If you are looking for a delicious and impressive dessert to wow your guests, you can’t go wrong with a chocolate bundt cake. This cake has a rich and moist chocolate sponge, a decadent chocolate ganache, and a beautiful ring shape that makes it stand out on any table. And the best part is, it’s not as hard as it looks to make!
In this blog post, I will show you how to make a chocolate bundt cake using Mary Berry’s easy recipe, which is adapted from her classic Victoria sponge cake. Mary Berry is a renowned British baker and cookbook author, who has been baking for over 60 years. She is also known as the judge of the popular TV show The Great British Bake Off. Her recipes are simple, reliable, and delicious, and this chocolate cake is no exception.
You will need a bundt cake tin for this recipe, which is a round cake tin with a hole in the middle and a fluted or patterned design. You can find them in different sizes and shapes, but I recommend using a 10-cup capacity tin for this recipe. A bundt cake tin gives the cake a lovely texture and appearance and also helps it cook evenly.
- Learn: Basics of Cake Baking
What is Mary Berry Chocolate Bundt Cake Recipe?
Mary Berry Chocolate Bundt Cake Recipe is a delicious and impressive dessert that consists of a rich and moist chocolate sponge cake, covered with a decadent chocolate ganache, and baked in a bundt cake tin. A bundt cake tin is a round cake tin with a hole in the middle and a fluted or patterned design, which gives the cake a beautiful ring shape and a lovely texture. This recipe is adapted from Mary Berry’s classic Victoria sponge cake recipe, which is simple, reliable, and easy to follow.
- Related: Chocolate Bundt Cake Nigella
Why You Love this Recipe
- Irresistible Chocolate Indulgence: With rich chocolate incorporated both in the sponge and the ganache, this cake is a true delight for chocolate enthusiasts.
- Simplicity in Baking: This recipe demystifies the art of baking an impressive cake. Requiring just a bundt cake tin, an electric mixer, and common pantry ingredients, it’s surprisingly easy to create a bakery-quality cake at home.
- Eye-Catching Presentation: Its distinctive ring shape, enhanced by the fluted design and lustrous ganache, makes this cake a showstopper on any occasion, from casual gatherings to celebratory events.
- Adaptable to Taste: The recipe offers flexibility, allowing you to infuse personal touches. Whether it’s adding nuts, dried fruits, or chocolate chips to the batter, or experimenting with various jams, creams, or ganaches for topping, there’s ample scope for creativity. Serving it alongside accompaniments like whipped cream, ice cream, custard, or fresh berries further elevates the experience.
Ingredients Needed to Make Mary Berry Chocolate Bundt Cake
Here are the ingredients you need to follow to make this chocolate bundt cake:
- 225g/8oz unsalted butter softened, plus extra for greasing
- 225g/8oz caster sugar, plus extra for sprinkling
- 4 free-range eggs
- 220g/7Âľoz self-raising flour
- 1 tsp baking powder
- 50g/1Âľoz cocoa powder
- 4 tbsp apricot jam
- 300ml/10½fl oz whipping cream softly whipped
- 150g/5½oz dark chocolate, chopped
- 150ml/5½fl oz double cream
Instructions to Make Mary Berry Chocolate Bundt Cake
Step 1: Preheat the oven and prepare the tin
Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter the bundt cake tin and dust it with some flour, tapping out any excess. This will help the cake release easily from the tin after baking.
Step 2: Make the cake batter
Put the butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder, and cocoa powder into the bowl and fold in gently with a spatula until well combined. The batter should be smooth and thick.
Step 3: Bake the cake
Spoon the batter into the prepared tin and spread it evenly. Tap the tin lightly on the work surface to remove any air bubbles. Bake the cake for 25 to 30 minutes, or until a skewer inserted into the thickest part comes out clean. The cake should spring back when lightly pressed with a finger.
Step 4: Cool the cake
Leave the cake to cool slightly in the tin for about 10 minutes, then loosen the edges with a knife and turn it out onto a wire rack. Peel off any parchment paper and let the cake cool completely.
Step 5: Make the chocolate ganache
Put the chocolate and double cream in a heatproof bowl and set it over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate melts and the mixture is smooth and glossy. Remove from the heat and let it cool slightly until it thickens.
Step 6: Assemble the cake
Place the cake on a serving plate or cake stand. Heat the apricot jam in a small saucepan or in the microwave until runny, then brush it over the top and sides of the cake. This will give the cake a nice shine and help the ganache stick to it. Spoon the ganache over the cake, letting it drip down the sides. You can use a palette knife to smooth it if you like, or leave it as it is for a rustic look. Sprinkle some caster sugar over the cake for a finishing touch.
Step 7: Enjoy!
Cut the cake into slices and serve with some whipped cream on the side. This cake is best eaten on the same day, but you can store it in an airtight container in the fridge for up to 3 days. You can also freeze the cake, without the ganache, for up to a month. Just wrap it well in cling film and foil, and defrost it at room temperature before adding the ganache.
What Do I Serve With Mary Berry Chocolate Bundt Cake?
This chocolate bundt cake is a treat on its own, but pairing it with the right side can elevate the experience:
- Ice Cream: A scoop of vanilla, chocolate, or caramel ice cream complements the cake’s rich flavor, adding a creamy texture and a delightful contrast.
- Custard: Drizzle warm, smooth custard sauce over the cake for an extra layer of sweetness and moisture, enhancing its indulgence.
- Fresh Berries: Garnish with fresh raspberries, strawberries, or blueberries for a burst of freshness, color, and a tangy counterpoint to the chocolate.
