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.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.