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Mary Berry Baileys Cake with Chocolate Ganache

In search of the ultimate, indulgent chocolate birthday or celebration cake that can satisfy a crowd? Look no further than Mary Berry Baileys Cake. Choosing the perfect cake for a special birthday, one that is easy to make serves a large number of people and can be prepared in advance, can be challenging. This cake, however, fits the bill! It’s a sophisticated creation consisting of two chocolate traybakes that are filled and iced. If served as a dessert, consider pairing it with fresh strawberries or raspberries.


Mary Berry Baileys Chocolate Cake
Prep Time: 20 mins Total Time: 1 hr 20 mins Yields: 6


Why You’ll Like It

There are several reasons why you’ll love and should try Mary Berry’s chocolate birthday cake.

  • It’s incredibly delicious. The combination of moist chocolate sponge, creamy filling, and rich ganache icing creates a cake that is simply irresistible.
  • It’s easy to make. With clear instructions and readily available ingredients, even novice bakers can successfully recreate this masterpiece.
  • It can be made in advance. You can bake the cakes a day ahead and assemble them on the day of the celebration, saving you time and stress.
  • It’s a crowd-pleaser. This cake is guaranteed to impress your guests and make any occasion memorable.

Mary Berry Baileys Chocolate Cake Recipe

What is Mary Berry Chocolate Birthday Cake?

Mary Berry’s chocolate birthday cake is a grown-up version of the classic chocolate cake. Instead of a traditional round cake, this recipe uses two chocolate traybakes that are filled and iced. The cake is moist, rich, and full of chocolate flavour. The creamy filling adds a luxurious touch, while the ganache icing gives the cake a beautiful finish. Whether you’re celebrating a birthday or any other special occasion, this cake is a showstopper that will leave everyone wanting more.

Mary Berry’s chocolate birthday cake differs from other chocolate birthday cakes both in its presentation and flavour. Firstly, Instead of a single round cake, this recipe uses two traybakes, which makes it easier to serve a large number of people. The addition of cream liqueur such as Baileys in the filling adds a sophisticated twist to the cake, making it perfect for adult celebrations. The ganache icing gives the cake a professional finish and adds an extra layer of indulgence. Overall, Mary Berry’s chocolate birthday cake takes the classic recipe to a whole new level.

Ingredients

For one traybake (you will need 2)

  • Cocoa powder – 30g / 1oz cocoa powder
  • Boiling water – 5 tbsp boiling water
  • Caster sugar – 225g / 8oz caster sugar
  • Baking spread – 225g / 8oz baking spread, straight from the fridge
  • Self-raising flour – 275g / 10oz Self-raising flour
  • Baking powder – 1 tsp baking powder
  • Eggs – 4 large eggs
  • Milk – 1 tbsp milk

For the ganache icing

  • Double cream – 450ml / ¾ pint pouring double cream
  • Chocolate – 450g / 1lb plain chocolate, broken into pieces

For the filling

  • Cream liqueur – 4 tbsp Baileys (or Kahlúa or Amarula)
  • Double cream – 300ml / ½ pint pouring double cream, whipped to soft peaks

For decorating

  • Maltesers – 175g / 6oz Maltesers
  • Chocolate truffles – 8 chocolate truffles, roughly chopped

How to make Mary Berry Baileys Chocolate Birthday Cake

  1. Preheat oven and line traybake. Preheat the oven to 180°C/160°C Fan/Gas 4 and line a 30 × 23 (12 x 9in) traybake tin with non-stick baking paper.
  2. For one traybake. Combine cocoa powder and boiling water in a large bowl, stirring to form a smooth paste. Add all remaining ingredients and whisk with an electric whisk for about 2 minutes until light and fluffy.
  3. Bake. Spoon the batter into the tin and level the surface. Bake in the preheated oven for about 35 minutes until well risen and pulled away from the sides of the tin. Let it cool in the tin on a wire rack and then remove the baking paper.
  4. For the second traybake. Repeat the process with the same ingredients to make a second traybake (if using two traybake tins, you can bake them simultaneously).
  5. For the ganache. While the cakes cool, prepare the ganache. Heat cream in a saucepan over medium heat until hot. Remove from heat and add chocolate, stirring until melted. Allow it to cool, thickening into a spreadable icing that holds its shape when piped.
  6. To assemble. Place one cake on a serving board, drizzle with half the cream liqueur. Fold the remaining cream liqueur into whipped cream and spread it on the cake. Place the second cake on top and press down gently.
  7. To decorate with ganache. Insert a fluted star nozzle into a piping bag and fill it with 350g (12oz) of the chocolate ganache, setting it aside. Spread the remaining ganache over the sides and surface of the cake, completely covering it. Use a fork to create a decorative horizontal pattern on the sides. Using the ganache in the piping bag, pipe small stars around the top edge to form a border. Arrange Maltesers in a line widthwise next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue piping and arranging chocolates in neat rows until the cake’s surface is completely covered.
  8. Candles. Light candles, and when ready to serve, cut into squares.

