Easy chocolate cake

Make Mary Berry's deliciously simple chocolate cake and discover a new family favourite
By Mary Berry
Easy chocolate cake
  • Rating:
  • Serves: 8
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 50 g Fairtrade cocoa powder
  • 6 tbsp boiling water
  • 3 large eggs
  • 125 ml milk
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 100 g soft butter
  • 300 g caster sugar

For the icing and filling

  • 150 g Fairtrade chocolate, broken into small pieces
  • 145 ml double cream
  • 3 tbsp apricot jam


1. Preheat the oven to 180C/160C fan/gas 4. Grease two 8 inch sandwich tins and line the bases.

2. Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the remaining cake ingredients and mix until combined this can be done in a mixer or by hand. Divide the cake mixture between the prepared tins.

3. Bake in the preheated oven for about 25-30 minutes until well risen and shrinking away from the sides of the tin. Turn out onto a wire rack and leave to cool completely.

4. For the icing and the filling: Measure the chocolate and cream together in a bowl. Place the bowl over a pan of simmering water and stir until just melted take your time and do not let the mixture get too hot.

5. Remove from the pan and leave the mixture to cool until it is cold and almost set. Spread the tops of each cake with apricot jam.

6. Spread half the icing over one of the cakes and place the other cake on top to form two layers. Spread the remainder of the icing on top. Take a small palette knife and from the centre of the cake, draw large S shapes to give a swirl effect.

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