Mary Berry Chocolate Cake With White Chocolate Icing​ Recipe

This elegant Mary Berry Chocolate Cake is made with a rich, moist chocolate sponge and topped with a creamy, smooth white chocolate icing. This recipe creates a delightful contrast between the deep flavor of the chocolate cake and the sweet, velvety finish of the white chocolate icing. It’s a stunning dessert that is perfect for a special celebration and is sure to impress your guests.

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Mary Berry Chocolate Cake With White Chocolate Icing Ingredients

For the Sponge:

• 100g (4 oz) softened butter
• 175g (6 oz) caster sugar
• 3 large eggs
• 175g (6 oz) self-raising flour
• 1 rounded tsp baking powder
• 40g (1.5 oz) cocoa powder
• 4 tbsp boiling water

For the White Chocolate Icing:

• 200g (7 oz) white chocolate, broken into pieces
• 100g (4 oz) unsalted butter, softened
• 200g (7 oz) icing sugar, sifted
• 2-3 tbsp milk
• 1 tsp vanilla extract

How To Make Mary Berry Chocolate Cake With White Chocolate Icing

1. Prepare the cake tins: Preheat your oven to 350°F (180°C) / 160°C Fan / Gas Mark 4. Grease and line two 17cm (7-inch) sandwich tins with baking parchment.
2. Make the chocolate paste: In a small bowl, mix the cocoa powder with the boiling water until you have a smooth, stiff paste.
3. Mix the cake batter: In a large mixing bowl, beat together the softened butter, caster sugar, eggs, self-raising flour, and baking powder until the mixture is smooth. Add the chocolate paste to the bowl and beat until everything is well combined and the batter is a consistent color.
4. Bake the cakes: Divide the mixture evenly between the two prepared tins and level the surface with the back of a spoon. Bake for 20-25 minutes, or until the cakes are well risen, feel springy to the touch, and are starting to shrink away from the sides of the tins.
5. Cool the cakes: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
6. Make the icing: While the cakes are cooling, prepare the icing. Gently melt the white chocolate in a heatproof bowl set over a saucepan of simmering water. Once melted, remove it from the heat and allow it to cool slightly. In a separate bowl, beat the softened butter until soft. Add the sifted icing sugar a little at a time and beat until combined. Gradually beat in the melted white chocolate, vanilla extract, and milk until the icing is smooth and of a spreadable consistency.
7. Assemble the cake: Once the cakes are completely cold, place one sponge on a serving plate. Spread about one-third of the white chocolate icing over the top. Place the second sponge on top and use the remaining icing to cover the top of the cake. Use a palette knife to create a beautiful swirled effect on the surface.

Recipe Tips

• Use good quality white chocolate: The quality of your white chocolate will directly affect the taste and texture of your icing. Look for a brand with a higher cocoa butter content for the best flavor and a smooth, glossy finish.
• Avoid overheating the white chocolate: White chocolate is delicate and can seize or become grainy if it gets too hot. Be sure to melt it gently over simmering water, not boiling, and stir it frequently.
• Sift the icing sugar: This is a crucial step for a smooth, lump-free icing. Icing sugar often has small lumps that will not dissolve in the icing, so sifting it first ensures a perfect texture.
• Cool the melted chocolate: Make sure your melted white chocolate is slightly cooled before you add it to the butter and sugar mixture for the icing. Adding hot chocolate can melt the butter and cause the icing to split.

What To Serve Chocolate Cake With White Chocolate Icing

This rich chocolate cake is a dessert in itself, but a few simple additions can make it even more special. It’s wonderful with a cup of hot coffee or a glass of cold milk. To add a fresh element to cut through the richness, serve a few fresh raspberries or strawberries on the side. A simple dusting of cocoa powder on the plate can also add an elegant finishing touch.

How To Store Chocolate Cake With White Chocolate Icing Leftovers

• Refrigerate: Store the cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.
• Freeze: The un-iced sponge cakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then in a layer of foil. Thaw them overnight in the refrigerator before icing and serving. It is not recommended to freeze the finished, iced cake.

Mary Berry Chocolate Cake With White Chocolate Icing Nutrition Facts

• Calories: 500 kcal
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2g
• Sugars: 48g
• Protein: 8g

Frequently Asked Questions

• Can I use a different size cake tin? Yes, you can. The recipe is for a 17cm (7-inch) cake. If you use a larger 20cm (8-inch) tin, the layers will be thinner and may need a slightly shorter baking time. For a smaller tin, the baking time may need to be increased.
• Why did my icing split? Icing can split for several reasons. The most common are that the butter was too cold, the melted white chocolate was too hot, or you added the milk too quickly. If it splits, you can try to rescue it by gently warming it over a bowl of hot water and whisking until it comes back together.
• Can I make the icing ahead of time? You can make the icing up to a day in advance. Store it in an airtight container in the refrigerator. Before using, take it out of the fridge to bring it back to room temperature and give it a good beat with a whisk to restore its smooth consistency.