Mary Berry Chocolate Cake With Oil Recipe

Mary Berry Chocolate Cake With Oil Recipe is a simple yet delightful cake that uses oil instead of butter for a moist texture. The result is a rich, tender chocolate cake with a deep, satisfying cocoa flavour that melts in your mouth. Using oil instead of butter keeps the cake moist for longer and gives it a softer crumb, making it perfect for any occasion.

This cake fills your kitchen with a lovely chocolate aroma as it bakes, making it a treat for all the senses. It’s perfect for birthdays, afternoon tea, or just a sweet indulgence. Mary Berry’s technique of using oil ensures that the cake remains moist and soft, even after a few days, setting it apart from traditional butter-based cakes.

Ingredients

For the Cake

• 225g self-raising flour
• 225g caster sugar
• 50g cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 100ml vegetable oil
• 100ml whole milk
• 2 large eggs
• 1 tsp vanilla extract
• 100ml boiling water

For the Icing

• 150g dark chocolate
• 150ml double cream
• 1 tbsp golden syrup

How to Make Mary Berry Chocolate Cake With Oil Recipe

Prepare the Tins and Oven

Preheat the oven to 180°C (160°C fan) and grease and line two 20cm round cake tins.

Mix the Dry Ingredients

Sift together the self-raising flour, caster sugar, cocoa powder, baking powder and salt in a large bowl.

Combine the Wet Ingredients

Whisk together the vegetable oil, milk, eggs and vanilla extract until smooth.

Make the Batter

Gradually stir the wet ingredients into the dry ingredients until just combined. Pour in the boiling water and mix until smooth.

Bake the Cakes

Divide the batter evenly between the prepared tins and bake for 25–30 minutes until a skewer inserted into the centre comes out clean.

Cool the Cakes

Leave the cakes in the tins for 10 minutes before transferring to a wire rack to cool completely.

Make the Chocolate Icing

Gently melt the dark chocolate, double cream and golden syrup together, stirring until smooth and glossy.

Assemble the Cake

Spread half of the icing over one sponge, place the second sponge on top and cover with the remaining icing.

Allow the Icing to Set

Leave the cake for a short time until the icing firms up slightly.

Serve and Enjoy

Slice and serve once the icing has set.

Final Touch

The finished cake should be rich and moist with a soft, tender crumb, deep chocolate flavour and a smooth, glossy chocolate icing.

Recipe Tips

• Use room temperature eggs for a smoother batter — cold eggs can cause the mixture to curdle.
• Don’t skip sifting the dry ingredients — it helps to aerate the flour and cocoa, making the cake lighter.
• Check the cakes early — overbaking will dry them out, so start checking at 25 minutes.
• Let the cakes cool completely before icing — warm cakes will melt the icing and make it runny.
• Use good quality dark chocolate for the icing — it makes a big difference in flavour and texture.
• If the icing is too runny, let it cool slightly before spreading — it will thicken as it cools.
• Store the cake in an airtight container at room temperature to keep it moist and fresh.

Healthy Alternatives / Variations

• Add a teaspoon of instant coffee to the boiling water for a mocha twist.
• Stir in some chopped nuts or chocolate chips into the batter for extra texture.
• Use orange extract instead of vanilla for a chocolate orange flavour.
• Top with fresh berries or sliced bananas for a fruity touch.
• Sprinkle with sea salt flakes for a sweet and salty combination.

Ingredient Substitutions

• Use almond milk instead of whole milk for a dairy-free version.
• Replace caster sugar with coconut sugar for a different sweetness.
• Substitute dark chocolate with milk chocolate for a milder icing.
• Use gluten-free self-raising flour to make the cake gluten-free.

How to Serve

Serve this cake as a delightful dessert after a meal or enjoy it with a cup of tea or coffee for a lovely afternoon treat. Its rich chocolate flavour pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.

Pairing Ideas

Pair this chocolate cake with a glass of cold milk or a hot cup of espresso to balance its richness. For a more indulgent experience, serve it with a side of fresh berries or a drizzle of raspberry coulis.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.

Freezer

Wrap the cake tightly in cling film and foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating

Refresh slices in a preheated oven at 150°C for 5 minutes to restore their texture.

Nutrition (per serving, approx.)

• Calories: 350 kcal
• Carbohydrates: 45g
• Protein: 5g
• Fat: 18g

FAQs

Can I use a different type of oil?

Yes, you can use any neutral-flavoured oil like canola or sunflower oil. Avoid strong-flavoured oils like olive oil as they can alter the taste of the cake.

How can I tell if the cake is done?

Insert a skewer into the centre of the cake. If it comes out clean or with a few crumbs, the cake is done. If it’s wet, give it a few more minutes.

Can I make this cake in advance?

Absolutely! This cake stays moist for several days, making it perfect for baking a day or two ahead. Just store it in an airtight container at room temperature.

What if my icing is too runny?

If your icing is too runny, let it cool for a few minutes to thicken. You can also add a bit more chocolate to help it set.

Mary Berry Chocolate Cake With Oil Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Mary Berry Chocolate Cake With Oil Recipe is a moist and rich chocolate cake perfect for any occasion. Enjoy its tender crumb and deep cocoa flavour.

Ingredients

• 225g self-raising flour

• 225g caster sugar

• 50g cocoa powder

• 1 tsp baking powder

• 1/2 tsp salt

• 100ml vegetable oil

• 100ml whole milk

• 2 large eggs

• 1 tsp vanilla extract

• 100ml boiling water

• 150g dark chocolate

• 150ml double cream

• 1 tbsp golden syrup

Directions

• Preheat the oven to 180°C (160°C fan) and grease and line two 20cm round cake tins.
• Sift together the self-raising flour, caster sugar, cocoa powder, baking powder, and salt.
• Whisk together the vegetable oil, whole milk, eggs, and vanilla extract until smooth.
• Gradually add the wet mixture to the dry ingredients, stirring until just combined.
• Pour in the boiling water and mix until the batter is smooth and runny.
• Divide the batter between the tins and bake for 25-30 minutes until a skewer comes out clean.
• Cool the cakes in the tins for 10 minutes, then transfer to a wire rack to cool completely.
• Melt the dark chocolate with the double cream and golden syrup over a gentle heat.
• Spread half of the icing over one cake layer, top with the second layer, and cover with remaining icing.
• Let the icing set slightly before serving for a moist, tender cake with rich chocolate flavour.

Notes

• Use room temperature eggs for a smoother batter — cold eggs can cause the mixture to curdle.
• Don’t skip sifting the dry ingredients — it helps to aerate the flour and cocoa, making the cake lighter.
• Check the cakes early — overbaking will dry them out, so start checking at 25 minutes.
• Let the cakes cool completely before icing — warm cakes will melt the icing and make it runny.
• Use good quality dark chocolate for the icing — it makes a big difference in flavour and texture.
• If the icing is too runny, let it cool slightly before spreading — it will thicken as it cools.
• Store the cake in an airtight container at room temperature to keep it moist and fresh.