While January is known as the time for a health overhaul, there are birthdays, anniversaries, and all types of celebrations in the wintry month.
If you happen to be celebrating an occasion this January, Mary Berry has a gorgeous chocolate cake recipe for you to try – that is nearly impossible to get wrong.
Serving up to eight people, and only taking less than half an hour to prepare, it’s an all-round crowd pleaser that will taste delicious with every bite.
Only taking up to 30 minutes to bake, the treat can be ready to eat in no time – which just adds to its appeal for amateur bakers.
Here’s how to recreate Mary Berry’s celebration chocolate cake that has wonderful white chocolate icing sandwiched in the centre.
Mary Berry’s chocolate cake recipe
Ingredients
190g self-raising flour
150g caster sugar
Two level tbsp cocoa powder
One level tsp bicarbonate of soda
One level tsp baking powder
Two tbsp golden syrup
Two eggs
150ml sunflower oil
150ml milk
For the icing
200g white chocolate
150ml double cream
125g tub full-fat cream cheese
Method
Heat the oven to 180C (160C fan/gas four). Grease and line, with greased greaseproof paper, the bases of two 20cm loose-bottomed sandwich tins.
Sift the dry ingredients into a large bowl and make a well in the centre. Add the syrup, eggs, oil and milk, whisk together and pour into the tins. Bake in the oven for 25 to 30 minutes. Turn out on a wire rack, remove the paper and leave to cool.
For the icing
Break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling, and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool.
Spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool. Once thick, spread half of the icing on one cake, sit the other cake on top and spread the remaining icing on top.
