Mary Berry’s Chocolate Sponge Cake is a classic dessert that’s as decadent as it is easy to make. With a rich and moist sponge, paired with a creamy, indulgent chocolate ganache, this cake is a must-try for chocolate lovers. The all-in-one method ensures the cake is fluffy, light, and perfectly balanced. A slight hint of apricot jam under the chocolate icing adds a subtle sweetness, elevating the cake to perfection. Ideal for special occasions or when you want to treat yourself, this chocolate sponge cake will impress every time.
Why Everyone Will Love This Recipe
Mary Berry’s Chocolate Sponge Cake offers the best of both worlds—an airy, soft sponge with a rich, melt-in-your-mouth chocolate ganache. The trick to a great sponge is the precise mixing of ingredients and the perfect baking time, which Mary Berry has perfected in this recipe. The addition of apricot jam adds a unique touch, cutting through the richness of the ganache and enhancing the cake's depth of flavor. This cake is easy to prepare, beautifully moist, and delivers that classic chocolate cake experience that everyone craves.
What Is Mary Berry’s Chocolate Sponge Cake?
Mary Berry’s Chocolate Sponge Cake is a light, fluffy chocolate cake made with cocoa powder and topped with a creamy, velvety chocolate ganache. The cake’s sponge is made using the “all-in-one” method, where ingredients are simply mixed together, creating a soft, airy texture. After baking, the cake is filled with apricot jam and coated with dark chocolate ganache, resulting in a deliciously rich yet balanced dessert. This cake is perfect for birthdays, afternoon tea, or any occasion that calls for something sweet and comforting.
Cooking Tips
- Use room temperature ingredients: For the best results, ensure your eggs, butter, and milk are at room temperature before mixing. This helps the ingredients combine more evenly, leading to a smoother batter and a fluffier cake.
- Sift your dry ingredients: Sifting the cocoa powder and flour ensures a lump-free batter and a light, even cake.
- Don’t overmix: While mixing, be gentle. Overmixing the batter can make the cake dense, so mix just until the ingredients are combined.
- Cool the cake completely: Before icing, let the cake cool completely to prevent the ganache from melting and running.
- Chill the ganache: Allow the ganache to cool to room temperature before spreading, ensuring it’s thick and easy to work with.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! The sponges can be baked in advance and stored at room temperature for up to 2 days. Just make sure to cover them to keep them fresh. The ganache can also be made ahead and stored in the fridge; just bring it to room temperature before spreading.
Can I use a different kind of jam?
While apricot jam adds a nice balance of sweetness, you can use other jams, like raspberry or strawberry. Just be sure to strain out any seeds for a smooth finish.
What if I don’t have cream of tartar?
If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar.
Can I make this cake without eggs?
For an egg-free version, try substituting the eggs with a flaxseed egg or another egg replacer. Keep in mind that the texture may differ slightly.
How to Store
Store the cake in an airtight container at room temperature for up to 2 days. If you need to store it for longer, keep it in the fridge for up to 5 days.
How to Freeze
To freeze the cake, allow the sponges to cool completely. Wrap each layer in plastic wrap, then foil, and freeze for up to 1 month. When you’re ready to serve, thaw the cakes at room temperature and ice with the ganache.
Ingredients
For the Cake:
- 50g/1¾oz cocoa powder
- 6 tablespoons boiling water
- 3 free-range eggs
- 4 tablespoons milk
- 175g/6oz self-raising flour
- 1 tablespoon baking powder
- 100g/3½oz baking spread or soft butter
- 300g/10½oz golden caster sugar
For the Icing and Filling:
- 150g/5½oz dark chocolate, broken into small pieces
- 150ml/¼ pint double cream
- 3 tablespoons apricot jam
How to Make Mary Berry's Chocolate Sponge Cake
- Preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bases with baking paper.
- In a large bowl, mix the cocoa powder with boiling water to form a smooth paste. Allow it to cool for a minute.
- In another bowl, combine the butter, golden caster sugar, and vanilla extract. Beat the mixture until fluffy, about 2 minutes.
- Add the eggs, one at a time, and mix well. Then, add the dry ingredients (flour, baking powder) alternately with the milk. Stir until just combined.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Place the chopped dark chocolate and cream in a heatproof bowl. Heat over a saucepan of simmering water, stirring occasionally, until the chocolate melts and the mixture is smooth. Remove from heat and cool for 30 minutes until thickened.
- Once the cakes have cooled, remove them from the pans and spread apricot jam over the top of one layer. Spread half of the chocolate ganache over the jam and place the second layer of cake on top. Top with the remaining ganache and smooth with an offset spatula.
- Let the cake cool completely before serving. Slice and enjoy with a cup of tea or coffee.
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