Lucy M. This cake is rich, moist, and the perfect treat for any birthday celebration. The combination of dark chocolate and almond flour creates a deliciously indulgent cake that will make any occasion special.
I’ve always loved baking birthday cakes for my friends and family, and this Mary Berry chocolate birthday cake is one of my favorites. The rich, dark chocolate flavor combined with a hint of almond flour makes it an irresistible treat. Every time I bake this cake, I’m reminded of the smiles and happy faces around the table, eagerly waiting for their slice.
What I love most about this cake is how simple yet indulgent it is. The smooth chocolate frosting pairs perfectly with the cake’s moist texture, making it an absolute crowd-pleaser. It’s the perfect way to celebrate any special occasion and always feels like a little piece of heaven with every bite.
Ingredients
For the Cake:
- 9½ ounces (265g) dark chocolate, broken into pieces
- 6 extra-large eggs (5 separated)
- 1 cup + 1 tbsp (215g) sugar
- 1 tsp instant coffee granules
- 1 cup + 3 tbsp (150g) almond flour
- 1 tsp hot water
For the Frosting:
- 4 tbsp apricot jam
- 8 oz (225g) dark chocolate, broken into pieces
- ½ cup (115g) unsalted butter
Looking for another delicious cake to try? After enjoying this Mary Berry chocolate birthday cake, why not make a festive Fast Mincemeat Christmas Cake next? Both cakes are perfect for celebrating special occasions with rich, flavorful layers that will leave your guests asking for more!
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the Chocolate: Break the dark chocolate into pieces and place it in a heatproof bowl. Add the instant coffee granules to 1 teaspoon of hot water and stir until dissolved. Pour the coffee mixture over the chocolate and melt it gently using a double boiler (bowl over a pot of simmering water) or in the microwave in short bursts. Once melted, set it aside to cool slightly.
- Whisk the Eggs: Separate the eggs, placing the yolks in a large bowl and the egg whites in a separate bowl. Whisk the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with the sugar until pale and fluffy.
- Mix the Ingredients: Stir the cooled melted chocolate into the egg yolk mixture. Then, gently fold in the almond flour. Next, carefully fold in the egg whites, being careful not to deflate them. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the two cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Prepare the Frosting: In a saucepan, heat the apricot jam until it becomes slightly runny. Set it aside. In a separate heatproof bowl, melt the 8 oz (225g) of dark chocolate and butter over simmering water or in the microwave. Stir until smooth and glossy, then let it cool for a few minutes.
- Assemble the Cake: Place the first cake layer on a serving plate. Spread a thin layer of the apricot jam on top. Then, spoon the chocolate frosting over the jam, spreading it evenly. Place the second layer of cake on top, and cover the entire cake with the remaining frosting.
- Decorate: If you like, you can garnish the cake with chocolate shavings, fresh fruit, or edible flowers to give it a beautiful finishing touch.
Chocolate Birthday Cake
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Break the dark chocolate into pieces and place it in a heatproof bowl. Add the instant coffee granules to 1 teaspoon of hot water and stir until dissolved. Pour the coffee mixture over the chocolate and melt it gently using a double boiler (bowl over a pot of simmering water) or in the microwave in short bursts. Once melted, set it aside to cool slightly.
- Separate the eggs, placing the yolks in a large bowl and the egg whites in a separate bowl. Whisk the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with the sugar until pale and fluffy.
- Stir the cooled melted chocolate into the egg yolk mixture. Then, gently fold in the almond flour. Next, carefully fold in the egg whites, being careful not to deflate them. Mix until just combined.
- Divide the batter evenly between the two cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center of the cake comes out clean. Once baked, let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- In a saucepan, heat the apricot jam until it becomes slightly runny. Set it aside. In a separate heatproof bowl, melt the 8 oz (225g) of dark chocolate and butter over simmering water or in the microwave. Stir until smooth and glossy, then let it cool for a few minutes.
- Place the first cake layer on a serving plate. Spread a thin layer of the apricot jam on top. Then, spoon the chocolate frosting over the jam, spreading it evenly. Place the second layer of cake on top, and cover the entire cake with the remaining frosting.
- If you like, you can garnish the cake with chocolate shavings, fresh fruit, or edible flowers to give it a beautiful finishing touch.
Nutritional Value (Per Serving):
- Calories: 380
- Fat: 27g
- Carbohydrates: 30g
- Protein: 6g
- Fiber: 3g
- Sugar: 22g
Conclusion
This Mary Berry chocolate birthday cake is a perfect way to celebrate any occasion. The dark chocolate, almond flour, and smooth frosting make it an indulgent yet satisfying treat. Whether you’re serving it at a birthday party or a family gathering, this cake will surely be a hit. Enjoy every bite!
