Chocolate Cake

October 26, 2009

This is the essential, easy chocolate cake recipe from Mary Berry. You can fill the cakes with apricot jam and whipped cream, or sprinkle with icing sugar and serve if you’re in a hurry!

You will need 2 spring-form base 20cm/8in sandwich tins, 4cm deep.


225g butter, softened
225g caster sugar
4 eggs
220g self-raising flour
2 tsp baking powder
1 heaped tbsp cocoa powder


Preheat the oven to 180C. Lightly grease the tins and line the bases with non-stick baking parchment.

Put all the ingredients into a large bowl and beat with electic mixer for approximately 2 minutes.

Divide the mixture evenly between the cake tins and level so the surface is smooth.

Bake for about 25 minutes until well risen and the tops spring back when pressed lightly. Leave the cakes to cool in the tins for a few minutes, run a knife around the edge to free the sides and turn out onto a wire rack. Peel of the paper and leave to cool completely.

Serve with desired filling or icing.


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