Mary Berry’s Chocolate Ganache Cake is a decadent, indulgent dessert that combines rich, moist chocolate cake with a smooth and velvety ganache topping. Known for her approachable yet sophisticated baking style, Mary Berry has crafted a cake that’s perfect for any occasion, whether it’s a birthday, an afternoon tea, or a special celebration. The cake itself is made with a simple but effective sponge recipe that uses cocoa powder for depth of flavor and a touch of buttermilk for tenderness. It’s the ganache, however, that elevates this cake to another level.
Ganache is a mixture of chocolate and cream, and Mary Berry’s version has a glossy, luxurious finish that coats the cake in a beautiful, glossy sheen. The combination of the spongy chocolate cake with the silky ganache creates a perfect balance of textures, making every bite an unforgettable experience.
Not only does it look stunning on the plate, but it also tastes heavenly. The ganache is rich and smooth, with just the right amount of sweetness to complement the deep cocoa flavor of the cake. It’s a celebration of chocolate in both its cake and ganache forms, making it a go-to recipe for anyone who loves the magic of chocolate in its most luxurious form.
Mary Berry’s Chocolate Ganache Cake Recipe
Ingredients Needed
To make Mary Berry’s Chocolate Ganache Cake, you’ll need a few key ingredients for both the cake itself and the ganache topping. Here’s a detailed list of everything you’ll need:
For The Chocolate Cake
- Plain flour (all-purpose flour): This is the base for your cake. It gives the cake structure without being too heavy.
- Cocoa powder: Unsweetened cocoa powder adds that deep, rich chocolate flavor to the cake.
- Baking powder and baking soda: These are leavening agents that help the cake rise and become light and fluffy.
- Caster sugar: A finely granulated sugar that dissolves easily, ensuring a smooth batter.
- Buttermilk: This adds moisture to the cake and reacts with the baking soda to create a tender crumb.
- Butter: Unsalted butter gives the cake a rich, velvety texture.
- Eggs: These bind the ingredients together and help with structure.
- Vanilla extract: For a subtle hint of flavor that enhances the chocolate taste.
- Boiling water: Used to dissolve the cocoa powder and help create a batter that’s not too thick.
For The Ganache
- Dark chocolate (70% cocoa): High-quality dark chocolate is key to making a ganache that’s rich, smooth, and glossy. You can use milk chocolate if you prefer a sweeter ganache, but dark chocolate gives a more intense flavor.
- Double cream (heavy cream): This is the other essential ingredient for the ganache, providing the richness and creamy texture that makes it so indulgent.
Equipment Needed
You don’t need any particularly fancy equipment to make Mary Berry’s Chocolate Ganache Cake, but having the right tools will make the process easier and ensure your cake turns out just right. Here’s what you’ll need:
- Two 20cm (8-inch) round cake pans: For baking the layers of your cake. Grease them and line the bottoms with baking paper to prevent the cake from sticking.
- Mixing bowls: You’ll need at least two: one for the dry ingredients and one for the wet ingredients.
- Electric whisk or stand mixer: This will make it much easier to beat the ingredients into a smooth, lump-free batter. You can also mix by hand if you prefer, but an electric mixer saves time and effort.
- Spoon or spatula: For folding the ingredients together and scraping down the sides of your bowl.
- Cooling rack: After baking, place the cake layers on a cooling rack to cool completely before frosting. This ensures the ganache doesn’t melt when it’s spread over the warm cake.
- A small saucepan: For heating the cream to make the ganache.
- A sharp knife or serrated cake cutter: If you want to level the cakes or cut them into even layers.
- Offset spatula: To spread the ganache evenly on the top and sides of the cake, giving it a smooth finish.
Instructions To Make Mary Berry’s Chocolate Ganache Cake
Making Mary Berry’s Chocolate Ganache Cake is straightforward, but requires attention to detail to get the perfect balance of cake and ganache. Follow these steps for a flawless result:
Step 1: Prepare The Cake Pans
Preheat your oven to 180°C (350°F) or 160°C (320°F) for a fan oven. Grease two 20cm (8-inch) round cake pans with butter and line the bottoms with parchment paper. This will ensure the cakes come out easily once baked.
