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Mary Berry Milk Chocolate Cake

Mary Berry Milk Chocolate Cake
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Mary Berry’s Milk Chocolate Cake is a classic layered sponge cake made with cocoa powder and topped with a milk chocolate buttercream or ganache. It’s a lighter, sweeter alternative to dark chocolate cakes, offering a balance of indulgence without being overly rich.

Ingredients

Scale

For the sponge:

  • 175g self-raising flour

  • 175g caster sugar

  • 175g butter, softened

  • 3 large eggs

  • 40g cocoa powder

  • 1 tsp baking powder

  • 2 tbsp milk

For the icing:

  • 150g milk chocolate, melted

  • 100g butter, softened

  • 200g icing sugar, sifted

  • 2 tbsp milk

Instructions

Step 1: Prepare tins

Preheat oven to 180°C (160°C fan). Grease and line two 20cm sandwich tins.

Step 2: Make sponge batter

In a bowl, beat butter, sugar, eggs, flour, cocoa, and baking powder together until smooth. Add milk if needed for a dropping consistency.

Step 3: Bake the sponges

Divide mixture evenly between tins, smooth the tops, and bake for 20–25 minutes until risen and springy. Cool in tins for 5 minutes, then transfer to a wire rack.

Step 4: Make the icing

Melt milk chocolate and let it cool slightly. Beat butter and icing sugar together, then stir in melted chocolate and milk until smooth and creamy.

Step 5: Assemble the cake

Spread half the icing between the two sponge layers. Use the remaining icing to cover the top of the cake.

Step 6: Decorate and serve

Decorate with grated chocolate, chocolate curls, or sprinkles if desired. Serve as a show-stopping centrepiece.

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