Mary Berry Chocolate Ganache Cake Recipe [Tips & Tricks]

If you’re a fan of rich, indulgent desserts, then you absolutely have to try Mary Berry’s chocolate ganache cake recipe. This cake is the ultimate treat for chocolate lovers, with a moist and decadent sponge topped with a velvety smooth ganache that’s guaranteed to satisfy your sweet tooth.

Not only does Mary Berry’s recipe deliver incredible flavor, but it’s also surprisingly easy to make, so even if you’re a novice baker, you’ll feel like a pro. Perfect for any occasion, this cake will impress your friends and family and leave them coming back for more!.

Mary Berry Chocolate Ganache Cake Recipe

Ingredients Needed

When crafting Mary Berry’s Chocolate Ganache Cake, the ingredients play a pivotal role in delivering a rich, indulgent dessert. Every ingredient has a purpose, contributing to the luxurious flavor and velvety texture of the cake. Here’s a breakdown of the key ingredients you’ll need:

1. For The Cake

   • Plain flour (all-purpose flour): The base of the cake batter, plain flour gives the cake its structure. Unlike self-raising flour, plain flour allows you to control the rise of the cake.
   • Cocoa powder: The deep, rich chocolate flavor in the cake comes from high-quality cocoa powder. Ensure it’s unsweetened to maintain the perfect balance of sweetness when combined with sugar and ganache.
   • Baking powder: Used to help the cake rise, baking powder ensures that the cake has a light, airy texture that contrasts with the dense ganache.
   • Caster sugar: This finely ground sugar dissolves easily into the batter, ensuring a smooth consistency. Caster sugar is preferred in baking because it creates a finer crumb structure.
   • Butter: For moisture and richness, butter is essential. It contributes to the cake’s tender crumb and adds a luxurious depth of flavor.
   • Eggs: Eggs bind the ingredients together and provide structure to the cake. They also contribute to the cake’s moisture and softness.
   • Milk: The milk adds extra moisture and helps balance the dry ingredients, ensuring the cake isn’t too dense.
   • Vanilla extract: Vanilla enhances the chocolate flavor and adds a warm, aromatic note to the cake.

2. For The Chocolate Ganache

   • Dark chocolate: Dark chocolate is the star of the ganache. Opt for a high-quality chocolate with at least 70% cocoa to give the ganache a smooth, bittersweet richness that complements the sweetness of the cake.
   • Double cream (heavy cream): The cream softens the chocolate, turning it into a smooth, glossy ganache that coats the cake beautifully. It also adds a luxurious texture that makes every bite heavenly.
   • Butter: A small amount of butter is included in the ganache to add sheen and a soft texture, ensuring the ganache isn’t too stiff and spreads smoothly over the cake.

These ingredients together combine to create a decadent, moist chocolate cake that is complemented by a luscious ganache finish. With a balance of bitter and sweet, rich and light, every bite offers a satisfying experience.

Equipment Needed

Having the right tools ensures the cake bakes perfectly and the ganache sets flawlessly. While the recipe isn’t overly complicated, a few essential tools will make the process smoother:

1. Mixing Bowls: You’ll need large bowls to combine your dry and wet ingredients separately before mixing them together. Glass or stainless steel bowls are ideal because they’re non-reactive and allow you to see the texture of your ingredients.

2. Electric Mixer (Stand or Handheld): A stand mixer or handheld electric mixer will make the job of creaming butter and sugar, and mixing the batter, much easier. It’s essential for incorporating air into the mixture to create a light texture. While you can mix by hand, an electric mixer ensures even blending.

3. Cake Pans: Two round 8-inch cake pans are typically used for this recipe. It’s important to grease and line the pans well to avoid the cake sticking. You could also use parchment paper to line the base of the pans.

4. Measuring Cups and Spoons: Precision is key in baking, and measuring cups and spoons ensure that you use the right quantities of flour, sugar, and other ingredients.

5. Rubber Spatula: For scraping down the sides of the bowl to make sure all the ingredients are mixed in properly. This tool is especially helpful when transferring the batter into the cake pans and when spreading the ganache.

6. Heatproof Mixing Bowl for Ganache: When making the ganache, you’ll need a heatproof bowl (usually glass or metal) to combine the chocolate and cream. A bowl over a pan of hot water (double boiler) or a microwave will melt the chocolate perfectly without overheating it.

7. Cooling Rack: Allow the cakes to cool on a wire rack after baking. This prevents the cakes from becoming soggy and ensures they cool evenly without steaming.

8. Offset Spatula: A small offset spatula is ideal for spreading the ganache smoothly over the top and sides of the cake. It allows you to create an even, glossy layer of ganache that makes the cake look professionally finished.

