Mary Berry Chocolate Bundt Cake

Name: Mary Berry's Chocolate Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: British
Ingredients: 225g butter, softened; 225g caster sugar; 4 large eggs; 225g self-raising flour; 1 tsp baking powder; 50g cocoa powder; 2 tbsp milk; 200g dark chocolate, melted

Dive into the world of decadence with Mary Berry's Very Best Chocolate Cake, a recipe that brings the richness of cocoa and the smoothness of apricot jam together in a symphony of flavors. This dessert is not just a cake; it's an experience, meticulously designed by Mary Berry to indulge your sweet tooth and elevate your baking repertoire. Whether you're celebrating a special occasion or simply treating yourself, this cake promises to deliver sheer luxury and complete indulgence.

Mary Berry's Very Best Chocolate Cake: A Brief Description

This ultimate chocolate cake combines the dense, moist texture of the chocolate sponge with the glossy, rich chocolate ganache icing. The addition of apricot jam between the layers introduces a subtle tartness that complements the chocolate, making each bite a perfect balance of flavors.

Cultural or Historical Context

Mary Berry, a revered figure in the culinary world, has crafted this recipe to embody the essence of indulgence. Known for her simple yet elegant baking style, Berry's recipes have graced British tables for decades, making her a household name.

Ingredients for the Very Best Chocolate Cake

For the Cake:
- Cocoa powder (50g)
- Boiling water (6 tbsp)
- Eggs (3)
- Milk (2 tbsp)
- Self-raising flour (175g)
- Baking powder (1 rounded tsp)
- Baking spread or soft butter (100g)
- Caster sugar (300g)
For the Icing and Filling:
- Bournville chocolate (150g)
- Pouring double cream (150ml)
- Apricot jam (3 tbsp)
- White chocolate, optional (for decoration)

Preparation Instructions

Start by mixing cocoa powder with boiling water to create a chocolate paste, then incorporate the remaining cake ingredients to form the batter.
After baking and cooling the cakes, prepare the chocolate ganache icing, warming the double cream before adding the chocolate pieces until smooth.
Assemble the cake with apricot jam and the ganache, finishing with a decorative swirl and optional white chocolate shavings for a touch of elegance.

Storage and Reheating

This cake is best stored in a cool place, away from direct sunlight. The ganache icing prefers cooler temperatures, so avoid refrigerating to maintain its glossy finish. For enjoying later, simply slice and serve at room temperature for the best flavor and texture.

Nutritional Information

While specific nutritional details vary, this cake is rich in calories, sugar, and fat due to its decadent ingredients. It's a treat meant for special occasions, to be enjoyed in moderation.

FAQ about the Very Best Chocolate Cake

Can I substitute the flour for a gluten-free option? Yes, but adjustments may be needed for texture.
How can I ensure the cake stays moist? Avoid overbaking and keep the cake covered once cooled.
Can the cake be frozen? Yes, without the icing, for up to a month.

In conclusion, Mary Berry's Very Best Chocolate Cake is more than just a dessert; it's a celebration of chocolate, crafted with care and designed to impress. Whether you're a seasoned baker or new to the kitchen, this recipe offers a delightful challenge with a delicious reward at the end.