Mary Berry’s American Chocolate Cake is made with self-rising flour, cocoa powder, superfine sugar, baking soda, milk, sunflower oil, golden syrup, and vanilla extract. This delicious American Chocolate Cake recipe creates a rich and indulgent dessert that takes about 50 minutes to prepare and can serve up to 8 people.
This American Chocolate Cake Recipe Is From Fast Cake Cookbook by Mary Berry
Mary Berry American Chocolate Cake Ingredients
Cake:
- 2½ cups (10 oz/275g) self-rising flour
- 3 level tbsp cocoa powder
- ⅔ cup (6 oz/175g) superfine sugar
- 1 level tsp baking soda
- 1¼ cup (10 oz/300ml) milk
- ¾ cup (150ml) sunflower oil
- 3 tbsp golden syrup
- ½ tsp vanilla extract
Icing:
- 3½ tbsp (1 oz/25g) cocoa powder, sifted
- 2 tbsp (1 oz/30g) butter, softened
- 1¾ cups (7 oz/200g) confectioners’ sugar, sifted
- 2–3 tbsp milk
How To Make Mary Berry American Chocolate Cake
- Preheat the Oven: Preheat to 350°F/Convection 320°F. Grease two 8-inch round sandwich tins and line the bases with nonstick baking paper.
- Prepare the Cake Batter: Sift the flour, cocoa, and superfine sugar into a bowl and make a well in the center. Dissolve the baking soda in 1 tablespoon of the milk and pour this into the flour along with the remaining milk, oil, syrup, and vanilla extract. Beat with an electric mixer to make a smooth batter.
- Bake the Cakes: Pour the batter into the prepared tins and bake for about 40 minutes, or until the cakes spring back when lightly pressed.
- Cool the Cakes: Turn out onto a wire rack and let cool.
- Make the Icing: Combine the cocoa, butter, and confectioners’ sugar in a bowl. Beat until smooth, adding milk as needed to loosen. Spread the icing between the cooled cake layers.
Recipe Tips
- Use Room Temperature Ingredients: Ensure your milk, oil, and butter are at room temperature before mixing. This helps the batter come together smoothly and ensures a lighter texture.
- Sift Dry Ingredients: Always sift the flour, cocoa powder, and sugar together. This helps remove lumps and evenly distributes the cocoa and baking soda, leading to a smoother batter.
- Check Cake Doneness Early: Start checking the cakes for doneness a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean, the cakes are done.
- Cool Cakes Thoroughly: Allow the cakes to cool completely on a wire rack before icing. This prevents the icing from melting and sliding off.
- Adjust Icing Consistency: If the icing is too thick, add a little more milk, one teaspoon at a time, until it’s spreadable. If it’s too thin, add a bit more sifted confectioners’ sugar.
What To Serve With American Chocolate Cake?
This rich American Chocolate Cake pairs well with a scoop of vanilla ice cream, a dollop of whipped cream, fresh berries, or a sprinkle of powdered sugar. It can also be served alongside a cup of coffee, a glass of milk, a drizzle of chocolate sauce, or a side of caramel sauce for a delicious dessert.
How To Store Leftovers American Chocolate Cake?
- Refrigerate: Let the leftover American Chocolate Cake cool completely to room temperature. Store it in an airtight container in the refrigerator for up to 5 days.
- Freeze: Allow the cake to cool completely before freezing. Wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 3 months. Thaw the cake in the refrigerator overnight before serving.
How To Reheat Leftovers American Chocolate Cake?
- In The Oven: Preheat the oven to 350°F (175°C). Place the cake on a baking sheet and cover loosely with aluminum foil. Heat for about 10-15 minutes until warmed through.
- In The Microwave: Place a slice of cake on a microwave-safe plate. Heat on high for 15-20 seconds or until warmed through.
- In The Air Fryer: Preheat the air fryer to 320°F (160°C). Place the cake in the basket and heat for about 3-5 minutes, checking frequently to avoid over-browning.
Mary Berry American Chocolate Cake Nutrition Facts
Serving Size: 1 slice (of 8)
- Calories: 320
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 150mg
- Potassium: 200mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Madeira Cake
- Mary Berry Butterfly Cakes
- Mary Berry Mocha Cake
- Mary Berry Victoria Sandwich
Mary Berry American Chocolate Cake
Description
Mary Berry’s American Chocolate Cake is made with self-rising flour, cocoa powder, superfine sugar, baking soda, milk, sunflower oil, golden syrup, and vanilla extract. This delicious American Chocolate Cake recipe creates a rich and indulgent dessert that takes about 50 minutes to prepare and can serve up to 8 people.
Ingredients
Cake:
Icing:
Instructions
- Preheat the Oven: Preheat to 350°F/Convection 320°F. Grease two 8-inch round sandwich tins and line the bases with nonstick baking paper.
- Prepare the Cake Batter: Sift the flour, cocoa, and superfine sugar into a bowl and make a well in the center. Dissolve the baking soda in 1 tablespoon of the milk and pour this into the flour along with the remaining milk, oil, syrup, and vanilla extract. Beat with an electric mixer to make a smooth batter.
- Bake the Cakes: Pour the batter into the prepared tins and bake for about 40 minutes, or until the cakes spring back when lightly pressed.
- Cool the Cakes: Turn out onto a wire rack and let cool.
- Make the Icing: Combine the cocoa, butter, and confectioners’ sugar in a bowl. Beat until smooth, adding milk as needed to loosen. Spread the icing between the cooled cake layers.
Notes
- Use Room Temperature Ingredients: Ensure your milk, oil, and butter are at room temperature before mixing. This helps the batter come together smoothly and ensures a lighter texture.
- Sift Dry Ingredients: Always sift the flour, cocoa powder, and sugar together. This helps remove lumps and evenly distributes the cocoa and baking soda, leading to a smoother batter.
- Check Cake Doneness Early: Start checking the cakes for doneness a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean, the cakes are done.
- Cool Cakes Thoroughly: Allow the cakes to cool completely on a wire rack before icing. This prevents the icing from melting and sliding off.
- Adjust Icing Consistency: If the icing is too thick, add a little more milk, one teaspoon at a time, until it’s spreadable. If it’s too thin, add a bit more sifted confectioners’ sugar.
Mary Berry American Chocolate Cake