If you’re looking for a show-stopping dessert that combines rich, velvety chocolate with a touch of elegance, Mary Berry’s Chocolate Truffle Cake is the perfect choice. This decadent cake features a smooth, intense chocolate ganache filling and a moist, chocolatey sponge that’s ideal for celebrations or special occasions. This cake is luxurious yet straightforward, and it’s sure to impress any chocolate lover.
What Is Mary Berry Chocolate Truffle Cake?
Mary Berry’s Chocolate Truffle Cake is a decadent chocolate layer cake with a rich truffle ganache filling. The cake layers are moist and infused with deep chocolate flavor, while the ganache is smooth, creamy, and melts in your mouth. Perfect for chocolate lovers, this cake has a melt-in-your-mouth texture that makes it a memorable dessert for any special occasion.
Other Popular Recipes
Why You Should Try This Recipe
- Ultimate Chocolate Flavor – Rich, intense chocolate taste in every bite.
- Elegant Presentation – Perfect for birthdays, anniversaries, or special events.
- Simple Ingredients – No need for complicated items; just pantry basics.
- Make-Ahead Friendly – Tastes even better when made a day ahead.
- Versatile Decoration – Easily customized with fruit, chocolate shavings, or edible flowers.
Ingredients Needed to Make Mary Berry Chocolate Truffle Cake
Here’s what you’ll need for this luscious chocolate truffle cake:
For the Cake
- All-Purpose Flour (1 cup) – Provides structure to the cake.
- Cocoa Powder (½ cup) – Adds deep chocolate flavor to the sponge.
- Baking Powder (1 tsp) – Helps the cake rise for a light texture.
- Butter (1 cup, softened) – Adds richness and moisture to the cake.
- Granulated Sugar (1 cup) – Sweetens the cake layers.
- Eggs (3 large) – Adds structure and richness to the batter.
- Vanilla Extract (1 tsp) – Enhances the flavor of the chocolate.
- Milk (½ cup) – Adds moisture to create a soft crumb.
For the Chocolate Truffle Ganache
- Dark Chocolate (8 oz, chopped) – The base of the ganache, giving it richness and flavor.
- Heavy Cream (1 cup) – Creates a smooth, creamy ganache.
- Butter (2 tbsp) – Adds silkiness and shine to the ganache.
Equipment Needed
- Mixing Bowls – For mixing the cake batter and ganache.
- Electric Mixer or Hand Whisk – To cream the butter and sugar.
- Cake Pans (2 x 8-inch) – For baking the cake layers.
- Saucepan – To heat the cream for the ganache.
- Spatula – To spread the ganache smoothly over the cake.
- Cooling Rack – To cool the cakes completely before assembly.
Instructions to Make Mary Berry Chocolate Truffle Cake
- Preheat the Oven: Preheat your oven to 350°F (180°C) and grease and line two 8-inch round cake pans with parchment paper.
- Combine Dry Ingredients: In a mixing bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
- Cream Butter and Sugar: In another bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Make the Ganache: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat, add the chopped chocolate, and let sit for 5 minutes. Stir in the butter until the ganache is smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of ganache on top. Place the second layer on top and spread the remaining ganache over the top and sides of the cake.
- Chill and Serve: Let the cake set in the fridge for at least 1 hour before serving for easier slicing and a firmer texture.
What Goes Well with Mary Berry Chocolate Truffle Cake
- Fresh Berries – Strawberries, raspberries, or blackberries add a fruity contrast.
- Whipped Cream – Light and fluffy, perfect for balancing the richness.
- Coffee or Espresso – Complements the chocolate flavor beautifully.
- Vanilla Ice Cream – Adds a creamy, cold contrast to the intense chocolate.
- Chocolate Shavings – For extra texture and visual appeal.
- Salted Caramel Drizzle – A sweet-salty addition that pairs well with chocolate.
Expert Tips for Making the Best Mary Berry Chocolate Truffle Cake
- Use High-Quality Chocolate – For the best flavor, use high-quality dark chocolate in the ganache.
- Sift Cocoa Powder – Sifting prevents lumps, resulting in a smoother batter.
- Cool Cakes Completely – Ensure the cakes are fully cooled before adding the ganache to avoid melting.
- Chill Ganache if Too Runny – If the ganache is too soft to spread, let it cool for a few minutes until it thickens slightly.
- Decorate with Fresh Fruit – Add berries or edible flowers for a beautiful, natural touch.
- Make Ahead – This cake can be made a day in advance; it tastes even better as the flavors meld.
- Store in the Fridge – Refrigerate to keep the ganache firm, especially in warm weather.
Easy Variations of Mary Berry Chocolate Truffle Cake
- Add Orange Zest – Add a teaspoon of orange zest to the batter for a chocolate-orange twist.
- Use White Chocolate Ganache – Try a white chocolate ganache for a lighter version.
- Layer with Raspberry Jam – Spread a thin layer of raspberry jam between the layers for a fruity contrast.
- Nutty Crunch – Add chopped toasted hazelnuts or almonds between the layers for added texture.
- Coffee Infused Ganache – Add a teaspoon of espresso powder to the ganache for a mocha flavor.
