Ginger And Chocolate Cake Recipe From Mary Berry

This ginger cake is super moist and very tasty.

by motherandbaby |
Published on

Preparation Time

45 minutes







Finger Food

Chop into chunks that your baby can pick up easily.


  • 200g butter (room temperature) or baking spread (at least 70% fat), plus extra for greasing

  • 50g cocoa powder

  • 4 tbsp full-fat or semi-skimmed milk

  • 3 eggs

  • 175g self-raising flour

  • 1 tsp baking powder

  • 1 tsp ground ginger

  • 250g caster sugar

  • 2 pieces of stem ginger, finely chopped

  • For the filling and topping

  • 225g icing sugar

  • 115g butter (room temperature)

  • 2 tbsp stem ginger syrup

  • 1 tbsp full-fat or semi-skimmed milk

  • 2 pieces of stem ginger, finely shredded

  • Special equipment

  • 2 loose-bottomed, round sandwich tins, 20cm diameter and 4.5cm deep

Mixing chocolate and a hint of ginger together creates an intriguing blend of flavours in this moist, rich cake, and with the nausea-easing flavours of ginger, we think this just might be our new favourite cake to make when expecting (although it tastes amazing when you're a mum, too!)

  1. Preheat the oven to 180ºC (fan 160ºC/Gas 4). Grease the sandwich tins and line the bottom of each with baking parchment. Put the cocoa powder into a large, heatproof bowl. Stir in 6 tablespoons of boiling water, then add the milk. Mix to make a smooth paste.

  2. Add the remaining cake ingredients and combine using an electric hand whisk for 1–2 minutes only (or 3 minutes with a wooden spoon); do not over-mix, or the cake may not rise.

  3. Divide the cake mixture equally between the prepared tins and level the tops. Bake for 25–30 minutes or until the cakes shrink away from the side of the tin and spring back when lightly pressed in the centre. Let the cakes cool for a few minutes in their tins, then turn them out and peel off the paper. Turn the cakes the right way up and leave to cool on a wire rack.

  4. Make the filling and topping: sift the icing sugar into a large bowl. Add the butter, stem ginger syrup, and milk, and beat together using an electric hand whisk (or wooden spoon) until well blended. Transfer one of the cakes to a serving plate and spread half the icing over the top. Place the second cake over the filling and cover the top with the remaining icing. Use the palette knife to draw large “S” shapes to give a swirl effect, then decorate the edge with the shredded stem ginger.

This recipe is taken from Mary Berry Cooks the Perfect (DK, £25, Also available to download on iBooks.

Find more recipes from Mary Berry here.

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