The Mary Berry Chocolate Cake With Oil is a moist, rich, and easy-to-make dessert. Using oil instead of butter ensures the cake stays soft and tender, perfect for any occasion. Whether you’re a beginner or an experienced baker, this recipe guarantees a deliciously indulgent chocolate cake that everyone will love.
What is Mary Berry Chocolate Cake With Oil?
This cake is a simple, yet decadent chocolate sponge made with oil instead of butter. The oil gives the cake a softer, more moist texture that stays fresh longer. It’s a perfect base for layering with frosting, or simply enjoying as is with a dusting of icing sugar. The cake has a rich chocolate flavor that makes it a versatile dessert for any gathering.
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Why You Should Try This Recipe
- Moist and tender texture: Using oil keeps the cake soft and fresh for longer.
- Simple to make: The recipe requires no creaming of butter and sugar, making it quick and easy.
- Versatile: Perfect on its own or as a base for frosting or fillings.
- Rich chocolate flavor: A deep cocoa taste that satisfies any chocolate craving.
- Great for beginners: Easy steps with reliable results make it perfect for all skill levels.
Ingredients Needed to Make Mary Berry Chocolate Cake With Oil
- 200g self-raising flour: Provides structure and helps the cake rise.
- 200g caster sugar: Sweetens the cake without being too grainy.
- 50g cocoa powder: Adds a rich chocolate flavor.
- 150ml vegetable oil: Keeps the cake moist and tender.
- 3 large eggs: Help bind the ingredients and add structure.
- 150ml milk: Adds moisture to the batter.
- 1½ tsp baking powder: Ensures the cake rises evenly.
- 1 tsp vanilla extract: Adds a hint of flavor.
Instructions to Make Mary Berry Chocolate Cake With Oil
1. Preheat the oven:
Preheat your oven to 180°C (160°C fan). Grease and line two 8-inch round cake tins with parchment paper.
2. Mix the dry ingredients:
In a large mixing bowl, sift together the self-raising flour, caster sugar, cocoa powder, and baking powder.
3. Combine the wet ingredients:
In a separate bowl, whisk together the vegetable oil, eggs, milk, and vanilla extract until well combined.
4. Make the batter:
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free.
5. Divide and bake:
Pour the batter evenly into the prepared cake tins and smooth the tops. Bake for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
6. Cool the cakes:
Allow the cakes to cool in their tins for 10 minutes, then transfer them to a cooling rack to cool completely.
7. Decorate and serve:
Once the cakes have cooled, you can frost them with your favorite buttercream, ganache, or simply dust with icing sugar. Slice and enjoy!
What Goes Well With Mary Berry Chocolate Cake With Oil
- Chocolate ganache: A rich, glossy ganache adds an indulgent layer of chocolate.
- Whipped cream: Lightly sweetened whipped cream contrasts beautifully with the rich cake.
- Fresh berries: Strawberries, raspberries, or blueberries provide a fruity balance.
- Vanilla ice cream: A scoop of ice cream adds a creamy contrast to the warm cake.
- Caramel sauce: Drizzle with salted caramel for an extra indulgent touch.
- Chopped nuts: Sprinkle with chopped hazelnuts or almonds for added texture.
Expert Tips for Making the Best Mary Berry Chocolate Cake With Oil
- Use room temperature ingredients: This ensures the oil, eggs, and milk mix together more smoothly.
- Don’t overmix: Overmixing can make the cake dense. Stir until the ingredients are just combined.
- Test for doneness: Check the cake around the 25-minute mark by inserting a skewer. If it comes out clean, the cake is ready.
- Cool before decorating: Let the cake cool completely before adding any frosting or toppings to avoid melting.
- Add a flavor twist: For a richer flavor, you can add a teaspoon of instant coffee dissolved in water to enhance the chocolate taste.
Easy Variations of Mary Berry Chocolate Cake With Oil
- Orange chocolate cake: Add the zest of one orange to the batter for a citrus twist.
- Marble cake: Swirl in some vanilla batter to create a marble effect.
- Mocha cake: Add a tablespoon of espresso powder for a coffee-flavored version.
- Spiced chocolate cake: Incorporate a pinch of cinnamon or chili powder for a warm, spiced cake.
- Vegan version: Substitute eggs with flaxseed eggs and use plant-based milk for a vegan-friendly cake.
Best Practices to Store Mary Berry Chocolate Cake With Oil
- Store at room temperature: Keep the cake in an airtight container at room temperature for up to 3 days.
