Mary Berry's Classic Chocolate Cake: A Recipe for Decadence
Mary Berry, a household name synonymous with baking excellence, has graced our kitchens with countless recipes. Among her most beloved creations is her classic chocolate cake. This recipe delivers a moist, rich, and intensely chocolatey cake, perfect for birthdays, celebrations, or simply a delightful afternoon treat. Let's dive into the recipe and discover the secrets to Mary Berry's baking magic.
Ingredients: The Foundation of a Perfect Cake
Before you begin, gather these essential ingredients. Accurate measurements are key to baking success!
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For the Cake:
- 200g (7oz) unsalted butter, softened
- 200g (7oz) caster sugar
- 4 large eggs
- 200g (7oz) self-raising flour
- 50g (1¾oz) cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 150ml (5fl oz) milk
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For the Chocolate Buttercream Frosting:
- 175g (6oz) unsalted butter, softened
- 350g (12oz) icing sugar
- 50g (1¾oz) cocoa powder
- 2-3 tablespoons milk
- Extra cocoa powder for dusting (optional)
Method: Step-by-Step Baking Instructions
Follow these instructions meticulously to achieve Mary Berry's signature chocolate cake perfection.
1. Preparing the Cake Batter:
- Preheat & Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour two 20cm (8 inch) round cake tins. This prevents sticking and ensures a clean release.
- Creaming Butter and Sugar: In a large bowl, cream together the softened butter and caster sugar until light and fluffy. This is crucial for a light and airy texture. An electric mixer makes this step easier.
- Adding Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Dry Ingredients: In a separate bowl, sift together the self-raising flour, cocoa powder, and baking powder. This prevents lumps and ensures even distribution.
- Combining Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix.
- Vanilla Essence: Stir in the vanilla extract.
- Baking: Divide the batter evenly between the prepared cake tins. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
2. Creating the Decadent Chocolate Buttercream:
- Creaming Butter: In a separate bowl, beat the softened butter until light and fluffy.
- Adding Sugar and Cocoa: Gradually add the icing sugar and cocoa powder, alternating with the milk, beating until smooth and creamy. Add more milk if needed to achieve the desired consistency.
3. Assembling the Cake:
- Cooling: Let the cakes cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- Frosting: Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate and spread half of the buttercream frosting evenly over the top. Carefully place the second cake layer on top and frost the entire cake with the remaining buttercream.
- Dusting: Dust with extra cocoa powder for an elegant finish (optional).
Tips for Baking Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal creaming.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
- Check for Doneness: Use a skewer to check if the cakes are baked through. If it comes out clean, they are ready.
- Cooling Completely: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
Serving Suggestions:
This rich chocolate cake is delicious on its own, but you can elevate it further with fresh berries, whipped cream, or a dusting of powdered sugar. Serve with a cup of tea or coffee for the perfect afternoon indulgence.
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