Mary Berry American Chocolate Cake

I’ll be honest, I didn’t expect much from this one at first. “American” chocolate cake, in a British cookbook? Felt like an odd crossover episode. But I had a bake sale looming and a pantry full of cocoa powder and golden syrup—so I gave it a go.

The first time I made it, I forgot to dissolve the baking soda in milk and just tossed it in dry. Big mistake. The cake was dense in the middle and tasted slightly metallic—lovely.

But when I did it properly? Oh. Ohhh. This cake is ridiculously good. Moist, tender, and so chocolatey it borders on brownie territory. It’s one of those stir-and-pour cakes, no creaming, no faff. Let me show you what makes it work so well.

Why This One Works So Well

This cake is sneaky-simple, and that’s why I keep coming back to it. It skips the usual butter-sugar creaming and goes straight to wet-and-dry mixing. That alone makes it nearly foolproof.

But here’s what truly lifts it:

• Sunflower oil makes the crumb super tender, without the greasiness you sometimes get from butter-heavy sponges.
• Golden syrup adds a lovely depth and almost fudgy stickiness—don’t skip it.
• Dissolving the baking soda in milk—don’t just toss it in. It’s a tiny detail but keeps the texture even and helps avoid the dreaded dip in the middle.

Most recipes miss the balance between rich and airy. This one nails it.

INGREDIENTS + WHY THEY MATTER

• Self-Rising Flour – Keeps things light with built-in lift. Don’t swap for plain unless you know how to add baking powder.
• Cocoa Powder – Classic unsweetened works best. I once tried Dutch-process—looked beautiful, tasted flat.
• Superfine Sugar – Dissolves faster into the batter for that silky texture.
• Baking Soda + Milk – Key for proper rise. Stir baking soda into just a tablespoon of the milk until foamy before adding.
• Sunflower Oil – Gives you that velvety crumb. I’ve tested with melted butter—heavier, less moist.
• Golden Syrup – Adds chew and shine. Maple syrup is a weak substitute.
• Vanilla Extract – Just a hint, but rounds the cocoa’s bitterness.
• Icing: Cocoa, Butter, Confectioners’ Sugar, Milk – Classic combo. Soft butter is non-negotiable—skip melting it, or you’ll lose the fluff.

Making It Yours (Without Ruining It)

• Egg-Free: This one’s already eggless, and I swear you’d never guess. Perfect for allergy-friendly baking.
• Gluten-Free: I’ve swapped in a 1:1 GF flour blend with xanthan gum. Slightly crumblier, but still lush.
• Oil Swap: Light olive oil worked in a pinch—just expect a hint more earthiness.
• Filling Twist: Add cherry jam between the layers for a Black Forest vibe. Just don’t overdo it or it’ll squish out the sides.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Cake sank in the middle	Didn’t dissolve the bicarb properly	Always mix it into milk first
Icing melted off	Cakes weren’t fully cooled	Wait until completely room temp
Dry texture	Overmixed the batter	Just beat until smooth—don’t overdo it

How To Make Mary Berry’s American Chocolate Cake

1. Preheat your oven to 350°F (or 320°F fan). Grease and line two 8-inch sandwich tins. I use my old metal ones—they bake more evenly.
2. Sift the flour, cocoa, and sugar into a big mixing bowl. This keeps it lump-free and light.
3. Dissolve the baking soda in 1 tablespoon of the milk. Don’t skip this—it activates the rise.
4. Add the rest of the milk, oil, syrup, and vanilla. Pour in the soda-milk too.
5. Mix with an electric beater until smooth. Don’t overbeat—it should be pourable but not runny.
6. Divide between tins and bake for about 40 minutes. Mine are usually done at 38—check early.
7. Cool in the tin for 5 minutes, then turn onto a wire rack. Completely cool before icing.
8. For the icing, beat cocoa, softened butter, and confectioners’ sugar. Add milk a little at a time until spreadable.
9. Assemble: Spread half the icing between the layers, the rest on top.

Tips From My Kitchen

• I warm the golden syrup a little so it blends easier—especially in winter.
• My fan oven runs hot, so I check at 35 minutes and tent with foil if it’s browning fast.
• Use a serrated knife to level the cakes if they dome too much. Easier stacking, prettier slice.

Storage + Serving

• Store in an airtight container at room temp for 2 days, or fridge for 5. It stays moist thanks to the oil.
• Freezes beautifully—wrap tightly in clingfilm, then foil. Thaw overnight in the fridge.
• Serve with a scoop of vanilla ice cream, a spoonful of cherry compote, or just a strong cup of coffee.

FAQs – Real Query Answers

Q: Can I make this as cupcakes?
A: Yes. It makes about 12–14 cupcakes. Bake at 350°F for 18–20 minutes. Don’t overfill—two-thirds is perfect.

Q: What if I don’t have golden syrup?
A: I’ve tried corn syrup and honey. Honey works okay but adds a floral note. Corn syrup is flat. If you absolutely must skip it, add one extra tablespoon of sugar and a splash more milk.

Q: Can I double the icing for a thicker layer?
A: You can—but use two tablespoons extra butter or it’ll get too sweet without enough fat to balance it.

Q: Why is it called “American” chocolate cake?
A: I reckon it’s the oil-based batter and cocoa-heavy profile—more like a traditional U.S. layer cake than a sponge. It’s rich, moist, and mega chocolatey.

Try More Mary Berry Recipes:

• Mary Berry Madeira Cake
• Mary Berry Butterfly Cakes
• Mary Berry Mocha Cake
• Mary Berry Victoria Sandwich