Mary Berry’s Milk Chocolate Cake Recipe [GUIDE]

Mary Berry’s Milk Chocolate Cake is a luscious, indulgent dessert that’s sure to satisfy any chocolate lover’s cravings. Known for her expertise in British baking, Mary Berry has created a cake that stands out with its rich, creamy, and smooth milk chocolate flavor, balanced perfectly by the light, fluffy texture of the sponge. Unlike traditional chocolate cakes that often use dark or semi-sweet chocolate, this cake is made with milk chocolate, which gives it a softer, sweeter taste. The cake is moist, thanks to the use of butter and milk in the batter, while the milk chocolate ganache frosting takes it to a whole new level of decadence.

This cake is not only an impressive showstopper for celebrations like birthdays, but it is also versatile enough to be enjoyed as an afternoon treat or served at casual gatherings. The combination of the velvety milk chocolate frosting and the airy yet dense cake base makes this one of those timeless recipes that both children and adults will enjoy alike. Whether you’re a novice baker or someone with more experience in the kitchen, Mary Berry’s Milk Chocolate Cake is a fantastic recipe that is both easy to follow and incredibly rewarding to eat.

Mary Berry’s Milk Chocolate Cake Recipe

Ingredients Needed

To make Mary Berry’s Milk Chocolate Cake, you’ll need a few key ingredients, most of which are staples in any baker’s pantry. Here’s what you’ll need to bring this irresistible cake to life:

1. Self-Raising Flour (200g)

   Self-raising flour is the key to a light and fluffy sponge. It already contains a leavening agent, making it easier to achieve a soft, airy texture without needing to add additional baking powder.

2. Cocoa Powder (40g)

   For a subtle depth of flavor, Mary Berry’s recipe calls for cocoa powder. Though the cake is centered around milk chocolate, the cocoa powder enhances the chocolatey richness of the sponge without overpowering the sweetness.

3. Butter (200g, softened)

   Butter adds richness and moisture to the cake batter. It also helps create a tender crumb, which is essential for the light texture of the cake.

4. Caster Sugar (200g)

   Caster sugar dissolves easily in the batter, ensuring a smooth and well-mixed cake base. It also provides the perfect balance of sweetness without being too granular.

5. Eggs (3 large)

   Eggs are essential for binding the ingredients together and creating the structure of the cake. They also contribute to the cake’s moisture and richness.

6. Milk (150ml)

   Milk helps to thin the batter to the right consistency and gives the cake its soft texture. The liquid is also key in ensuring the cake stays moist after baking.

7. Vanilla Extract (1 tsp)

   A small amount of vanilla extract adds depth and enhances the flavor of the milk chocolate, making it even more aromatic.

8. Milk Chocolate (200g)

   The star of the cake! This is used both in the cake batter and to make the ganache. The milk chocolate gives the cake its signature sweetness and creamy richness.

9. Double Cream (150ml)

   Double cream is used to make the ganache frosting. Its high-fat content helps achieve a smooth, glossy texture when combined with melted milk chocolate.

Equipment Needed

You don’t need specialized equipment to make Mary Berry’s Milk Chocolate Cake-just a few basic kitchen tools will do the job:

1. 2 x 20cm Round Cake Tins

   These are used to bake the two layers of cake. They should be lined with parchment paper or greased to prevent sticking and ensure an easy release once baked.

2. Mixing Bowls

   You’ll need a few mixing bowls-one for the dry ingredients, another for the wet ingredients, and a third to combine everything. It’s important to use large enough bowls to avoid spills when mixing the batter.

3. Electric Mixer or Whisk

   While you can mix the cake by hand, using an electric mixer will make the process quicker and help you achieve a lighter texture. A hand whisk works fine too if you prefer doing it manually.

4. Saucepan or Microwaveable Bowl

   To make the ganache, you’ll need either a saucepan to gently melt the milk chocolate and double cream together or a microwaveable bowl for a quicker method. A double boiler setup can also be useful for controlled melting.

