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Lakeland, the home of creative kitchenware

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Mary Berry chocolate cake

"This is my favourite chocolate cake with a wonderful chocolate ganache icing."

What you need

For the cake

  • 2 oz (50g) cocoa
  • 6 tablespoons boiling water
  • 3 eggs
  • 2 tablespoons milk
  • 6 oz (175g) self raising flour
  • 1 rounded teaspoon baking powder
  • 4oz (100g) baking spread especially for cakes or soft butter
  • 10 oz (300g) caster sugar

For the icing and filling

  • 5oz (150g) Bournville chocolate broken into small pieces
  • 5 floz (150ml) pouring double cream
  • 3 tablespoons apricot jam
  • 1 small bar white chocolate (optional)

What you do

  1. Pre-heat the oven to 180°C/160fan/Gas 4
  2. Grease 2 x 20cm (8") push sandwich tins.
  3. First measure the cocoa and boiling water into a large bowl, and mix well to make a paste. Add the remaining ingredients and beat again until combined. Divide the cake mixture between the prepared tins. Bake in the pre-heated oven for about 30 minutes until well risen and shrinking away from the sides of the tin. Cool for ten minutes. To turn out loosen the sides of the tin with a palette knife if needs be, then stand the tin on a mug or baked bean tin, hold the sides firmly and press down to release.
  4. For the icing and filling, pour the double cream into a saucepan and place over a medium heat until just simmering, remove from the heat, then add the chocolate and stir well until the chocolate is melted and the mixture smooth. Set aside and allow to become cold and almost set.
  5. Spread the tops of each cake with apricot jam. Sandwich the cakes with half the icing and spread the remainder on top. Take a small palette knife and draw large "S" shapes to give a swirl effect. Shave the white chocolate into curls with a potato peeler and arrange over the top of the cake if liked to decorate.
Watch Masterclass

Mini lemon drizzle cakes

"These have a wonderful crunchy lemon topping. It is important to spoon the icing onto the warm cake so the lemon juice soaks into the cake. If using butter make sure it is really soft but not oily."

What you need

For the cakes

  • 6oz (175g) baking spread especially for cakes or soft butter
  • 6oz (175g) caster sugar
  • 7oz (200g) self-raising flour
  • 1 level teaspoon baking powder
  • 3 eggs
  • 3 tablespoons milk
  • grated rind of 2 small lemons

For The Icing

  • Juice of 2 small lemons
  • 6oz (175g) granulated sugar

What you do

  1. Grease the 12 hole loose silicon bottomed bun tins. Measure all the ingredients into a large bowl and beat well for about 2 minutes until well blended. Spoon the mixture into the bun tins, dividing evenly between the 12 portions.
  2. Bake in preheated oven 180°C/160Fan/Gas 4 for about 20 minutes until risen, golden and shrinking away from the side of the tin.
  3. Mix together the lemon juice and sugar to give a runny consistency. Spread out evenly over the warm cakes and leave to set. Once cold loosen the edges of the cakes and push up the base firmly to lift out.