Mary Berry Chocolate Birthday Cake

The first time I made this Mary Berry chocolate birthday cake, I underestimated the ganache. I thought, “That’s loads—I’ll have leftovers.” Nope. I scraped the bowl clean, piping bag included. Between the whipped filling, the glossy ganache, the chocolate truffles, and the cheeky splash of Baileys? Not a crumb was left.

I baked it for my sister’s birthday and tried to get clever with the filling. Mistake. I overwhipped the cream, then tried to fold in the liqueur anyway. Split it instantly. Second try, I kept it soft and barely folded. Much better—silky and boozy, just enough to feel special.

WHAT MAKES THIS RECIPE SPECIAL

You don’t need fancy tins or fiddly sponges—this is a traybake masquerading as a celebration layer cake. It’s bold and moist, thanks to a cocoa paste and generous baking spread (straight from the fridge, no creaming needed). And that ganache? It’s basically chocolate truffle icing. Deep, glossy, and perfect to pipe.

But the real showstopper? The double whammy of whipped cream and ganache. One’s soft and mellow, the other’s bold and rich. Together? Birthday magic.

INGREDIENTS + WHY THEY MATTER

Cocoa Powder (30g) – Mixed with boiling water first to deepen the flavour and prevent lumps.
Boiling Water (5 tbsp) – Helps “bloom” the cocoa—don’t skip it.
Caster Sugar (225g) – Keeps the crumb fine and sweet.
Baking Spread (225g) – Straight from the fridge—no need to cream.
Self-Raising Flour (275g) – Lightens the sponge.
Baking Powder (1 tsp) – Adds extra lift.
Eggs (4 large) – For structure and richness.
Milk (1 tbsp) – Loosens the batter a touch.
Double Cream (450ml for ganache, 300ml for filling) – Full-fat for silkiness.
Plain Chocolate (450g) – Choose a good-quality one (around 50–60% cocoa).
Cream Liqueur (4 tbsp) – Adds warmth and adult richness.
Maltesers + Chocolate Truffles – Because it’s a party.

MAKING IT YOURS (WITHOUT RUINING IT)

No cream liqueur? Try coffee, hazelnut syrup, or skip it for a kid-friendly version.
Want it gluten-free? Swap for self-raising GF flour—texture holds up if you don’t overmix.
Different topping? Add raspberries or flaked chocolate instead of truffles if you prefer fruit over richness.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Ganache too runny	Didn’t cool it long enough	Let it sit at room temp to thicken
Split cream filling	Whipped too stiff before adding liqueur	Keep cream soft, then gently fold
Cake domed and cracked	Oven too hot or overmixed	Keep oven steady + stop mixing when smooth

HOW TO MAKE MARY BERRY’S CHOCOLATE BIRTHDAY CAKE

1. Prep + Preheat
   Heat oven to 180°C/160°C fan. Line a 30×23cm tin with baking paper.
2. Make the Cocoa Base
   In a large bowl, stir cocoa powder and boiling water into a smooth paste.
3. Add the Rest
   To the same bowl, add sugar, baking spread, flour, baking powder, eggs, and milk. Whisk with an electric mixer for 2 minutes until light and fluffy.
4. Bake the Cake
   Spoon into the prepared tin. Bake for 35 minutes until risen and pulling from the sides. Cool in the tin. Repeat for second layer if needed.
5. Make the Ganache
   Heat cream in a pan until hot (not boiling). Remove from heat, stir in chocolate pieces. Cool until spreadable.
6. Assemble the Cake
   Place one cooled sponge on a board. Drizzle with half the liqueur. Fold remaining liqueur into whipped cream. Spread on cake, top with second layer.
7. Pipe + Cover
   Use 350g of the ganache in a piping bag with a star nozzle. Spread remaining ganache over top and sides. Use a fork to decorate the sides.
8. Decorate
   Pipe stars around the top edge. Pile on the Maltesers and chopped truffles. Chill until set.

TIPS FROM MY KITCHEN

I always make the ganache first—it needs time to cool.
Don’t rush the cooling on the sponge or your filling will melt.
I keep a spoon of ganache aside to do last-minute touch-ups if anything shifts.

STORAGE + SERVING

Keeps: 3–4 days in the fridge, airtight
Freezes: Wrapped in slices, up to 3 months
Best Served: Slightly chilled or room temp, with coffee or a cold glass of milk

FREQUENTLY ASKED QUESTIONS

Q: Can I bake both layers at once?
Yes—if you have two tins. Otherwise bake one, then the next.

Q: What kind of chocolate is best for ganache?
Something around 50–60% cocoa. Too dark and it’ll be bitter, too milky and it won’t set properly.

Q: Can I make the sponges ahead?
Absolutely. They’ll keep, wrapped, for 2 days before assembling.

Q: Can I skip the liqueur?
Yes—just use plain whipped cream or fold in a bit of coffee for depth.

Try More Recipes:

• Mary Berry American Chocolate Wedding Cake Recipe
• Mary Berry Death By Chocolate Cake Recipe
• Mary Berry ​Chocolate Chip Brownies