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.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
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.