Mary Berry’s Easy Chocolate Cake Recipe (Moist, Decadent & Foolproof)

This is the only easy chocolate cake recipe you’ll ever need. It delivers everything: rich, deeply chocolatey flavor (without being overly sweet), an ultra-moist and fudgy crumb that’s soft but not dense, and a glossy, luscious ganache frosting that makes it look bakery-worthy.

Best part? It’s incredibly easy. One bowl. No mixer. 20 minutes of hands-on work. No sour cream. Just pantry staples and a foolproof method.

---

Ingredients

For the Cake

• 2 cups (260g) all-purpose flour
• 1½ cups (300g) granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 large eggs (room temp)
• ⅔ cup (130g) vegetable oil (canola or avocado work well)
• 1 cup (240g) buttermilk*
• ½ cup (50g) Dutch-processed cocoa powder**
• 2 tsp instant coffee (optional but recommended)
• ½ cup (120g) boiling water

*To make buttermilk: Mix 1 cup whole milk + 1 tbsp vinegar or lemon juice. Rest 5–10 minutes.
**Natural unsweetened cocoa may be used if needed.

---

For the Ganache Frosting

• 1 cup (240g) heavy cream
• 300g (10–11 oz) good-quality semi-sweet or dark chocolate, finely chopped

---

Instructions

Step 1: Make the Ganache (First!)

1. Add chopped chocolate and heavy cream to a microwave-safe bowl.
2. Microwave in 15–20 second increments, stirring between each, until warm and mostly melted.
3. Stir until fully smooth.
4. Cover and let cool at room temperature for 1½–2 hours, stirring gently every 30 minutes, until thick and spreadable.

Do not overheat or refrigerate immediately — this can cause splitting or graininess.

---

Step 2: Prepare the Cake

1. Preheat oven to 350°F (175°C).
   Line two 8″ or 9″ round pans with parchment and lightly grease.
2. Mix dry ingredients
   In a large bowl, whisk together:
   flour, sugar, baking powder, baking soda, and salt.
   (Sift flour and cocoa if lumpy.)
3. Add wet ingredients
   Add eggs, oil, and buttermilk.
   Gently whisk until just combined — do not overmix.
4. Bloom the cocoa
   In a separate bowl, whisk cocoa powder + instant coffee with boiling water until smooth and glossy.
5. Combine
   Add the cocoa mixture into the batter.
   Fold gently until just incorporated.
   The batter will be thin — this is correct.
6. Divide batter evenly between pans.

---

Step 3: Bake

• 22cm pans: Bake 20–25 minutes
• 20cm pans: Bake 23–28 minutes

Check at 20 minutes. A toothpick should come out with moist crumbs (not wet batter).
Do not overbake.

Cool in pans for 10–15 minutes, then transfer carefully to a wire rack.

---

Assembly

1. Once cakes are fully cool, trim domes with a serrated knife.
2. Place first layer on cake stand.
3. Spread about ⅓ of ganache evenly on top.
4. Add second layer.
5. Spread remaining ganache over top and sides.

Optional:

• Apply thin crumb coat first, chill 15 minutes, then frost fully.
• Use a blow dryer (low setting, 1 ft away) to gently warm ganache for a glossy finish.

---

Variations & Scaling

• Single layer: Halve recipe
• 9×13 sheet cake: Same quantities, bake ~30–35 minutes
• Cupcakes: Bake ~18–22 minutes
• Extra frosting: Double ganache

---

Pro Tips

• Weigh flour for best results.
• Never pack flour into measuring cups.
• Always sift cocoa powder.
• Don’t overmix — it causes dense cake.
• Let cake cool before handling (very soft crumb).

---

Storage

• Room temp (covered): 2 days
• Refrigerator (wrapped): 7 days
• Freezer (well wrapped): 3 months

Bring to room temperature before serving.

---

Why This Cake Works

• Oil keeps crumb ultra moist
• Buttermilk activates baking soda
• Bloomed cocoa deepens chocolate flavor
• Balanced sweetness
• Foolproof one-bowl method

---

Other Recipes You May Like:

• Mary Berry Malted Chocolate Cake
• Mary Berry Death By Chocolate Cake Recipe
• Mary Berry Chocolate Buttercream Cake Recipe

---