I remember the first time I tried baking a Mary Berry cake-it was a simple chocolate cake recipe, but it instantly became my go-to. There’s something so comforting about her style: simple yet elegant, with layers of flavor that speak for themselves. What really stood out, though, was her chocolate ganache cake. The perfect balance of rich chocolate and smooth, glossy ganache. It’s a cake that’s made for celebrations but also perfect for cozy, quiet afternoons with a cup of tea.
If you’re new to baking or a seasoned pro, this cake will become a staple in your kitchen. It’s straightforward to make and always impresses. You can even tweak it to suit your taste, making it uniquely yours.
Mary Berry Chocolate Ganache Cake Recipe
So, how do you get this divine combination of moist chocolate cake and smooth ganache? Here’s the classic recipe that Mary Berry has perfected over the years:
Ingredients Needed
You’ll need a few basic ingredients for the cake and the ganache. Here’s a breakdown:
For The Cake
- 200g self-raising flour
- 200g caster sugar
- 200g unsalted butter (softened)
- 4 large eggs
- 50g cocoa powder
- 2 teaspoons baking powder
- 100ml milk
- 1 teaspoon vanilla extract
For The Ganache
- 200g dark chocolate (70% cocoa works best)
- 200ml double cream
- 2 tablespoons unsalted butter
Equipment Needed
You won’t need any fancy gadgets, just the basics that every baker has in their kitchen:
- 2 x 20cm round cake tins
- A mixing bowl and a hand mixer (or stand mixer if you have one)
- A saucepan for the ganache
- A heatproof bowl for the ganache
- A spatula for spreading the ganache
- A wire rack for cooling the cakes
How To Make Mary Berry Chocolate Ganache Cake?
The process of making this cake is simple, but it’s all about timing and care to ensure the chocolate ganache is silky smooth and the cake is moist. Here’s how you do it:
- Preheat the oven to 180°C (350°F). Grease and line your cake tins with baking parchment.
- Mix the dry ingredients: In a large mixing bowl, sift the self-raising flour, cocoa powder, and baking powder together. This ensures there are no lumps in the cake batter.
- Cream the butter and sugar: In a separate bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This should take about 5 minutes with an electric mixer.
- Add the eggs: Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of flour to help stabilize it.
- Combine the wet and dry ingredients: Gradually fold the dry ingredients into the butter mixture, alternating with milk. Add the vanilla extract and mix everything together until smooth.
- Bake: Pour the cake batter evenly into your prepared tins. Bake for 25-30 minutes, or until a skewer comes out clean.
- Cool the cakes: Once baked, allow the cakes to cool in the tins for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
For the ganache:
- Heat the cream: Place the double cream in a small saucepan and heat it gently until it just starts to simmer.
- Melt the chocolate: Break the dark chocolate into pieces and place it in a heatproof bowl. Pour the hot cream over the chocolate and stir gently until smooth and glossy.
- Add butter: Stir in the butter to make the ganache extra silky. Let it cool slightly, then spread it over the cooled cakes.
Assembling the cake is the fun part! Place one cake layer on your serving plate, spread a generous amount of ganache over it, then top with the second cake layer. Cover the entire cake with the remaining ganache, allowing it to drip down the sides for a gorgeous finish.
Recipe Variations
One of the great things about this cake is how versatile it is. Here are a few fun variations you can try:
- Milk Chocolate Ganache: For a sweeter, creamier taste, swap the dark chocolate for milk chocolate in the ganache.
- Add fruit: Fresh raspberries or strawberries between the layers of cake can cut through the richness of the chocolate.
- Add a layer of frosting: If you’re craving even more sweetness, you can add a layer of buttercream frosting beneath the ganache.
- Flavor twists: A dash of espresso in the cake batter or a little orange zest in the ganache can add a delightful depth of flavor.
What Goes Well With Mary Berry Chocolate Ganache Cake?
This cake is so rich and indulgent, it pairs well with things that balance its sweetness. Consider these options:
- Fresh berries: A handful of fresh raspberries or strawberries on the side cuts through the richness and adds a pop of color.
- Coffee: A strong, black coffee is the perfect companion. It enhances the chocolate flavor without overwhelming the palate.
- Whipped cream: Light and fluffy whipped cream adds an airy contrast to the dense ganache.
- Vanilla ice cream: The cold, creamy texture of vanilla ice cream contrasts beautifully with the warm chocolate cake.
What I Have Learnt
Over time, I’ve learned a few tricks that make this cake even better:
- Don’t overmix the batter: It’s tempting to mix everything together quickly, but this can make the cake dense. Mix until just combined for a lighter texture.
- Let the ganache cool: If you want a perfect, glossy finish, let the ganache cool slightly before spreading it on the cake.
- Cool the cake properly: If you rush the cooling process, the ganache can melt and slide off the cake. Patience is key!
- Store it right: This cake keeps well for a couple of days at room temperature, but you can also freeze it for up to 3 months-just wrap it tightly.
FAQs
What Ingredients Do I Need For Mary Berry’s Chocolate Ganache Cake?
For Mary Berry’s Chocolate Ganache Cake, you’ll need the following ingredients: 200g self-raising flour, 200g caster sugar, 200g unsalted butter, 3 large eggs, 1 tsp baking powder, 2 tbsp cocoa powder, 1 tsp vanilla extract, 50ml milk, and for the ganache, 200g dark chocolate and 200ml double cream.
How Do I Make The Ganache For Mary Berry’s Chocolate Ganache Cake?
To make the ganache, break the dark chocolate into small pieces and place it in a heatproof bowl. In a saucepan, heat the double cream until it begins to simmer, then pour the hot cream over the chocolate. Let it sit for a minute, then stir gently until smooth and glossy. Allow the ganache to cool slightly before spreading it over the cake.
Can I Substitute Ingredients In Mary Berry’s Chocolate Ganache Cake Recipe?
Yes, you can make some substitutions. For a dairy-free version, use dairy-free butter and cream, and opt for a dairy-free dark chocolate. If you prefer a different flour type, you could use plain flour with an additional raising agent. However, these substitutions may affect the texture or flavor slightly, so keep that in mind.