Mary Berry Chocolate Sponge Cake Recipe

Celebrating a special occasion or just in the mood for a decadent treat? There’s nothing quite like a Mary Berry chocolate sponge cake to make the day memorable. This recipe is inspired by Mary Berry’s approach to a classic dessert, blending simplicity with the rich, indulgent flavor of dark chocolate. It’s perfect for those who adore a moist, chocolatey cake enveloped in a luscious dark chocolate ganache.

How To Make Mary Berry’s Chocolate Sponge Cake Recipe Overview

This chocolate sponge cake is wonderfully straightforward to bake, requiring about 10 minutes of preparation and approximately 25 minutes in the oven. Ideal for birthday celebrations or any festive gathering, it yields 10 generous servings. The cake itself is soft and fluffy, thanks to the perfect balance of cocoa and baking essentials, while the ganache topping adds a creamy, opulent finish that chocolate lovers will adore.

Ingredients

Cake:

  • 9 tbsp boiling water
  • 75g cocoa powder
  • 6 tbsp milk
  • 4 free-range eggs
  • 150g baking spread or soft butter
  • 260g self-raising flour
  • 1 heaping tsp baking powder
  • 450g natural caster sugar

For the icing and filling:

  • 4 tbsp apricot jam
  • 225g dark chocolate, broken into small pieces
  • 225ml double cream

Instructions

  1. Preheat the Oven: Begin by heating your oven to 180°C (160°C fan) or Gas Mark 4. Grease two 20cm round cake tins and line them with parchment paper.
  2. Prepare the Cocoa Mixture: In a small bowl, mix the cocoa powder with boiling water until it forms a smooth paste. Let it cool slightly.
  3. Mix Wet Ingredients: In a large bowl, combine the cocoa paste, eggs, milk, softened butter, and sugar. Beat until the mixture is smooth and well incorporated.
  4. Add Dry Ingredients: Sift the flour and baking powder together and fold them into the wet mixture. Ensure the batter is uniform without any lumps.
  5. Bake the Cake: Divide the batter evenly between the prepared tins. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
  6. Prepare the Ganache: While the cakes cool, heat the double cream in a saucepan over medium heat until it just begins to boil. Remove from heat and stir in the dark chocolate until the mixture is smooth and glossy.
  7. Assemble the Cake: If the cakes have domed on top, level them with a knife. Heat the apricot jam and brush over the tops of both cakes. Place one layer on your serving plate, spread a layer of ganache over it, then top with the second cake layer. Pour the remaining ganache over the top, letting it drip down the sides.
  8. Chill and Serve: Let the ganache set by chilling the cake in the refrigerator for at least an hour. Slice and serve.

Nutritional Value

Each serving approximately contains:

Calories: 550 kcal

Fat: 30g

Carbohydrates: 65g

Protein: 6g

Sugar: 45g

Sodium: 200mg

Also Try:
Mary Berry Baked Apples Recipe
Mary Berry Pineapple Upside Down Cake Recipe

What Are The Alternative To Chocolate Sponge Cake?

If you’re looking for alternatives to chocolate sponge cake, there are several delicious options you can try:

Vanilla Sponge Cake – A light and fluffy option with a rich vanilla flavor, perfect for those who prefer something less intense than chocolate.

Lemon Sponge Cake – Infused with lemon zest and juice, this cake offers a refreshing citrus twist that’s particularly delightful in the spring and summer.

Red Velvet Cake – Known for its vibrant red color and subtle cocoa flavor, red velvet cake is a moist, dense cake that pairs beautifully with cream cheese frosting.

Carrot Cake – Packed with grated carrots, nuts, and spices, carrot cake is a moist and hearty alternative, typically topped with a tangy cream cheese frosting.

Coconut Sponge Cake – This cake incorporates coconut milk and shredded coconut for a tropical flavor that’s both unique and satisfying.

Each of these cakes offers a distinct flavor profile and can be a delightful alternative to a chocolate sponge cake, suiting different tastes and occasions.

