Mary Berry Chocolate Sponge Cake Recipe

This classic Mary Berry chocolate sponge cake is light, soft, and beautifully chocolatey without being heavy. The sponge has a tender crumb, a gentle cocoa richness, and pairs perfectly with a simple chocolate filling or buttercream. It is an easy, reliable bake suitable for beginners and confident home bakers alike. From start to finish, it takes around 1 hour including cooling and assembling.

Ingredients

For the chocolate sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 175g self-raising flour
• 50g cocoa powder
• 1½ tsp baking powder
• 2 tbsp milk

For the chocolate filling and topping

• 150g dark chocolate, broken into pieces
• 150ml double cream
• 1 tbsp icing sugar, sifted

For preparing the tins

• Butter, for greasing
• Baking parchment

How to Make Mary Berry Chocolate Sponge Cake Recipe

Oven preparation

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 well covered.

Mixing the cake batter

Place the butter, caster sugar, eggs, self-raising flour, cocoa powder, baking powder, and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, pale, and well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.

Baking the sponges

Divide the mixture evenly between the prepared tins and level the tops gently. Bake for 22 to 25 minutes until the cakes are risen, lightly springy to the touch, and just beginning to come away from the sides of the tins.

Cooling

Leave the cakes to cool in their tins for 5 minutes, then turn out onto a wire rack. Remove the baking parchment and allow the sponges to cool completely before filling.

Assembling the cake

To make the chocolate filling, gently heat the double cream in a small saucepan until just steaming. Remove from the heat, add the dark chocolate, and leave for 2 minutes. Stir until smooth, then mix in the icing sugar. Allow the ganache to thicken slightly before spreading.

Sandwich the two sponges together with half of the chocolate mixture. Spread the remaining chocolate over the top and allow it to set slightly before serving.

Tips

Why did my chocolate sponge turn out dry?

Overbaking is the most common cause. Check the cake at 22 minutes and remove it as soon as it feels springy in the centre.

How do I get a lighter sponge?

Make sure the butter is fully softened and beat the mixture thoroughly to incorporate air before baking.

Can I make this cake without an electric mixer?

Yes, but beat the mixture vigorously by hand until smooth and lighter in colour to achieve the best texture.

Serving Suggestions

• Serve with fresh raspberries or strawberries
• Add a light dusting of cocoa powder before serving
• Enjoy with a cup of tea or coffee

Storage

Room temperature

Store the cake in an airtight container for up to 2 days in a cool place.

Refrigerator

If using a soft chocolate filling, refrigerate for up to 4 days. Bring to room temperature before serving.

Freezing

Unfilled chocolate sponges can be frozen for up to 3 months. Wrap well in cling film and foil. Defrost fully before assembling.

Nutrition

• Calories: 395 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 23g
• Saturated Fat: 13g
• Sodium: 210mg

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

FAQs

Mary Berry Chocolate Sponge Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking time

25

minutes

Total time

60

minutes

Calories

395

kcal

45

minutes

Light and fluffy Mary Berry chocolate sponge cake filled and topped with smooth chocolate ganache. A classic, easy British chocolate cake.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 175g self-raising flour

• 50g cocoa powder

• 1½ tsp baking powder

• 2 tbsp milk

• 150g dark chocolate

• 150ml double cream

• 1 tbsp icing sugar

• Butter and parchment for tins

Directions

• Preheat oven to 180°C (160°C Fan) and line two sandwich tins.
• Add all sponge ingredients to a bowl and beat until smooth.
• Divide mixture between tins and level the tops.
• Bake for 22–25 minutes until risen and springy.
• Cool completely on a wire rack.
• Heat cream, add chocolate, stir until smooth, then sweeten.
• Sandwich cakes with chocolate filling and spread on top.

Notes

• Do not overbake to keep the sponge moist.
• Use good-quality cocoa for best flavour.
• Unfilled sponges freeze well for up to 3 months.