There’s nothing more delicious than a sumptuous chocolate cake at the weekend, best enjoyed with a hot cup of tea.

And Mary Berry’s ‘easiest ever’ recipe ticks all the boxes, and can be baked in around 25 minutes.

Using the TV chef’s favourite “all-in-one” method, this chocolate cake is light, airy and not too rich in flavour.

Filled with whipped cream and jam or whatever filling you prefer, you need just six ingredients to make the sponge – all of which you’ll likely already have in your store cupboard.

With a prep time of under 30 minutes, you could have a delicious no-frills cake whipped up in no time. Here’s how to make Mary Berry’s ‘easiest ever’ chocolate cake.

Start off by preheating your oven to180C/160C Fan/Gas 4.

Then use butter to grease two loose-bottomed 20cm/8in sandwich tins before lining the bases with baking paper.

Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for two minutes, or until just blended. You can do this by hand with a wooden spoon, or use an electric mixer if you have one.

Divide the mixture evenly between the tins. Bake for 25–30 minutes.

To know when the sponge is ready, it should spring back when pressed lightly with a finger.

Leave the cakes to cool in the tins for five minutes. Carefully remove the cakes from the tin and place on 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. Enjoy your delicious cake!