25g cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
For the Chocolate Filling and Topping
- 200g dark chocolate, broken into pieces
- 200ml double cream
- 50g unsalted butter
For Decorating
- Chocolate curls or shavings
- Fresh berries or sprinkles, optional
- Butter, for greasing tins
- Baking parchment
How to Make Mary Berry Chocolate Celebration Cake
- Prepare the Oven and Tins: Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment, making sure the bases are well covered.
- Mix the Sponge Batter: Place the softened butter, caster sugar, eggs, flour, cocoa powder, baking powder, and milk into a large bowl. Beat with an electric mixer for about 2 minutes until the mixture is smooth, well combined, and lighter in colour.
- Bake the Cakes: Divide the batter evenly between the prepared tins and level the tops. Bake for 25 to 30 minutes, until the cakes are risen, spring back when lightly pressed, and a skewer inserted into the centre comes out clean.
- Cool Completely: Leave the cakes in their tins for 5 minutes, then turn out onto a wire rack. Peel away the parchment and allow the sponges to cool completely before filling.
- Make the Chocolate Filling and Topping: Heat the double cream gently in a saucepan until just steaming, not boiling. Remove from the heat and add the dark chocolate and butter. Leave for a minute, then stir until smooth and glossy. Set aside to thicken slightly.
- Assemble the Cake: Place one sponge on a serving plate and spread with a generous layer of chocolate filling. Top with the second sponge and pour the remaining chocolate mixture over the top, allowing it to gently drip down the sides. Decorate as desired.
Tips for the Best Chocolate Celebration Cake
Why did my cake turn out dry?
Overbaking is the most common cause. Check the cakes a few minutes before the suggested time and remove them as soon as they are just cooked through.
How can I get an even rise?
Make sure all ingredients are at room temperature and beat the mixture only until combined. Overmixing can affect the texture.
Can I make this cake in advance?
Yes, the sponges can be baked a day ahead and wrapped well. Assemble the cake on the day you plan to serve it for the best finish.
Serving Suggestions
- Serve with lightly whipped cream or crème fraîche
- Pair with fresh raspberries or strawberries
- Enjoy with a cup of tea or coffee
Storage
Room Temperature
Keep the assembled cake in a cool place for up to 2 days, covered to prevent it drying out.
Refrigerator
Store in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for the best flavour and texture.
Freezing
The unfilled sponge layers can be frozen for up to 3 months. Wrap well in cling film and foil, then defrost fully before assembling.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 42g
- Protein: 6g
- Fat: 26g
- Saturated Fat: 15g
- Sodium: 180mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes, but the cake will be sweeter. Dark chocolate gives a richer flavour that balances the sponge well.
What size tins should I use?
Two 20cm round tins are ideal for this recipe and give even layers.
Can I add coffee to enhance the chocolate flavour?
A teaspoon of instant coffee dissolved in the milk works well and deepens the chocolate taste without being obvious.
How do I stop the topping from running too much?
Let the chocolate mixture cool and thicken slightly before pouring it over the cake so it settles neatly on top.
Mary Berry Chocolate Celebration Cake Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesRich and moist Mary Berry Chocolate Celebration Cake layered with smooth chocolate filling and topped with a glossy chocolate finish. Perfect for birthdays and special occasions.
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 dark chocolate, broken into pieces
200ml double cream
50g unsalted butter
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line two 20cm round cake tins.
- Place butter, sugar, eggs, flour, cocoa powder, baking powder and milk into a bowl.
- Beat for about 2 minutes until smooth and well combined.
- Divide evenly between tins and level the tops.
- Bake for 25–30 minutes until risen and cooked through.
- Cool briefly, then turn out onto a wire rack to cool completely.
- Heat cream, then add chocolate and butter, stirring until smooth.
- Sandwich cakes with chocolate filling and pour remaining mixture over the top.
- Decorate and serve once set.
Notes
- Allow cakes to cool fully before assembling.
- Use good-quality dark chocolate for best flavour.
- Unfilled sponges can be frozen for up to 3 months.