5. Cooling Rack

   After the cakes are baked, you’ll need a cooling rack to allow them to cool completely before frosting. This helps prevent the ganache from melting and sliding off the warm cake.

6. Spatula

   A rubber or silicone spatula is perfect for folding the ingredients together and spreading the ganache smoothly over the cake layers.

7. Palette Knife or Butter Knife

   This will come in handy for spreading the ganache over the cake, especially if you want a perfectly smooth, even coating.

Instructions To Make Mary Berry’s Milk Chocolate Cake

1. Preheat the Oven:

Begin by preheating your oven to 180°C (160°C for fan ovens), or 350°F. Grease and line your two 20cm round cake tins with parchment paper.

2. Prepare the Wet Ingredients:

In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy. This should take around 3-5 minutes with an electric mixer. Add the eggs one at a time, mixing well between each addition. Add the vanilla extract and milk, and mix until combined.

3. Combine the Dry Ingredients:

In a separate bowl, sift together the self-raising flour and cocoa powder. This ensures there are no lumps and helps incorporate air into the dry ingredients, contributing to a light sponge.

4. Mix the Batter:

Gradually add the sifted dry ingredients to the wet mixture, folding gently until combined. Be careful not to overmix, as this can lead to a denser texture. If the batter feels too thick, add a little more milk, but only a tablespoon at a time until you reach a smooth, pourable consistency.

5. Bake the Cake Layers:

Divide the batter evenly between the two prepared cake tins. Smooth the tops with a spatula and bake for 20-25 minutes, or until a skewer inserted into the center of the cakes comes out clean. Once done, remove from the oven and let them cool in the tins for about 10 minutes before transferring to a cooling rack to cool completely.

6. Make the Ganache:

While the cakes are cooling, melt the milk chocolate and double cream together. You can do this either in a heatproof bowl over simmering water (double boiler method) or in the microwave in short bursts, stirring in between. Once the chocolate has melted and the mixture is smooth, allow it to cool slightly.

7. Frost the Cake:

Once the cakes are completely cool, spread a generous layer of ganache on the top of one cake. Place the second layer on top and cover the entire cake with the remaining ganache, smoothing it out with a palette knife.

Tips And Tricks

• Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you begin. Cold butter and eggs can result in a lumpy batter and a dense texture.
• Don’t Overmix the Batter: Overmixing the cake batter can lead to a tough cake. Mix just until the ingredients are combined, and use gentle folding motions.
• Ganache Consistency: If the ganache is too runny, let it cool for a bit longer before applying it to the cake. If it’s too thick, you can warm it up slightly to get it to the right spreading consistency.
• Decorate Creatively: You can decorate your cake with chocolate shavings, sprinkles, or even fresh berries for added color and flavor contrast. The milk chocolate ganache is rich enough to hold up to more decorative touches.
• Store Properly: If you have any leftovers, store the cake in an airtight container for up to three days. You can also refrigerate it, though the ganache may firm up in the cold, making the cake a bit more solid.

Mary Berry’s Milk Chocolate Cake is a delectable dessert that embodies the perfect combination of rich chocolate, soft cake, and creamy ganache. It’s an accessible yet luxurious recipe that yields fantastic results every time. Whether you’re preparing it for a special occasion or simply to treat yourself, this cake is bound to be a crowd-pleaser. With its straightforward ingredients and foolproof instructions, even novice bakers will find success in creating this mouthwatering masterpiece. So, get your mixing bowls ready, and dive into the world of sweet, smooth, and utterly satisfying chocolate indulgence!

Easy Recipe Variations For Mary Berry’s Milk Chocolate Cake

Mary Berry’s Milk Chocolate Cake is already a delightful treat, with its rich, moist sponge and velvety chocolate flavor. However, if you’re looking to mix things up or tailor the recipe to different tastes or dietary needs, there are plenty of easy variations you can try. These will allow you to customize the cake without straying too far from its core recipe.

1. Flavored Milk Chocolate Cake:

   One simple variation is to infuse the cake batter with different flavors. You can add a teaspoon of vanilla extract for a classic, warm flavor or opt for almond extract for a slightly nutty twist. If you love citrus, a bit of orange or lemon zest works beautifully with milk chocolate, adding a refreshing balance to the richness of the cake.

