Marys Chocolate Cake Food
MARY'S CHOCOLATE CAKE
Chocolate cake meets Victoria sponge in Mary's easiest ever chocolate cake recipe filled with cream and jam.
Provided by Mary Berry
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper.
- Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)
- Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.
- Bake for 25-30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.
- Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve.
MARY'S GERMAN CHOCOLATE CAKE ICING
Make and share this Mary's German Chocolate Cake Icing recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Combine all ingredients (except nuts and coconut) in a medium saucepan over medium heat until thickened, approximately 12 minutes.
- Add nuts and coconut. Beat with a spoon till both are coated.
- Cool and frost the cake.
Nutrition Facts : Calories 3644.6, Fat 265.7, SaturatedFat 106.1, Cholesterol 639.5, Sodium 2311.7, Carbohydrate 290, Fiber 30.8, Sugar 215.3, Protein 57
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