Mary Berry Chocolate Sponge Cake Recipe

This decadent Mary Berry Chocolate Sponge Cake recipe uses her famous all-in-one method for a quick and foolproof bake. Made with cocoa powder, self-raising flour, and soft butter, this cake creates a wonderfully moist and tender crumb with a rich chocolate flavor. Finished with a simple yet luxurious chocolate ganache icing, this cake is perfect for a birthday celebration, an afternoon tea, or anytime you need an impressive and reliable dessert.

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Mary Berry Chocolate Sponge Cake Ingredients

For the Chocolate Sponge:

• 50g (2oz) 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

For the Chocolate Ganache Icing:

• 150g (5oz) plain chocolate (dark chocolate), broken into small pieces
• 150ml (5fl oz) double cream (heavy cream)
• 3 tablespoons smooth apricot jam

How To Make Mary Berry’s Chocolate Sponge 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 baking parchment.
2. Make the cocoa paste: In a large mixing bowl, measure the cocoa powder and add the 6 tablespoons of boiling water. Mix well with a whisk or spoon until you have a smooth, thick paste.
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 cocoa paste.
4. Mix the batter: Beat the mixture with an electric mixer or a wooden spoon until everything is well combined and you have a smooth, even batter. Be careful not to overmix.
5. Bake the sponges: Divide the cake batter evenly between your two prepared tins and level the surfaces with a spatula. Bake in the preheated oven for 25-30 minutes. The cakes are done when they are well-risen and spring back when gently pressed.
6. Cool the cakes: Let the cakes cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the baking parchment from the base and leave them to cool completely.
7. Make the ganache icing: To 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, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate has melted and the mixture is smooth and glossy. Remove from the heat and set aside to cool and thicken until it reaches a spreadable consistency.
8. Assemble the cake: In a small pan, gently warm the apricot jam until it is runny. Brush the jam over the top of both cooled cake layers. This creates a seal and adds a hint of flavor. Spread half of the cooled chocolate ganache over one cake layer, place the second cake on top, and then spread the remaining ganache over the top of the cake. Create swirls with a palette knife for a decorative finish.

Recipe Tips

• Use the All-in-One Method Correctly: This method is brilliant for its speed and simplicity. The key is to ensure your butter or baking spread is very soft (at room temperature) so it incorporates instantly with the other ingredients for a smooth batter.
• Don’t Overbeat the Batter: Once the ingredients are combined, stop mixing. Overbeating can develop the gluten in the flour, leading to a tougher cake.
• Create a Smooth Cocoa Paste: Mixing the cocoa with boiling water first “blooms” the cocoa powder. This simple step dissolves the cocoa fully and intensifies the chocolate flavor, preventing a dry or dusty taste in the final sponge.
• The Apricot Jam Seal: Don’t skip the step of brushing the cakes with warm apricot jam. It creates a barrier that prevents crumbs from getting into your icing, ensuring a smooth, professional finish. It also adds a subtle, tangy flavor that cuts through the richness of the chocolate.

What To Serve Chocolate Sponge Cake

This rich chocolate sponge cake is perfect on its own with a cup of tea or coffee. For a more decadent dessert, serve a slice with a dollop of fresh whipped cream, a scoop of vanilla ice cream, or a handful of fresh berries like raspberries or strawberries, which pair beautifully with the chocolate.

How To Store Chocolate Sponge 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 exceptionally well. You can freeze the entire iced cake or individual slices. Wrap them well in plastic wrap and then a layer of foil. It can be frozen for up to one month. Thaw at room temperature before serving.

Mary Berry Chocolate Sponge Cake Nutrition Facts

Serving Size: 1 slice (1/8th of the cake)

• Calories: 500 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 100mg
• Sodium: 250mg
• Total Carbohydrate: 55g
• Dietary Fiber: 3g
• Sugars: 40g
• Protein: 6g

Frequently Asked Questions

• Can I use a different icing? Yes, if you prefer a classic chocolate buttercream, you can use that instead of the ganache. However, the ganache provides a richer, more fudgy texture that is characteristic of this Mary Berry recipe.
• Why is my sponge cake dry? A dry cake is often the result of overbaking or an imbalance of ingredients. Be sure to check your cake at the 25-minute mark and remove it from the oven as soon as it springs back when touched. Using too much cocoa powder can also have a drying effect, so stick to the recipe’s measurements.
• Can I make this cake in a different sized tin? Yes, but you will need to adjust the baking time. For example, if you use a single, deep 20cm (8in) tin, the cake will take longer to bake through. If you use a larger traybake tin (like 30x23cm), the cake will be thinner and will require less baking time.
• What is the difference between baking spread and butter? Baking spread is a type of margarine specifically designed for cakes. It is typically softer than butter straight from the fridge, which makes it ideal for the all-in-one method. You can use very soft unsalted butter as a direct substitute.

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• Mary Berry​ Air Fryer Lemon Drizzle Cake
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• Mary Berry Lemon Drizzle Round Cake ​ Recipe