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Mary Berry Chocolate Chip Cake

Mary Berry Chocolate Chip Cake
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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.

Ingredients

Scale

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)

Instructions

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.

Find it online: https://britishrecipeshub.co.uk/mary-berry-chocolate-chip-cake/