Mary Berry Chocolate Ganache Cake

I made this cake for a mate’s birthday—one of those “please bring a showstopper” situations where you need something that looks like effort but is secretly easy. And honestly? It almost flopped the first time because I was too impatient with the ganache. I poured it on too soon, and it just slid off like chocolate soup. Lesson learned: wait for that glorious thickening window.

The second time I let it sit for 15 minutes, gave it a gentle stir, and boom—spread like a dream. Paired with a soft cocoa sponge and a touch of apricot jam under the ganache (trust Mary on this—it works), it came out looking like a fancy bakery number. Even the Lindt ball cascade got compliments.

WHAT MAKES THIS RECIPE SPECIAL

Ganache sounds faffy, but Mary’s version is fuss-free and lush. It’s just cream and chocolate—but done right, it makes the whole cake feel posh and polished. The sponge itself is surprisingly light thanks to the hot water and cocoa paste base (which deepens the flavour without being dense).

And that jam? It’s not just for shine—it adds a subtle fruitiness that cuts through the richness of the ganache. Honestly, it’s clever stuff.

INGREDIENTS + WHY THEY MATTER

For the cake:

• Cocoa powder (55g) – Mixed with boiling water to deepen the chocolate flavour.
• Boiling water (6 tbsp) – “Blooms” the cocoa for a rich, smooth base.
• Eggs (4 large) – Add structure and lightness.
• Self-raising flour (175g) – Keeps the sponge fluffy and light.
• Baking powder (1 tsp) – Gives extra lift.
• Baking spread (115g) – Straight from the fridge. Helps the batter whip up easily.
• Caster sugar (250g) – Sweetens without weighing it down.

For the ganache icing:

• Double cream (300ml) – The base for a silky, luxurious ganache.
• Dark chocolate (300g) – Go for 70% cocoa solids if you like it rich.

For decoration:

• Apricot jam (3 tbsp, warmed) – Brushed on the sponge to add moisture and help the ganache stick.
• White chocolate Lindt balls (6) – For a dramatic, truffle-topped finish.
• Strawberries (3, halved) – Fresh, pretty, and a lovely contrast.
• Dark chocolate (30g, melted) – Drizzled over for that final flourish.

MAKING IT YOURS (WITHOUT RUINING IT)

• No Lindt balls? Use any round chocolates or Ferrero Rocher for a gold glam vibe.
• Want to skip the jam? You can, but you’ll miss that subtle fruity lift.
• Prefer milk chocolate? Use it in the ganache, but reduce the cream slightly—it’s softer than dark.
• Going gluten-free? Swap flour for a 1:1 GF blend with added baking powder.

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

What Went Wrong	Why It Happens	How to Fix It
Ganache ran off the cake	I didn’t let it cool/thicken	Let it rest 10–15 mins before spreading
Sponge was sunken	Overmixed the batter or opened oven	Mix until just combined, and don’t peek early
Uneven layers	Didn’t level the cakes	Use a serrated knife to trim them flat
Chocolate seized	Added chocolate to boiling cream	Heat cream gently, remove from heat before stirring in chocolate

HOW TO MAKE MARY BERRY’S CHOCOLATE GANACHE CAKE

Preheat the oven
Heat to 180°C / 160°C fan. Grease and line two 20cm sandwich tins.

Make the sponge batter
In a bowl, whisk cocoa powder and boiling water into a smooth paste. Add eggs, flour, baking powder, spread, and sugar. Whisk everything together until smooth and fluffy.

Bake the cakes
Divide batter between tins. Bake 25–30 mins until risen and springy. Cool in tins 10 minutes, then fully on a wire rack.

Make the ganache
Heat cream in a saucepan until just steaming. Remove from heat and stir in chocolate until melted and glossy. Cool until spreadable—about 15 minutes.

Assemble the cake
Spread apricot jam on both sponge tops. Place one cake on a plate, jam side up. Spread a third of the ganache over. Top with second sponge, spread another third on top, then swirl with a palette knife.

Decorate
Pipe the remaining ganache into rosettes. Add Lindt balls and strawberries, then drizzle with melted dark chocolate.

TIPS FROM MY KITCHEN

• I use a cake turntable for neat ganache swirls—it makes the job oddly satisfying.
• I warm the apricot jam in the microwave with a splash of water for easy brushing.
• I use a metal skewer to get those perfect ganache zigzags with the melted chocolate.
• If making ahead, I decorate just before serving to keep the strawberries fresh.

STORAGE + SERVING

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw in fridge or at room temp.
• Serve with: A scoop of crème fraîche or raspberries. Or just a fork, honestly.

FREQUENTLY ASKED QUESTIONS

Q: Can I use milk chocolate for the ganache?
A: Yes, but reduce the cream slightly (to 250ml) or it’ll be too soft.

Q: Do I have to use apricot jam?
A: It’s optional, but adds a beautiful glaze and subtle tartness. Raspberry jam also works.

Q: Can I make this the day before?
A: Definitely. It actually slices better the next day after chilling slightly.

Q: How do I stop the ganache from splitting?
A: Don’t overheat the cream and never boil it. Stir gently and it’ll come together smoothly.

Try More Recipes:

• Mary Berry Chocolate Mirror Cake
• Mary Berry White Chocolate and Vanilla Cake
• Mary Berry Death By Chocolate Cake Recipe