Tips

  • You can bake both traybakes at the same time if you have two traybake tins.
  • Make sure to cool the ganache icing in a cool place to allow it to thicken into a spreadable consistency.
  • Drizzle the cream liqueur on one cake and fold it into the whipped cream for a boozy and creamy filling.
  • Use a fluted star nozzle and piping bag to pipe small stars around the top edge of the cake for a decorative border.
  • Fork the sides of the cake to create a pretty horizontal pattern before spreading the ganache icing.
  • Light some candles on the cake before serving to make it extra festive.

Variations

  • Instead of cream liqueur, you can use other flavoured liqueurs or extracts to add a different twist to the filling.
  • For a nutty flavour, you can add chopped nuts, such as almonds or hazelnuts, to the filling or sprinkle them on top of the cake.
  • If you’re not a fan of Maltesers or chocolate truffles, you can use other chocolate candies or decorations to adorn the cake.
  • Experiment with different types of chocolate for the ganache icing, such as white chocolate or dark chocolate with different percentages of cocoa solids.
  • If served as a dessert, consider pairing it with fresh strawberries or raspberries.

How to Serve Mary Berry Baileys Chocolate Cake

When serving Mary Berry’s chocolate birthday cake, you can accompany it with fresh strawberries or raspberries to add a fruity element to the dessert. The combination of chocolate and berries is always a winner. You can also serve the cake on its own as a centrepiece for a birthday party or any other celebration. It’s a showstopper that will impress your guests and make the occasion extra special.

Storing the Chocolate Cake

This cake can be made, assembled, and piped up to 6 hours ahead. If you want to prepare it in advance, you can bake the cakes a day ahead and store them in an airtight container. The cake also freezes well when iced. Just make sure to use chocolate with around 40% cocoa solids for the best results.

chocolate birthday cake mary berry

Mary Berry Baileys Cake

Caroline Sciberras
In search of the ultimate, indulgent chocolate birthday or celebration cake that can satisfy a crowd? Look no further than Mary Berry's sophisticated chocolate birthday cake.
Choosing the perfect cake for a special birthday, one that is both uncomplicated, can accommodate a large number of people, and can be prepared in advance, can be challenging. This cake, however, fits the bill! It's a sophisticated creation consisting of two chocolate traybakes that are filled and iced. If served as a dessert, consider pairing it with fresh strawberries or raspberries.
Prep Time 25 minutes
Cook Time 35 minutes
Course Dessert
Cuisine British
Servings 30

Ingredients
  

For one traybake (you will need 2 for this recipe):

  • 30 grams 1 ounce cocoa powder
  • 5 tablespoons boiling water
  • 225 grams 8 ounces caster sugar
  • 225 grams 8 ounces baking spread, straight from the fridge
  • 275 grams 10 ounces self-raising flour
  • 1 teaspoon baking powder
  • 4 large eggs
  • 1 tablespoon milk

For the ganache Icing:

  • 450 millilitres ¾ pint pouring double cream
  • 450 grams 1 pound plain chocolate, broken into pieces

For the filling:

  • 4 tablespoons cream liqueur such as Baileys, Kahlúa or Amarula
  • 300 ml ½ pint pouring double cream, whipped to soft peaks

For the decoration:

  • 175 g 6oz Maltesers
  • 8 chocolate truffles roughly chopped

Instructions
 

  • Preheat oven and line traybake. Preheat the oven to 180°C/160°C Fan/Gas 4 and line a 30 × 23 (12 x 9in) traybake tin with non-stick baking paper.
  • For one traybake. Combine cocoa powder and boiling water in a large bowl, stirring to form a smooth paste. Add all remaining ingredients and whisk with an electric whisk for about 2 minutes until light and fluffy.
  • Bake. Spoon the batter into the tin and level the surface. Bake in the preheated oven for about 35 minutes until well risen and pulling away from the sides of the tin. Let it cool in the tin on a wire rack and then remove the baking paper.
  • For the second traybake. Repeat the process with the same ingredients to make a second traybake (if using two traybake tins, you can bake them simultaneously).
  • For the ganache. While the cakes cool, prepare the ganache. Heat cream in a saucepan over medium heat until hot. Remove from heat and add chocolate, stirring until melted. Allow it to cool, thickening into a spreadable icing that holds its shape when piped.
  • To assemble. Place one cake on a serving board, drizzle with half the cream liqueur. Fold the remaining cream liqueur into whipped cream and spread it on the cake. Place the second cake on top and press down gently.
  • To decorate with ganache. Insert a fluted star nozzle into a piping bag and fill it with 350g (12oz) of the chocolate ganache, setting it aside. Spread the remaining ganache over the sides and surface of the cake, completely covering it. Use a fork to create a decorative horizontal pattern on the sides. Using the ganache in the piping bag, pipe small stars around the top edge to form a border. Arrange Maltesers in a line widthwise next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue piping and arranging chocolates in neat rows until the cake's surface is completely covered.
  • Candles. Light candles, and when ready to serve, cut into squares.
  •  

Notes

Essential Equipment:
You will need one or two (if baking both sponges simultaneously) 30 × 23 (12 x 9in) traybake tins, a fluted star nozzle, and a piping bag.
Mary’s Tips:
  • Can be made, assembled, and piped up to 6 hours ahead.
  • The cakes can be made a day ahead, ready to ice on the day.
  • Freezes well iced.
  • Use around 40% cocoa solids chocolate.
 

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