The Mary Berry Chocolate Bundt Cake is a rich, decadent treat that combines the deep flavors of chocolate with the elegance of a bundt cake. This cake is perfect for special occasions, birthdays, or any time you want to indulge in a beautifully presented dessert. With its moist texture and glossy chocolate glaze, this bundt cake is a showstopper, yet simple to make at home.
Mary Berry Chocolate Bundt Cake
Mary Berry’s Chocolate Bundt Cake is a moist, rich chocolate cake baked in a bundt tin, giving it a distinctive ring shape. The cake is flavored with cocoa powder and melted chocolate, resulting in a deep, satisfying chocolate flavor. It’s finished with a smooth chocolate glaze or ganache that adds a touch of elegance and extra richness.
Other Popular Recipes
- Mary Berry Meat Pie with Shortcrust Pastry
- Mary Berry Lemon Bundt Cake
- Mary Berry Chocolate Buttercream
Why You Should Try This Recipe
- Rich Chocolate Flavor: This cake is packed with chocolate in every bite, making it perfect for chocolate lovers.
- Beautiful Presentation: The bundt shape adds a decorative touch without needing intricate decoration.
- Moist and Tender: The cake is soft, and moist, and remains delicious for days.
- Easy to Make: Despite its impressive look, this cake is straightforward and doesn’t require complicated techniques.
- Versatile: You can add your favorite fillings or toppings to customize the cake to your liking.
Ingredients Needed to Make Mary Berry Chocolate Bundt Cake
For the Cake:
- Butter: 225g (8 oz), softened, for a rich and moist texture.
- Caster sugar: 225g (8 oz), to sweeten the cake.
- Eggs: 4 large, to provide structure.
- Self-raising flour: 200g (7 oz), for a light and fluffy cake.
- Cocoa powder: 50g (2 oz), for a deep chocolate flavor.
- Baking powder: 2 teaspoons, to help the cake rise.
- Milk: 4 tablespoons, to keep the batter smooth.
- Vanilla extract: 1 teaspoon, to enhance the chocolate flavor.
- Melted dark chocolate: 100g (3.5 oz), for extra richness.
For the Glaze:
- Dark chocolate: 100g (3.5 oz), melted, for a glossy finish.
- Double cream: 100ml (3.5 oz), to make the glaze smooth and creamy.
- Butter: 1 tablespoon, for a shiny glaze.
Equipment
- Bundt cake tin: To create a beautiful bundt shape.
- Mixing bowl: For preparing the cake batter.
- Electric mixer or hand whisk: To combine the ingredients smoothly.
- Spatula: To fold in ingredients.
- Cooling rack: For cooling the cake before glazing.
Instructions to Make Mary Berry Chocolate Bundt Cake
Step 1: Preheat and Prepare the Tin
- Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and lightly flour your bundt tin to prevent sticking.
Step 2: Mix the Cake Batter
- In a large mixing bowl, beat together the butter and caster sugar until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the self-raising flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until well combined.
- Stir in the vanilla extract and melted dark chocolate, making sure everything is evenly mixed.
Step 3: Bake the Cake
- Pour the batter into the prepared bundt tin, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 4: Cool the Cake
- Allow the cake to cool in the tin for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
Step 5: Make the Chocolate Glaze
- In a small saucepan, heat the double cream until it just begins to simmer. Remove from the heat and add the dark chocolate and butter, stirring until the mixture is smooth and glossy.
Step 6: Glaze the Cake
- Once the cake has cooled, pour the chocolate glaze over the top, allowing it to drizzle down the sides for an elegant finish. Let the glaze set before serving.
What Goes Well With Mary Berry Chocolate Bundt Cake
- Vanilla ice cream: Serve a slice with a scoop of vanilla ice cream for a classic combination.
- Fresh berries: Strawberries, raspberries, or blueberries add a fresh contrast to the rich chocolate.
- Whipped cream: A dollop of lightly sweetened whipped cream complements the deep chocolate flavor.
- Espresso or coffee: A strong cup of coffee pairs perfectly with the intense chocolate taste.
- Chocolate shavings: For extra decoration, top the glazed cake with chocolate shavings or curls.
Expert Tips for Making the Best Mary Berry Chocolate Bundt Cake
- Grease the tin well: Make sure to grease and flour every nook and cranny of the bundt tin to prevent sticking.
- Don’t overmix the batter: Overmixing can result in a dense cake, so fold the ingredients gently.
- Cool completely before glazing: Ensure the cake is fully cooled before pouring the glaze to avoid melting the glaze too quickly.
- Use high-quality chocolate: For the best flavor, use high-quality dark chocolate with at least 70% cocoa content.
- Test for doneness: Insert a skewer into the cake; if it comes out clean, the cake is ready.
Easy Variations of Mary Berry Chocolate Bundt Cake
- Chocolate orange bundt cake: Add the zest of 1 orange and a tablespoon of orange juice to the batter for a citrusy twist.
- Chocolate and raspberry bundt cake: Fold fresh or frozen raspberries into the batter before baking.
- White chocolate glaze: Replace the dark chocolate glaze with melted white chocolate for a sweeter finish.
- Marble bundt cake: Swirl a vanilla batter through the chocolate batter to create a marble effect.
