Mary Berry's easy chocolate cake recipe
 Using her preferred all-in-one method, Mary's easiest ever chocolate cake recipe is simply filled with cream and jam. This is a light and airy chocolate cake for those who don't like it too rich. It's a great base for whipped cream and fresh fruit or jam. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar, plus extra for sprinkling4 free-range eggs220g/7¾oz self-raising flour1 tsp baking powder50g/1¾oz cocoa powder 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar, plus extra for sprinkling 4 free-range eggs 220g/7¾oz self-raising flour 1 tsp baking powder 50g/1¾oz cocoa powder 4 tbsp apricot jam300ml/10½fl oz whipping cream, softly whipped 4 tbsp apricot jam 300ml/10½fl oz whipping cream, softly whipped Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.) Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.) Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Recipe tips The chocolate sponge cake layers will freeze, unfilled, well-wrapped in clingfilm, for up to one month. Defrost at room temperature, unwrap and fill. This simple chocolate cake is best eaten on the day it's made, if not freezing it.