Mary Berry Tunis Cake Recipe

Mary Berry Tunis Cake is a beautifully nostalgic British bake known for its soft vanilla sponge topped with a thick, glossy layer of rich chocolate ganache. The contrast of light, buttery cake with a smooth chocolate topping makes this dessert both visually striking and incredibly satisfying. Traditionally enjoyed during the festive season, Tunis Cake has a timeless charm that works for holidays, celebrations, or an elegant afternoon treat.

With simple ingredients and Mary Berry’s classic baking method, this recipe ensures a moist, flavourful cake every time.

What is Mary Berry Tunis Cake?

Mary Berry Tunis Cake is a traditional British sponge cake with a dense yet buttery crumb, finished with a smooth chocolate layer. It is often decorated with marzipan shapes or festive figures, making it a favourite Christmas cake alternative. The cake itself is light, made with eggs, butter, flour, and sugar, while the topping is a rich chocolate mixture poured over the cooled cake to set into a glossy finish. This iconic combination makes Tunis Cake both comforting and luxurious.

Other Popular Mary Berry Recipes

• Mary Berry Sticky Toffee Pudding with Dates
• Mary Berry Lemon Bundt Cake
• Mary Berry Carrot And Banana Cake

Why This Recipe is Worth Trying

• Classic flavour combination – Light vanilla sponge meets rich chocolate topping.
• Elegant presentation – The smooth chocolate layer gives the cake a refined, professional look.
• Perfect for celebrations – A standout dessert for holidays and gatherings.
• Beginner-friendly bake – Straightforward ingredients and reliable steps.
• Keeps well – Stays moist for days, making it a great make-ahead cake.

Essential Ingredients to Make Mary Berry Tunis Cake

• 175g unsalted butter, softened
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• ½ teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• Pinch of salt

For the Chocolate Topping:

• 200g dark chocolate, chopped
• 100ml double cream
• 25g butter
• Optional: Marzipan decorations or festive shapes

Handy Kitchen Tools for Best Results

• Mixing bowls
• Electric hand mixer or stand mixer
• Spatula
• Saucepan or microwave-safe bowl for chocolate
• 20cm (8-inch) round cake tin
• Baking parchment
• Cooling rack
• Measuring cups and spoons

Step-by-Step Guide to Making Mary Berry Tunis Cake

• Prepare the tin – Line and grease an 8-inch round cake tin to prevent sticking.
• Cream butter and sugar – Beat 175g butter with 175g sugar until pale, fluffy, and well aerated.
• Incorporate the eggs – Add 3 eggs, one at a time, mixing thoroughly after each addition.
• Add vanilla and milk – Stir in 1 tsp vanilla extract and 2 tbsp milk for extra softness.
• Fold in dry ingredients – Gently mix 175g self-raising flour, ½ tsp baking powder, and a pinch of salt until just combined.
• Bake the cake – Transfer the batter to the tin and bake at 170°C (340°F) for 45–50 minutes or until a skewer comes out clean.
• Cool completely – Let the cake cool in the tin for 10 minutes before moving it to a cooling rack.
• Make the chocolate topping – Melt 200g chocolate, 100ml cream, and 25g butter together over low heat until shiny and smooth.
• Pour and set – Spread the chocolate topping over the cooled cake, smoothing the surface. Let it set for at least 1 hour.
• Decorate – Add marzipan shapes or festive decorations if desired.

What I Got Wrong (And How I Fixed It)

• Chocolate topping too thick – Reduced the chocolate slightly and added extra cream for better flow.
• Cake turned dry – Lowered the oven temperature and removed the cake as soon as it passed the skewer test.
• Top cracked during baking – Mixed batter gently and avoided overbeating.
• Chocolate set unevenly – Ensured the cake was fully cooled before pouring the topping.

