Mary Berry Chocolate Sponge Cake

Mary Berry’s Chocolate Sponge Cake is a rich, moist, and decadent cake that is perfect for any chocolate lover. This classic recipe combines light, fluffy sponge layers with a deep chocolate flavor, making it ideal for birthdays, celebrations, or as a simple indulgence with afternoon tea. It’s easy to make and incredibly satisfying, topped with a smooth, luscious chocolate icing.

What is Mary Berry’s Chocolate Sponge Cake?

Mary Berry’s Chocolate Sponge Cake is a variation of the classic sponge, infused with cocoa powder for a rich, chocolatey flavor. The sponge layers are light and airy, yet indulgently chocolatey. Filled and topped with creamy chocolate icing, this cake is a real treat for anyone who loves chocolate. Its soft, moist texture and perfect balance of sweetness make it a favorite for any occasion.

Other Popular Recipes

• Mary Berry Genoise Sponge Cake
• Mary Berry 9 Inch Sponge Cake
• Nigella Victoria Sponge

Why You Should Try This Recipe

• Rich chocolate flavor: The cocoa powder adds a deep, indulgent chocolate taste.
• Moist and fluffy sponge: The light and airy texture of the sponge makes it melt in your mouth.
• Perfect for special occasions: Whether it’s a birthday or an afternoon treat, this cake suits any event.
• Easy to make: With simple ingredients, this cake is straightforward enough for bakers of all levels.
• Customizable: Add fruit, cream, or extra toppings to personalize the cake to your taste.

Ingredients Needed to Make Mary Berry’s Chocolate Sponge Cake

For the Sponge:

• Self-raising flour: 175g
• Caster sugar: 175g
• Butter: 175g, softened
• Eggs: 3 large
• Cocoa powder: 40g
• Baking powder: 1 teaspoon
• Milk: 2 tablespoons

For the Chocolate Icing:

• Dark chocolate: 150g, chopped
• Butter: 150g, softened
• Icing sugar: 150g, sifted
• Vanilla extract: 1 teaspoon (optional)

Equipment

• 2 x 20cm (8-inch) round cake tins
• Electric mixer or hand whisk
• Mixing bowls
• Spatula
• Baking parchment

Instructions to Make Mary Berry’s Chocolate Sponge 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: Make the Cake Batter

• Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.
• Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Sift in the dry ingredients: Sift the self-raising flour, cocoa powder, and baking powder into the mixture, and gently fold them in using a spatula.
• Add the milk: Stir in the milk to loosen the batter and ensure a smooth consistency.

Step 3: Bake the Sponge

• Divide the batter: Evenly divide the batter between the two prepared tins and smooth the tops.
• Bake: Place the tins in the preheated oven and bake for 20-25 minutes, or until the cakes are springy to the touch and a skewer inserted into the center comes 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: Gently melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let it cool slightly.
• Beat the butter and sugar: In a mixing bowl, beat the softened butter and icing sugar together until light and fluffy.
• Combine the chocolate and butter mixture: Slowly pour in the melted chocolate and continue to beat until smooth. Add the vanilla extract if using.

Step 5: Fill and Assemble the Cake

• Spread the icing: Once the cakes have completely cooled, spread a generous layer of chocolate icing over one of the cakes.
• Sandwich 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 Chocolate Sponge Cake?

• Fresh berries: Serve with fresh strawberries or raspberries for a fruity contrast to the rich chocolate.
• Whipped cream: Add a dollop of whipped cream on the side for a light, creamy touch.
• Vanilla ice cream: A scoop of vanilla ice cream adds a refreshing complement to the rich cake.
• Chopped nuts: Sprinkle with chopped hazelnuts or almonds for added texture and flavor.
• Tea or coffee: This cake is perfect with a hot cup of tea or coffee.

Expert Tips for Making the Best Chocolate Sponge Cake

• Use good quality cocoa powder: A high-quality cocoa powder will give the cake a richer chocolate flavor.
• Don’t overmix: Gently fold the flour and cocoa powder into the mixture to avoid overmixing, which can lead to a dense cake.
• Check for doneness: Insert a skewer into the center of the cake – if it comes out clean, the cake is ready.
• Cool completely before icing: Ensure the cakes are fully cooled before icing to prevent the icing from melting.

Easy Variations of Mary Berry’s Chocolate Sponge Cake

• Chocolate orange sponge: Add the zest of an orange to the batter and a splash of orange juice to the icing for a chocolate-orange twist.
• Gluten-free version: Use a gluten-free self-raising flour blend to make this cake suitable for those with gluten intolerance.
• Chocolate and raspberry sponge: Add fresh raspberries between the cake layers for a fruity addition.
• White chocolate icing: Swap the dark chocolate for white chocolate in the icing for a different flavor.

Best Practices to Store Mary Berry’s Chocolate Sponge 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 un-iced sponge layers. 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 Chocolate Sponge 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 Sponge Cake Healthier?

• Reduce sugar: You can reduce the sugar by about 10-15% for a less sweet cake.
• Use whole-wheat flour: Swap part of the self-raising flour for whole-wheat flour to add fiber.
• Lighter icing: Use a lower-fat butter or replace the butter with Greek yogurt for a lighter icing option.

Nutrition Value (per serving):

• Calories: 380 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 20g
• Fiber: 3g

FAQs

How do you keep a chocolate sponge cake moist?

To keep a chocolate sponge cake moist, avoid overbaking and ensure the batter has enough liquid, such as milk or melted butter. Adding an extra tablespoon of milk can help. Storing the cake in an airtight container after it cools also helps retain moisture.

Why is my chocolate sponge cake dry?

A chocolate sponge cake can become dry if it’s overbaked or the ingredients are not properly balanced. Make sure to measure the ingredients accurately, especially liquids like milk or butter. Overmixing the batter can also cause dryness by knocking out too much air.

Is sponge cake better with oil or butter?

Sponge cake is traditionally made with butter, which gives it a rich flavor and light texture. However, using oil can make the cake even more moist and tender, though it will lack a rich, buttery taste.

What makes a cake more moist, oil or butter?

Oil generally makes a cake more moist than butter because it stays liquid at room temperature, keeping the cake soft for longer. Butter, on the other hand, adds flavor and structure but may not retain moisture or oil.

Can I freeze Mary Berry’s Chocolate Sponge Cake?

Yes, you can freeze the un-iced sponge layers. Wrap each layer tightly in cling film and then in foil. They can be frozen for up to 2 months. Thaw the layers at room temperature before icing and serving.

How do I make my chocolate sponge cake more moist?

To keep your chocolate sponge cake moist, make sure not to overbake it. You can also add an extra tablespoon of milk to the batter and ensure the butter is fully softened before mixing to create a softer, moister texture.

What can I substitute for butter in chocolate sponge cake?

If you want to substitute butter, you can use margarine or a neutral oil like vegetable oil. Using oil will give the cake a moist texture, but the flavor will be slightly different than with butter.

How do I prevent my chocolate sponge cake from sinking in the middle?

To prevent sinking, make sure you don’t open the oven door too early during baking. Also, ensure the eggs are properly whipped with the butter and sugar to incorporate enough air, which helps the cake rise evenly.

Final Words

Mary Berry’s Chocolate Sponge Cake is a true indulgence for chocolate lovers. Its rich, moist texture and deep chocolate flavor make it a perfect dessert for any occasion.

Enjoy it with your favorite toppings or as a standalone treat!

More By British Baking Recipes

• James Martin Victoria Sponge
• James Martin Genoise Sponge Cake
• Delia Smith Victoria Sponge
• Mary Berry Lemon Yoghurt Cake

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