Mary Berry Showstopper Chocolate Cake
I. Introduction
Mary Berry is celebrated as the nation’s favorite baker, with over 70 cookbooks to her name, including popular titles like Mary Berry Cooks, Mary Berry’s Absolute Favourites, Mary Berry At Home, and Mary Berry’s Baking Bible. She gained widespread recognition as a judge on the BBC’s The Great British Bake Off and has dedicated over four decades to teaching the public how to cook. After training at the prestigious Cordon Bleu in Paris, she began her career as a magazine cookery editor before publishing her first cookbook in 1966. Additionally, Mary is well-versed in AGA cookers and has offered masterclasses from her home.
Mary’s contributions to British cooking have earned her the Guild of Food Writers Lifetime Achievement Award in 2009, and in 2012 she was honored as a CBE in the Queen’s Birthday Honours list. Her recipes embody a sense of comfort and nostalgia, making them incredibly popular among home bakers.
This recipe not only celebrates Mary Berry’s classic chocolate cake but also provides historical context, nutritional information, and a vegan adaptation, ensuring it appeals to a wide range of tastes and dietary preferences.
II. Mary Berry’s Unique Approach & Historical Context
Mary Berry is known for her meticulous selection of quality ingredients, ensuring that every dish reflects the best of British baking traditions. The chocolate cake has a rich history, evolving from simple cocoa desserts in the 19th century to the decadent cakes we enjoy today. The origins of chocolate cake can be traced back to the introduction of chocolate as an ingredient in baking during the 1800s, with significant developments occurring in the United States.
Mary’s recipe combines traditional methods with her unique twist. She focuses on high-quality chocolate and fresh eggs to elevate the cake’s flavor and texture. The inclusion of buttermilk guarantees a moist and rich cake, ensuring it stands out as a true showstopper.
III. Notices on Ingredients & Equipment
Ingredients:
- 200g dark chocolate (70% cocoa)
- 200g unsalted butter, softened
- 250g caster sugar
- 4 large eggs
- 150g plain flour
- 50g cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 100ml buttermilk
- 1 tsp vanilla extract
Equipment:
- 23cm round cake tin
- Baking parchment
- Mixing bowls
- Electric mixer
- Rubber spatula
- Cooling rack
- Sieve
- Knife for frosting
IV. Recipe Instructions
Preheat the Oven: Preheat your oven to 180°C (350°F).
Melt the Chocolate: Break the dark chocolate into pieces and melt it gently in a heatproof bowl over simmering water, stirring until smooth.
Cream the Butter and Sugar: After this, In a mixing bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy.
Add Eggs: Beat in the eggs, one at a time, mixing well after each addition.
Combine Dry Ingredients: In another bowl, sift together the plain flour, cocoa powder, baking powder, and salt.
Mix Together: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and vanilla extract. Mix until just combined.
Fold in Chocolate: Gently fold the melted chocolate into the batter until well combined.
Bake:Pour the batter into the prepared cake tin, smooth the top, and bake for 25–30 minutes or until a skewer inserted into the center comes out clean.
Cool: Once baked, allow the cake to cool in the tin for 10 minutes before transferring it to a cooling rack. [Picture a cooling cake, releasing steam as it cools.]
Frosting: For frosting, melt additional chocolate and mix with butter and icing sugar to create a rich ganache. Spread it over the cooled cake. [Visualize a beautifully frosted cake, glistening with chocolate ganache.]
Serve: Slice and enjoy your showstopper chocolate cake!
V. Flavor Profile & Nutritional Information
This chocolate cake boasts a rich, deep chocolate flavor with a moist and tender crumb. The balance of sweetness from the sugar and the slight bitterness of the dark chocolate creates a well-rounded dessert that’s perfect for any occasion.
Nutritional Information (per serving, based on 12 servings):
- Calories: 350
- Fat: 20g
- Protein: 5g
- Carbohydrates: 38g
- Sugar: 25g
VI. Tips for a Perfect Chocolate Cake
- Troubleshooting Common Issues: If your cake sinks in the middle, it may be undercooked, so make sure your oven is at the correct temperature before baking.
- Enhancing Flavor and Texture: Add a pinch of espresso powder to intensify the chocolate flavor.
- Variations: Consider adding nuts or chocolate chips for added texture.
VII. Alternative Recipes (Vegan and Non-Vegan)
Vegan Chocolate Cake:
- Ingredients: Substitute butter with coconut oil, eggs with flaxseed meal mixed with water, and use almond milk instead of buttermilk.
- Instructions: Follow the same steps, ensuring all ingredients are vegan-friendly.
VIII. Recipe Variations & Serving Suggestions
- Variations: Experiment with different types of chocolate for unique flavors, such as milk chocolate or white chocolate.
- Serving Suggestions: Serve with a scoop of vanilla ice cream or fresh berries for a delightful contrast.
IX. Storage & Reheating Instructions
To store the cake, wrap it in plastic wrap and keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cake for up to approximately 3 months. To reheat, simply allow it to come to room temperature or warm slightly in the microwave.
X. Frequently Asked Questions (FAQ)
- Can I substitute the flour? Yes, for a gluten-free option, substitute with a gluten-free flour blend.
- How can I make it less sweet? Reduce the sugar by 25% for a less sweet cake.
- Can I use different fillings? Yes, consider using whipped cream or fruit preserves between the layers for added flavor.
XI. Conclusion & Call to Action
This Mary Berry Showstopper Chocolate Cake is not only delicious but also versatile enough to cater to various tastes and dietary needs. Explore more delightful recipes by visiting Mary Berry’s website and uncover the joy of baking.
XII. Additional Resources (Optional)
For further culinary inspiration, check out Culinary Hill and explore Mary Berry’s official cookbooks for more classic recipes.
