My Attempt at the Classic Bake Off Cake

Kerry Lloyd

1 year ago

Summary

As the Great British Bake Off nears the halfway point, I thought i’d attempt the iconic chocolate cake from the opening sequence.

To honour the old judge, I used Mary Berry’s chocolate fudge cake recipe from ‘Mary Berry’s Baking Bible’.

To create this iconic cake you will need:

Pre-heat the oven to 180 degrees celsius/ gas 4.
Grease two 20cm deep sandwich tins, then line the bases with baking paper.
Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients. Beat until the mixture has become a smooth, thick batter.
Divide the cake mix equally between the tins and level the surface.
Bake for about 25-30 minutes, until it is well risen and the tops of the cakes spring back when lightly pressed with a finger.
Leave to cool in the tins for a few minutes before turning them out and peeling the baking paper off. Finish cooling on a wire rack.
Level the cakes with a serrated-edge knife so that the top of each is a flat surface.

Whilst Mary Berry has her own recipe for the icing, it is easier to use shop-bought tubs of chocolate fudge icing.

Spread the icing around and inside the cool cake with a palette knife, sandwiching the two layers with it.

Top with some washed raspberries and you have the Bake Off cake!

I added some grated milk chocolate on top to give it a twist, but this is completely optional.

If it all goes well, which it luckily did for me, you’ll be left with a delicious chocolate fudge cake.

The sharpness of the raspberries cut through the sickly sweetness of the cake and icing, resulting in the perfect mouthful.

The final step: enjoy your creation!

Image Credit: Kerry Lloyd

Featured Image Credit: Kerry Lloyd