Mary Berry’s Very Best Chocolate Cake Recipe


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

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