Marys Chocolate Cake Recipes

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MARY'S CHOCOLATE CAKE



Mary's chocolate cake image

Chocolate cake meets Victoria sponge in Mary's easiest ever chocolate cake recipe filled with cream and jam.

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 8-10

Number Of Ingredients 8

225g/8oz unsalted butter, softened, plus extra for greasing
225g/8oz caster sugar, plus extra for sprinkling
4 free-range eggs
220g/7¾oz self-raising flour
1 tsp baking powder
50g/1¾oz cocoa powder
4 tbsp apricot jam
300ml/10½fl oz whipping cream, softly whipped

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
  • Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
  • Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
  • Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
  • Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.

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