Description
The Mary Berry Chocolate Birthday Cake is a soft, light sponge made with cocoa powder and self-raising flour, sandwiched and topped with rich chocolate icing. It’s typically a two-layer round cake, perfect for birthdays and special occasions. With simple ingredients and straightforward steps, it’s a go-to recipe for both beginners and experienced bakers.
Ingredients
For the Cake:
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- Self-raising flour – 175g (1½ cups)
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- Cocoa powder – 2 tablespoons
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- Baking powder – 1 teaspoon
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- Caster sugar – 175g (¾ cup)
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- Soft unsalted butter – 175g (¾ cup)
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- Eggs – 3 large
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- Milk – 2 tablespoons
For the Chocolate Icing:
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- Plain chocolate – 100g (about 3½ oz)
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- Unsalted butter – 50g (¼ cup)
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- Icing sugar – 225g (1¾ cups), sifted
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- Hot water – 2 tablespoons
Instructions
Step 1: Prepare the Cake Tins
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Preheat the oven to 180°C (160°C fan) or 350°F.
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Grease and line two 20cm round cake tins with parchment paper.
Step 2: Mix the Cake Batter
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In a large bowl, sift flour, cocoa powder, and baking powder.
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Add caster sugar, softened butter, eggs, and milk.
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Beat everything together using a hand mixer until smooth and well combined.
Step 3: Bake the Cakes
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Divide the mixture evenly between the two tins and smooth the tops.
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Bake for 20–25 minutes, or until the sponges are springy and a skewer comes out clean.
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Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Step 4: Make the Chocolate Icing
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Melt the chocolate and butter together in a heatproof bowl over a pan of simmering water (or use the microwave in short bursts).
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Stir until smooth, then remove from heat.
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Gradually beat in sifted icing sugar and hot water until you have a glossy, spreadable icing.
Step 5: Assemble the Cake
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Place one cake layer on a plate or stand.
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Spread some of the icing on top, then place the second sponge on top.
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Cover the top and sides with the remaining chocolate icing.
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Decorate as desired with sprinkles, fruit, or candles.