Mary Berry Chocolate Cake with White Chocolate Icing Recipe

If you love rich chocolate cake paired with a smooth and creamy frosting, this Mary Berry Chocolate Cake with White Chocolate Icing Recipe is a wonderful choice. The cake is soft, moist, and deeply chocolatey, while the white chocolate icing adds a sweet, silky finish that perfectly balances the flavor. Despite its impressive appearance, this recipe is beginner-friendly and straightforward to make. From start to finish, you can have this beautiful celebration cake ready in about 1 hour and 30 minutes.

Ingredients

For the Chocolate Cake

225g self-raising flour
50g cocoa powder
225g caster sugar
225g unsalted butter, softened
4 large eggs
1 teaspoon baking powder
2 tablespoons milk

For the White Chocolate Icing

200g white chocolate, broken into pieces
150g unsalted butter, softened
300g icing sugar, sifted
1 tablespoon milk

For Decoration

White chocolate shavings or curls
Extra grated white chocolate if desired

How to Make Mary Berry Chocolate Cake with White Chocolate Icing Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the cake batter: Place the flour, cocoa powder, sugar, butter, eggs, baking powder, and milk into a large mixing bowl. Beat until the mixture is smooth, creamy, and fully combined.
Fill the tins: Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula.
Bake the cakes: Bake for 30 to 35 minutes or until the cakes are well risen and spring back when lightly pressed in the center.
Cool completely: Leave the cakes in the tins for 10 minutes before turning them onto a wire rack to cool fully.
Melt the white chocolate: Melt the white chocolate in a heatproof bowl over gently simmering water. Allow it to cool slightly before using.
Make the icing: Beat the butter until smooth. Gradually add the icing sugar, then mix in the melted white chocolate and milk until creamy and spreadable.
Assemble the cake: Place one cake layer on a serving plate. Spread a generous layer of icing on top. Add the second cake layer and cover the top with the remaining icing.
Decorate and serve: Finish with white chocolate shavings or curls. Slice and serve.

Tips for the Best Results

How do I keep the cake moist?

Avoid overbaking and remove the cakes as soon as they spring back when touched lightly.

Why did my white chocolate icing become grainy?

Allow the melted white chocolate to cool slightly before mixing it into the butter and icing sugar.

Can I make the cake ahead of time?

Yes. Bake the layers a day ahead and store them wrapped at room temperature before icing.

How can I get smooth icing?

Sift the icing sugar and beat the frosting well until light and fluffy.

Serving Suggestions

Serve with a cup of tea or coffee.
Add fresh raspberries for contrast.
Pair with vanilla ice cream.
Enjoy as a birthday or celebration cake.

Storage

Room Temperature

Store in an airtight cake container for up to 2 days.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze the uniced cake layers for up to 3 months. Wrap well in plastic wrap and foil before freezing.

Nutrition

Calories: 485 kcal
Carbohydrates: 56g
Protein: 6g
Fat: 27g
Saturated Fat: 16g
Sodium: 180mg

Nutritional values are estimates and may vary depending on the ingredients used.

FAQs

Can I use milk chocolate instead of white chocolate?

Yes, but the frosting will have a different flavor and color. White chocolate provides the signature sweet and creamy finish.

Can I make this cake in advance?

Yes. The cake layers can be baked one day ahead and stored covered until ready to frost.

Can I freeze the finished cake?

Yes. Wrap slices individually and freeze for up to 2 months.

What cocoa powder works best?

Use good-quality unsweetened cocoa powder for the richest chocolate flavor.