Contents
What Is Mary Berry Chocolate Ganache Cake Recipe?
What Does Mary Berry Chocolate Ganache Cake Recipe Taste Like?
Why You’ll Love Mary Berry Chocolate Ganache Cake Recipe?
- This Mary Berry Chocolate Ganache Cake Recipe is extremely versatile, accommodating a wide range of substitutions and dietary restrictions.
- It is rich and delicious without being too much for one or two nibbles at a time.
What Is The Best Mary Berry Chocolate Ganache Cake Recipe?
Ingredients Required For Mary Berry Chocolate Ganache Cake Recipe
How To Make Mary Berry Chocolate Ganache Cake Recipe?
- Set the oven to Gas 4 or 180°C (160°F fan). Grease and line two sandwich tins (20cm/8in) with baking paper.
- In order to make the cake, combine the cocoa and boiling water in a big bowl and whisk to make a paste.
- Divide the mixture between the prepared pans. Bake for around 25 to 30 minutes, or until the dough begins to shrink away from the sides of the tray and is well risen.
- After letting them cool for 10 minutes, carefully take them out of the tins and let them cool completely on a wire rack.
- Meanwhile, to make the ganache, transfer the cream into a small saucepan and bring it to a high temperature.
- Turn off the heat and mix in the chocolate chunks until smooth and shiny. Let cool to room temperature or almost solid. Haul the ganache in two parts.
- Drizzle apricot jam over the tops of each cake. Spoon a third of the ganache between each cake, then a second-third on top.
- Arrange the truffle balls on top of the icing rosettes and around them with strawberries to adorn the cake.
How To Serve Mary Berry Chocolate Ganache Cake Recipe?
What To Serve With Mary Berry Chocolate Ganache Cake Recipe
- Ice cream: To balance the rich chocolate cake, a scoop of vanilla, chocolate, or even coffee ice cream can give a creamy, refreshing contrast.
- Whipped cream: To enhance the rich chocolate flavor of a slice of chocolate cake, a dollop of whipped cream can offer a light and fluffy texture.
Mary Berry Chocolate Ganache Cake Recipe Variations
- Mocha Ganache Cake: To give the ganache a mocha taste, mix in ½ teaspoon of espresso powder! Some chocolate-covered espresso beans on top would look stunning!
- Bailey’s or Kahlua Ganache Cake: For a boozy treat, mix one tablespoon of Bailey’s Irish Cream or Kahlua into your ganache! To prevent your ganache from solidifying or seizing, make sure the alcohol is at room temperature rather than cold!
Pro Tips To Make Perfect Mary Berry Chocolate Ganache Cake Recipe
- A big serrated knife is best for slicing chocolate. The texture of the firm chocolate bar is broken up by the grooves.
- If the chocolate isn’t melting, either the cream wasn’t heated enough or it wasn’t chopped finely enough. While the cream is heating up to a simmer, chop the chocolate into very small pieces.
- Use quality chocolate; cheap chocolate chips will give you a ganache that is gritty. Mix the chocolate and warm cream together with a spoon or tiny rubber spatula.
How To Store Leftover Mary Berry Chocolate Ganache Cake Recipe?
Mary Berry Chocolate Ganache Cake Recipe
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.
DID YOU MAKE THIS RECIPE?
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How To Get Ganache Smooth?
How Is Whipped Ganache Fixed?
Conclusion
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Welcome! I’m Sumi, and I have a love for FOOD. Here, we’re all almost the pleasure of homemade delicious recipes.
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