Mary Berry recipe - ginger and chocolate cake

PUBLISHED: 13:05 18 December 2014 | UPDATED: 16:18 26 October 2015

Mary Berry's Gorgeous Ginger and Chocolate Cake

Mary Berry's Gorgeous Ginger and Chocolate Cake


Mixing chocolate and a hint of ginger together creates an intriguing blend of flavours in this moist, rich cake. To make sure the ginger doesn’t sink, it’s important to chop it finely.


• 200g (7oz) butter (room temperature) or baking spread (at least 70% fat), plus extra for greasing

• 50g (1and 3⁄4oz) cocoa powder

• 4 tbsp full-fat or semi-skimmed milk

• 3 eggs

• 175g (6oz) self-raising flour

• 1 tsp baking powder

• 1 tsp ground ginger

• 250g (9oz) caster sugar

• 2 pieces of stem ginger, finely chopped

For the filling and topping

• 225g (8oz) icing sugar

• 115g (4oz) butter (room temperature)

• 2 tbsp stem ginger syrup

• 1 tbsp full-fat or semi-skimmed milk• 2 pieces of stem ginger, finely shredded


1 - Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Grease the sandwich tins and line the bottom of each with baking parchment. Put the cocoa powder into a large, heatproof bowl. Stir in 6 tablespoons of boiling water, then add the milk. Mix to make a smooth paste (see below, Smooth mixture).

2 - Add the remaining cake ingredients and combine using an electric hand whisk for 1–2 minutes only (or 3 minutes with a wooden spoon); do not over-mix, or the cake may not rise.

3 - Divide the cake mixture equally between the prepared tins and level the tops. Bake for 25–30 minutes or until the cakes shrink away from the side of the tin and spring back when lightly pressed in the centre. Let the cakes cool for a few minutes in their tins, then turn them out and peel off the paper. Turn the cakes the right way up and leave to cool on a wire rack.

4 - Make the filling and topping: sift the icing sugar into a large bowl. Add the butter, stem ginger syrup, and milk, and beat together using an electric hand whisk (or wooden spoon) until well blended. Transfer one of the cakes to a serving plate and spread half the icing over the top. Place the second cake over the filling and cover the top with the remaining icing. Use the palette knife to draw large ‘S’ shapes to give a swirl effect, then decorate the edge with the shredded stem ginger.


Read on

Great British Bake Off feature interview - Martha Collison and Mary Berry

Crêpe recipe from The Bull Inn in Bisham

Crab and Tendersteam broccoli tagliatelle and Pasta Vongolle recipes

Latest from the Berkshire Life