2. Add-ins for Extra Texture:

   Add a bit of texture to the cake by folding in ingredients like crushed biscuits, nuts, or chocolate chips. For a more decadent touch, chopped hazelnuts or almonds complement the milk chocolate beautifully, offering a crunchy contrast to the soft sponge. You could also add a handful of mini marshmallows for an indulgent, chewy surprise in every bite.

3. Fruit Infusion:

   For those who enjoy a fruitier cake, berries like raspberries or strawberries are an excellent addition. Not only do they bring a pop of color, but their tartness also balances the sweetness of the chocolate. Simply fold in some fresh or frozen berries into the cake batter before baking. Alternatively, you can drizzle the cake with a berry syrup or a compote once it’s cooled.

4. Dark Chocolate or White Chocolate Twist:

   While milk chocolate is the star of the recipe, you can experiment with different types of chocolate to alter the flavor. Try substituting some of the milk chocolate for dark chocolate for a richer, more intense taste. Conversely, white chocolate will create a milder, sweeter result, which could appeal to those with a more delicate sweet tooth.

5. Gluten-Free Version:

   If you or someone you know is gluten intolerant, it’s easy to make this cake gluten-free. Simply replace the all-purpose flour with a gluten-free flour blend. Be sure to check the baking powder is gluten-free as well. The texture might be slightly different, but the result will still be a delicious, moist cake.

6. Dairy-Free and Vegan Options:

   For a dairy-free or vegan adaptation, swap the butter and milk for plant-based alternatives. Coconut oil can be used in place of butter, and almond or oat milk can replace cow’s milk. In addition, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or a store-bought egg replacer to keep the recipe egg-free.

7. Coffee-Infused Chocolate Cake:

   If you love coffee, why not incorporate some into the cake for a deeper, more robust flavor? Simply dissolve a tablespoon of instant coffee in a small amount of hot water and add it to the batter. The coffee complements the chocolate and intensifies the overall flavor profile.

Storing Leftovers

Storing leftovers of Mary Berry’s Milk Chocolate Cake correctly is key to maintaining its freshness and flavor. Here’s how you can store your cake to ensure it stays as delicious as when it was freshly baked:

1. Room Temperature Storage:

   If you plan to consume the leftover cake within a few days, you can store it at room temperature. Simply cover the cake with a plastic cake dome, or wrap it tightly in plastic wrap to prevent it from drying out. A well-wrapped cake will stay moist for about 3-4 days. Just make sure to keep it in a cool, dry place, away from direct sunlight or heat.

2. Refrigeration for Longer Freshness:

   If you want to store your cake for a bit longer, refrigeration is your best option. Mary Berry’s Milk Chocolate Cake can last up to a week when kept in the fridge. To store it, wrap the cake in plastic wrap or place it in an airtight container. Be aware that refrigerating the cake might cause it to lose some of its moistness, so you may want to bring it back to room temperature before serving for the best texture.

3. Freezing for Long-Term Storage:

   If you’ve made a large batch or simply want to save some cake for later, freezing is an excellent option. Begin by cutting the cake into individual slices or wrapping it whole. Use a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to eat it, thaw it at room temperature or gently reheat it in the microwave for a few seconds. While the texture may change slightly after freezing, the cake will still taste great.

4. Frosting Considerations:

   If your cake is frosted with ganache or buttercream, storing it might need a little more care. Since frosting can soften over time, ensure that your cake is covered securely to prevent the frosting from smearing. If storing in the fridge, let the cake come to room temperature before serving to bring back its original taste and texture.

What To Eat With Mary Berry’s Milk Chocolate Cake?

While Mary Berry’s Milk Chocolate Cake is rich and decadent on its own, pairing it with the right accompaniments can elevate your experience. Here are some ideas for what you can serve alongside this delicious cake:

1. Whipped Cream or Chantilly Cream:

   A dollop of freshly whipped cream is a classic pairing for a chocolate cake. The airy, slightly sweet cream complements the richness of the cake and adds a lightness that cuts through the chocolate’s intensity. For extra elegance, consider infusing the whipped cream with a hint of vanilla or even a splash of liqueur like Baileys or Amaretto.

