I’ll admit, when I first saw this recipe, I wasn’t sure what to expect. An “American” chocolate cake in a British cookbook? It felt like an odd crossover. But with a bake sale coming up and a pantry full of cocoa powder and golden syrup, I decided to give it a try.
The first time I made it, I made a rookie mistake: I forgot to dissolve the baking soda in milk and just tossed it in dry. Big mistake. The cake was dense in the middle and had a slightly metallic taste—not ideal.
But when I did it properly? Oh. Ohhh. This cake is ridiculously good. It’s moist, tender, and so chocolatey it borders on brownie territory. Plus, it’s a stir-and-pour recipe—no creaming, no hassle. Let me show you why this cake works so well.
Why This Cake Works So Well
This cake is deceptively simple, and that’s what keeps me coming back to it. It skips the usual butter-and-sugar creaming, going straight to mixing wet and dry ingredients. That alone makes it nearly foolproof.
Here’s what really elevates it:
- Sunflower oil: The oil keeps the crumb super tender, without the greasiness you sometimes get with butter-heavy sponges.
- Golden syrup: It adds a lovely depth and almost fudgy stickiness—don’t skip it.
- Dissolving the baking soda in milk: It’s a small detail, but dissolving the baking soda in just a tablespoon of milk before adding it helps the rise and prevents a sinkhole in the middle.
- Most recipes struggle to balance richness and lightness. This one nails it.
Ingredients & Why They Matter
- Self-raising flour: It provides lift and lightness. If you use plain flour, you’ll need to add baking powder.
- Cocoa powder: Unsweetened cocoa is best here. I tried Dutch-process once, and it made the cake look gorgeous but taste flat.
- Superfine sugar: This dissolves quickly, resulting in a smoother batter and a more delicate texture.
- Baking soda & milk: The baking soda needs to be dissolved in the milk before being added to the mix—this ensures a proper rise.
- Sunflower oil: It gives the cake a velvety, moist crumb. I’ve tested it with melted butter, but it doesn’t quite match the moisture level of oil.
- Golden syrup: Adds chew and shine. Don’t substitute maple syrup—it’s too weak.
- Vanilla extract: Just a hint, but it helps round out the bitterness of the cocoa.
For the icing:
- Cocoa powder, butter, confectioners’ sugar, and milk: A classic combination. Just make sure the butter is softened—not melted—so the icing stays fluffy.
Making It Yours (Without Ruining It)
- Egg-Free: This cake is already eggless, and you’d never guess. It’s perfect for allergy-friendly baking.
- Gluten-Free: I’ve swapped in a 1:1 gluten-free flour blend with xanthan gum. The cake’s slightly crumblier but still delicious.
- Oil Swap: Light olive oil works in a pinch, but it does introduce a slightly earthy flavour. Stick to sunflower oil if you can.
- Filling Twist: Add cherry jam between the layers for a Black Forest vibe. Just be careful not to overdo it, or it’ll squish out the sides.
Mistakes I’ve Made (And How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake sank in the middle | Didn’t dissolve the baking soda properly | Always dissolve it in milk first |
| Icing melted off | Cakes weren’t fully cooled | Wait until the cakes are completely cool before icing |
| Dry texture | Overmixed the batter | Beat just until smooth—don’t overdo it |
How to Make Mary Berry’s American Chocolate Cake
- Preheat your oven to 350°F (or 320°F for fan ovens). Grease and line two 8-inch sandwich tins. I use old metal tins—they bake more evenly.
- Sift the flour, cocoa powder, and sugar into a large mixing bowl. This helps keep everything lump-free and light.
- Dissolve the baking soda in 1 tablespoon of milk. Don’t skip this step—it activates the rise and prevents a dense cake.
- Add the rest of the milk, sunflower oil, golden syrup, and vanilla extract to the bowl. Pour in the soda-milk mixture too.
- Mix with an electric mixer until smooth. Don’t overbeat; the batter should be pourable but not runny.
- Divide the batter evenly between the two tins and bake for around 40 minutes. Check early (at about 38 minutes) to avoid overbaking.
- Allow the cakes to cool in the tin for 5 minutes before turning them out onto a wire rack. Let them cool completely before icing.
For the icing:
- Beat together cocoa powder, softened butter, and confectioners’ sugar.
- Add milk a little at a time until the icing is spreadable.
Assemble:
- Spread half of the icing between the layers and the rest on top.
Tips from My Kitchen
- I warm the golden syrup slightly to make it easier to mix, especially in winter.
- My fan oven runs hot, so I check the cake at 35 minutes and tent it with foil if it starts to brown too quickly.
- If the cakes dome up too much, use a serrated knife to level them. This makes for easier stacking and a prettier slice.
Storage & Serving
- Storage: Keep the cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. It stays moist thanks to the oil.
- Freezing: The cake freezes beautifully. Wrap the layers tightly in clingfilm, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.
- Serving: Serve with a scoop of vanilla ice cream, a spoonful of cherry compote, or simply with a strong cup of coffee.
FAQs – Real Query Answers
Q: Can I make this as cupcakes?
A: Yes! This recipe makes about 12–14 cupcakes. Bake at 350°F for 18–20 minutes. Don’t overfill—two-thirds of the way is perfect.
Q: What if I don’t have golden syrup?
A: I’ve tried corn syrup and honey. Honey works okay but adds a floral note, and corn syrup is flat. If you need to skip golden syrup, just add an extra tablespoon of sugar and a splash more milk.
Q: Can I double the icing for a thicker layer?
A: You can, but be sure to add an extra 2 tablespoons of butter. Without it, the icing will be too sweet and not balanced.
Q: Why is it called “American” chocolate cake?
A: I think it’s because the oil-based batter and the cocoa-heavy profile make it resemble traditional American layer cakes. It’s rich, moist, and incredibly chocolatey.
This cake is simple, rich, and indulgent—perfect for any occasion. Give it a try, and you’ll see why it’s one of my all-time favourites. Enjoy!
