Mary Berry Chocolate Sponge Cake Recipe

Mary Berry Chocolate Sponge Cake is a classic British tea-time treat featuring a light cocoa base and rich ganache. This recipe uses the all-in-one method with boiling water, cocoa powder, and double cream to ensure a moist finish.

The first time I made this, I didn’t bother mixing the cocoa powder with boiling water first and ended up with dry, gritty lumps. Now I always make that smooth paste because it hydrates the cocoa and intensifies the chocolate flavour without drying out the sponge. If you skip this, the flour absorbs too much moisture and the cake loses its spring.

The apricot jam is doing more work than you’d think. Without it, the ganache can soak into the sponge or slide off, plus it adds a sharp tang that cuts through the rich chocolate. This is the cake I keep going back to for birthdays because it’s reliable and looks smart with very little effort.

Jump to Recipe

Mary Berry Chocolate Sponge Cake Ingredients

For the Chocolate Sponge

• 50g (2oz) cocoa powder
• 90ml (6tbsp) boiling water
• 3 large eggs
• 60ml (4tbsp) milk
• 175g (6oz) self-raising flour
• 10g (2 tsp) baking powder
• 100g (4oz) baking spread or soft butter
• 300g (10oz) caster sugar

For the Chocolate Ganache Icing

• 150g (5oz) plain chocolate, broken into pieces
• 150ml (5fl oz) double cream
• 45ml (3tbsp) smooth apricot jam

How To Make Mary Berry Chocolate Sponge Cake

1. Prepare the oven and tins: Heat the oven to 180°C (350°F/Gas Mark 4) and grease two 20cm (8in) round sandwich tins with butter. Line the base of each tin with greaseproof paper so the sponges don’t stick when you turn them out.
2. Make the cocoa paste: Measure the cocoa powder into a large mixing bowl and pour in the boiling water. Stir until the mixture is a thick, shiny paste with no dry spots of powder left.
3. Use the all-in-one method: Put the eggs, milk, flour, baking powder, soft butter, and caster sugar into the same bowl as the cocoa. Make sure the butter is soft enough that a finger leaves a deep dent when pressed.
4. Mix the batter: Beat the ingredients using an electric hand mixer or a wooden spoon until the batter is smooth and the colour is consistent. Stop as soon as the streaks of flour disappear to keep the sponge light.
5. Bake the sponges: Spread the batter evenly between the two tins and bake for 25-30 minutes on the middle rack. Check they are done by pressing the centre gently; they should spring back like a sponge.
6. Cool the cakes: Leave the tins on a wire rack for 5 minutes before running a palette knife around the edges and turning them out. Peel away the greaseproof paper and let them get cold before you try to ice them.
7. Make the ganache icing: Place the chocolate and double cream in a bowl over a pan of barely simmering water. Stir until the chocolate melts into the cream and the mixture looks dark and glossy, then take it off the heat to thicken.
8. Assemble the cake: Warm the apricot jam in a small pan until it is runny and brush it over the tops of both cold sponges. Spread half the thickened ganache on one layer, top with the second sponge, and cover the top with the rest of the icing.

Recipe Tips

• Check your baking powder. Make sure your raising agent is in date and use the full two teaspoons to ensure the heavy cocoa batter rises properly. If your baking powder is old, the cake will stay flat and dense.
• Use room temperature eggs. Take your eggs out of the fridge an hour before starting so they don’t curdle the butter when you mix the batter. This helps the ingredients emulsify into a smooth, stable liquid.
• Wait for the ganache. Let the chocolate and cream mixture cool until it’s thick enough to hold its shape on a spoon. If you pour it on while it’s still warm and runny, it will just pool at the bottom of the plate.
• Apply the jam seal. Don’t skip brushing the sponges with apricot jam as it prevents crumbs from getting stuck in your smooth icing. It acts as a glue that keeps the two layers from sliding apart.
• Store in a cool place. Keep the finished cake in an airtight tin in a cool spot rather than the fridge to keep the sponge soft. Cold temperatures can make the butter in the cake go hard and the ganache lose its shine.

What To Serve With Mary Berry Chocolate Sponge Cake

This rich cake is best served with a pot of Earl Grey tea or a strong coffee to balance the sweetness. A dollop of extra thick double cream or a few fresh raspberries on the side adds a nice freshness to the plate.

If you are serving this as a proper dessert, try a scoop of vanilla bean ice cream while the cake is at room temperature. The cold cream against the soft chocolate sponge is a classic combination that everyone loves.

How To Store Mary Berry Chocolate Sponge Cake

• Fridge: Keep the cake in an airtight container in a cool cupboard for up to 3 days. Do not put it in the fridge unless your kitchen is very hot, as the cold air dries out the sponge and makes the ganache dull.
• Reheat: Warm individual slices in the microwave for 10-15 seconds if you want a softer, fudge-like texture. Be careful not to go longer or the ganache will melt into a puddle and the cake will become chewy.
• Freeze: Wrap the un-iced sponge layers tightly in clingfilm and foil to freeze for up to 3 months. Defrost them at room temperature for 4 hours before adding the jam and fresh ganache icing.

Mary Berry Chocolate Sponge Cake Nutrition Facts

Per serving (1 of 12):

• Calories 410,
• Protein 5g,
• Fat 22g,
• Carbohydrates 48g
• Sugar 35g
• Sodium 210mg

FAQs

Why is my Mary Berry Chocolate Sponge Cake dry?

The most common cause is overbaking the sponges or not measuring the boiling water accurately when making the cocoa paste. Make sure you use the full 6 tablespoons of water to hydrate the cocoa powder properly.

Can I use butter instead of baking spread?

Yes, you can use very soft unsalted butter, but baking spreads often give a slightly lighter, more consistent rise in all-in-one recipes. If you use butter, make sure it is soft enough to spread easily.

Why did my ganache split?

This happens if the cream gets too hot or you stir it too vigorously while it’s melting. Use a very low heat and stop stirring as soon as the chocolate has melted into the cream.

Can I use self-raising flour for this cake?

This recipe requires self-raising flour to get the correct lift, especially with the addition of cocoa which is quite heavy. If you only have plain flour, you must add extra baking powder to compensate.

How do I know when the sponges are ready?

The cakes should be shrinking slightly away from the sides of the tin and the tops should feel bouncy. You can also insert a skewer into the centre, and if it comes out clean, the cake is done.

Try More Recipes:

• Mary Berry​ Air Fryer Lemon Drizzle Cake
• Mary Berry Gluten-Free Lemon Drizzle Cake Recipe​
• Mary Berry Lemon Drizzle Round Cake ​ Recipe