Step 2: Mix The Dry Ingredients
In a large mixing bowl, sift together the plain flour, cocoa powder, baking powder, and baking soda. Add the caster sugar and mix everything together until combined.
Step 3: Mix The Wet Ingredients
In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract. You’ll want the mixture to be smooth and well-blended.
Step 4: Combine The Wet And Dry Ingredients
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold them together until the mixture is smooth and well-combined. Be careful not to overmix, as this can affect the texture of the cake.
Step 5: Add Boiling Water
Pour in the boiling water and mix gently. The batter will be quite thin, but that’s exactly what you want. This will help the cake to stay moist.
Step 6: Bake The Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Make The Ganache
While the cakes are cooling, you can make the ganache. Break the dark chocolate into small pieces and place it in a heatproof bowl. Heat the double cream in a small saucepan over medium heat until it’s just about to boil. Pour the hot cream over the chocolate and let it sit for a minute. Then, stir until the chocolate is fully melted and the ganache is smooth.
Step 8: Frost The Cake
Once the cakes have cooled completely, spread a layer of ganache on top of one of the cakes. Place the second cake on top and cover the entire cake with the remaining ganache. Use an offset spatula to smooth it out and create a glossy finish.
Step 9: Let The Cake Set
Allow the ganache to set for about 30 minutes before slicing and serving. This will give it time to firm up slightly, making it easier to cut and giving it that perfect glossy sheen.
Tips And Tricks
- Room Temperature Ingredients: Make sure all your ingredients are at room temperature before you start baking. This helps them combine more easily and ensures your cake has a smooth texture.
- Don’t Overmix: When you combine the wet and dry ingredients, mix gently. Overmixing can lead to a dense cake.
- Use Good Quality Chocolate: The flavor of the ganache relies heavily on the quality of the chocolate you use. Opt for at least 70% dark chocolate for a rich, deep flavor.
- Cool the Cakes Completely: Let the cakes cool completely before applying the ganache. If the cakes are even slightly warm, the ganache could melt and slide off.
- Double Ganache: If you want a thicker layer of ganache, you can double the recipe. Just ensure you have enough space in your kitchen to work with it!
Mary Berry’s Chocolate Ganache Cake is a showstopper in both flavor and appearance. With its rich chocolate cake layers and glossy, smooth ganache, it’s the perfect dessert for any special occasion-or for simply treating yourself to something indulgent. Whether you’re an experienced baker or a beginner, this recipe is accessible, forgiving, and yields a result that’s sure to impress. Just follow the steps carefully, and you’ll have a delicious, luxurious chocolate cake that will be a hit with everyone who tries it. So go ahead-bake this cake, share it with friends and family, and watch as it disappears in no time!
Easy Recipe Variations For Mary Berry’s Chocolate Ganache Cake
Mary Berry’s Chocolate Ganache Cake is an indulgent, rich dessert that has become a classic in the world of baking. It features a decadent chocolate cake base topped with a silky ganache that glistens beautifully, inviting the eager eye. While the recipe itself is a showstopper, sometimes it’s nice to give it a little twist and try out different variations. Below are some creative, easy recipe variations to elevate this already stunning cake.
1. Flavored Ganache Variations
- Orange Ganache: Add a zesty twist by incorporating orange zest or a few drops of orange extract into your ganache. The citrusy notes will provide a refreshing contrast to the richness of the chocolate. For an even stronger orange flavor, you can use a tablespoon of orange liqueur like Grand Marnier in place of some of the cream.
- Coffee Ganache: Enhance the flavor of the chocolate with a subtle coffee infusion. Dissolve a teaspoon of instant coffee granules in the cream before adding it to the chocolate. This coffee-tinged ganache will complement the richness of the chocolate and add a gourmet touch.