2. Fresh Berries:

   The slight tartness of fresh berries such as raspberries, strawberries, or blackberries offers a beautiful contrast to the sweet, dense cake. The vibrant colors also make the presentation more visually appealing. You could serve them whole or macerate them in a bit of sugar to release their natural juices, creating a refreshing syrup to drizzle over the cake.

3. Ice Cream:

   If you’re serving Mary Berry’s Milk Chocolate Cake as part of a larger dessert spread, ice cream is always a popular choice. Vanilla, chocolate, or even a fruit-flavored ice cream (like raspberry or strawberry) would pair wonderfully with the cake. For a more indulgent treat, top the cake with a scoop of ice cream and some warm chocolate sauce.

4. Coffee or Tea:

   A cup of coffee or tea is the perfect drink to pair with this cake, especially for an afternoon treat. The boldness of coffee complements the richness of the chocolate, while a smooth, floral tea like Earl Grey can offer a lovely contrast. For those who prefer something colder, an iced latte or a milkshake also pairs wonderfully.

5. Caramel Sauce:

   A drizzle of rich caramel sauce over the cake adds a touch of sweetness and depth. The smooth, buttery notes of the caramel enhance the milk chocolate flavor, making each bite more indulgent. You could also make a salted caramel version for a more complex and satisfying taste.

6. Nut Butters or Hazelnut Spread:

   If you’re a fan of nutty flavors, a swirl of hazelnut spread or peanut butter alongside a slice of cake will hit the spot. The creamy texture of the nut butter pairs beautifully with the chocolate, and the slightly salty undertones offer a lovely contrast to the cake’s sweetness.

Conclusion

Mary Berry’s Milk Chocolate Cake is a timeless recipe that combines simplicity with elegance, making it perfect for any occasion, from birthdays to casual afternoon teas. The rich, moist cake, paired with its versatile frosting, offers endless possibilities for variation and customization. Whether you’re experimenting with different flavors, textures, or dietary preferences, you can easily adjust the recipe to suit your tastes.

The cake is also incredibly easy to store, making it a great option for leftovers. Whether kept at room temperature, refrigerated, or frozen, this cake maintains its quality for days, allowing you to enjoy it longer.

Finally, serving Mary Berry’s Milk Chocolate Cake with the right accompaniments-whether it’s a scoop of ice cream, a handful of fresh berries, or a warm cup of tea-can elevate your dessert experience to the next level. With such a versatile and delicious cake, there are endless ways to enjoy it!

FAQs

What Ingredients Are Needed For Mary Berry’s Milk Chocolate Cake?

To make Mary Berry’s milk chocolate cake, you’ll need the following ingredients: 200g self-raising flour, 200g caster sugar, 200g unsalted butter (softened), 4 large eggs, 100g milk chocolate (melted), 2 tbsp cocoa powder, 1 tsp baking powder, 1 tsp vanilla extract, and a pinch of salt. For the frosting, you’ll need 200g milk chocolate, 50g unsalted butter, and 150ml double cream.

How Do You Make The Milk Chocolate Cake Batter In Mary Berry’s Recipe?

To make the cake batter, first preheat the oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins. In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, mixing well between each addition. Stir in the melted milk chocolate and vanilla extract. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, alternating with the milk until the batter is smooth. Divide the mixture evenly between the prepared tins and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.

How Do You Make The Chocolate Frosting For Mary Berry’s Milk Chocolate Cake?

To make the chocolate frosting, melt the milk chocolate with the butter in a heatproof bowl over a pot of simmering water or in short bursts in the microwave. Once melted, add the double cream and mix until smooth. Allow the mixture to cool and thicken slightly before spreading it onto the cooled cakes. Once the cakes have cooled completely, sandwich them together with some frosting and spread the remaining frosting over the top and sides of the cake for a smooth, glossy finish.