Mary Berry All-in-One Chocolate Cake Recipe

Craving a rich, moist chocolate dessert that’s truly fuss-free? The Mary Berry All-in-One Chocolate Cake uses a single-bowl mixing method to deliver a soft crumb and smooth chocolate icing in under an hour.

It’s perfect for birthdays, Sunday tea, and quick celebrations. Expect deep cocoa notes, balanced sweetness, and a tender British sponge made with self-raising flour, eggs, butter (or margarine), and cocoa using a simple baking method.

What Is Mary Berry’s All-in-One Chocolate Cake?

It’s a classic British chocolate sponge made by placing all ingredients in one bowl and beating until smooth. No creaming stages. No complicated steps. Just even mixing, reliable rise, and a light, tender crumb—finished with an easy cocoa buttercream.

Other Popular Mary Berry Recipes

• Mary Berry Pineapple Upside Down Cake
• Mary Berry Flapjacks
• Mary Berry Apple Crumble
• Mary Berry Carrot Cake Traybake

Why This Recipe Is Worth Trying

• Fast one-bowl method – Minimal prep and easy cleanup.
• Consistently light texture – A soft, even crumb that slices cleanly.
• Beginner-friendly – Hard to get wrong and quick to master.
• Flexible icing – From simple buttercream to glossy ganache.
• Occasion-ready – Ideal for parties, potlucks, or afternoon tea.

Essential Ingredients to Make Mary Berry All-in-One Chocolate Cake

• Self-raising flour (175g)
• Baking powder (1 tsp)
• Soft margarine or butter (175g)
• Caster sugar (175g)
• Cocoa powder (40g)
• Eggs, large (3)
• Milk (2 tbsp; plus 1–2 tbsp warm water if needed)

For the icing

• Butter, softened (75g)
• Icing sugar, sifted (175g)
• Cocoa powder (20g)
• Milk (1–2 tbsp, to loosen)

Handy Kitchen Tools for Best Results

• Large mixing bowl and electric whisk
• Two 20cm (8-inch) round tins, lined
• Kitchen scale and measuring spoons
• Offset spatula or palette knife
• Wire rack for cooling

Step-by-Step Guide to Making Mary Berry All-in-One Chocolate Cake

Step 1: Heat the oven and prep tins

Preheat to 180°C/160°C fan/350°F. Grease and line two 20cm tins with parchment.

Step 2: Add everything to one bowl

Combine flour, baking powder, cocoa, sugar, butter (or margarine), eggs, and milk. Beat until smooth and creamy.

Step 3: Adjust the batter

If thick, add 1–2 tbsp warm water or a splash more milk. The batter should drop easily from a spoon.

Step 4: Bake to a gentle rise

Divide evenly between tins (weigh for accuracy). Bake 20–25 minutes, or until a skewer comes out clean.

Step 5: Cool before icing

Let sit 5 minutes in tins, then turn out onto a rack to cool completely.

Step 6: Make the icing

Beat butter until fluffy. Mix in cocoa and icing sugar. Add milk gradually to a soft, spreadable consistency.

Step 7: Fill and finish

Spread half the icing over one sponge, top with the second, then cover the top with remaining icing and smooth.

What I Got Wrong (And How I Fixed It)

• Dense crumb – I had overmixed; next time I beat just until smooth.
• Domed tops – I rotated pans halfway and used equal weights for level layers.
• Dry edges – I checked 3 minutes earlier and removed as soon as the skewer was clean.
• Split icing – I added milk slowly and used room-temperature butter.

Healthier Version of Mary Berry’s Chocolate Cake

• Swap part of the fat – Use half butter, half Greek yogurt for moisture and less saturated fat.
• Choose darker cocoa – Natural or Dutch-process with less sugar in the icing.
• Reduce sugar – Cut caster sugar by 10–15% without losing structure.
• Add fiber – Replace 25% of flour with finely milled wholemeal self-raising.

Ingredient Substitutions for Mary Berry All-in-One Chocolate Cake

• Dairy-free – Use dairy-free margarine and oat or almond milk.
• Gluten-free – Substitute a 1:1 gluten-free self-raising blend; add 1 tbsp milk if batter feels thick.
• Egg-free – For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water; rest 5 minutes.
• Deeper chocolate – Stir in 50g finely chopped dark chocolate to the batter.

