French Madeleines

Mary Berry Madeleine Plain & Nutella Filled on wire rack

The other day I wanted to use my new Madeleine Tin and I did the Hairy Bikers’ Madeleines, the other recipe that I tried that day was this one from the Queen of Cakes Mary Berry with just a few alterations.

Adapted from Mary Berry
Makes 24-30 Madeleines

150g Butter
3 Large Eggs
150g Caster Sugar
150g Self Raising Flour
1/2 level teaspoon Baking Powder
1 teaspoon Vanilla Extract
* 2 tablespoons Nutella (or Chocolate Spread of your choice)

* You can just do your Madeleines plain. I decided to do half and half 12-15 filled with Nutella and the rest plain so it would suit everyone.

1. Preheat the oven to Gas Mark 7. Grease your Madeleine tin, then dust with flour and shake off any excess – this will help the cakes come out cleanly once baked.

Grease and Floured Madeleine Tin
Madeleine Tin greased & dusted with flour

2. Melt the butter in a small saucepan or in the microwave for about 20-30 seconds then set aside and allow to cool slightly. In a large mixing bowl add the eggs, sugar and vanilla extract, then whisk until pale and you can see it has thicken.

Mary Berry Madeleine Mixture; Eggs, Sugar & Vanilla
Eggs, Sugar & Vanilla in mixing bowl

3. Sift in half the flour along with the baking powder and fold in gently. Next pour in half the melted butter around the edge of the mixing bowl and fold in.Repeat the process again with the remaining flour and melted butter – making sure that everything is incorporated.

Mary Berry Madeleine Mixture
The Madeleine Mixture

4. Spoon or pipe the mixture into your prepared Madeleine tin.
Plain Madeleines
If you are just doing the plain vanilla Madeleine pipe or spoon the mixture so that it is just level in the moulds.
Nutella Filled Madeleines
Pipe or spoon just a small layer into the mould, then on top of that add a small amount of Nutella – adding to much will cause it to sink to the bottom. After added a little more of the Madeleine mixture just to cover the Nutella you have spooned or piped on.

Pipe the Madeleine batter into each hole
Pipe a small layer in the Madeleine mould
Nutella Centre for Madeleines
Small amount of Nutella for the centre







Extra mixture over the Nutella
Mixture piped over the Nutella

5. Bake for 8–10 minutes or until they are well risen, golden brown and springy to the touch. Ease out of the tray with a small palette knife and cool on a wire rack. If you still have some mixture leftover grease and flour your Madeleine mould again, until all the mixture has been used up.

Madeleine out of the oven
Madeleines fresh out of the oven

Mary Berry Madeleine Plain & Nutella Filled

So finally after doing two slightly different Madeleine recipes I think we all have to say that we preferred… The Baking Queen Mary Berry!

I have to admit I couldn’t wait for them to cool down completely and I started eating them slightly warm, the Nutella was still gooey hmmm heaven.

Cakes · Cupcakes

Very Best Chocolate Fudge Cake

Chocolate Easter Cake - Triple Layer Sponge (above shot)

Now who doesn’t like chocolate cake!! This is my favourite chocolate cake recipe, the sponge is moist and with the ganache its like the perfect dessert and it comes from Mary Berry’s Baking Bible.

Mary Berry’s – Baking Bible

“This will become your favourite chocolate cake recipe – it is the best! It is speedy to make and the easy filling doubles as an icing. The cake is moist and has a ‘grown-up’ chocolate flavour”.
– Mary Berry

How she describes this cake just makes you think I’ve got to bake that, you won’t regret it, this cake is delicious!

This cake is great for an afternoon treat, save it for dessert or you could even do it as a birthday cake… It is so yummy everyone will love it!

Chocolate Easter Cake - Triple Layer Sponge
Chocolate Easter Cake: 3 layers of sponge, coated in ganache and decorated with golden eggs and sprinkles





50g Sifted Cocoa Powder
6 tablespoons Boiling Water
3 Large Eggs
50ml Milk
175g Self Raising Flour
1 rounded teaspoon Baking Powder
100g Butter, softened
275g Caster Sugar

For the Icing and Filling
3 tablespoons Apricot Jam
150g  Plain Chocolate (39% Cocoa Solids)
150ml (¼ pint) Double Cream

1. Pre-heat the oven to Gas mark 4/180°C/Fan 160°C. Grease two 20 cm (8 inch) deep sandwich tins and line the bases with baking parchment.

2. Blend the cocoa powder and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Then divide the cake mixture equally between the two prepared sandwich tins and level the surface using a back of a spoon.

3. Bake in the pre-heated oven for about 25–30 minutes or until the cakes are well risen and the tops spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes before turning them out, removing the baking parchment and transferring to a wire rack to cool completely.

4. To make the filling and topping, start by warming the apricot jam in a small pan, then spread a little over both the base of one cake and the top of the other. Now to make the ganache icing break the dark chocolate into pieces and pour the cream in a heatproof bowl set over a pan of simmering water and gently heat together for about 10 minutes or just until the chocolate has melted, stirring occasionally.

5. Remove the bowl from the heat (I suggest doing this with a towel, as quite a bit of steam comes from the saucepan) and stir the chocolate mixture to make sure it has completely melted and that there are no lumps. Leave to cool until it is on the point of setting, then spread on top of the apricot jam on both cakes. Sandwich the cakes together and use a small palette knife to smooth the ganache on the top. Keep in a cool place until ready to serve.

My Notes
Mary serves her cake with the ganache sandwiching her sponges together and some for the topping. If you want, you can then decorate the top of your cake however you like. Here are a few examples of how I have done the cake.

Chocolate Cake Decorated with Snowflakes Chocolate Cake








Here I used 7-inch sandwich tins.
3 layers of sponge and look at that ganache… hmmm yummy.
I just decorated it with a few snowflakes.

Chocolate Easter Cake - Triple Layer Sponge (undecorated)2Here is the cake I did for Easter before adding extra decorations. It is 3 layers of 8-inch sponge (I double the recipe, with the spare mixture I made cupcakes) I then filled and covered the entire cake with ganache and smoothed it all over. Even like this it looks yummy!

4-inch cake and cupcakes decorated with chocolate stars
4-inch cake and cupcakes decorated with chocolate stars


I have also used this recipe to make cupcakes, it works great. The only thing that you need to do extra is whip the ganache. Once the melted the chocolate and cream have cooled use a hand held mixer to beat it until thick and fluffy. Transfer this to a piping bag and get decorating.

Chocolate Easter Cupcakes2Here I have decorated the cupcakes with mini Easter eggs, flowers, butterflies and gold sprinkles!
Chocolate Easter Cupcakes

Tips from Mary Berry
The cake can be frozen (iced or un-iced) for up to 1 month. Store in a round freezer-proof container about 2.5 cm (1 in) bigger than the diameter of the cake. Sit the cake on the inside of the lid and place the container over the top. Seal, label and freeze.
If the cake is frozen iced, the icing will not be quite as shiny once thawed. To defrost, release the lid but leave in position and thaw for 4 hours at room temperature.


Are you all overloaded on chocolate now! 

I hope you enjoy this chocolate cake recipe as much as me, and that some of my ideas have been of some inspiration or if you have any other ideas I would love to know… Emails or Tweet as you could inspire me!

Twitter: @PerfectingBakes