Mary Berry Very Best Chocolate Cake Recipe

Mary Berry’s Very Best Chocolate Cake is a rich, tender, and deeply chocolatey sponge that delivers everything you want in a classic homemade bake. It’s soft, beautifully moist, and filled with a smooth chocolate icing that melts into every layer. Ideal for birthdays, celebrations, or cosy weekend baking, this cake balances sweetness and cocoa perfectly.

It’s the kind of chocolate cake that feels nostalgic yet impressive, with a flavour that wins over adults and kids alike. If you love a no-fuss recipe that still tastes luxurious, this one is guaranteed to become a go-to.

What Is Mary Berry’s Very Best Chocolate Cake?

Mary Berry’s Very Best Chocolate Cake is a soft chocolate sponge made with cocoa powder, self-raising flour, butter, eggs, and sugar, paired with a creamy chocolate icing. It’s designed to be simple, dependable, and perfectly moist, making it one of her most loved classic cakes.

Other Popular Mary Berry Cake Recipes

• Mary Berry Boiled Orange Cake
• Mary Berry Orange Loaf Cake
• Mary Berry Olive Oil Cake

Why This Recipe Is Worth Trying

• Uses easy, everyday ingredients you already have
• Delivers a rich chocolate flavour without feeling heavy
• Simple all-in-one mixing method saves time
• The sponge stays moist for days thanks to the balanced ratios
• Perfect for birthdays, parties, or afternoon tea
• Adaptable with toppings, fillings, and frosting styles

Essential Ingredients to Make Mary Berry’s Very Best Chocolate Cake

• 175g self-raising flour
• 175g caster sugar
• 175g softened butter
• 3 large eggs
• 40g cocoa powder
• 1 tsp baking powder
• 2 tbsp warm water
• 2 tbsp milk
• 1 tsp vanilla extract (optional)

Chocolate Icing

• 100g softened butter
• 225g icing sugar
• 40g cocoa powder
• 2–3 tbsp milk

Handy Kitchen Tools for Best Results

• Two 20cm round cake tins
• Baking parchment
• Mixing bowl
• Hand whisk or electric mixer
• Cooling rack
• Offset spatula for icing

Step-by-Step Instructions to Prepare Mary Berry’s Very Best Chocolate Cake

Step 1: Prepare your cake tins

Grease the tins lightly and line the bases with baking parchment to ensure the cakes release cleanly after baking.

Step 2: Preheat the oven

Heat the oven to 160°C (fan) or 180°C (conventional) to guarantee a steady, even bake.

Step 3: Prepare your cocoa mixture

Mix the cocoa powder with warm water to form a smooth paste. This intensifies the chocolate flavour and prevents lumps in the batter.

Step 4: Mix the cake batter

Add the flour, sugar, butter, eggs, cocoa paste, baking powder, milk, and vanilla to the bowl. Beat until the mixture is smooth and creamy with no dry patches remaining.

Step 5: Divide the batter

Split the batter evenly between the two prepared tins and level the tops for even baking.

Step 6: Bake the cakes

Bake for 20–25 minutes or until the sponges are risen and a skewer inserted into the centre comes out clean.

Step 7: Cool the cakes

Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Step 8: Prepare the icing

Mix the softened butter, icing sugar, cocoa powder, and milk until smooth, creamy, and spreadable.

Step 9: Assemble the cake

Spread icing over one sponge, place the second sponge on top, and cover with the remaining icing. Smooth or swirl the icing depending on your preferred style.

What I Got Wrong (And How I Fixed It)

• Sponge felt dry – Added 1–2 tbsp extra milk to loosen the batter
• Cake didn’t rise well – Used fresh baking powder and mixed gently
• Cocoa tasted dull – Used boiling water for a richer paste
• Icing was too thick – Added an extra spoon of milk for better spreadability

Healthier Version of Mary Berry’s Very Best Chocolate Cake

• Swap half the butter with Greek yoghurt
• Reduce sugar by 20% without compromising structure
• Use dark cocoa powder for a richer taste with less sweetness
• Choose low-fat milk for a lighter batter

Ingredient Substitutions for Mary Berry’s Very Best Chocolate Cake

• Use margarine instead of butter for a softer crumb
• Replace milk with coffee for a deeper chocolate flavour
• Try brown sugar for a caramel undertone
• Use gluten-free self-raising flour for a GF version

Pairing Ideas: What to Serve With Mary Berry’s Very Best Chocolate Cake

• A cup of black coffee to balance the sweetness
• Vanilla ice cream for a classic warm-cold contrast
• Fresh raspberries for a tart lift
• Whipped cream for a light, airy topping
• Chocolate sauce for a richer dessert feel

Expert Tips to Make Perfect Mary Berry Very Best Chocolate Cake

• Use room-temperature ingredients for the smoothest batter
• Don’t skip the cocoa paste step—it boosts the flavour
• Test doneness early to avoid drying out the sponge
• Spread icing with a warm spatula for a smoother finish
• Let the cakes cool fully so the icing spreads cleanly
• Always line the tins to prevent tearing
• Add a bit of extra milk if the batter feels too thick

Creative Ways to Customize Mary Berry’s Very Best Chocolate Cake

• Add chocolate chips for extra richness
• Fill with chocolate ganache instead of icing
• Top with berries and whipped cream for a lighter finish
• Add a layer of cherry jam for a Black Forest twist
• Use orange zest for a chocolate–orange version

How to Store Leftover Mary Berry’s Very Best Chocolate Cake

• Store in an airtight container for up to 4 days
• Refrigerate in hot climates to protect the icing
• Freeze slices individually for long-term storage
• Thaw at room temperature for the best texture

How to Reheat Mary Berry’s Very Best Chocolate Cake

• Microwave a slice for 6–7 seconds to refresh it
• Warm in a low oven at 130–140°C for a soft texture
• Avoid heating too long, or the icing may melt

Nutritional Value (per slice)

• Calories: ~340
• Carbohydrates: 45g
• Protein: 4g
• Fat: 16g
• Sugar: 33g
• Fibre: 2g

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FAQs

Why is my chocolate cake not as moist as Mary Berry’s version?

A dry chocolate cake often means it was baked for too long or the batter didn’t contain enough liquid. Adding an extra tablespoon of milk to the mixture and removing the cake from the oven as soon as the skewer comes out clean helps achieve the same soft, moist crumb Mary Berry’s recipe is known for.

How do I make the chocolate flavour richer in this cake?

To deepen the chocolate flavour, mix the cocoa powder with boiling water to form a smooth paste before adding it to the batter. This step dissolves the cocoa fully and creates a more intense chocolate taste.

Why does my chocolate cake sink in the middle?

A sunken centre usually occurs when the oven door is opened too early or the cake mixture contains too much liquid. Keeping the oven closed for the first 20 minutes and measuring all ingredients accurately prevents collapsing.

How do I get smooth, spreadable icing like Mary Berry’s?

Use softened butter, sift the icing sugar, and add milk gradually until you reach a creamy consistency. Mixing for an extra minute helps aerate the icing, making it smoother and easier to spread on the cake layers.

Final Words

Mary Berry’s Very Best Chocolate Cake is the kind of recipe that becomes a family favourite instantly. With its moist crumb, rich cocoa flavour, and simple method, it delivers a reliable, delicious result every time. Whether for celebrations, tea-time, or weekend baking, this chocolate cake always hits the mark.