Mary Berry Gluten-Free Chocolate Cake Recipe

Mary Berry Gluten-Free Chocolate Cake is a rich, moist, and indulgent chocolate cake that proves gluten-free baking can be every bit as delicious as traditional cakes. Made with gluten-free flour, cocoa powder, and a smooth chocolate frosting, this cake has a soft crumb and deep chocolate flavor that everyone will enjoy. It is an easy-to-moderate recipe suitable for beginner bakers and experienced home cooks alike. The total time is approximately 1 hour and 15 minutes, making it perfect for birthdays, celebrations, or a weekend baking project.

Ingredients

For the Chocolate Cake

225g gluten-free self-raising flour
50g cocoa powder
225g caster sugar
225g unsalted butter, softened
4 large eggs
2 teaspoons gluten-free baking powder
3 tablespoons milk

For the Chocolate Frosting

200g dark chocolate, melted and cooled slightly
150g unsalted butter, softened
300g icing sugar
2 tablespoons cocoa powder

For Decoration

Chocolate shavings
Cocoa powder for dusting (optional)

How to Make Mary Berry Gluten-Free Chocolate Cake 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 dry ingredients: Place the gluten-free flour, cocoa powder, caster sugar, and baking powder into a large mixing bowl and stir together.
Add the wet ingredients: Add the softened butter, eggs, and milk. Beat using an electric mixer until smooth and fully combined.
Fill the tins: Divide the mixture evenly between the prepared tins and level the tops with a spatula.
Bake the cakes: Bake for 30 to 35 minutes until the cakes are risen and spring back when lightly pressed in the center.
Cool completely: Leave the cakes in the tins for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting: Beat the butter until creamy. Add the icing sugar, cocoa powder, and melted chocolate, then mix until smooth and fluffy.
Assemble the cake: Spread frosting over one cake layer, place the second layer on top, then cover the top with the remaining frosting.
Decorate and serve: Finish with chocolate shavings and serve once the frosting has set slightly.

Tips

How do I keep a gluten-free chocolate cake moist?

Do not overbake the cake. Remove it as soon as a skewer comes out with a few moist crumbs attached.

Can I use gluten-free plain flour?

Yes. Add an extra 2 teaspoons of gluten-free baking powder if using plain flour.

Why did my cake crumble?

Allow the cake to cool fully before slicing. Gluten-free cakes are more delicate when warm.

How can I make the frosting smoother?

Sift the icing sugar before mixing and ensure the butter is softened to room temperature.

Serving Suggestions

Serve with fresh strawberries.
Pair with whipped cream.
Enjoy with a cup of coffee or tea.
Add a scoop of vanilla ice cream.
Dust with extra cocoa powder before serving.

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool kitchen.

Refrigerator

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

Freezing

Freeze individual slices or the whole unfrosted cake for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 395 kcal
Carbohydrates: 48g
Protein: 5g
Fat: 21g
Saturated Fat: 12g
Sodium: 185mg

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

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers one day in advance and store them in an airtight container before frosting.

Can I use milk chocolate instead of dark chocolate?

Yes, but the cake and frosting will be sweeter and have a milder chocolate flavor.

What is the best gluten-free flour for this recipe?

A high-quality gluten-free self-raising flour blend designed for cakes works best.

Can I freeze the finished cake?

Yes, the frosted cake can be frozen for up to 3 months when wrapped well.