9. Cake Stand (Optional): If you’re planning to serve the cake with a little flair, a cake stand provides an elegant way to display the finished cake.

With the right equipment, you can easily manage each step, from baking the cake to layering and finishing it with a glossy ganache coating.

How To Make Mary Berry’s Chocolate Ganache Cake

Creating this showstopping chocolate cake is a step-by-step process, but with patience and attention to detail, you’ll be rewarded with an indulgent treat. Here’s how to do it:

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). This ensures the oven is at the right temperature when you’re ready to bake, preventing the cakes from cooking unevenly.

2. Prepare the Cake Pans: Grease two 8-inch cake pans with butter or cooking spray, and then line them with parchment paper. This helps the cakes come out easily after baking.

3. Make The Cake Batter

   • In a large mixing bowl, sift together the plain flour, cocoa powder, and baking powder.
   • In another bowl, beat the butter and sugar together using an electric mixer until the mixture is light and fluffy.
   • Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. If the mixture looks like it’s curdling, add a tablespoon of the flour mixture to bring it together.
   • Gradually fold the dry ingredients into the wet mixture, alternating with the milk and vanilla extract. Be careful not to overmix, as this could make the cake dense.

4. Bake the Cakes: Divide the batter evenly between the two cake pans. Smooth the tops with a spatula to ensure an even surface. Bake the cakes in the preheated oven for around 25-30 minutes, or until a skewer inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

5. Make The Ganache

   • In a heatproof bowl, heat the cream until it’s just about to boil (you can do this in the microwave or by using a double boiler).
   • Pour the hot cream over the chopped dark chocolate. Let it sit for a few minutes to melt, and then stir until smooth and glossy. Stir in the butter to give the ganache a silky texture.

6. Assemble The Cake

   • Once the cakes have cooled completely, place one layer on a serving plate or cake stand.
   • Spread a layer of ganache over the top, then place the second cake layer on top.
   • Pour the remaining ganache over the top of the cake, allowing it to drip down the sides. Use a spatula to smooth it out and cover the sides evenly.
   • Leave the ganache to set before slicing and serving.

Expert Tips

1. Use Room Temperature Ingredients: For the best results, ensure your butter, eggs, and milk are all at room temperature before starting. Cold ingredients can cause the batter to curdle, making it difficult to achieve the smooth consistency you want.

2. Sift Your Dry Ingredients: Sifting your cocoa powder and flour removes any lumps and ensures even mixing, which contributes to a smooth batter and a finer crumb in the finished cake.

3. Quality of Chocolate: The chocolate ganache is the star of this cake, so don’t skimp on quality. Opt for a high cocoa content (at least 70%) dark chocolate for a more intense flavor.

4. Avoid Overbaking: Check the cakes early to avoid overbaking, which can dry them out. The cake should spring back when gently pressed in the center, and a toothpick should come out clean when inserted.

5. Chill the Ganache: If you want a firmer ganache for easier spreading, chill the ganache in the fridge for 15-20 minutes before spreading it on the cake. This will prevent it from being too runny.

Mary Berry’s Chocolate Ganache Cake is a perfect choice for any celebration or when you simply want to indulge in a rich, chocolatey dessert. The moist cake layers paired with the smooth, glossy ganache create an irresistible combination that’s sure to impress your guests.

With the right ingredients, equipment, and technique, you can create a cake that’s as beautiful as it is delicious. Follow the steps carefully, and don’t forget to enjoy the process-after all, baking is just as much about the joy of creation as it is about the end result.

Easy Recipe Variations For Mary Berry’s Chocolate Ganache Cake

Mary Berry’s Chocolate Ganache Cake is already a classic dessert with a rich, indulgent flavor. But part of the fun of baking is customizing your creation to fit different tastes or dietary preferences. Below are some easy recipe variations you can try to put your own spin on this beloved cake.

1. Flavored Ganache Variations: The ganache that coats the cake is smooth, velvety, and luscious, but you can infuse different flavors into the ganache to complement or contrast with the chocolate. Add a splash of vanilla extract or a pinch of cinnamon to your ganache for a cozy, warm twist. For a more exotic option, consider infusing the ganache with orange zest or a hint of espresso to bring out the chocolate’s richness even more. If you’re feeling adventurous, add a dash of liqueur like Baileys, Amaretto, or Grand Marnier to create a luxurious, adult-only treat.

2. Add Nuts for Texture: If you love a little crunch, consider incorporating toasted nuts into your chocolate ganache cake. Chopped hazelnuts, pistachios, or almonds can be added to the batter or sprinkled on top of the ganache to add texture. Alternatively, you could fold chopped nuts into the ganache itself for a smoother incorporation of flavor.