- Freeze for longer storage: The cake can be frozen for up to 3 months. Wrap the cake layers tightly in plastic wrap and foil before freezing.
- Avoid refrigeration: Refrigerating the cake can cause it to dry out, so it’s best kept at room temperature or frozen.
Best Practices to Reheat Mary Berry Chocolate Cake With Oil
- Microwave individual slices: For a warm slice of cake, microwave for 10-15 seconds.
- Reheat in the oven: Warm the cake in a preheated oven at 150°C for 10 minutes to refresh its texture.
- Serve warm with ice cream: Reheating brings out the rich chocolate flavor, especially when paired with a scoop of vanilla ice cream.
How Can I Make Mary Berry Chocolate Cake With Oil Healthier?
- Reduce sugar: You can lower the sugar content slightly without affecting the flavor.
- Use whole wheat flour: Substitute half of the self-raising flour with whole wheat flour for added fiber.
- Use light oil: Opt for a lighter oil like olive oil or a reduced-fat alternative.
- Add fruit: Incorporate mashed bananas or apple sauce for natural sweetness and moisture.
- Lower-fat frosting: Use a light cream cheese or yogurt-based frosting to reduce the fat content.
Nutrition Value (per serving):
- Calories: 280 kcal
- Carbohydrates: 34g
- Protein: 4g
- Fat: 15g
- Saturated Fat: 2g
- Sugar: 22g
FAQs
Can I substitute butter for oil in this chocolate cake recipe?
Yes, you can substitute butter for oil in this chocolate cake recipe. Use an equal amount of melted butter to replace the oil. However, using butter may result in a slightly denser texture compared to the light, moist crumb provided by oil.
How do I make my chocolate cake more moist?
To make your chocolate cake more moist, ensure you don’t overmix the batter, as this can make the cake dense. You can also add a tablespoon of mayonnaise or yogurt to the batter for extra moisture. Additionally, using oil instead of butter helps retain the cake’s moistness.
Can I freeze chocolate cake made with oil?
Yes, you can freeze chocolate cake made with oil. Once the cake has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw it at room temperature before serving or frosting.
How long does chocolate cake with oil stay fresh?
Chocolate cake made with oil stays fresh for up to 3 days when stored in an airtight container at room temperature. The oil helps keep the cake moist for longer compared to butter-based cakes. If you want to keep it longer, you can freeze it for future use.
Final Words
This Mary Berry Chocolate Cake With Oil is a wonderfully simple and delicious recipe perfect for any occasion. The oil-based sponge ensures a moist and tender texture, while the rich chocolate flavor makes it a crowd-pleaser.
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Mary Berry Chocolate Cake With Oil
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This cake is a simple, yet decadent chocolate sponge made with oil instead of butter. The oil gives the cake a softer, more moist texture that stays fresh longer. It’s a perfect base for layering with frosting, or simply enjoying as is with a dusting of icing sugar. The cake has a rich chocolate flavor that makes it a versatile dessert for any gathering.
Ingredients
- 200g self-raising flour: Provides structure and helps the cake rise.
- 200g caster sugar: Sweetens the cake without being too grainy.
- 50g cocoa powder: Adds a rich chocolate flavor.
- 150ml vegetable oil: Keeps the cake moist and tender.
- 3 large eggs: Help bind the ingredients and add structure.
- 150ml milk: Adds moisture to the batter.
- 1½ tsp baking powder: Ensures the cake rises evenly.
- 1 tsp vanilla extract: Adds a hint of flavor.
Instructions
1. Preheat the oven:
Preheat your oven to 180°C (160°C fan). Grease and line two 8-inch round cake tins with parchment paper.
2. Mix the dry ingredients:
In a large mixing bowl, sift together the self-raising flour, caster sugar, cocoa powder, and baking powder.
3. Combine the wet ingredients:
In a separate bowl, whisk together the vegetable oil, eggs, milk, and vanilla extract until well combined.
4. Make the batter:
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free.
5. Divide and bake:
Pour the batter evenly into the prepared cake tins and smooth the tops. Bake for 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean.
6. Cool the cakes:
Allow the cakes to cool in their tins for 10 minutes, then transfer them to a cooling rack to cool completely.
7. Decorate and serve:
Once the cakes have cooled, you can frost them with your favorite buttercream, ganache, or simply dust with icing sugar. Slice and enjoy!
