Mary Berry’s All-In-One Chocolate Cake is a rich and indulgent dessert, perfect for any occasion. This recipe is designed to be incredibly simple, using the all-in-one method where all the ingredients are combined in one bowl, making it both quick and easy to prepare.
What is Mary Berry’s All-In-One Chocolate Cake?
Mary Berry’s All-In-One Chocolate Cake is a straightforward, no-fuss recipe that delivers a moist and decadent chocolate sponge. All the ingredients are combined in one bowl, making it a simple, time-saving option for both beginner and experienced bakers. The cake is layered and topped with rich chocolate icing, creating a dessert that’s as delicious as it is easy to make.
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Why You Should Try This Recipe
- Simple and quick: The all-in-one method makes this cake easy to prepare with minimal cleanup.
- Rich chocolate flavor: The cake is deeply chocolatey, perfect for satisfying any chocolate cravings.
- Perfect for any occasion: This cake is versatile enough for birthdays, holidays, or just as a sweet treat.
- Foolproof method: Even if you’re a beginner baker, this recipe is nearly impossible to get wrong.
- Moist and delicious: The combination of ingredients ensures a light, moist cake that stays fresh for days.
Ingredients Needed to Make Mary Berry’s All-In-One Chocolate Cake
For the Cake:
- Self-raising flour: 225g
- Caster sugar: 225g
- Butter: 225g, softened
- Baking powder: 1 teaspoon
- Cocoa powder: 50g
- Eggs: 4 large
- Milk: 2 tablespoons
- Vanilla extract: 1 teaspoon (optional)
For the Chocolate Icing:
- Dark chocolate: 100g, chopped
- Butter: 50g
- Golden syrup: 2 tablespoons
Equipment Needed
- 2 x 20cm (8-inch) round cake tins
- Mixing bowl
- Electric mixer or hand whisk
- Spatula
- Baking parchment
Step-by-Step Instructions to Make Mary Berry’s All-In-One Chocolate Cake
Step 1: Prepare the Cake Tins
- Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tins: Grease and line two 20cm round cake tins with baking parchment.
Step 2: Mix the Cake Batter
- Combine all ingredients: Place the self-raising flour, caster sugar, butter, baking powder, cocoa powder, eggs, milk, and vanilla extract (if using) into a large mixing bowl.
- Mix: Using an electric mixer, beat everything together for 2-3 minutes until smooth and fully combined. The batter should be light and fluffy.
Step 3: Bake the Cakes
- Divide the batter: Evenly divide the cake batter between the two prepared tins and smooth the tops with a spatula.
- Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the cakes are risen and springy to the touch. A skewer inserted into the center should come out clean.
- Cool the cakes: Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 4: Make the Chocolate Icing
- Melt the chocolate and butter: In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water or in the microwave. Stir until smooth.
- Add the golden syrup: Stir in the golden syrup to create a glossy, smooth icing.
Step 5: Assemble the Cake
- Spread the icing: Once the cakes are completely cooled, spread a layer of chocolate icing over the top of one cake.
- Layer the cakes: Place the second cake on top and spread the remaining icing over the top and sides of the cake.
What Goes Well With Mary Berry’s All-In-One Chocolate Cake?
- Fresh berries: Serve with fresh strawberries or raspberries to add a fruity contrast to the rich chocolate.
- Vanilla ice cream: A scoop of vanilla ice cream pairs beautifully with the warm cake.
- Whipped cream: Add a dollop of whipped cream for an extra touch of indulgence.
- Caramel drizzle: Drizzle with caramel sauce for an added layer of sweetness.
- Tea or coffee: This cake is perfect with a hot cup of tea or coffee.
Expert Tips for Making the Best All-In-One Chocolate Cake
- Use room temperature ingredients: Ensure the butter and eggs are at room temperature for a smoother batter.
- Don’t overmix: Be careful not to overmix the batter once all the ingredients are combined to avoid a dense cake.
- Test for doneness: Insert a skewer into the center of the cake – if it comes out clean, the cake is ready.
- Cool completely before icing: Make sure the cakes are fully cooled before icing to prevent the icing from melting.
Easy Variations of Mary Berry’s All-In-One Chocolate Cake
- Chocolate orange cake: Add the zest of one orange to the batter for a chocolate-orange twist.
- Mocha cake: Replace 1 tablespoon of milk with a tablespoon of strong brewed coffee for a mocha flavor.
- Nutty chocolate cake: Stir in some chopped hazelnuts or almonds to the batter for added texture.
- Gluten-free option: Use a gluten-free self-raising flour blend to make this cake suitable for gluten-intolerant guests.
