Mary Berry Chocolate Ganache Cake Recipe
This is a big day, so you may make your significant other the perfect chocolate birthday cake with the help of the Mary Berry Chocolate Ganache Cake Recipe.
Contents
- What Is Mary Berry Chocolate Ganache Cake Recipe?
- Ingredients Required For Mary Berry Chocolate Ganache Cake Recipe
- How To Make Mary Berry Chocolate Ganache Cake Recipe?
- Mary Berry Chocolate Ganache Cake Recipe Variations
- Frequently Asked Questions
What Is Mary Berry Chocolate Ganache Cake Recipe?
This easy Mary Berry Chocolate Ganache Cake Recipe has rich chocolate ganache on top. Use fruit to adorn it, depending on the season; you can also use extra chocolate or nuts.
What Does Mary Berry Chocolate Ganache Cake Recipe Taste Like?
The Mary Berry Chocolate Ganache Cake Recipe’s rich, decadent flavour will delight your guests and satiate your palate.
Why You’ll Love Mary Berry Chocolate Ganache Cake Recipe?
This recipe for Mary Berry Chocolate Ganache Cake is incredibly flexible, allowing for a wide range of substitutions and dietary requirements.
It is flavourful and rich without being overwhelming for a single nibble or two.
What Is The Best Mary Berry Chocolate Ganache Cake Recipe?
You’ll be happy after making this Best Mary Berry Chocolate Ganache Cake Recipe! With a creamy chocolate ganache filling, whipped chocolate ganache frosting, and a chocolate drizzle, this cake is moist and fluffy.
Ingredients Required For Mary Berry Chocolate Ganache Cake Recipe
Baking spread or soft butter, cocoa powder, boiling water, free-range eggs, self-raising flour, baking powder, caster sugar, pouring double cream, dark chocolate, apricot jam, white chocolate truffle balls, and large strawberries are the main ingredients of the Mary Berry Chocolate Ganache Cake Recipe.
How To Make Mary Berry Chocolate Ganache Cake Recipe?
Preheat the oven to 180°C (160°F fan) or Gas 4. Two sandwich tins (20cm/8in) should be greased and lined with baking paper.
To make the cake, put the boiling water and cocoa into a large basin and whisk to form a paste.
Distribute the blend among the ready pans. Bake for about 25 to 30 minutes, or until the dough is well risen and starts to pull away from the sides of the tray.
Once they have cooled for ten minutes, remove the tins with care and let them to cool thoroughly on a wire rack.
In the meantime, pour the cream into a small pot and heat it up to a high temperature in order to prepare the ganache.
Once the heat is off, stir in the chocolate pieces until they are glossy and smooth. Allow to cool until nearly solid or room temperature. Separate the ganache into two halves.
Pour apricot jam over each cake’s top. Divide the ganache in half, then place another third on top of each cake.
To decorate the cake, place the truffle balls above the icing rosettes and surround them with strawberries.
How To Serve Mary Berry Chocolate Ganache Cake Recipe?
To produce a beautiful, glossy glaze, evenly spread the ganache icing over the cake’s top and sides using a palette knife. Cover the cake with icing, letting it drip over the sides. After storing until solid, cut into wedges to serve.
What To Serve With Mary Berry Chocolate Ganache Cake Recipe
Ice cream: A dollop of vanilla, chocolate, or even coffee ice cream can provide a creamy, cool contrast to the rich chocolate cake.
Whipped cream: A dollop of whipped cream can add a light and fluffy texture to a slice of chocolate cake, enhancing its rich chocolate flavour.
Mary Berry Chocolate Ganache Cake Recipe Variations
Mocha Ganache Cake: Add ½ teaspoon of espresso powder to the ganache to give it a mocha flavour! It would look amazing with some chocolate-covered espresso beans on top!
Cake with Bailey’s or Kahlua Ganache: Add one tablespoon of Bailey’s Irish Cream or Kahlua to your ganache for a boozy treat! Make sure the alcohol is room temperature, not cold, to avoid your ganache frozen or seizing!