- Nutty chocolate bundt cake: Add chopped walnuts or hazelnuts to the batter for extra texture.
Best Practices to Store Mary Berry Chocolate Bundt Cake
- Store at room temperature: Keep the cake in an airtight container at room temperature for up to 3 days.
- Refrigerate for longer storage: If you need to store the cake longer, place it in the fridge. Bring it to room temperature before serving.
- Freeze for up to 3 months: The cake can be wrapped in cling film and then foil, and frozen for up to 3 months. Thaw in the fridge overnight or at room temperature.
Best Practices to Reheat Mary Berry Chocolate Bundt Cake
- Microwave individual slices: Warm a slice in the microwave for about 15 seconds for a quick dessert.
- Oven reheating: Reheat a larger portion by covering it with foil and heating it in the oven at 150°C (300°F) for 10 minutes.
How Can I Make Mary Berry Chocolate Bundt Cake Healthier?
- Use whole wheat flour: Swap half of the self-raising flour with whole wheat flour for added fiber.
- Reduce sugar: Cut back on the sugar or replace it with a natural sweetener like stevia or honey.
- Use dark chocolate: Opt for dark chocolate with a high cocoa content for lower sugar and more antioxidants.
- Add fruit: Fold in some fresh or dried fruit, like raspberries or cherries, for extra nutrients and natural sweetness.
Nutrition Value (per serving)
- Calories: 450 kcal
- Protein: 6g
- Fat: 26g
- Carbohydrates: 50g
- Sugar: 30g
- Fiber: 3g
FAQs
Can I freeze Mary Berry Chocolate Bundt Cake?
Yes, you can freeze Mary Berry Chocolate Bundt Cake. Once the cake has cooled completely, wrap it tightly in cling film, then in aluminum foil, and freeze for up to 3 months. Thaw the cake in the fridge overnight or at room temperature before serving.
How do I prevent my bundt cake from sticking to the pan?
To prevent your bundt cake from sticking, make sure to thoroughly grease the bundt pan with butter or oil, getting into all the crevices. Dust the greased pan with flour or cocoa powder (for chocolate cakes) and tap out the excess. This creates a non-stick barrier.
How can I make my chocolate bundt cake more moist?
To make your chocolate bundt cake more moist, ensure you don’t overbake it. Also, adding ingredients like sour cream, and yogurt, or using melted chocolate in the batter can help retain moisture. Be careful not to overmix the batter as that can make the cake dry.
What can I use instead of a bundt pan for this cake?
If you don’t have a bundt pan, you can use a regular round cake tin or a tube pan. Just ensure it has a similar volume to avoid overflow. Adjust baking times accordingly and check for doneness with a skewer.
Final Words
The Mary Berry Chocolate Bundt Cake is a stunning dessert that’s sure to impress both in appearance and taste. With its rich chocolate flavor, moist crumb, and glossy glaze, it’s a cake that’s perfect for any special occasion. Serve it with your favorite toppings, or enjoy it simply as is—this cake is always a hit!
More By British Baking Recipes
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Mary Berry Chocolate Bundt Cake
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Chocolate Bundt Cake is a moist, rich chocolate cake baked in a bundt tin, giving it a distinctive ring shape. The cake is flavored with cocoa powder and melted chocolate, resulting in a deep, satisfying chocolate flavor. It’s finished with a smooth chocolate glaze or ganache that adds a touch of elegance and extra richness.
Ingredients
For the Cake:
- Butter: 225g (8 oz), softened, for a rich and moist texture.
- Caster sugar: 225g (8 oz), to sweeten the cake.
- Eggs: 4 large, to provide structure.
- Self-raising flour: 200g (7 oz), for a light and fluffy cake.
- Cocoa powder: 50g (2 oz), for a deep chocolate flavor.
- Baking powder: 2 teaspoons, to help the cake rise.
- Milk: 4 tablespoons, to keep the batter smooth.
- Vanilla extract: 1 teaspoon, to enhance the chocolate flavor.
- Melted dark chocolate: 100g (3.5 oz), for extra richness.
For the Glaze:
- Dark chocolate: 100g (3.5 oz), melted, for a glossy finish.
- Double cream: 100ml (3.5 oz), to make the glaze smooth and creamy.
- Butter: 1 tablespoon, for a shiny glaze.
Instructions
1. Preheat and Prepare the Tin
Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and lightly flour your bundt tin to prevent sticking.
2. Mix the Cake Batter
In a large mixing bowl, beat together the butter and caster sugar until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the self-raising flour, cocoa powder, and baking powder. Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until well-combined.
Stir in the vanilla extract and melted dark chocolate, making sure everything is evenly mixed.
3. Bake the Cake
Pour the batter into the prepared bundt tin, smoothing the top with a spatula. Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean.
4. Cool the Cake
Allow the cake to cool in the tin for about 10 minutes, then carefully turn it out onto a wire rack to cool completely.
5. Make the Chocolate Glaze
In a small saucepan, heat the double cream until it just begins to simmer. Remove from the heat and add the dark chocolate and butter, stirring until the mixture is smooth and glossy.
6. Glaze the Cake
Once the cake has cooled, pour the chocolate glaze over the top, allowing it to drizzle down the sides for an elegant finish. Let the glaze set before serving.
