Simple Chocolate Cake

This simple chocolate cake recipe, inspired by Mary Berry’s classic all-in-one baking method, is filled with whipped cream and apricot jam for a light and delicate dessert. Unlike rich chocolate cakes, this version has a soft and airy texture, making it perfect for pairing with fresh fruit, cream, or your favorite preserves.

Ingredients

For the Cake

225g unsalted butter, softened, plus extra for greasing

225g caster sugar, plus a little extra for decoration

4 eggs

220g self-raising flour

1 teaspoon baking powder

50g cocoa powder

For the Filling

4 tablespoons apricot jam

300ml whipping cream, lightly whipped

Instructions

Prepare the Cake Tins

Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Grease two 20cm sandwich tins with butter and line the bottoms with baking paper.

Make the Batter

Place the butter, sugar, eggs, flour, baking powder, and cocoa powder into a large mixing bowl. Beat everything together for about 2 minutes until smooth and evenly combined. An electric mixer works best, though you can also mix by hand using a wooden spoon.

Fill the Tins

Divide the cake mixture equally between the prepared tins. Smooth the tops using a spatula or the back of a spoon.

Bake

Bake for 25 to 30 minutes until the cakes are risen and spring back lightly when touched.

Allow the cakes to cool in their tins for 5 minutes. Then run a knife around the edges and carefully remove them from the tins. Peel away the baking paper and transfer the cakes to a wire rack to cool completely.

Assemble the Cake

Choose the sponge with the smoothest top for the upper layer.

Place the other cake upside down onto a serving plate. Spread the apricot jam over the surface, then add the whipped cream evenly on top.

Carefully place the second cake layer on top with the smooth side facing upward. Finish by lightly dusting caster sugar over the cake before serving.

Helpful Tips

The sponge layers can be frozen without filling for up to one month. Wrap them tightly in cling film before freezing. Thaw completely at room temperature before decorating.

This cake tastes best when enjoyed fresh on the same day it is assembled.

For a richer chocolate flavor, replace the cream and jam filling with chocolate buttercream or silky chocolate ganache.