Pro Tips To Make Perfect Mary Berry Chocolate Ganache Cake Recipe
Slicing chocolate is best done with a large serrated knife. The grooves break up the firm chocolate bar’s texture.
Either the cream wasn’t cooked enough or it wasn’t chopped finely enough if the chocolate isn’t melting. Cut the chocolate into very small pieces while the cream is coming to a simmer.
Use good chocolate; cheap chocolate chips will result in a grainy ganache. Using a spoon or small rubber spatula, combine the chocolate and warm cream.
How To Store Leftover Mary Berry Chocolate Ganache Cake Recipe?
Because the mixture is pretty stable, keep the Mary Berry Chocolate Ganache Cake Recipe refrigerated for a few weeks or freeze it if necessary. Transfer the leftover ganache to a resealable container and freeze for up to 3 months. Before using, let the ganache thaw in the fridge for a full night.
Mary Berry Chocolate Ganache Cake Recipe
For the cake:
- Baking spread or soft butter: 100 grams
- Cocoa powder: 50 grams
- Boiling water: 6 tbsp
- Free-range eggs: 4
- Self-raising flour: 175 grams
- Baking powder: 1 tsp
- Caster sugar: 250 grams
For the ganache:
- Pouring double cream: 300 ml
- Dark chocolate: 300 grams
- Apricot jam: 3 tbsp
For the decoration:
- White chocolate truffle balls: 5
- Large strawberries: 3
- Dark chocolate, melted: 25 grams
Mary Berry Chocolate Ganache Cake Recipe Instructions
Step 1: Turn the oven on to 180°C (160°F fan) or Gas 4. Line two sandwich tins (20cm/8in) with baking paper and grease them.
Step 2: To create the cake, put the boiling water and cocoa into a large basin and stir to form a paste. Using an electric whisk, mix in the other cake ingredients until the mixture is smooth and uniformly chocolate in color.
Step 3: Distribute the mixture among the ready-made tins. Bake for about 25 to 30 minutes, or until the dough is well risen, springy to the touch, and shrinks away from the sides of the tin. Allow to cool for ten minutes, then carefully remove from the tins and cool entirely on a wire rack.
Step 4: In the meantime, pour the cream into a small pot and heat it until it’s quite hot to produce the ganache. Take off the heat, then add the chocolate chunks and stir until glossy and smooth. Allow to cool to ambient temperature until nearly solid. Split the ganache in half.
Step 5: Drizzle each cake’s tops with apricot jam. Place one third of the ganache between the cakes, then cover with another third. Using a little palette knife, create a lovely swirl design on top.
Step 6: To decorate the cake, place the truffle balls over the icing rosettes and surround them with strawberries. Over the truffles, drip the melted chocolate in a zigzag pattern using a teaspoon or tiny piping bag.
Mary Berry Chocolate Ganache Cake Recipe Nutrition Facts
- Calories: 310 kcal
- Protein: 4 grams
- Fat: 20 grams
- Fiber: 3 grams
- Sodium: 220 mg
- Sugar: 23 grams
- Carbohydrate: 30 grams
- Cholesterol: 55 mg
- Saturated Fat: 11 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 2 grams
NOTES
- Nutrition values are an estimate only.
Frequently Asked Questions
How To Get Ganache Smooth?
Smoothing the sides and surfaces of buttercream or ganache is easiest when it’s cool right out of the fridge and slightly hard. So just put it back in the fridge for a little bit if you handle it too much and it gets mushy again.
How Is Whipped Ganache Fixed?
To rectify an overwhipped ganache, transfer it to a heatproof bowl. This bowl should be placed over a kettle of water. This is also known as a bain marie. Using a wooden spoon or rubber spatula, carefully blend the ganache with the heated water.
Conclusion
The delicious delicacy known as Mary Berry Chocolate Ganache Cake Recipe consists of a rich, moist chocolate cake covered in a glossy, silky chocolate ganache. This is a wonderful treat for chocolate enthusiasts, special events, or just a rich dessert for the family.
