Mary Berry’s Very Best Chocolate Cake Recipe

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50 g Fairtrade cocoa

6 tbsp boiling water

3 large eggs

50 ml milk

175 g self-raising flour

1 tsp baking powder

100 g soft butter

300 g caster sugar

150 g Good Fairtrade chocolate broken into small pieces

fl.oz double cream

3 tbsp apricot jam


  1. Pre-heat the oven to 180°C/gas mark 4. Grease two eight inch sandwich tins and line bases.
  2. Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the remaining ingredients and mix until combined ––  this can be done in a mixer or by hand.
  3. Divide the cake mixture between the prepared tins.
  4. Bake in the pre-heated oven for about twenty-five to thirty minutes until well risen and shrinking away from the sides of the tin.
  5. For the icing, measure the chocolate and cream together in a bowl. Stand the bowl in a pan of simmering water and stir until just melted. Remove fron the heat and allow to become cold and nearly set. NEXT STEP

Gallery of Mary Berry’s Very Best Chocolate Cake Recipe

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