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.
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
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.
Mary Berry Milk Chocolate Cake