- Mint Chocolate – Use a few drops of mint extract in the ganache for a chocolate-mint cake.
Best Practices to Store Mary Berry Chocolate Truffle Cake
- Refrigerate for Freshness – Store in an airtight container in the fridge for up to 5 days.
- Freeze for Long-Term Storage – Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months.
- Bring to Room Temperature Before Serving – Let the cake come to room temperature for the best texture.
Best Practices to Reheat Mary Berry Chocolate Truffle Cake
- Bring to Room Temperature – Simply let a refrigerated slice sit at room temperature for 20-30 minutes.
- Avoid Microwave Heating – To keep the ganache smooth, avoid microwaving; the cake is best served cool or at room temperature.
How Can I Make Mary Berry Chocolate Truffle Cake Healthier?
- Use Dark Chocolate with 70% Cocoa – Higher cocoa content chocolate has less sugar and a more intense flavor.
- Reduce Sugar – Reduce the sugar in the cake batter by ¼ cup to lessen the sweetness.
- Substitute Whole Wheat Flour – Substitute half of the all-purpose flour with whole wheat flour for extra fiber.
- Use Greek Yogurt Instead of Butter – Swap some butter with Greek yogurt for a lighter texture.
- Add Fresh Fruit – Layer with fresh fruit instead of ganache for a lighter filling option.
Nutrition Value (per serving)
- Calories: 380
- Fat: 24g
- Carbohydrates: 40g
- Protein: 5g
- Fiber: 3g
FAQs
Can I make Mary Berry’s Chocolate Truffle Cake in advance?
Yes, you can make this cake a day or two in advance. Prepare the cake layers and ganache, then store the assembled cake in the refrigerator. Allow it to sit at room temperature for about 30 minutes before serving to let the flavors and texture soften slightly for the best taste.
How do I keep chocolate ganache from becoming too runny?
To keep chocolate ganache from becoming too runny, make sure to use the correct chocolate-to-cream ratio. Let the ganache sit and cool slightly after mixing, as it will thicken as it cools. If it’s still too runny, place it in the refrigerator for 5-10 minutes and stir occasionally until it reaches the desired consistency.
Can I freeze Mary Berry’s Chocolate Truffle Cake?
Yes, you can freeze this cake. Wrap each cake layer individually in plastic wrap, then in foil, and freeze for up to 3 months. You can also freeze the assembled cake by wrapping it securely to prevent freezer burn. Thaw in the refrigerator overnight before serving.
What’s the best way to decorate a chocolate truffle cake?
Decorate a chocolate truffle cake with chocolate shavings, fresh berries, edible flowers, or a dusting of cocoa powder. These options enhance the look without overpowering the rich chocolate flavor. For extra texture, sprinkle with crushed nuts or drizzle with a salted caramel sauce.
Final Words
Mary Berry’s Chocolate Truffle Cake is the ultimate chocolate dessert, with a luxurious texture and deep, rich flavor that’s unforgettable. Perfect for special occasions or an indulgent treat, this cake is a showstopper that’s sure to impress your guests and satisfy chocolate lovers everywhere. Enjoy the elegance and delight of this classic chocolate masterpiece!
More By British Baking Recipes
Print
Mary Berry Chocolate Truffle Cake
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Chocolate Truffle Cake is a decadent chocolate layer cake with a rich truffle ganache filling. The cake layers are moist and infused with deep chocolate flavor, while the ganache is smooth, creamy, and melts in your mouth. Perfect for chocolate lovers, this cake has a melt-in-your-mouth texture that makes it a memorable dessert for any special occasion.
Ingredients
Here’s what you’ll need for this luscious chocolate truffle cake:
For the Cake
- All-Purpose Flour (1 cup) – Provides structure to the cake.
- Cocoa Powder (½ cup) – Adds deep chocolate flavor to the sponge.
- Baking Powder (1 tsp) – Helps the cake rise for a light texture.
- Butter (1 cup, softened) – Adds richness and moisture to the cake.
- Granulated Sugar (1 cup) – Sweetens the cake layers.
- Eggs (3 large) – Adds structure and richness to the batter.
- Vanilla Extract (1 tsp) – Enhances the flavor of the chocolate.
- Milk (½ cup) – Adds moisture to create a soft crumb.
For the Chocolate Truffle Ganache
- Dark Chocolate (8 oz, chopped) – The base of the ganache, giving it richness and flavor.
- Heavy Cream (1 cup) – Creates a smooth, creamy ganache.
- Butter (2 tbsp) – Adds silkiness and shine to the ganache.
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) and grease and line two 8-inch round cake pans with parchment paper.
- Combine Dry Ingredients: In a mixing bowl, sift together the flour, cocoa powder, and baking powder. Set aside.
- Cream Butter and Sugar: In another bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in Dry Ingredients and Milk: Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until just combined.
- Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Ganache: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat, add the chopped chocolate, and let sit for 5 minutes. Stir in the butter until the ganache is smooth and glossy.
- Assemble the Cake: Place one cake layer on a serving plate and spread a generous amount of ganache on top. Place the second layer on top and spread the remaining ganache over the top and sides of the cake.
- Chill and Serve: Let the cake set in the fridge for at least 1 hour before serving for easier slicing and a firmer texture.