Pairing Ideas: What to Serve With Mary Berry All-in-One Chocolate Cake

• Cool contrast – A scoop of vanilla or honeycomb ice cream.
• Berry brightness – Fresh raspberries or a quick raspberry compote.
• Light finish – Lightly sweetened whipped cream with a hint of vanilla.
• Coffee match – Espresso or cappuccino to highlight cocoa notes.
• Festive flourish – A drizzle of warm salted caramel for parties.

Expert Tips to Make Perfect Mary Berry All-in-One Chocolate Cake

• Room-temperature ingredients – Promote even mixing and steady rise.
• Sift dry ingredients – Removes lumps and keeps the crumb light.
• Mind the mixing – Stop once the batter looks smooth and glossy.
• Pan accuracy – Weigh batter into tins for identical layers.
• Early doneness check – Ovens vary, so peek a few minutes ahead.
• Cool before icing – Warm sponge melts frosting and invites crumbs.
• Flavor boost – A teaspoon of instant espresso intensifies chocolate.

Creative Ways to Customize Mary Berry All-in-One Chocolate Cake

• Nut crunch – Fold in chopped hazelnuts or toasted almonds.
• Fruity layer – Add raspberry or cherry jam between sponges.
• Mocha twist – Stir in espresso powder and top with coffee buttercream.
• Luxury finish – Pour over a shiny chocolate ganache glaze.
• Party look – Decorate with chocolate curls or grated chocolate.
• Cupcake format – Bake as cupcakes for 14–16 minutes.

Storing Mary Berry All-in-One Chocolate Cake the Right Way

• Room temperature (best texture) – Airtight container up to 3 days.
• Refrigerator (longer keep) – Up to 5 days; bring to room temp before serving.
• Freezer (make-ahead) – Wrap slices well and freeze up to 2 months.
• Moisture guard – Press parchment against cut sides to prevent drying.

How to Reheat Mary Berry All-in-One Chocolate Cake (If Needed)

• Microwave – Warm a slice for 10–15 seconds for a just-baked feel.
• Oven – Wrap in foil and warm at 160°C/320°F for 5–7 minutes.
• From frozen – Thaw overnight in the fridge, then warm gently as above.

Nutritional Breakdown (per serving)

Approximate for 12 slices with buttercream icing:

• Calories: ~310 kcal
• Protein: ~5 g
• Carbohydrates: ~45 g (Sugars ~29 g)
• Fat: ~12 g (Saturated ~6 g)
• Fiber: ~2 g
• Sodium: ~0.3 g

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FAQs

How do I know when Mary Berry’s All-in-One Chocolate Cake is fully baked?

You’ll know the cake is ready when it rises evenly, pulls slightly away from the edges, and a skewer inserted in the center comes out clean. If the skewer has moist crumbs, bake for another 2–3 minutes and check again.

Why did my Mary Berry chocolate cake turn out dense instead of light and fluffy?

A dense texture often happens if the batter is overmixed or if cold butter and eggs were used. For a lighter sponge, ensure ingredients are at room temperature and beat only until everything is just combined.

Can I make Mary Berry’s All-in-One Chocolate Cake without self-raising flour?

Yes, you can substitute plain flour by adding 2 teaspoons of baking powder per 175g of flour. Mix the dry ingredients well before adding the wet ones to achieve an even rise.

How can I make the chocolate icing smooth and glossy like Mary Berry’s version?

Use softened butter and sifted icing sugar, and cocoa powder. Add milk gradually while beating until the icing is light and spreadable. If it looks too thick, add an extra teaspoon of milk for a silkier texture.

Wrapping It Up

This Mary Berry All-in-One Chocolate Cake delivers maximum chocolate satisfaction with minimum effort. With a single bowl, quick bake, and a creamy cocoa icing, it’s a dependable showstopper for any occasion. Keep these tips and substitutions handy, and you’ll have a reliable, repeatable chocolate cake you can proudly serve anytime.