Mary Berry All-in-One Chocolate Cake Recipe

If you are looking for a simple yet beautifully rich chocolate cake, this Mary Berry All-in-One Chocolate Cake Recipe is one of the easiest and most reliable bakes you can make. The all-in-one method means everything is mixed together in one bowl, creating a wonderfully soft sponge with very little effort. The cake has a light, moist texture with deep chocolate flavor and a smooth chocolate buttercream filling that makes every slice irresistible. Perfect for birthdays, afternoon tea, or family gatherings, this beginner-friendly cake comes together in around 1 hour from start to finish.

Ingredients

For the Chocolate Sponge

• 225g self-raising flour
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 2 tablespoons milk

For the Chocolate Buttercream

• 150g softened butter
• 300g icing sugar
• 2 tablespoons cocoa powder
• 2 tablespoons milk

For Preparing and Decorating

• Butter for greasing tins
• Baking parchment
• Chocolate shavings or curls for decoration

How to Make Mary Berry All-in-One Chocolate Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment so the cakes release easily after baking.
• Mix the cake batter: Add the self-raising flour, caster sugar, softened butter, eggs, cocoa powder, baking powder and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until the batter becomes smooth, creamy and evenly combined.
• Fill the cake tins: Divide the mixture evenly between the prepared tins. Smooth the tops gently with a spatula so the cakes bake evenly.
• Bake the cakes: Place the tins on the middle shelf of the oven and bake for 25 to 30 minutes. The cakes should be risen, springy to the touch and slightly pulling away from the sides of the tins.
• Cool the sponges: Leave the cakes to cool in the tins for 5 minutes before turning them out onto a wire rack. Allow them to cool completely before adding the buttercream.
• Make the buttercream: Beat the softened butter until creamy. Gradually add the icing sugar and cocoa powder, then mix in the milk until smooth, fluffy and spreadable.
• Assemble the cake: Spread half the chocolate buttercream over one sponge layer and place the second sponge on top. Spread the remaining buttercream over the top of the cake.
• Decorate and serve: Finish with chocolate shavings or curls if desired. Slice and serve once the buttercream is set slightly.

Tips for the Best Chocolate Cake

Why is my chocolate cake dry?

Overbaking is the most common cause. Check the cake a few minutes before the end of baking time and remove it as soon as it feels springy in the centre.

Can I mix the batter by hand?

Yes, although an electric mixer gives the smoothest texture. If mixing by hand, beat well until no streaks of butter remain.

How do I make the buttercream extra smooth?

Sift the icing sugar and cocoa powder before mixing to avoid lumps and create a silky finish.

Can I use dark chocolate cocoa powder?

Yes, dark cocoa powder gives the cake a deeper chocolate flavour and richer colour.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the batter was overmixed after beating.

Serving Suggestions

• Serve with freshly whipped cream
• Add fresh strawberries or raspberries
• Enjoy with tea or coffee
• Warm slightly and serve with vanilla ice cream
• Dust lightly with icing sugar before serving

Storage

Room Temperature

Store the cake in an airtight container for up to 3 days in a cool kitchen.

Refrigerator

Keep refrigerated for up to 5 days. Allow slices to come to room temperature before serving for the softest texture.

Freezing

The sponge layers can be frozen for up to 3 months. Wrap tightly in cling film and freeze without buttercream for best results.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 58g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 15g
• Sodium: 230mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry All-in-One Chocolate Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

10

slices

Prep time

20

minutes

Cooking time

30

minutes

Total time

60

minutes

Calories

480

kcal

50

minutes

A rich and fluffy all-in-one chocolate cake filled and topped with smooth chocolate buttercream. Simple, classic and perfect for every occasion.

Ingredients

• 225g self-raising flour

• 225g caster sugar

• 225g softened butter

• 4 large eggs

• 2 tbsp cocoa powder

• 1 tsp baking powder

• 2 tbsp milk

• 150g softened butter

• 300g icing sugar

• 2 tbsp cocoa powder

• 2 tbsp milk

• Butter for greasing tins

• Baking parchment

• Chocolate shavings for decoration

Directions

• Preheat oven to 180°C (160°C fan). Grease and line two 8-inch round cake tins.
• Place flour, sugar, butter, eggs, cocoa powder, baking powder and milk into a large bowl.
• Beat with an electric mixer for 2 minutes until smooth, pale and creamy.
• Divide the mixture evenly between the prepared tins and smooth the tops.
• Bake for 25 to 30 minutes until risen and springy to the touch.
• Cool in the tins for 5 minutes before transferring to a wire rack.
• Beat butter, icing sugar, cocoa powder and milk together until smooth and fluffy.
• Sandwich the cakes together with half the buttercream.
• Spread the remaining buttercream over the top and decorate with chocolate shavings.

Notes

• Use room temperature ingredients for the smoothest batter.
• Do not overbake or the sponge may dry out.
• The sponge layers freeze well for up to 3 months.