Mary Berry All In One Chocolate Cake​ Recipe

This easy Mary Berry All in One Chocolate Cake recipe is a true game-changer for bakers of any level. Made using a wonderfully simple method, this cake combines soft butter, self-raising flour, cocoa powder, and sugar all at once for a quick and foolproof result. This recipe creates a beautifully moist and rich chocolate cake, perfect for any occasion. Whether for a birthday, a weekend treat, or a simple dessert on a warm Tunis evening, this cake is as delicious as it is effortless

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Mary Berry All in One Chocolate Cake Ingredients

For the Chocolate Cake:

• 4 large eggs
• 225g (8oz) self-raising flour
• 2 rounded teaspoons baking powder
• 225g (8oz) caster sugar (superfine sugar)
• 225g (8oz) very soft butter or baking spread
• 50g (2oz) cocoa powder
• 2 tablespoons milk

For the Chocolate Buttercream Icing:

• 100g (4oz) unsalted butter, softened
• 225g (8oz) icing sugar (confectioners’ sugar), sifted
• 25g (1oz) cocoa powder
• 1-2 tablespoons milk

How To Make Mary Berry’s All in One Chocolate Cake

1. Prepare the oven and tins: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the base of each with a circle of baking parchment.
2. Combine all ingredients: In a large mixing bowl, add all the cake ingredients: the eggs, self-raising flour, baking powder, caster sugar, very soft butter, cocoa powder, and milk.
3. Mix the batter: Using an electric hand mixer, beat all the ingredients together on a slow speed at first, then increase the speed and mix for about 2 minutes until the batter is well combined, smooth, and glossy. Be careful not to overmix.
4. Bake the sponges: Divide the cake batter evenly between your two prepared tins. Use a spatula to level the surface of the batter in each tin.
5. Cook until springy: Bake in the center of the preheated oven for 25-30 minutes. The cakes are cooked when they have risen, are shrinking away from the sides of the tins, and spring back when you press them gently in the center.
6. Cool the cakes: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack. Carefully peel the baking parchment from the base and leave them to cool completely.
7. Make the chocolate buttercream: To make the icing, place the softened butter in a bowl and beat it with an electric mixer until it is smooth and creamy. Sift in the icing sugar and cocoa powder and beat again. Add 1-2 tablespoons of milk, a little at a time, and continue to beat until the buttercream is light and fluffy.
8. Assemble the cake: Use about half of the buttercream to sandwich the two cooled cake layers together. Spread the remaining buttercream over the top of the cake. You can create a smooth finish or make decorative swirls with a palette knife.

Recipe Tips

• Ensure Butter is Very Soft: The success of the “all-in-one” method depends on this. The butter or baking spread must be at room temperature and very soft to combine instantly and evenly with the other ingredients, creating a smooth batter.
• Don’t Overmix the Batter: Mix only until the ingredients are fully combined into a smooth batter. Overmixing can make the final cake tough rather than light and tender.
• Sift Your Icing Sugar: Always sift the icing sugar and cocoa powder when making buttercream. This removes any lumps and ensures your icing is perfectly smooth and professional.
• Check if the Cake is Done: To be certain your cake is cooked, you can insert a skewer or toothpick into the center. If it comes out clean, with no wet batter attached, the cake is ready.

What To Serve All in One Chocolate Cake

This delicious chocolate cake is perfect as is, with a simple cup of tea or coffee. To elevate it for a dessert, serve a slice with a scoop of vanilla ice cream, a dollop of clotted cream, or a side of fresh berries, such as raspberries, which cut through the richness of the chocolate beautifully.

How To Store All in One Chocolate Cake

• Room Temperature: The cake is best stored in an airtight container at room temperature. It will stay fresh and moist for up to 3 days.
• Freezing: This cake freezes very well. You can freeze the entire iced cake or individual slices. Wrap them securely in plastic wrap and then a layer of foil for protection. It will keep well in the freezer for up to 3 months. Thaw at room temperature before serving.

Mary Berry All in One Chocolate Cake Nutrition Facts

Serving Size: 1 slice (1/10th of the cake)

• Calories: 500 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 110mg
• Sodium: 350mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 40g
• Protein: 6g

Frequently Asked Questions

• Can I use plain (all-purpose) flour instead of self-raising? Yes, but you will need to add your own raising agents. For every 225g of plain flour, you should add 4 teaspoons of baking powder to get a similar rise.
• Why did my cake sink in the middle? A cake can sink for a few reasons. The most common are opening the oven door too early before the cake has set, or underbaking it. Make sure to bake it for the full recommended time and check that it’s cooked through before removing it from the oven.
• Can I make this cake in one deep tin instead of two sandwich tins? Yes, you can bake this in a single deep 20cm (8in) tin. However, it will require a longer baking time, likely around 50-60 minutes. Make sure to check it with a skewer to ensure it’s cooked all the way through.
• What is baking spread? Baking spread is a type of margarine made from vegetable oils that is specifically designed for baking. It has a high fat content and is softer than butter straight from the fridge, which makes it perfect for the all-in-one method. You can use very soft unsalted butter as a substitute.