Mary Berry’s Milk Chocolate Cake is made with self-rising flour, superfine sugar, cocoa powder, margarine, eggs, and evaporated milk. This delicious Milk Chocolate Cake recipe creates a rich and indulgent dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
This Milk Chocolate Cake Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Milk Chocolate Cake Ingredients
For the Cake:
- 1¾ cups (7 oz/200g) self-rising flour
- 1 cup (8 oz/225g) superfine sugar
- 3½ tbsp (1 oz/25g) cocoa powder, sifted
- ½ cup (4 oz/100g) margarine, from fridge
- 2 large eggs
- ⅔ cup (5 oz/150ml) evaporated milk
For the Icing:
- 1 tbsp (1 oz/30g) margarine
- 3½ tbsp (1 oz/25g) cocoa powder, sifted
- 2 tbsp evaporated milk
- 1 cup (4 oz/125g) confectioners’ sugar, sifted
- Bittersweet or semisweet chocolate, grated into shards (optional)
For the Filling:
- ½ cup (4 oz/120ml) heavy cream, lightly whipped
How To Make Mary Berry Milk Chocolate Cake
- Preheat Oven: Preheat your oven to 350°F (or Convection 320°F). Grease two 8-inch round sandwich tins and line the bases with nonstick baking paper.
- Prepare Cake Batter: In a bowl, combine all cake ingredients and beat with an electric mixer until light and fluffy.
- Bake the Cakes: Divide the batter evenly between the two tins, level out, and bake for 25–30 minutes, or until the cakes are well-risen and slightly pulling away from the sides of the tins. They should spring back when lightly pressed with a fingertip.
- Cool the Cakes: Turn the cakes out and let them cool completely on a wire rack.
- Make the Icing: Melt the margarine and cocoa together in a saucepan over low heat, stirring continuously. Remove from heat and mix in the evaporated milk and confectioners’ sugar until thick.
- Assemble the Cake: Spread whipped cream over one of the cakes, place the second cake on top, and cover with the icing. Sprinkle with chocolate shards, if desired. Allow the icing to set; it will lose its shine over time.
Recipe Tips
- Use Room Temperature Ingredients: Ensure the margarine and eggs are at room temperature before mixing. This helps the batter blend more evenly, resulting in a lighter cake.
- Sift Dry Ingredients: Always sift the cocoa powder and flour before adding them to the batter. This prevents lumps and ensures a smooth, well-mixed cake.
- Check Cake Doneness: Use a toothpick to test the cakes. Insert it into the center of the cakes; it should come out clean if they’re fully baked. If the toothpick has batter on it, bake for a few more minutes.
- Cool Cakes Completely: Allow the cakes to cool completely on a wire rack before icing. This prevents the icing from melting and ensures a neater finish.
- Adjust Icing Thickness: If the icing is too thick, add a little more evaporated milk to loosen it. If it’s too runny, sift in extra confectioners’ sugar until it reaches the desired consistency.
![Mary Berry Milk Chocolate Cake](http://maryberryrecipes.co.uk/wp-content/uploads/2024/05/Mary-Berry-Milk-Chocolate-Cake-2-683x1024.jpg)
What To Serve With Milk Chocolate Cake?
This rich Milk Chocolate Cake pairs well with vanilla ice cream, whipped cream, fresh berries, or a dusting of powdered sugar. It can also be served alongside a cup of coffee, a glass of milk, a scoop of fruit sorbet, or a hot chocolate for a delicious dessert experience.
How To Store Leftovers Milk Chocolate Cake?
- Refrigerate: Allow the leftovers milk chocolate cake to cool to room temperature. Store it in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the leftovers milk chocolate cake tightly in plastic wrap and foil, then freeze for up to 3 months. To thaw, put it in the fridge overnight before serving.
Mary Berry Milk Chocolate Cake Nutrition Facts
Serving Size: 1 slice (1/8 of the cake)
- Calories: 370
- Total Fat: 18g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 180mg
- Potassium: 150mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 35g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Apple Cake
- Mary Berry Apricot Cake
- Mary Berry Lemon Victoria Sponge
- Mary Berry Chocolate Orange Cake
- Mary Berry Date And Walnut Cake
![Mary Berry Milk Chocolate Cake](https://maryberryrecipes.co.uk/wp-content/uploads/2024/05/Mary-Berry-Milk-Chocolate-Cake-768x1024.jpg)
Mary Berry Milk Chocolate Cake
Description
Mary Berry’s Milk Chocolate Cake is made with self-rising flour, superfine sugar, cocoa powder, margarine, eggs, and evaporated milk. This delicious Milk Chocolate Cake recipe creates a rich and indulgent dessert that takes about 1 hour and 10 minutes to prepare and can serve up to 8 people.
Ingredients
For the Cake:
For the Icing:
For the Filling:
Instructions
- Preheat Oven: Preheat your oven to 350°F (or Convection 320°F). Grease two 8-inch round sandwich tins and line the bases with nonstick baking paper.
- Prepare Cake Batter: In a bowl, combine all cake ingredients and beat with an electric mixer until light and fluffy.
- Bake the Cakes: Divide the batter evenly between the two tins, level out, and bake for 25–30 minutes, or until the cakes are well-risen and slightly pulling away from the sides of the tins. They should spring back when lightly pressed with a fingertip.
- Cool the Cakes: Turn the cakes out and let them cool completely on a wire rack.
- Make the Icing: Melt the margarine and cocoa together in a saucepan over low heat, stirring continuously. Remove from heat and mix in the evaporated milk and confectioners’ sugar until thick.
- Assemble the Cake: Spread whipped cream over one of the cakes, place the second cake on top, and cover with the icing. Sprinkle with chocolate shards, if desired. Allow the icing to set; it will lose its shine over time.
Notes
- Use Room Temperature Ingredients: Ensure the margarine and eggs are at room temperature before mixing. This helps the batter blend more evenly, resulting in a lighter cake.
- Sift Dry Ingredients: Always sift the cocoa powder and flour before adding them to the batter. This prevents lumps and ensures a smooth, well-mixed cake.
- Check Cake Doneness: Use a toothpick to test the cakes. Insert it into the center of the cakes; it should come out clean if they’re fully baked. If the toothpick has batter on it, bake for a few more minutes.
- Cool Cakes Completely: Allow the cakes to cool completely on a wire rack before icing. This prevents the icing from melting and ensures a neater finish.
- Adjust Icing Thickness: If the icing is too thick, add a little more evaporated milk to loosen it. If it’s too runny, sift in extra confectioners’ sugar until it reaches the desired consistency.