The Mary Berry Chocolate Ganache Cake is a rich, elegant dessert with a moist chocolate sponge and a luscious ganache topping. Perfect for special occasions or a weekend indulgence, this cake combines deep chocolate flavors with a smooth, glossy ganache for a decadent finish. Despite its luxurious appearance, this cake is simple to make, following Mary Berry’s tried-and-tested recipe techniques.
What is Mary Berry Chocolate Ganache Cake?
This cake features a light and fluffy chocolate sponge made with basic ingredients, topped with a glossy, rich chocolate ganache. The ganache is made from dark chocolate and double cream, creating a silky texture that complements the lightness of the sponge. This classic cake is ideal for birthdays, dinner parties, or any time you crave a chocolatey treat.
Other Popular Recipes
- Mary Berry Chocolate Mousse
- Mary Berry All In One Chocolate Cake
- Jamie Oliver 5 Ingredients Chocolate Mousse
Why You Should Try This Recipe
- Decadent and rich: The combination of the moist chocolate sponge and the creamy ganache is pure indulgence.
- Elegant presentation: This cake looks impressive but is easy to make, making it perfect for special occasions.
- Versatile: The ganache can be used as a filling and topping, or you can customize with your favorite add-ons.
- Great for chocolate lovers: If you love deep, intense chocolate flavors, this cake is a must-try.
- Easy to make: You only need a few ingredients, and the process is simple even for beginner bakers.
Ingredients Needed to Make Mary Berry Chocolate Ganache Cake
For the Chocolate Sponge:
- 175g self-raising flour: Provides structure and lightness.
- 175g caster sugar: Sweetens the cake without overpowering.
- 175g unsalted butter (softened): Adds richness and moisture to the cake.
- 3 large eggs: Helps bind the ingredients and provides structure.
- 2 tbsp cocoa powder: Adds deep chocolate flavor.
- 1½ tsp baking powder: Helps the cake rise.
- 2 tbsp milk: Keeps the sponge moist.
For the Ganache:
- 200g dark chocolate (at least 70% cocoa solids): Provides a rich, intense chocolate flavor.
- 200ml double cream: Creates a smooth and glossy ganache.
Equipment Needed
- Mixing bowls: For combining the ingredients.
- Electric mixer: To beat the cake batter until smooth and fluffy.
- Two 8-inch round cake tins: For baking the sponges.
- Wire rack: To cool the cakes.
- Heatproof bowl: For melting the chocolate.
- Spatula: For spreading the ganache.
Instructions to Make Mary Berry Chocolate Ganache Cake
1. Preheat the oven:
Preheat your oven to 180°C (160°C fan) and grease two 8-inch round cake tins. Line the bases with baking paper.
2. Prepare the cake batter:
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
3. Add the dry ingredients:
Sift the self-raising flour, cocoa powder, and baking powder into the mixture. Gently fold in the dry ingredients, adding the milk to keep the batter smooth.
4. Divide and bake:
Divide the batter evenly between the two prepared tins and smooth the tops. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
5. Cool the cakes:
Allow the cakes to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely.
6. Make the ganache:
While the cakes are cooling, make the ganache. Break the dark chocolate into small pieces and place them in a heatproof bowl. Heat the double cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil). Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until smooth and glossy.
7. Assemble the cake:
Once the cakes are fully cooled, spread a layer of ganache on top of one of the sponges. Place the second sponge on top, then use the remaining ganache to cover the top and sides of the cake.
8. Chill and serve:
Let the ganache set by chilling the cake in the fridge for 30 minutes. Once set, slice and serve your decadent chocolate ganache cake.
What Goes Well With Mary Berry Chocolate Ganache Cake
- Fresh berries: Strawberries, raspberries, or blueberries complement the richness of the chocolate.
- Whipped cream: Adds a light and airy texture to balance the dense ganache.
- Ice cream: A scoop of vanilla or salted caramel ice cream pairs beautifully with this rich dessert.
- Coconut flakes: Sprinkle over the ganache for an added texture and flavor contrast.
- Coffee or espresso: The bitterness of coffee cuts through the richness of the cake, enhancing the chocolate flavor.
Expert Tips for Making the Best Mary Berry Chocolate Ganache Cake
- Use high-quality chocolate: The better the chocolate, the richer the ganache will taste. Opt for at least 70% cocoa solids.
- Let the ganache cool slightly: Before spreading, allow the ganache to cool so it thickens slightly. This makes it easier to spread and prevents it from running off the cake.
- Don’t overbake the sponges: Keep an eye on the cakes in the oven to ensure they don’t dry out. Check with a skewer for doneness around the 20-minute mark.
- Chill the cake before serving: This allows the ganache to set properly, giving you a smooth, glossy finish.
- Customize the ganache: Add a tablespoon of liqueur-like Baileys or Grand Marnier to the ganache for a flavorful twist.
Easy Variations of Mary Berry Chocolate Ganache Cake
- Add orange zest: For a citrus twist, grate orange zest into the cake batter.
- Salted caramel drizzle: Drizzle salted caramel over the ganache for a sweet and salty flavor combination.
- Nutty ganache: Add chopped hazelnuts or almonds to the ganache for a crunchy texture.
- Mocha version: Add a teaspoon of instant coffee to the ganache for a mocha-flavored cake.