Best Practices to Store Mary Berry’s All-In-One Chocolate Cake
- Room temperature storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: If the weather is warm, store the cake in the fridge and bring it to room temperature before serving.
- Freezing: You can freeze the uniced cakes. Wrap each layer tightly in cling film and freeze for up to 2 months. Thaw at room temperature before icing.
Best Practices to Reheat Mary Berry’s All-In-One Chocolate Cake
- Microwave reheating: Reheat individual slices in the microwave for 10-15 seconds on medium power for a quick refresh.
- Oven reheating: Warm slices in a 150°C (300°F) oven for 5-10 minutes to revive their freshness.
How Can I Make Chocolate Cake Healthier?
- Reduce sugar: You can reduce the amount of sugar in the batter and icing for a less sweet cake.
- Use whole-wheat flour: Swap part of the self-raising flour for whole-wheat flour to add more fiber.
- Lighten the icing: Replace the butter in the icing with a lighter spread or use Greek yogurt for a healthier topping.
Nutrition Value (per serving):
- Calories: 400 kcal
- Carbohydrates: 50g
- Protein: 6g
- Fat: 20g
- Fiber: 3g
FAQs
Can I freeze Mary Berry’s All-In-One Chocolate Cake?
Yes, you can freeze Mary Berry’s All-In-One Chocolate Cake. Wrap the un-iced cake layers tightly in cling film and foil to preserve freshness. They can be frozen for up to 2 months. Thaw the cake at room temperature before icing and serving.
What makes an all-in-one cake different?
An all-in-one cake differs from traditional cake methods because all the ingredients are mixed together in one bowl, rather than creaming the butter and sugar first. This method is faster and easier, making it perfect for beginners or when you’re short on time.
How do I prevent my chocolate cake from sinking in the middle?
To prevent your chocolate cake from sinking in the middle, make sure not to open the oven door too early during baking. Also, ensure the oven is preheated and that the cake batter is not overmixed, as this can cause the cake to collapse.
How can I make this chocolate cake more moist?
To make your chocolate cake more moist, try adding an extra tablespoon of milk or a spoonful of sour cream to the batter. Using room-temperature butter and eggs can also help the cake retain moisture.
Final Words
Mary Berry’s All-In-One Chocolate Cake is an easy yet indulgent treat that’s perfect for any occasion. Its simple preparation and rich, chocolatey flavor make it a go-to recipe for bakers of all skill levels. Enjoy this classic chocolate cake with your favorite toppings, and share it with friends and family!
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Mary Berry All In One Chocolate Cake
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s All-In-One Chocolate Cake is a straightforward, no-fuss recipe that delivers a moist and decadent chocolate sponge. All the ingredients are combined in one bowl, making it a simple, time-saving option for both beginner and experienced bakers. The cake is layered and topped with rich chocolate icing, creating a dessert that’s as delicious as it is easy to make.
Ingredients
For the Cake:
- Self-raising flour: 225g
- Caster sugar: 225g
- Butter: 225g, softened
- Baking powder: 1 teaspoon
- Cocoa powder: 50g
- Eggs: 4 large
- Milk: 2 tablespoons
- Vanilla extract: 1 teaspoon (optional)
For the Chocolate Icing:
- Dark chocolate: 100g, chopped
- Butter: 50g
- Golden syrup: 2 tablespoons
Instructions
Step 1: Prepare the Cake Tins
- Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
- Prepare the tins: Grease and line two 20cm round cake tins with baking parchment.
Step 2: Mix the Cake Batter
- Combine all ingredients: Place the self-raising flour, caster sugar, butter, baking powder, cocoa powder, eggs, milk, and vanilla extract (if using) into a large mixing bowl.
- Mix: Using an electric mixer, beat everything together for 2-3 minutes until smooth and fully combined. The batter should be light and fluffy.
Step 3: Bake the Cakes
- Divide the batter: Evenly divide the cake batter between the two prepared tins and smooth the tops with a spatula.
- Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the cakes are risen and springy to the touch. A skewer inserted into the center should come out clean.
- Cool the cakes: Allow the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 4: Make the Chocolate Icing
- Melt the chocolate and butter: In a heatproof bowl, melt the dark chocolate and butter together over a pan of simmering water or in the microwave. Stir until smooth.
- Add the golden syrup: Stir in the golden syrup to create a glossy, smooth icing.
Step 5: Assemble the Cake
- Spread the icing: Once the cakes are completely cooled, spread a layer of chocolate icing over the top of one cake.
- Layer the cakes: Place the second cake on top and spread the remaining icing over the top and sides of the cake.