3. Fruit and Berries: Chocolate and fruit make an excellent pairing, so feel free to top your chocolate ganache cake with fresh berries like raspberries, strawberries, or blackberries. The tartness of the berries contrasts beautifully with the sweetness of the cake. If you prefer a more tropical flavor, you could add diced mango or a sprinkle of dried cherries on top. Another option is to make a fruit compote to serve alongside the cake for a refreshing contrast to the richness of the chocolate.

4. Gluten-Free Chocolate Ganache Cake: For those with dietary restrictions, it’s easy to make a gluten-free version of this cake. Simply swap out the all-purpose flour for a gluten-free flour blend. Be sure to use one that includes xanthan gum to help the cake retain its structure. You can also experiment with almond flour for a slightly denser, nutty flavor that pairs perfectly with the ganache.

5. Moisture Boost with Coffee or Buttermilk: Adding a little coffee to the cake batter can enhance the chocolate flavor, making it deeper and more intense. For a tangy twist, you can substitute the milk in the recipe with buttermilk, which will create a slightly lighter, airier texture. You can also experiment with a combination of coffee and buttermilk for an even more complex flavor.

6. Vegan Chocolate Ganache Cake: For a vegan version of this cake, substitute the butter in the batter with a dairy-free butter or coconut oil. You can use a plant-based milk such as almond or oat milk in place of regular milk. For the ganache, substitute the heavy cream with coconut cream or another dairy-free alternative. Choose vegan chocolate, which is made without milk solids, for a truly vegan-friendly dessert.

By trying these variations, you can make Mary Berry’s Chocolate Ganache Cake uniquely yours, whether you’re adjusting it for dietary needs, adding extra flavor layers, or simply exploring new textures and combinations.

Best Practices To Store Leftovers

While a Mary Berry Chocolate Ganache Cake is sure to be a crowd-pleaser, it’s not uncommon to have a slice or two left over. Storing leftovers properly ensures that they remain fresh and delicious for as long as possible. Here are some best practices for storing your cake:

1. Room Temperature Storage: If you plan on eating the leftover cake within 1-2 days, storing it at room temperature is usually fine. Make sure to keep the cake in an airtight container to prevent it from drying out. You can also cover it with a large piece of plastic wrap or foil. Ensure that the cake is in a cool, dry place away from direct sunlight to maintain its texture and flavor.

2. Refrigeration for Longer Freshness: If you won’t be finishing the cake within a couple of days, storing it in the refrigerator is your best option. The ganache can firm up a little in the fridge, but the cake will remain moist. Wrap the cake in plastic wrap or place it in an airtight container to avoid the cake absorbing any fridge odors or drying out. It’s also a good idea to keep the cake on a flat surface to prevent it from becoming misshapen.

3. Freezing Leftovers: For long-term storage, freezing the cake is the best way to preserve its taste and texture. Before freezing, slice the cake into individual portions, as this will make it easier to defrost only what you need. Wrap each slice in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn. Store the wrapped slices in a freezer-safe bag or airtight container. When you’re ready to enjoy, simply let the slices thaw in the fridge or at room temperature, and the ganache will regain its silky smoothness.

4. Avoiding Refrigeration for Frosted Cakes with Ganache: While refrigeration helps extend the shelf life of chocolate cakes with ganache, it’s important to note that ganache may change in texture when chilled. It can become a bit firmer and may lose some of its glossy finish. If you want to preserve the texture of the ganache, you can remove the cake from the fridge an hour or so before serving to allow the ganache to soften back to its silky state.

5. Proper Storage for Whole Cakes: If you have an entire cake left, keep it covered with a cake dome or under a cloche for better preservation. This will help prevent the cake from drying out and also protect it from air exposure, which can cause the ganache to lose its smooth finish.

What Goes Well With Chocolate Ganache Cake

The rich, indulgent flavor of Mary Berry’s Chocolate Ganache Cake can be enhanced or complemented by a variety of sides and accompaniments. Whether you prefer something light and refreshing or another indulgent treat, here are some pairings that will take your chocolate cake experience to the next level:

1. Fresh Berries: As mentioned earlier, the tartness of fresh berries pairs beautifully with the richness of the chocolate. Raspberries, strawberries, or blackberries offer a bright, fruity contrast that balances out the deep chocolate flavor. You could scatter them on top of the cake, or serve them on the side for a fresh pop of color and taste.

