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Mary Berry Chocolate Cake With Oil

Mary Berry Chocolate Cake With Oil
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Mary Berry Chocolate Cake With Oil is a soft, cocoa-based sponge cake made using vegetable oil instead of butter. Oil distributes more evenly through the batter, helping the cake retain moisture and produce a delicate crumb. The cake is often finished with a simple chocolate icing or ganache, creating a classic dessert that feels indulgent but remains easy to prepare.

Ingredients

  • Plain flour – 200g

  • Cocoa powder – 50g

  • Baking powder – 1½ teaspoons

  • Caster sugar – 200g

  • Large eggs – 3

  • Vegetable oil – 120ml

  • Milk – 200ml

  • Vanilla extract – 1 teaspoon

  • Hot water – 100ml

Instructions

  • Prepare the oven and tin – Preheat oven to 180°C (160°C fan). Grease and line a 20cm cake tin with baking parchment.

  • Combine dry ingredients – In a bowl, sift together flour, cocoa powder, and baking powder. Stir in the caster sugar.

  • Mix wet ingredients – In another bowl, whisk eggs, vegetable oil, milk, and vanilla extract until smooth.

  • Combine mixtures – Gradually pour the wet ingredients into the dry ingredients, stirring gently until a smooth batter forms.

  • Add hot water – Stir in hot water to loosen the batter and deepen the chocolate flavour.

  • Pour into tin – Transfer batter into the prepared cake tin and smooth the surface.

  • Bake carefully – Bake for 35–40 minutes until a skewer inserted into the centre comes out clean.

  • Cool completely – Leave in the tin for 10 minutes, then transfer to a cooling rack before icing.

Find it online: https://maryberrycooks.co.uk/mary-berry-chocolate-cake-with-oil/