CHOCOLATE AND BERRY CAKE RECIPES

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MARY BERRY VERY BEST CHOCOLATE CAKE | DESSERT RECIPES



Mary Berry Very Best Chocolate Cake | Dessert recipes image

Mary Berry's wickedly rich chocolate cake recipe. For more recipes, go to redonline.co.uk

Provided by Red Online

Categories     low-cost    birthday party    baking

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

50 g

Fairtrade cocoa

6 tbsp.

boiling water

3

large eggs

50 mL

milk

175 g

self-raising flour

1 tsp.

baking powder

100 g

soft butter

300 g

caster sugar

150 g

Good Fairtrade chocolate broken into small pieces

5

fl.oz double cream

3 tbsp.

apricot jam

Steps:

  • Pre-heat the oven to 180°C/gas mark 4. Grease two eight inch sandwich tins and line bases.
  • Measure the cocoa into a bowl, add the boiling water and mix until smooth. Add the remaining ingredients and mix until combined ––  this can be done in a mixer or by hand.
  • Divide the cake mixture between the prepared tins.
  • Bake in the pre-heated oven for about twenty-five to thirty minutes until well risen and shrinking away from the sides of the tin.
  • For the icing, measure the chocolate and cream together in a bowl. Stand the bowl in a pan of simmering water and stir until just melted. Remove from the heat and allow to become cold and nearly set. 
  • Spread the tops of each cake with apricot jam.
  • Fill the cakes with half of the icing, and spread the remainder on the top.
  • Take a small palette knife and from the centre of the cake, draw large “S” shapes to give a swirl effect.

MARY BERRY'S CHOCOLATE AND ORANGE CAKE RECIPE | DELICIOUS ...



Mary Berry's chocolate and orange cake recipe | delicious ... image

A classic Mary Berry sponge recipe for  chocolate and orange cake. It’s very easy – you can make it in a food processor in minutes. If you love Mary’s recipes, we’ve also got a rich fruit cake recipe, and a malted chocolate cake. Go discover!

Provided by Mary Berry

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield Serves 8

Number Of Ingredients 15

100g unsalted butter, softened, plus extra for greasing
50g good quality cocoa powder
90ml boiling water
3 large free-range eggs
4 tbsp milk
175g self-raising flour, sifted
1 rounded tsp baking powder, sifted into the flour
300g golden caster sugar
Finely grated zest of 1 orange
For the icing and filling
150g Bournville chocolate, broken into small pieces
150ml double cream
3 tbsp apricot jam
For decoration
100g good quality dark chocolate (55-60 per cent cocoa solids) made into curls

Steps:

  • Preheat the oven to 180ºC/fan160°C/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper. To make the sponges, measure the cocoa and boiling water into a large bowl and mix to a paste. Add the remaining ingredients and beat again until combined. (You can use a food processor for this but be careful not to overmix.)
  • Divide the sponge mixture evenly between the prepared tins. Bake in the preheated oven for about 20-25 minutes until the sponges are well risen and shrinking away from the sides of the tin. Remove the sponges from the oven, turn out of their tins onto a cooling rack and leave to cool completely.
  • For the icing and filling, put the chocolate and cream in a bowl, Then stand over a pan of simmering water for 10 minutes until melted (don’t let the bowl touch the water), stirring from time to time. Set aside to cool until it thickens to a spreadable consistency.
  • To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls (see our /how-to-make-chocolate-curls-video/how to make chocolate curls video) and enjoy!

Nutrition Facts : Calories 643kcals, FatContent 34g (20g saturated), ProteinContent 8.6g, CarbohydrateContent 75.6g (60.8g sugars), FiberContent 3g

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