2. Whipped Cream or Ice Cream: A classic pairing with chocolate ganache cake is a dollop of freshly whipped cream. The airy, creamy texture complements the dense richness of the cake and ganache. For an extra decadent touch, consider serving it with vanilla or chocolate ice cream. The cold, creamy ice cream contrasts with the warm ganache and creates a heavenly balance of flavors.

3. Coffee or Espresso: Chocolate and coffee share a natural affinity, so pairing your chocolate ganache cake with a cup of coffee or a shot of espresso enhances the chocolate flavor. The slight bitterness of coffee brings out the sweetness of the cake, creating a beautifully balanced dessert experience.

4. Port or Dessert Wine: If you’re serving the cake as part of a more sophisticated or adult-themed gathering, consider pairing it with a glass of port or a rich dessert wine like a late-harvest Riesling. The bold flavors of the wine complement the cake’s deep chocolate notes, creating an elevated dessert experience.

5. Nuts: A handful of toasted nuts like almonds, hazelnuts, or pecans can bring texture and a nutty richness that pairs wonderfully with the chocolate ganache. You could also drizzle a bit of honey or caramel sauce on the plate to add a touch of sweetness and richness.

6. Salted Caramel: If you enjoy a salty-sweet combo, drizzle some salted caramel sauce over your chocolate ganache cake. The saltiness of the caramel cuts through the sweetness of the cake, providing a contrasting flavor profile that is both indulgent and balanced.

Conclusion

Mary Berry’s Chocolate Ganache Cake is a timeless dessert that offers endless possibilities for variation and customization. Whether you choose to experiment with different ganache flavors, incorporate nuts or fruits, or adapt it to dietary preferences, this cake remains a crowd-pleasing treat that delivers both in flavor and texture.

With proper storage, leftovers can be enjoyed for days to come, and when paired with complementary sides like whipped cream, berries, or even a glass of wine, the cake transforms into a truly memorable experience. No matter how you decide to serve it, this cake is guaranteed to leave a lasting impression on anyone who indulges in it.

FAQs

What Are The Key Ingredients For Mary Berry’s Chocolate Ganache Cake?

The key ingredients for Mary Berry’s chocolate ganache cake include flour, cocoa powder, butter, eggs, sugar, baking powder, and milk for the cake. For the ganache, you’ll need dark chocolate and double cream.

How Do I Make The Chocolate Ganache For Mary Berry’s Cake?

To make the chocolate ganache, heat double cream in a pan until it starts to simmer. Remove from the heat and add chopped dark chocolate, stirring until it melts and forms a smooth ganache. Let it cool to room temperature before spreading over the cake.

Can I Use Milk Chocolate Instead Of Dark Chocolate For The Ganache?

Yes, you can use milk chocolate instead of dark chocolate for the ganache. However, it will result in a sweeter ganache. Dark chocolate is recommended for a more balanced and rich flavor.

What Is The Best Way To Ensure Mary Berry’s Chocolate Ganache Cake Is Moist?

To ensure the cake is moist, be careful not to overbake the cake layers. Test with a skewer, and remove the cakes from the oven as soon as it comes out clean. Additionally, using full-fat milk and butter helps maintain moisture in the cake.

Can I Make Mary Berry’s Chocolate Ganache Cake Ahead Of Time?

Yes, you can make the cake ahead of time. The cake layers can be baked a day or two in advance and stored in an airtight container. The ganache can also be made in advance, but it should be stored in the fridge and brought to room temperature before use.

What Should I Do If My Chocolate Ganache Is Too Runny?

If the ganache is too runny, let it cool for longer, as it will thicken with time. You can also refrigerate it for a short period to help it set. If it’s still too thin, add a little more melted chocolate to thicken it up.

Can I Add Flavorings To The Ganache For A Twist On Mary Berry’s Recipe?

Yes, you can add flavorings to the ganache to personalize the cake. A small amount of vanilla extract, orange zest, or even a splash of coffee or liqueur like Baileys can complement the rich chocolate flavor.

How Do I Prevent My Cake From Sinking In The Middle?

To prevent your cake from sinking, make sure to not overmix the batter. Mix just until the ingredients are combined. Also, ensure your oven is preheated properly, and avoid opening the oven door too often while the cake is baking.

What Kind Of Flour Should I Use For Mary Berry’s Chocolate Ganache Cake?

You should use self-raising flour for the cake. This helps the cake rise without the need for additional leavening agents like baking soda or baking powder. If you don’t have self-raising flour, you can use plain flour with the addition of baking powder.

How Long Can Mary Berry’s Chocolate Ganache Cake Be Stored?

Mary Berry’s chocolate ganache cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week, though the ganache may become firmer when chilled.