Mary Berry’s Chocolate Cake

Mary Berry's Chocolate Cake myfavouritepastime.com

I made this cake in a 9 x 5 loaf pan and decided not to make the ganache. If you’re intending to fill the cake with the ganache then make it in two 8-inch (20cm) sandwich pans. The batter is runny and pourable. Do not panic. The cake is very soft and nice. Have a wonderful week, ahead

Mary Berry's Chocolate Cake

Preparation time: 15 minutes; Baking time: 25-30 (sandwich pans) or 1 hour (loaf pan); Makes: 2 x 8-inch (20cm) sandwich cakes or 1 x 9 x 5 inch (23 x 13) loaf pan

Instructions

  • 190g (6.7oz, 1½ cups) all-purpose flour 
  • 3 teaspoons baking powder
  • 50g (1.7oz, ½ scant cup) cocoa powder
  • 6 tablespoons boiling water
  • 3  eggs
  • 100g (3.5oz, 7 tablespoons) margarine or unsalted butter, room temperature
  • 300g (1½ cups, 10oz) granulated 
  • ¼ cup (4 tablespoons) milk
  • Icing (confectioner’s) sugar, to dust the cake

Ingredients for ganache

  • 150ml (5fl oz, ⅔ cup) whipping cream (35%)
  • 150g (5oz) dark chocolate, broken into small pieces
  • 3 tablespoons apricot jam

Instructions

  1. Sift the flour and baking powder and set aside. Preheat the oven to 320ºF (160ºC) if using 2 x 8-inch (20cm) round sandwich pans or 300ºF (150ºC) if using a 9 x 5-inch (23 x 13cm) loaf pan.
  2. Sift the cocoa powder into the bowl of a stand mixer. Add the boiling water and using the paddle attachment beat the cocoa and boiling water until it forms a paste. Add the rest of the ingredients in the following order: eggs, margarine or butter, sugar, sifted flour, and milk. Now beat on low speed then gradually increase the speed to medium and beat until pale, smooth and glossy, about 3 minutes. The mixture will be pourable.
  3. Loaf pan: Pour the batter into the prepared pan(s) and bake 50-60 minutes or until the cake shrinks from the sides and a skewer inserted in the centre comes out clean.
  4. Sandwich pans: divide the mixture into two and pour into 2 x 8-inch sandwich pans. Bake 25-30 minutes or until the cakes shrink from the side and a skewer inserted in the middle comes out clean.
  5. To make the ganache: heat the cream until it almost boils then remove from the heat. Add the chocolate and stir continuously until it melts. Set aside to cool to a spreadable consistency.
  6. To fill and ice the cake: spread the bottom cake with half the jam and then spread with half the ganache. Place the second cake over the filling then spread the top with the remaining jam and the remaining ganache.
  7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the 9 x 5 inch loaf at 300ºF (150ºC) for 60 minutes. 
  2. Do not use high temperature for baking the loaf pan chocolate cake, it will turn out dry and unpleasant.

myfavouritepastime.com

Step By Step Photos

Sift the cocoa powder into the bowl of a stand mixer. Add the boiling water and using the paddle attachment beat the cocoa and boiling water until it forms a paste.

Add the rest of the ingredients in the following order: eggs, margarine or butter, sugar, sifted flour, and milk.

Now beat on low speed then gradually increase the speed to medium and beat until pale, smooth and glossy, about 3 minutes.

Pour the batter into the prepared pan(s)

and bake 60-70 minutes or until the cake shrinks from the sides and a skewer inserted in the centre comes out clean.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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