- Vegan option: Use a plant-based cream and vegan chocolate for a dairy-free ganache.
Best Practices to Store Mary Berry Chocolate Ganache Cake
- Store in the fridge: Keep the cake in an airtight container in the refrigerator for up to 3 days. The ganache will stay firm and glossy.
- Freeze for longer storage: You can freeze the unfrosted cake layers by wrapping them tightly in plastic wrap and aluminum foil. Defrost and add ganache before serving.
- Serve at room temperature: If storing in the fridge, let the cake sit at room temperature for 20 minutes before serving to soften the ganache.
Best Practices to Reheat Mary Berry Chocolate Ganache Cake
- Microwave individual slices: If you prefer a warm cake, microwave individual slices for 10-15 seconds to slightly melt the ganache.
- Serve cold for a firmer texture: For a firmer, denser cake, serve straight from the fridge without reheating.
How Can I Make Mary Berry Chocolate Ganache Cake Healthier?
- Use dark chocolate with higher cocoa content: The higher the cocoa content, the less sugar and more antioxidants in the cake.
- Reduce sugar: You can cut down the sugar in the sponge without compromising the flavor.
- Use low-fat cream: Opt for a lower-fat cream to reduce the richness of the ganache.
- Serve smaller portions: This cake is rich, so serving smaller slices can help manage calorie intake.
- Add fruit: Top the cake with fresh berries for a natural sweetness and added fiber.
Nutrition Value (per serving):
- Calories: 450 kcal
- Carbohydrates: 45g
- Protein: 6g
- Fat: 28g
- Saturated Fat: 17g
- Sugar: 35g
FAQs
Can I make chocolate ganache ahead of time?
Yes, you can make chocolate ganache ahead of time. It can be stored in the refrigerator for up to 3 days. When you’re ready to use it, let it sit at room temperature until softened or gently reheat it in short intervals in the microwave until it reaches a spreadable consistency.
How do I fix runny ganache?
If your ganache is too runny, let it cool for a bit longer. If it still doesn’t thicken, you can stir in a bit more melted chocolate to help it firm up. Alternatively, chill the ganache in the fridge for 10-15 minutes, stirring occasionally until it thickens to the desired consistency.
Can I freeze chocolate ganache cake?
Yes, you can freeze chocolate ganache cake. Wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. When ready to eat, thaw the cake in the refrigerator overnight before serving.
How do I make the ganache shiny?
To make your ganache shiny, ensure the cream is heated just to a simmer, not boiling, and mix the ganache thoroughly until smooth and glossy. You can also add a small knob of butter or a teaspoon of corn syrup for an extra glossy finish.
Final Words
This Mary Berry Chocolate Ganache Cake is a chocolate lover’s dream, offering a balance of moist sponge and rich, creamy ganache.
The combination of simplicity and indulgence makes it a classic dessert that never fails to impress. Enjoy!
More By British Baking Recipes
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Mary Berry Chocolate Ganache Cake
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This cake features a light and fluffy chocolate sponge made with basic ingredients, topped with a glossy, rich chocolate ganache. The ganache is made from dark chocolate and double cream, creating a silky texture that complements the lightness of the sponge. This classic cake is ideal for birthdays, dinner parties, or any time you crave a chocolatey treat.
Ingredients
For the Chocolate Sponge:
- 175g self-raising flour: Provides structure and lightness.
- 175g caster sugar: Sweetens the cake without overpowering.
- 175g unsalted butter (softened): Adds richness and moisture to the cake.
- 3 large eggs: Helps bind the ingredients and provides structure.
- 2 tbsp cocoa powder: Adds deep chocolate flavor.
- 1½ tsp baking powder: Helps the cake rise.
- 2 tbsp milk: Keeps the sponge moist.
For the Ganache:
- 200g dark chocolate (at least 70% cocoa solids): Provides a rich, intense chocolate flavor.
- 200ml double cream: Creates a smooth and glossy ganache.
Instructions
1. Preheat the oven:
Preheat your oven to 180°C (160°C fan) and grease two 8-inch round cake tins. Line the bases with baking paper.
2. Prepare the cake batter:
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition.
3. Add the dry ingredients:
Sift the self-raising flour, cocoa powder, and baking powder into the mixture. Gently fold in the dry ingredients, adding the milk to keep the batter smooth.
4. Divide and bake:
Divide the batter evenly between the two prepared tins and smooth the tops. Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center comes out clean.
5. Cool the cakes:
Allow the cakes to cool in their tins for 5 minutes, then turn them out onto a wire rack to cool completely.
6. Make the ganache:
While the cakes are cooling, make the ganache. Break the dark chocolate into small pieces and place them in a heatproof bowl. Heat the double cream in a small saucepan over medium heat until it just begins to simmer (do not let it boil). Pour the hot cream over the chocolate and let it sit for 5 minutes, then stir until smooth and glossy.
7. Assemble the cake:
Once the cakes are fully cooled, spread a layer of ganache on top of one of the sponges. Place the second sponge on top, then use the remaining ganache to cover the top and sides of the cake.
8. Chill and serve:
Let the ganache set by chilling the cake in the fridge for 30 minutes. Once set, slice and serve your decadent chocolate ganache cake.
