Mary Berry Chocolate Sponge Cake Recipe

Mary Berry Chocolate Sponge Cake is a classic British chocolate cake known for its light, fluffy sponge layers and rich chocolate flavor. The cake is soft, moist, and filled with smooth chocolate buttercream, making it perfect for birthdays, celebrations, or an afternoon treat. Despite its impressive appearance, this recipe is beginner-friendly and uses simple pantry ingredients. The total time is approximately 1 hour and 15 minutes from start to finish.

Ingredients

For the Chocolate Sponge

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

For the Chocolate Buttercream

200g unsalted butter, softened
400g icing sugar
40g cocoa powder
2 tbsp milk

For Decoration

Chocolate curls or grated chocolate
Light dusting of icing sugar (optional)

How to Make Mary Berry Chocolate Sponge Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
Mix the cake batter: Place the flour, sugar, butter, eggs, cocoa powder, baking powder, and milk into a large mixing bowl. Beat until smooth and evenly combined.
Fill the tins: Divide the mixture evenly between the prepared tins and level the surface using a spatula.
Bake the cakes: Bake for 25 to 30 minutes until the cakes are well risen and spring back when lightly pressed in the center.
Cool completely: Leave the cakes in the tins for 5 minutes, then transfer to a wire rack and cool completely before decorating.
Prepare the buttercream: Beat the softened butter until creamy. Gradually add the icing sugar and cocoa powder, then mix in the milk until smooth and fluffy.
Assemble the cake: Spread half of the buttercream over one sponge layer. Place the second sponge on top and spread the remaining buttercream over the surface.
Decorate and serve: Finish with chocolate curls or grated chocolate. Slice and serve.

Tips for the Best Chocolate Sponge Cake

How do I keep the sponge light and fluffy?

Use room-temperature ingredients and avoid overmixing once the batter becomes smooth.

Why did my cake sink in the middle?

Opening the oven door too early or underbaking the sponge can cause sinking. Bake until fully set.

How can I make the chocolate flavor stronger?

Use high-quality cocoa powder and add a tablespoon of strong coffee to the batter.

What is the best way to get smooth buttercream?

Sift the icing sugar and cocoa powder before mixing to prevent lumps.

Serving Suggestions

Serve with freshly whipped cream.
Pair with strawberries or raspberries.
Enjoy with tea or coffee.
Add vanilla ice cream for dessert.
Serve at birthdays and celebrations.

Storage

Room Temperature

Store in an airtight cake container for up to 3 days.

Refrigerator

Keep refrigerated for up to 5 days. Allow slices to come to room temperature before serving.

Freezing

Freeze individual slices or whole sponge layers for up to 3 months. Wrap well to prevent freezer burn.

Nutrition

Calories: 465 kcal
Carbohydrates: 52g
Protein: 6g
Fat: 27g
Saturated Fat: 16g
Sodium: 190mg

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

FAQs

Can I make this cake in advance?

Yes, the sponge layers can be baked a day ahead and stored in an airtight container until ready to decorate.

Can I use plain flour instead of self-raising flour?

Yes. Add 2 teaspoons of baking powder for every 225g of plain flour.

Can I freeze the chocolate sponge cake?

Yes, the sponge layers freeze very well for up to 3 months when wrapped properly.

What cocoa powder works best?

A good-quality unsweetened cocoa powder provides the richest chocolate flavor and color.