- Chocolate Shavings: For chocolate aficionados, top the cake with shavings from dark, milk, or white chocolate to intensify its chocolatey goodness.
Pro Tips to Make Perfect Mary Berry Chocolate Bundt Cake
Achieve bakery-level perfection with these pro tips:
- Grease and Flour the Tin Thoroughly: Ensuring the tin is well-greased and floured is crucial to prevent sticking. Use a pastry brush or paper towel for even coverage, especially in the tin’s detailed areas. Alternatively, baking spray or cocoa powder can be used.
- Avoid Overmixing the Batter: Mix the batter gently, just enough to combine the dry ingredients. Overmixing can result in a dense cake instead of a light, fluffy one.
- Monitor Baking Time Closely: Begin checking the cake for doneness after 25 minutes. A skewer inserted should come out clean. Be cautious of overbaking, which can dry out the cake.
- Cooling the Cake: Allow the cake to cool in the tin for about 10 minutes before turning it out. This prevents it from breaking or cracking.
- Ganache Consistency: Let the ganache cool to a thick but pourable consistency before applying. Too hot, and it might run off; too cold, and it could be lumpy.
Variations of Mary Berry Chocolate Bundt Cake
Personalize this cake with these variations:
- Incorporate Add-ins: Enhance the batter with finely chopped nuts, dried fruits, chocolate chips, or sprinkles for added texture and flavor. These can also be sprinkled over the ganache for decoration.
- Experiment with Flavors: Swap the apricot jam with other varieties like raspberry or strawberry. Try different whipped cream flavors or chocolate types in the ganache, adjusting the cream quantity based on the chocolate’s consistency.
- Marble Cake Option: For a visually stunning effect, create a marble cake by dividing the batter, mixing cocoa powder into one half and vanilla extract into the other. Alternate spoonfuls of each batter into the tin and swirl gently for a marbled effect. Bake and glaze as usual.
How do I store Mary Berry Chocolate Bundt Cake Leftovers?
If you have any leftovers of this cake, you can store them in an airtight container in the fridge for up to 3 days.
Here are some tips to keep the cake fresh and moist:
- Wrap the cake well. To prevent the cake from drying out or absorbing any odors from the fridge, wrap it well in cling film or foil, or use a cake container with a tight-fitting lid. Make sure to cover the cut edges of the cake, as they tend to dry out faster than the rest of the cake.
- Keep the cake away from heat and light. To prevent the cake from melting or spoiling, keep it away from any sources of heat or light, such as the oven, the stove, the microwave, or the window. Store the cake in the coolest part of the fridge, preferably in the back or on the bottom shelf.
- Bring the cake to room temperature before serving. To enjoy the cake at its best, bring it to room temperature before serving, as the cake will be softer and more flavorful. Take the cake out of the fridge about an hour before you want to eat it, and let it sit on the counter, unwrapped. You can also warm up the cake slightly in the microwave if you prefer.
How do I reheat Mary Berry Chocolate Bundt Cake Leftovers?
If you want to reheat this cake, you can do so in the microwave or in the oven.
Here are some steps to follow:
- In the microwave. Cut the cake into slices and place them on a microwave-safe plate. Cover the plate loosely with a damp paper towel, to prevent the cake from drying out. Microwave the cake for 10 to 15 seconds, or until warm. Be careful not to overheat the cake, as it can become hard or rubbery. Enjoy the cake as it is, or with some whipped cream or ice cream on top.
- In the oven. Preheat the oven to 160C/140C Fan/Gas 3. Wrap the cake loosely in foil, leaving some space for steam to escape. Place the cake on a baking sheet and bake it for 10 to 15 minutes, or until warm. Unwrap the cake and serve it as it is or with some whipped cream or ice cream on top.
Nutrition value:
- Calories: 582 kcal
- Fat: 34 g
- Saturated fat: 20 g
- Cholesterol: 113 mg
- Sodium: 327 mg
- Carbohydrates: 66 g
- Fiber: 4 g
- Sugar: 44 g
- Protein: 7 g
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FAQs
How do I prevent the cake from sticking to the bundt tin?
To prevent the cake from sticking to the bundt tin, you need to grease and flour the tin well before pouring the batter. You can use butter or baking spray to grease the tin, and then dust it with some flour or cocoa powder, tapping out any excess. You can also use some baking paper to line the tin, but make sure to cut it into strips and fit it into the crevices of the design. After baking, let the cake cool slightly in the tin for about 10 minutes, then loosen the edges with a knife and turn it out onto a wire rack. Peel off any paper and let the cake cool completely.
- Related: Mary Berry Chocolate Courgette Cake
How do I make the chocolate ganache smooth and glossy?
To make the chocolate ganache smooth and glossy, you need to use good-quality chocolate and cream and melt them together over a pan of simmering water, stirring occasionally. Make sure the bottom of the bowl does not touch the water, as this can burn the chocolate. You can also use a microwave to melt the chocolate and cream, but do it in short bursts and stir well after each one. Once the chocolate and cream are melted and combined, stir in some corn syrup, which will give the ganache some shine and stability. Let the ganache cool slightly until it thickens, then spoon it over the cake.
I hope you enjoyed this chocolate bundt cake recipe and found it easy to follow. This cake is perfect for any occasion, whether it’s a birthday, a tea party, or a family gathering. It’s also a great way to use up any leftover chocolate you might have from Easter or Christmas. If you try this recipe, let me know how it turned out in the comments below. If you have any questions or suggestions, feel free to ask me. I’d love to hear from you!
Happy baking!