Mary berry express chocolate cake recipe
Mary berry express chocolate cake recipe is a quick and easy dessert that can be made in just under an hour. It features a rich, moist chocolate sponge cake topped with a simple yet delicious ganache frosting. The recipe requires minimal ingredients and effort, making it perfect for those who want to whip up something sweet in no time. Mary Berry is known for her classic British baking recipes, and this one does not disappoint!
Why people also love mary berry express chocolate cake recipe
People also love Mary Berry’s Express Chocolate Cake recipe because it is incredibly easy to make and yields a deliciously rich and moist chocolate cake that everyone will enjoy. The ganache frosting adds an extra layer of decadence, making this cake perfect for special occasions or as a sweet treat anytime. Additionally, the recipe requires minimal ingredients that are readily available in most kitchens, making it convenient for those who want to bake something quickly without having to run out to the store. Overall, Mary Berry’s Express Chocolate Cake recipe is loved by many for its simplicity and deliciousness!
Ingredients:
- 4 oz (120g) self-raising flour
- 4 oz (120g) caster sugar
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 2 large eggs
- 3 fl oz (90ml) sunflower oil or vegetable oil
- For the ganache frosting:
- 3.5 oz (100g) dark chocolate, chopped into small pieces
- Scant cup of heavy cream
Instructions:
- Preheat your oven to 350°F/180°C/Gas Mark.
- Grease a deep round cake tin with butter or cooking spray.
- In a mixing bowl, sift together the flour, sugar, cocoa powder and baking powder.
- Add in the eggs and oil, and mix well until the ingredients are fully combined.
- Pour the mixture into your prepared cake tin, smoothing out the top with a spatula or back of a spoon.
- After this,Bake in the preheated oven for approximately 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from oven and let cool on wire rack for 10 minutes before removing it from its tin to cool completely.
- To make ganache frosting: heat up heavy cream over medium heat till simmering point then pour over chopped chocolate pieces in mixing bowl; whisk them together till they form smooth chocolate sauce
- Spread ganache frosting evenly on top of cooled cake with spatula
- Serve as is or garnish with fresh berries if desired!
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: Approximately 35 minutes
- Difficulty: Easy
- Yield: One 8-inch (20cm) cake
Equipment Needed:
- Deep round cake tin
- Mixing bowl
- Sifter
- Spatula or back of a spoon
Servings Suggestions:
This cake can be served on its own or garnished with fresh berries and whipped cream. It pairs well with coffee or hot tea.
Expert Tips & Tricks:
- Make sure to grease your cake tin well to prevent sticking.
- Use room temperature eggs for best results.
- Be careful not to overmix the batter as it can result in a tough texture.
- Let the ganache frosting cool slightly before spreading it onto the cake to prevent it from sliding off.
Nutrition Information:
Serving Size: 1 slice (1/8 of the cake)
- Calories: 255
- Total Fat: 14g
- Saturated Fat: 4.5g
- Cholesterol: 52mg
- Sodium: 64mg
- Total Carbohydrates: 29g
- Dietary Fiber: <1g
- Sugar :19g
- Protein :3 g
Presentation:
This chocolate cake can be presented on a decorative plate or stand, garnished with fresh berries and dusted with cocoa powder or powdered sugar for an elegant touch.
Variations and substitutions for Mary berry Express Chocolate Cake recipe:
Variations:
- For a mocha flavor, add 1 tablespoon of instant coffee granules to the cake batter.
- Add chopped nuts or chocolate chips to the cake batter for added texture and flavor.
- Replace the ganache frosting with your favorite frosting or icing.
Substitutions:
- Use all-purpose flour instead of self-raising flour. Just add 2 teaspoons of baking powder per cup (120g) of all-purpose flour.
- Substitute caster sugar with granulated sugar if you don’t have any on hand.
- If you don’t have cocoa powder, use melted dark chocolate instead. Just melt 2 oz (60g) of dark chocolate in a double boiler or microwave and mix it into the batter after adding eggs and oil.
- Instead of sunflower oil,you can use vegetable oil or melted butter.
Recommendations and notices:
Recommendations:
- Make sure to use a deep round cake tin to prevent the batter from overflowing.
- Sift the flour and cocoa powder together before adding them to the batter. This will help prevent lumps in your cake.
- Let the ganache frosting cool slightly before spreading it onto the cake. If it’s too hot, it may slide off.
Notices:
- This recipe calls for self-raising flour which already contains baking powder. If you substitute with all-purpose flour, make sure to add 2 teaspoons of baking powder per cup (120g) of all-purpose flour.
- Be careful not to overmix the batter as this can result in a tough texture.
- The nutrition information provided is an estimate and may vary depending on specific ingredients used or serving size.
FAQ for Mary berry express chocolate cake recipe
Yes, You can bake the cake a day ahead. Just keep it in an airtight container at room temperature.
Yes, you can freeze the unfrosted cake layers for up to 3 months. Let them sit at room temperature until thawed before frosting.
You can use any unsweetened cocoa powder that you have on hand. Dutch-processed or natural cocoa powders will both work well.
Yes, you can use milk chocolate instead of dark chocolate if you prefer a sweeter taste.
The cake should be firm to the touch and a toothpick inserted into the center of the cake should come out clean. This typically takes around 20-25 minutes in a preheated oven at 350°F (180°C).
Yes, you can use any neutral-flavored oil such as vegetable or canola oil.
Yes, you can make cupcakes with this recipe by pouring the batter into cupcake liners in a muffin tin. Bake for around 15-18 minutes at the same temperature as the cake recipe.
Q: Can I make cupcakes instead of a whole cake with this recipe?
A: Yes, you can make cupcakes with this recipe by pouring the batter into cupcake liners in a muffin tin. Bake for around 15-18 minutes at the same temperature as the cake recipe.