FAQs

What are the 4 types of sponge cakes?

Sponge cakes come in four main types. The classic sponge uses whipped eggs for lightness. Angel food cake is airy, made with egg whites and no fat. Chiffon cake combines oil and beaten egg whites for a moist texture. Genoise, a European style, incorporates whole beaten eggs for a rich, dense base often used in layered cakes. Each type offers unique textures and flavors.

Is there a difference between cake and sponge cake?

Yes, there is a difference between cake and sponge cake. Sponge cakes are a specific type of cake made with eggs, sugar, and flour. They are known for their light and airy texture because they often don’t contain butter or oil. Other cakes might have a denser, richer texture due to the addition of fats like butter or oil, and often include leavening agents like baking powder or baking soda.

What can I use instead of apricot jam?

If you’re not a fan of apricot jam, you can easily substitute it with raspberry or strawberry jam. These alternatives not only blend well with the rich chocolate but also add a delightful berry flavor that enhances the overall taste of the cake. Choose a jam that complements your taste preferences for the best results.

Is there a substitute for dark chocolate in the ganache?

Yes, you can substitute dark chocolate with milk chocolate if you prefer a milder chocolate flavor. When using milk chocolate, consider reducing the amount of cream slightly, as milk chocolate is softer and melts more easily than dark chocolate. This adjustment helps maintain the ganache’s rich and creamy consistency.

How do I ensure my cake is moist?

To keep your cake moist, avoid overbaking it. An overbaked cake becomes dry and crumbly. Make sure all your wet ingredients are at room temperature before mixing, as this helps them combine more thoroughly and evenly, resulting in a better texture. Additionally, a simple syrup drizzle on the baked layers can enhance moisture.

Conclusion

This Mary Berry chocolate sponge cake is a truly sumptuous treat that’s bound to impress at any celebration. The deep chocolate flavor balanced with the silky ganache offers a divine dessert experience. Enjoy the process and the delicious outcome!

Mary Berry Chocolate Sponge Cake Recipe

Mary Berry Chocolate Sponge Cake Recipe

Prep Time 10 minutes
Baking Time 25 minutes
Course Cakes
Servings 10 servings
Calories 550 kcal

Ingredients
  

Cake:

  • 9 tbsp boiling water
  • 75 g cocoa powder
  • 6 tbsp milk
  • 4 free-range eggs
  • 150 g baking spread or soft butter
  • 260 g self-raising flour
  • 1 heaping tsp baking powder
  • 450 g natural caster sugar

For the icing and filling:

  • 4 tbsp apricot jam
  • 225 g dark chocolate broken into small pieces
  • 225 ml double cream

Instructions
 

  • Preheat the Oven: Begin by heating your oven to 180°C (160°C fan) or Gas Mark 4. Grease two 20cm round cake tins and line them with parchment paper.
  • Prepare the Cocoa Mixture: In a small bowl, mix the cocoa powder with boiling water until it forms a smooth paste. Let it cool slightly.
  • Mix Wet Ingredients: In a large bowl, combine the cocoa paste, eggs, milk, softened butter, and sugar. Beat until the mixture is smooth and well incorporated.
  • Add Dry Ingredients: Sift the flour and baking powder together and fold them into the wet mixture. Ensure the batter is uniform without any lumps.
  • Bake the Cake: Divide the batter evenly between the prepared tins. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool in the tins for a few minutes before transferring to a wire rack to cool completely.
  • Prepare the Ganache: While the cakes cool, heat the double cream in a saucepan over medium heat until it just begins to boil. Remove from heat and stir in the dark chocolate until the mixture is smooth and glossy.
  • Assemble the Cake: If the cakes have domed on top, level them with a knife. Heat the apricot jam and brush over the tops of both cakes. Place one layer on your serving plate, spread a layer of ganache over it, then top with the second cake layer. Pour the remaining ganache over the top, letting it drip down the sides.
  • Chill and Serve: Let the ganache set by chilling the cake in the refrigerator for at least an hour. Slice and serve.

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