- Mint Ganache: If you’re a fan of mint chocolate, this variation is a must-try. Add a few drops of peppermint extract to the ganache for a fresh and invigorating flavor. For an added visual appeal, you can also decorate the cake with crushed mint chocolates or fresh mint leaves.
2. Cake Base Variations
- Gluten-Free Option: For a gluten-free version, you can replace the regular flour with a gluten-free flour blend or almond flour. Ensure that your baking powder is gluten-free as well. The texture of the cake may change slightly, but it will still be moist and delicious.
- Flavored Cake Base: Try adding spices such as cinnamon or a pinch of nutmeg to the cake batter for an aromatic, spiced version of the chocolate ganache cake. These warm flavors will balance beautifully with the rich ganache.
- Fruit Infusion: Incorporate fruits into the cake batter, such as raspberries, cherries, or even mashed bananas. The fruit will add moisture and a subtle sweetness that complements the chocolate ganache perfectly. You can also swirl some fruit puree into the ganache for an additional layer of flavor.
3. Layered Cake Or Cupcakes
- Layered Cake: If you want to make a more dramatic presentation, bake two or three layers of the chocolate cake and stack them with a generous amount of ganache in between each layer. The result is a stunning, multi-layered masterpiece that will impress guests at any occasion.
- Cupcakes: For a bite-sized version, you can transform this recipe into chocolate ganache cupcakes. Just bake the chocolate batter in muffin tins, and once they’ve cooled, top each cupcake with a dollop of the rich ganache. You can even swirl the ganache onto the cupcakes for a more professional look.
These variations ensure that Mary Berry’s Chocolate Ganache Cake can cater to various preferences, be it for dietary restrictions or a desire to explore new flavors. Play with ingredients to find your perfect twist on this classic!
Storing Leftovers
Storing leftovers of Mary Berry’s Chocolate Ganache Cake is just as important as the baking process itself, as it ensures that the cake remains fresh, moist, and as delicious as the moment it was first served.
1. Room Temperature Storage:
If you plan on finishing the cake within a couple of days, you can simply store it at room temperature. The ganache may become firmer as it cools, but it will still retain its velvety texture. Place the leftover slices on a plate and cover them loosely with plastic wrap or store them in an airtight container to prevent them from drying out. This method works best if your kitchen is cool and dry. Ideally, eat the cake within 2-3 days.
2. Refrigeration:
For longer storage, place the cake in the fridge. To keep the ganache from hardening too much, cover the cake with plastic wrap or place it in an airtight container. Refrigerating the cake will help preserve its freshness, but the ganache might stiffen when chilled. If this happens, you can let the cake come to room temperature for a bit before serving to return the ganache to its creamy, melt-in-your-mouth consistency. The cake will keep for up to a week in the refrigerator.
3. Freezing Leftovers:
If you want to store your chocolate ganache cake for an extended period, freezing it is a great option. Begin by slicing the cake into individual portions for easier thawing. Wrap each slice tightly in plastic wrap and then place it in a freezer-safe bag or airtight container. To defrost, simply remove the cake slices from the freezer and let them thaw in the fridge or at room temperature for a few hours. The texture of the ganache may change slightly after freezing, but it will still be delicious.
By following these simple storage methods, you can enjoy the rich flavors of Mary Berry’s Chocolate Ganache Cake over multiple days, making sure nothing goes to waste!
What To Eat With Mary Berry’s Chocolate Ganache Cake?
The beauty of Mary Berry’s Chocolate Ganache Cake is its richness and versatility, which makes it the perfect dessert to pair with a variety of complementary foods and beverages. Here are some delicious options to enhance the enjoyment of this indulgent treat:
1. Fresh Fruit:
Pairing the cake with fresh fruit adds a refreshing contrast to the dense, velvety ganache. Raspberries, strawberries, or blackberries are all excellent choices. Their tartness balances the sweetness of the cake and provides a burst of juiciness with each bite. You can serve the fruit alongside the cake on the same plate or even top the cake with a few strategically placed berries for visual appeal.
