Mary Berry Indulgent Chocolate Surprise

The first time I made this, I didn’t believe it would work. You pour water over cake batter and somehow end up with a gooey, glossy sauce underneath a sponge? It felt illegal. But then it baked. And the sponge puffed up. And I scooped in—and there it was: a dark, warm chocolate sauce pooled under the soft sponge, like something you’d get at a very good gastropub but made with semolina and cocoa powder from the back of the cupboard.

This is one of those bakes that feels like a hug. No fancy ingredients, no mixers, no chilling or layering or hoping the middle sets. Just mix, pour, bake—and wait for the magic.

WHY THIS ONE WORKS SO WELL

• It’s self-saucing—no ganache, no extra step. The sauce makes itself as it bakes.
• Semolina in the sponge gives it a tender crumb that soaks up just enough of the sauce.
• The ingredients are basic—you probably already have everything.
• It’s best served warm—no waiting, no icing. Just dig in.

It’s pudding that feels fancy, but couldn’t be easier.

INGREDIENTS + WHY THEY MATTER

Caster sugar (60g) – Sweetens the sponge but keeps it light.
Semolina (60g) – Adds a lovely soft texture to the sponge—don’t skip it.
Cocoa powder (30g + 2 tbsp, sifted) – Go for a good-quality unsweetened one. Sifting avoids bitter lumps.
Baking powder (1 tsp) – Helps the sponge rise above the sauce.
Butter (30g, melted) – Adds richness. You can use salted or unsalted here.
Eggs (2, medium) – Bind the sponge and help it rise.
Light muscovado sugar (100g) – Deep, caramelly flavour for the sauce. Brown sugar works if needed.
Boiling water (300ml) – Seems odd, but this creates the magic sauce layer.
Icing sugar (to dust) – Optional but makes it look a bit glam.

MAKING IT YOURS (WITHOUT RUINING IT)

Want extra indulgence? Add chocolate chips to the batter.
No semolina? Use fine polenta or extra flour—it won’t be quite the same but it works.
Gluten-free? Try with a GF sponge mix—just check the batter consistency.
Fancy it boozy? Swap 2 tbsp of the boiling water for Baileys or Kahlúa.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENED	HOW TO FIX IT
Sauce disappeared	Baked too long or oven too hot	Stick to 25 mins max and check early
Sponge dense	Overmixed the batter	Mix gently—just until smooth
Sauce lumpy	Didn’t sift cocoa or mix well	Whisk the sauce separately till lump-free
Tasted bland	Used cheap cocoa + no salt	Use good cocoa and a pinch of salt helps too

HOW TO MAKE MARY BERRY’S INDULGENT CHOCOLATE SURPRISE

1. Preheat the Oven + Prep the Dish
Heat oven to 180°C / 160°C fan / Gas 6. Grease a medium ovenproof dish (roughly 1.5L capacity).

2. Mix the Dry Sponge Ingredients
In a mixing bowl, combine caster sugar, semolina, sifted cocoa powder, and baking powder.

3. Whisk the Wet Ingredients
In a jug, whisk melted butter and eggs together until blended.

4. Combine Wet + Dry
Pour the wet mix into the dry ingredients and whisk on low until smooth. Don’t overmix.

5. Add to the Dish
Spoon the batter into the greased dish and level the top.

6. Make the Sauce
In another bowl or jug, whisk the muscovado sugar, sifted cocoa, and boiling water until completely smooth.

7. Pour Sauce Over Batter
Carefully pour the sauce over the batter in the dish. It’ll look wrong. It’s not.

8. Bake
Bake for 25 minutes, or until the top is puffed and the sauce is bubbling underneath.

9. Serve
Dust with icing sugar and serve warm with cream, custard, or ice cream.

TIPS FROM MY KITCHEN

• I place the baking dish on a tray in the oven—just in case the sauce bubbles over.
• Let it rest for 5 minutes before serving—the sauce thickens beautifully.
• I use a soup ladle to serve—makes it easier to scoop sponge and sauce.
• For extra richness, add a dollop of crème fraîche or Greek yogurt on the side.

STORAGE + SERVING

Fridge: Cover and chill leftovers for up to 2 days.
Reheat: Microwave 1–2 mins or warm in a 160°C oven for 10 mins.
Freeze: Not ideal—the sauce texture suffers.
Serve with: Ice cream, custard, or thick cream. Cold pudding + hot sauce = yes please.

FREQUENTLY ASKED QUESTIONS

Q: Why does the sauce sink to the bottom?
A: Magic (and science). The batter floats and bakes while the sauce stays liquid underneath.

Q: Can I make it ahead?
A: You can prep the sponge batter and sauce separately, but only combine and bake just before serving.

Q: Can I make this dairy-free?
A: Yes—use dairy-free butter and serve with plant-based cream or ice cream.

Q: What size dish should I use?
A: A 1.5L ovenproof dish works well—roughly 20 x 25cm.

Q: Can I double it?
A: Absolutely. Just use a bigger dish and bake 5–10 mins longer—check it’s puffed and bubbling.

Try More Recipes:

• Mary Berry Chocolate Traybake
• Mary Berry Chocolate Chip Oat Cookies
• Mary Berry Hot Chocolate Pudding