Mary Berry shares her ‘delicious’ chocolate cake recipe

Mary Berry details recipe for her chocolate mousse cake

Getting excited over a mouth-watering dessert is not just for kids, as Mary Berry has shared a simple recipe for the perfect “grown-up” chocolate cake.

There is nothing better than a generous slice of gooey chocolate cake for any occasion, and cooking legend Mary Berry has put an adult spin on this childhood favourite.

This moist and spongy cake is simple enough to make from scratch with kitchen ingredients already in your home, but Mary Berry has taken this cake to the next level with a creamy alcoholic filling.

Mary Berry first shared this recipe in her ‘Make it Easy’ cookbook, in which she promises that this easy bake is “stress-free, easy and delicious!”

In the book, Mary wrote: “A grown-up cake which is two chocolate traybakes that are filled and iced. If serving as a dessert, offer fresh strawberries or raspberries alongside.”

How to make Mary Berry’s “grown-up” chocolate cake

Ingredients 

For the cake:

275g (10oz) of self-raising flour

225g (8oz) of butter

225g (8oz) of caster sugar

30g (1oz) of cocoa powder

Four large eggs

One tablespoon of baking powder

Five tablespoons of boiling water

For the icing:

450g (1lb) of plain chocolate

450ml (¾ pint) of double cream

For the filling:

300ml (½ pint) of double cream 

Four tablespoons of cream liqueur (such as Baileys) 

For decoration:

175g (6oz) of malteasers

Eight chopped-up chocolate truffles

Kitchen equipment:

30 × 23 (12 x 9in) baking tray

Saucepan

Large mixing bowl 

Baking paper

Icing pipe bag

Toothpick 

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Instructions

How to make the cake layer (you will need two cake layers for this recipe): 

To begin, preheat the oven to 180C (or 350F) and line a baking tray with baking paper. 

Make the first cake layer by placing your cocoa powder and boiling water into a bowl and mix it until it becomes a paste. Add all the remaining cake ingredients (flour, sugar, butter, eggs, baking powder) and mix thoroughly until you have a smooth cake batter.

Place your batter into your baking tray and smooth the surface with a spoon. Bake for around 36 minutes until it has risen. Prick a toothpick in the middle of the cake to determine if it is ready. If the toothpick comes out wet with batter it still needs more time to bake, but if it comes out dry it is ready to come out of the oven. 

Leave the cake to cool for five minutes in the baking tray and then take the cake out of the tray and leave to cool. 

Repeat this process a second time to make a second cake, or if you have two baking trays you can make both cake layers at the same time. 

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How to make the icing: 

While the cakes are cooling you can make the icing. Pour cream into a saucepan and heat over a medium heat. Once it begins to get hot, remove from the heat and add chocolate. Stir the mixture until properly melted. Set aside to cool and thicken, and once ready it can be put into an icing pipe bag. 

Put a nozzle on the icing bag once it is filled to around 350g (12oz) and there should be icing left over to cover the cake with.

How to make the filling: 

Once the cakes are cool, drizzle half of the cream liqueur on the top of one one the cakes, which will be the bottom layer of your cake. Take a bowl mix the other half of the cream liqueur with whipped cream, and then spread them on top of the cake. Place the second cake on top of the cake. 

How to decorate: 

Spread any remaining chocolate icing all over the surface of your cake until it is completely covered. Use your icing bag to pipe little stars around the edges of the cake in order to make a border. 

In the middle of the cake, arrange a line of piped icing stars and then make the next line of masteasers, and then make the next layer of chopped truffles. Keep repeating this pattern until the cake is completely covered. 

Now your indulgent chocolate cake for adults is ready to be cut and served for any occasion.

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