2. Whipped Cream or Mascarpone:
A dollop of freshly whipped cream or mascarpone can be the perfect accompaniment to this chocolate cake. The airy, slightly tangy texture of mascarpone cuts through the richness of the ganache, while whipped cream provides a light, fluffy contrast. For an extra twist, you can infuse the whipped cream with vanilla or a hint of almond extract for added flavor complexity.
3. Ice Cream:
Ice cream is a classic pairing with any chocolate dessert. Try flavors such as vanilla bean, salted caramel, or even hazelnut to bring out different aspects of the cake’s chocolate flavor. The cold creaminess of ice cream combined with the warmth and richness of the ganache creates a delightful texture contrast.
4. Coffee or Espresso:
A rich cup of coffee or a shot of espresso pairs beautifully with the chocolate ganache cake. The bitterness of the coffee complements the sweetness of the ganache, and the caffeine kick is the perfect finish to a rich dessert. For those who love chocolate and coffee together, an iced mocha could also be a perfect beverage pairing.
5. Nuts and Caramel:
If you want to add an extra crunch, consider sprinkling chopped nuts such as hazelnuts, pistachios, or almonds on top of the cake or alongside it. You can also drizzle some salted caramel sauce over the top for an added touch of sweetness and richness. The caramel will melt into the ganache, creating a multi-layered flavor profile.
By pairing your chocolate ganache cake with the right accompaniments, you’ll elevate the dessert experience, creating a balance of flavors and textures that will make each bite even more memorable.
Conclusion
Mary Berry’s Chocolate Ganache Cake is a timeless and irresistible dessert that exudes both sophistication and comfort. Its rich, dense chocolate cake base, coupled with the glossy ganache, makes it a crowd-pleaser for any occasion. But with a few simple twists, you can transform this classic cake into something uniquely your own, whether you’re experimenting with flavored ganaches, making gluten-free variations, or turning the cake into cupcakes or layered versions.
When it comes to storing leftovers, you have several options to ensure the cake stays fresh and delicious, from keeping it at room temperature to refrigerating or freezing it for longer storage. And as for what to eat with this indulgent dessert, the possibilities are endless. Fresh fruit, whipped cream, ice cream, coffee, and even salted caramel all pair beautifully with the rich, chocolatey goodness.
Ultimately, Mary Berry’s Chocolate Ganache Cake is a perfect example of how simple ingredients, when combined thoughtfully, can create something truly extraordinary. Whether you enjoy it on its own or with delightful accompaniments, this cake is sure to leave a lasting impression and satisfy any chocolate lover’s cravings.
FAQs
What Are The Key Ingredients For Mary Berry’s Chocolate Ganache Cake?
The key ingredients for Mary Berry’s chocolate ganache cake include unsalted butter, caster sugar, large eggs, self-raising flour, cocoa powder, and milk. The ganache is made with dark chocolate, double cream, and a bit of butter to create a rich and glossy finish. The cake itself is wonderfully moist and rich, with the ganache adding an indulgent layer of chocolatey goodness.
Can I Make Mary Berry’s Chocolate Ganache Cake In Advance?
Yes, you can make Mary Berry’s chocolate ganache cake in advance. The cake will stay fresh for up to 2-3 days when stored in an airtight container at room temperature. If you want to prepare it further in advance, you can also freeze the cake layers without the ganache for up to 2 months. Just let them thaw and then add the ganache when you’re ready to serve.
How Do I Achieve The Perfect Ganache Consistency For Mary Berry’s Chocolate Ganache Cake?
To achieve the perfect ganache consistency, it’s important to melt the chocolate and cream together gently, either in a heatproof bowl over a pot of simmering water or in the microwave in short bursts. Once the mixture is smooth and shiny, let it cool slightly before spreading it over the cake. If it’s too runny, allow the ganache to cool a little more until it thickens up to a spreadable consistency. If it’s too thick, you can gently warm it to loosen it up before using.
