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She knows what she’s talking about. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Learn how to make homemade chocolate cake with Mary Berry’s best recipe. This chocolate cake recipe will serve 6 people, and takes just 50 mins to prepare and bake. Lightly fold in the cherries. Our simple Christmas cake decorating ideas are sure to inspire! You want to add in a reasonably strong spirit (around 40% ABV), such as rum, brandy or whisky. She wrote the Baking Bible to help everyday cooks learn the basics of what it takes to make a good cake, with a collection of classic bakes, as well as hot puddings and pies, soufflés and meringues, cheesecakes and biscuits to satisfy all your baking needs. Preheat the oven to 140C, 120C fan, gas 1. You can make Mary Berry's Christmas cake well ahead of the big day - in fact, the longer you leave it, the better it will taste! Mary Berry, queen of cakes and Great British Bake Off judge, presents 250 classic recipes – this is the only baking cookbook you'll ever need. When boozing up a Christmas cake you want to know that it's only going to add to the flavour, rather than leaving you feeling a little tipsy! We’ve got loads more lovely recipe ideas from Mary Berry. When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry. We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Method. Love this recipe? Grease a 30 x 23cm (12 x 9in) traybake or roasting tin then line the base with baking parchment. You can always add more and a thicker icing works better than one that runs off the sponge.’. She told Woman’s Weekly: ‘To avoid cakes cracking don’t bake them too high in the oven, If you do the crust forms too soon and cracks as the cake continues to rise.’. In season, you can use fresh stoned cherries instead of glacé, but you must then eat the cake up quickly: it won’t keep as well because it will be moister. The whole family are going to love tucking into this Christmas cake! Get our latest recipes straight to your inbox every week. 350g (12 oz) glace cherries, rinsed, thoroughly dried and quartered, 150ml (¼ pint) sherry, plus extra for feeding. Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. For more information on our cookies and changing your settings, click here. Method. Preheat the oven to 180C, gas 4. Whether you top with Mary Berry’s chocolate ganache and keep it simple or you cover in sprinkles and heap with fresh fruit, this cake is the perfect option as a chocolate birthday cake. Leave the cake to cool in the tin. This cake has to be one of our favourites! You know you’re in safe hands when following one of Mary Berry’s brilliant recipes. Just make sure to soak your dried fruit overnight in a glass bowl if you're choosing to make a non-alcoholic Christmas cake to avoid the cake being too dry. Dust with icing sugar to serve. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl. If the liquor has a warm, fiery flavour it'll definitely compliment the cake. Instructions. Also, avoid adding to much coco powder - stick to the chocolate cake recipe measurements, as too much powder will make it dry. Made with fruits including currants, raisins and cherries and soaked with rich sherry, the sponge is fruity and moist. Mary Berry's classic Christmas cake. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl. You should make this cake at least three weeks ahead of Christmas, for if eaten too early it's crumbly. The recipe is complete with a scattering of almonds. We earn a commission for products purchased through some links in this article. Will Christmas markets go ahead this year? Turn into the prepared tin and sprinkle over the flaked almonds. To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (600w microwave). We’d love to pop into your email inbox every week with inspiring recipes, cookbook news and foodie give-aways. Nobody wants cake crumbs mixed in with their smooth icing! Mary Berry’s been making her Christmas cake recipe for as long as Paul Hollywood’s been alive. Make sure you bake the batter as soon as it’s mixed, and resist opening the oven door until it’s at least three quarters cooked. We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. To ice the cake: spread the apricot jam on the top of each cake. Check after 2 hours, and, if the cake is a perfect colour, cover with foil. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3 months, feeding at intervals with more sherry. She told Woman’s Weekly: ‘When icing a cake, seal the top with apricot jam first to prevent crumb contamination.

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