This delicious Mary Berry Chocolate Ganache Cake is the perfect treat for any occasion. With a rich, creamy ganache and a light, fluffy cake, it’s a simple yet indulgent dessert. You can easily customize it with your favorite fruits or chocolates for a personal touch. A true showstopper!
This Chocolate Ganache Cake Recipe Is From Simple Comfort Cookbook by Mary Berry
Recipe Ingredients
For the Cake:
- 55g (2oz) cocoa powder
- 6 tbsp boiling water
- 4 large eggs
- 175g (6oz) self-raising flour
- 1 level tsp baking powder
- 115g (4oz) baking spread (from the fridge), plus extra for greasing
- 250g (9oz) caster sugar
For the Ganache Icing:
- 300ml (½ pint) pouring double cream
- 300g (10½oz) dark chocolate, broken into pieces
For Decoration:
- 3 tbsp apricot jam (warmed)
- 6 white chocolate Lindt balls
- 3 large strawberries, halved (keeping the green stem attached)
- 30g (1oz) dark chocolate, melted
How To Make Chocolate Ganache Cake
- Prepare the Cake: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line 2 x 20cm (8in) sandwich tins with non-stick baking paper.
- Make the Cake Batter: In a large bowl, mix the cocoa powder and boiling water to make a smooth paste. Add the eggs, self-raising flour, baking powder, baking spread, and caster sugar. Use an electric hand whisk to whisk everything together until the batter is smooth and well combined.
- Bake the Cake: Divide the mixture between the prepared tins, smoothing the surface. Bake for 25–30 minutes or until the cakes are risen, springy to the touch, and pulling away from the sides of the tin. Leave them to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Ganache Icing: Pour the double cream into a saucepan and heat it until hot but not boiling. Remove from the heat, then add the broken pieces of dark chocolate. Stir until smooth and shiny. Set aside in a cool place to thicken slightly, about 10-15 minutes.
- Assemble the Cake: Once the cakes are completely cool, spread apricot jam on top of each one. Take one cake and spread a third of the ganache icing on top. Place the second cake on top and spread another third of the icing on the top of it. Use a palette knife to swirl the ganache.
- Decorate the Cake: Fill a piping bag with the remaining icing and pipe rosettes on one side of the cake. Arrange the white chocolate Lindt balls in a cascading pattern. Decorate the cake with halved strawberries and drizzle with the melted dark chocolate in a zig-zag pattern.
Recipe Tips
- Ensure your cake is completely cool before icing. This prevents the ganache from melting and ensures a smooth, even finish.
- Use room temperature ingredients. Cold eggs and butter can result in a dense cake, so allow them to come to room temperature before mixing.
- Check your oven temperature. Oven temperatures can vary, so start checking the cake around 25 minutes to avoid overbaking.
- Make sure the ganache is the right consistency. Allow the ganache to cool to room temperature before spreading, so it thickens to the right texture.
- Use a serrated knife to level the cakes. This ensures a flat and even surface for stacking and icing the layers.
How To Store Leftovers
- Refrigerate: Wrap leftover chocolate ganache cake well in plastic or place it in an airtight container. It lasts for up to 3 days.
- Freeze: Wrapp leftover chocolate ganache cake in plastic and foil, or using an airtight container. Freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for 2-3 hours.
Nutrition Facts
- Calories: 290 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 190mg
- Potassium: 120mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 4g
More Mary Berry Recipes:
Mary Berry Chocolate Ganache Cake
Description
This delicious Mary Berry Chocolate Ganache Cake is the perfect treat for any occasion. With a rich, creamy ganache and a light, fluffy cake, it’s a simple yet indulgent dessert. You can easily customize it with your favorite fruits or chocolates for a personal touch. A true showstopper!
Ingredients
For the Cake:
For the Ganache Icing:
For Decoration:
Instructions
- Prepare the Cake: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line 2 x 20cm (8in) sandwich tins with non-stick baking paper.
- Make the Cake Batter: In a large bowl, mix the cocoa powder and boiling water to make a smooth paste. Add the eggs, self-raising flour, baking powder, baking spread, and caster sugar. Use an electric hand whisk to whisk everything together until the batter is smooth and well combined.
- Bake the Cake: Divide the mixture between the prepared tins, smoothing the surface. Bake for 25–30 minutes or until the cakes are risen, springy to the touch, and pulling away from the sides of the tin. Leave them to cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Ganache Icing: Pour the double cream into a saucepan and heat it until hot but not boiling. Remove from the heat, then add the broken pieces of dark chocolate. Stir until smooth and shiny. Set aside in a cool place to thicken slightly, about 10-15 minutes.
- Assemble the Cake: Once the cakes are completely cool, spread apricot jam on top of each one. Take one cake and spread a third of the ganache icing on top. Place the second cake on top and spread another third of the icing on the top of it. Use a palette knife to swirl the ganache.
- Decorate the Cake: Fill a piping bag with the remaining icing and pipe rosettes on one side of the cake. Arrange the white chocolate Lindt balls in a cascading pattern. Decorate the cake with halved strawberries and drizzle with the melted dark chocolate in a zig-zag pattern.
Notes
- Ensure your cake is completely cool before icing. This prevents the ganache from melting and ensures a smooth, even finish.
- Use room temperature ingredients. Cold eggs and butter can result in a dense cake, so allow them to come to room temperature before mixing.
- Check your oven temperature. Oven temperatures can vary, so start checking the cake around 25 minutes to avoid overbaking.
- Make sure the ganache is the right consistency. Allow the ganache to cool to room temperature before spreading, so it thickens to the right texture.
- Use a serrated knife to level the cakes. This ensures a flat and even surface for stacking and icing the layers.
Mary Berry Chocolate Ganache Cake