Mary Berry Chocolate Chip Cake

Mary Berry’s Chocolate Chip Cake is a light, moist sponge packed with rich chocolate chips, making it a perfect treat for any occasion. This easy-to-make cake is great for afternoon tea, birthdays, or as a simple yet indulgent dessert.

What Is Mary Berry Chocolate Chip Cake?

Mary Berry’s Chocolate Chip Cake is a soft and fluffy sponge cake enriched with chocolate chips, creating a delicious contrast of textures. The cake is lightly sweetened and can be served as is or topped with a simple icing or dusting of icing sugar.

Other Popular Recipes

• Mary Berry Vegetarian Quiche
• Mary Berry Blackcurrant Pie
• Mary Berry Pear Upside Down Cake
• Mary Berry Apple and Pear Pie

Why You Should Try This Recipe

• Soft and fluffy sponge with rich chocolate flavor.
• Quick and easy to make with simple ingredients.
• Perfect for all occasions, from tea time to birthdays.
• Delicious with or without frosting.
• Freezes well, making it great for batch baking.

Ingredients Needed for Mary Berry Chocolate Chip Cake

For the Cake:

• 175g (1½ cups) self-raising flour
• 175g (¾ cup) unsalted butter (softened)
• 175g (¾ cup) caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp baking powder
• 100g (⅔ cup) chocolate chips (milk or dark)
• 2 tbsp milk

For the Topping (Optional):

• 50g (⅓ cup) chocolate chips (for sprinkling)
• 1 tbsp icing sugar (for dusting)

Kitchen Equipment Needed

• Mixing bowl
• Electric hand whisk or stand mixer
• 20cm (8-inch) round cake tin
• Baking parchment
• Spatula

Instructions to Make Mary Berry Chocolate Chip Cake

Step 1: Preheat the Oven and Prepare the Tin

• Preheat oven to 180°C (160°C fan) or 350°F.
• Grease and line a 20cm (8-inch) round cake tin with baking parchment.

Step 2: Cream the Butter and Sugar

• In a large bowl, beat butter and sugar together until light and fluffy.

Step 3: Add the Eggs and Vanilla

• Add eggs, one at a time, beating well after each addition.
• Stir in vanilla extract.

Step 4: Fold in Dry Ingredients

• Sift in self-raising flour and baking powder and gently fold into the mixture.
• Add milk and mix until smooth.

Step 5: Add the Chocolate Chips

• Toss chocolate chips in a little flour (to prevent sinking) and fold into the batter.

Step 6: Bake the Cake

• Pour the batter into the prepared cake tin and smooth the top.
• Sprinkle extra chocolate chips on top if desired.
• Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.

Step 7: Cool and Serve

• Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
• Dust with icing sugar before serving.

What to Serve With Mary Berry Chocolate Chip Cake

• A cup of tea or coffee – a classic pairing.
• A scoop of vanilla ice cream – adds extra indulgence.
• Drizzle of melted chocolate or caramel – for a rich finish.
• Fresh berries and whipped cream – for a fruity balance.

Pro Tips for Making the Best Chocolate Chip Cake

• Use room-temperature butter and eggs for a smooth batter.
• Coat chocolate chips in flour to prevent them from sinking.
• Don’t overmix the batter to keep the cake light and fluffy.
• Use high-quality chocolate chips for the best flavor.
• Test doneness with a skewer – it should come out clean with a few moist crumbs.

What Are Variations of Mary Berry Chocolate Chip Cake?

• Double Chocolate Cake: Add 2 tbsp cocoa powder to the batter.
• Nutty Chocolate Chip Cake: Fold in chopped walnuts or hazelnuts.
• Orange Chocolate Chip Cake: Add zest of 1 orange for a citrus twist.
• Mini Chocolate Chip Cupcakes: Divide the batter into cupcake liners and bake for 15-18 minutes.
• Gluten-Free Version: Use a gluten-free self-raising flour blend.

How Do I Store Mary Berry Chocolate Chip Cake?

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keeps fresh for up to 5 days in the fridge.
• Freeze for later: Wrap slices in cling film and freeze for up to 2 months.

How Can I Reheat Chocolate Chip Cake Without Drying It Out?

• Microwave method: Heat a slice for 10-15 seconds.
• Oven method: Warm at 160°C (320°F) for 5 minutes.
• Cover with a damp paper towel when microwaving to retain moisture.

How Can I Make This Recipe Healthier?

• Use whole wheat flour for added fiber.
• Reduce sugar slightly for a less sweet cake.
• Replace butter with Greek yogurt for a lower-fat version.
• Use dark chocolate chips for a richer, less sugary taste.

Nutrition Value (Per Slice – Based on 8 Slices)

• Calories: 320
• Carbohydrates: 40g
• Protein: 5g
• Fat: 16g
• Fiber: 2g

FAQs

Why Did My Chocolate Chips Sink to the Bottom of the Cake?

Chocolate chips sink if the batter is too thin or if they are too heavy. To prevent this, coat the chocolate chips in a little flour before adding them to the batter. This helps them stay evenly distributed throughout the cake.

Can I Use Dark Chocolate Instead of Milk Chocolate Chips?

Yes, dark chocolate chips can be used instead of milk chocolate for a richer, less sweet flavor. You can also mix both for a balanced taste.

How Do I Make My Chocolate Chip Cake More Moist?

For a moist cake, do not overbake, and ensure you use room-temperature butter and eggs. Adding an extra tablespoon of milk or substituting half of the butter with yogurt can also enhance moisture.

Can I Freeze Chocolate Chip Cake?

Yes, chocolate chip cake freezes well. Allow it to cool completely, then wrap individual slices in cling film and store in an airtight container for up to 2 months. To serve, thaw at room temperature or warm in the microwave for a few seconds.

Final Words

Mary Berry’s Chocolate Chip Cake is light, fluffy, and packed with rich chocolate flavor, making it a perfect everyday bake.

Try this simple and delicious recipe today and enjoy a homemade classic!

Print