Mary Berry Chocolate Birthday Cake​ Recipe

This decadent Mary Berry Chocolate Birthday Cake recipe is the perfect centerpiece for any celebration. Using her reliable all-in-one method, this cake combines rich cocoa powder, soft butter, and self-raising flour to create a wonderfully moist, crowd-pleasing chocolate sponge. Layered and covered with a luscious, glossy chocolate ganache icing, this cake is not only simple to make but looks truly spectacular, making it the ideal choice for a special birthday celebration on a warm August evening in Tunis.

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Mary Berry Chocolate Birthday Cake Ingredients

For the Chocolate Sponge Cake:

• 50g (2oz) good-quality cocoa powder
• 6 tablespoons boiling water
• 3 large eggs
• 4 tablespoons milk
• 175g (6oz) self-raising flour
• 1 rounded teaspoon baking powder
• 100g (4oz) baking spread or very soft butter
• 300g (10oz) caster sugar (superfine sugar)

For the Chocolate Ganache Icing:

• 150g (5oz) plain or dark chocolate (at least 50% cocoa solids), broken into small pieces
• 150ml (5fl oz) double cream (heavy cream)
• 3 tablespoons smooth apricot jam (optional, for sealing)
• Sprinkles, chocolate shavings, or fresh berries to decorate

How To Make Mary Berry’s Chocolate Birthday 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. Create the chocolate paste: In a large mixing bowl, measure the cocoa powder. Pour the 6 tablespoons of boiling water over it and whisk well until you have a smooth, thick, glossy paste. This step ensures a rich chocolate flavor.
3. Use the all-in-one method: Add all the remaining cake ingredients (eggs, milk, flour, baking powder, soft butter, and sugar) directly into the bowl with the prepared cocoa paste.
4. Mix the cake batter: Using an electric mixer or a wooden spoon, beat all the ingredients together until they are fully combined and the batter is smooth. This should only take a couple of minutes.
5. Bake the cakes: Divide the batter evenly between the two prepared tins and level the tops with a spatula. Bake in the preheated oven for 25-30 minutes. The cakes are ready when they are well-risen and spring back when pressed gently.
6. Cool the sponges: Let the cakes cool in their tins for a few minutes before carefully inverting them onto a wire rack. Peel off the parchment paper and allow them to cool completely.
7. Make the ganache icing: While the cakes cool, make the icing. Place the broken chocolate pieces and the double cream into a heatproof bowl. Set the bowl over a small saucepan of gently simmering water (a bain-marie), ensuring the bowl doesn’t touch the water. Stir until the chocolate has melted and the mixture is smooth and glossy. Remove from the heat and let it cool and thicken to a spreadable consistency.
8. Assemble and decorate: If using, gently warm the apricot jam and brush it over the top of both cake layers to seal in the crumbs. Spread about a third of the cooled ganache over one cake layer, place the second cake on top, and then use the remaining ganache to cover the top and sides of the cake. Decorate with chocolate shavings, sprinkles, or fresh berries before serving.

Recipe Tips

• Use Quality Cocoa and Chocolate: The flavor of the cake and icing comes directly from these ingredients, so using a good quality brand will make a noticeable difference to your finished birthday cake.
• The All-in-One Method is a Time-Saver: This method is brilliantly quick. For it to work perfectly, your butter or baking spread must be very soft (at room temperature) so it combines instantly with the other ingredients.
• Blooming the Cocoa is Key: Don’t skip mixing the cocoa powder with boiling water. This technique, known as “blooming,” dissolves the cocoa and releases a deeper, more intense chocolate flavor throughout the cake.
• Let the Ganache Thicken: Be patient and allow the ganache to cool and thicken properly before you try to ice the cake. If it’s too warm, it will be too runny and will just slide off. You can pop it in the fridge for a few minutes to speed this up, but watch it carefully.

What To Serve Chocolate Birthday Cake

A classic chocolate birthday cake is a celebration in itself! It is perfect served on its own, perhaps with some birthday candles. For an extra special touch, serve each slice with a scoop of vanilla bean ice cream, a swirl of whipped cream, or a small handful of fresh raspberries to complement the rich chocolate flavor.

How To Store Chocolate Birthday Cake

Room Temperature: The cake is best stored in an airtight container at room temperature, where it will remain moist and delicious for up to 3 days. Freezing: This cake freezes very well, which is great for planning ahead. You can freeze the entire iced cake or individual slices. Wrap them well in a double layer of plastic wrap and then a layer of foil. The cake can be frozen for up to one month. Thaw it at room temperature before serving.

Mary Berry Chocolate Birthday Cake Nutrition Facts

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

• Calories: 490 kcal
• Total Fat: 26g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 250mg
• Total Carbohydrate: 58g
• Dietary Fiber: 3g
• Sugars: 42g
• Protein: 6g

Frequently Asked Questions

• Can I write on the cake? Yes, of course. Once the ganache on top has set slightly, you can use a contrasting writing icing (store-bought or homemade with icing sugar and a little water) to pipe a “Happy Birthday” message.
• How can I make this cake even more special? For an extra layer of flavor, you could add a different filling in the middle, such as raspberry jam, salted caramel, or even a layer of fresh whipped cream along with the ganache.
• Can this recipe be made as cupcakes? Yes, this batter works beautifully for cupcakes. Simply divide the mixture into a 12-hole cupcake tin lined with paper cases and bake for 15-20 minutes, or until they are risen and springy to the touch.
• Why did my cake come out dry? A dry cake is usually due to overbaking. Ovens can vary, so start checking your cake at the 25-minute mark. As soon as it’s springy to the touch and a skewer inserted into the center comes out clean, it’s ready.

Try More Recipes:

• Mary Berry All In One Chocolate Cake​ Recipe
• Mary Berry Chocolate Sponge Cake Recipe
• Mary Berry Cherry Scones​ Recipe