Healthier Version of Mary Berry’s Tunis Cake

• Replace some butter with Greek yogurt for a lighter crumb.
• Use 70% dark chocolate for reduced sugar.
• Swap caster sugar for coconut sugar.
• Replace double cream with reduced-fat cream or evaporated milk.
• Add ground almonds for extra fibre and nutrition.

Ingredient Substitutions for Mary Berry Tunis Cake

• Replace self-raising flour with plain flour + 1 tsp baking powder.
• Replace dark chocolate with milk chocolate for a sweeter finish.
• Replace butter with baking margarine for a softer sponge.
• Replace vanilla extract with almond extract for a subtle twist.
• Replace cream with crème fraîche for a tangier topping.

Pairing Ideas: What to Serve With Mary Berry Tunis Cake

• Serve with fresh berries – Adds brightness that complements the rich chocolate.
• Pair with whipped cream – Lightens each bite.
• Enjoy with vanilla ice cream – A classic, cooling contrast.
• Add custard – A warm, comforting British pairing.
• Serve with coffee or tea – Balances the sweetness perfectly.
• Top with chopped nuts – Adds a crunchy layer of texture.

Expert Tips to Make Perfect Mary Berry Tunis Cake

• Bring ingredients to room temperature – Ensures smooth batter and even baking.
• Avoid overmixing the flour – Keeps the crumb tender and light.
• Cool completely before adding chocolate – Prevents melting or sinking.
• Tap the tin lightly – Removes air bubbles for a smooth, even rise.
• Use high-quality chocolate – Enhances the flavour and glossy finish.
• Cut with a warm knife – Gives clean slices through the set chocolate top.

Creative Ways to Customize Mary Berry Tunis Cake

• Add orange zest to the sponge for a citrusy flavour.
• Incorporate almond flour for a nutty texture.
• Swirl caramel into the chocolate topping for extra indulgence.
• Add a thin jam layer between the cake and chocolate.
• Use white chocolate topping for a festive twist.
• Decorate with edible gold dust for a show-stopping finish.

Storing Mary Berry Tunis Cake the Right Way

• Store in an airtight container to maintain moisture.
• Keep at room temperature for 3–4 days or refrigerate to extend freshness.
• Do not freeze with the chocolate topping, as the texture may change.
• Serve at room temperature for the best flavour and texture.

How to Reheat Mary Berry Tunis Cake

• Warm individual slices in the microwave for 10–15 seconds.
• Avoid reheating the whole cake to prevent melting the topping.
• Serve slightly warm if you prefer a softer chocolate layer.

Nutritional Breakdown (per serving)

• Calories: ~420
• Protein: 5g
• Fat: 25g
• Carbohydrates: 45g
• Fiber: 2g
• Sugars: High (due to sponge and chocolate topping)

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FAQs

Why did my Tunis Cake sink in the middle after baking?

A Tunis Cake usually sinks when the batter is overmixed or the oven door is opened too early. Mix the flour gently to avoid knocking out air, and keep the oven closed for at least the first 30 minutes to ensure a stable rise.

How do you keep the chocolate topping smooth and glossy?

For a smooth topping, melt the chocolate, cream, and butter over low heat and stir continuously until silky. Pour the mixture over the cake while slightly warm, then let it set at room temperature rather than in the fridge to avoid dullness or cracks.

Why is my Tunis Cake dry instead of soft and buttery?

A dry Tunis Cake usually means it was baked too long or at too high a temperature. Remove the cake as soon as a skewer comes out clean and ensure all ingredients are at room temperature for a tender crumb.

Can I use milk chocolate instead of dark chocolate for the topping?

Yes, milk chocolate works well, but reduce the cream slightly to prevent the topping from becoming too soft. Milk chocolate creates a sweeter finish, making it ideal for those who prefer a milder flavour.

Wrapping It Up

Mary Berry Tunis Cake is a delightful British classic that blends simplicity with elegance. The buttery sponge and glossy chocolate topping create a dessert that’s memorable and incredibly satisfying.