Use the remaining ganache icing to ice the top of the cake in a swirl pattern. You can always add more and a thicker icing works better than one that runs off the sponge.’. Whether it's a crunchy Caesar salad for lunch, or a tangy lemon and herb infused roast chicken for the barbecue, Mary has made a perfectly balanced sauce or dressing we're sure you'll love.A favourite in living rooms all around the country, Mary Berry's range of products embodies the same care and devotion we have all come to know and love.See the range of Mary Berry with Lakeland baking products here: http://www.lakeland.co.uk/brands/mary-berry?src=ytube 284ml double cream To ice the cake: spread the apricot jam on the top of each cake. Preheat the oven to 180C, gas 4. Make sure you bake the batter as soon as it’s mixed, and resist opening the oven door until it’s at least three quarters cooked. You know you’re in safe hands when following one of Mary Berry’s brilliant recipes. Whether you top with Mary Berry’s chocolate ganache and keep it simple or you cover in sprinkles and heap with fresh fruit, this cake is the perfect option as a chocolate birthday cake. 280g dark chocolate - at least 70% cocoa Break up the dark chocolate into medium to small sized chunks and place in a mixing bowl. Add the caster sugar and double cream to a saucepan and heat it. 1tblsp golden caster sugar. Combine the cream and sugar with the pieces of chocolate by pouring it into the mixing bowl. 280g dark chocolate - at least 70% cocoa 284ml double cream 1tblsp golden caster sugar. Take it off the heat as soon as the cream is ready to boil. Will Christmas markets go ahead this year? Add liquid gradually to icing, too. Beat together the eggs, flour, caster sugar, butter and baking powder until smooth in a large mixing bowl. This chocolate cake recipe will serve 6 people, and takes just 50 mins to prepare and bake. Turn into the prepared tins, level the top and bake in the preheated oven for about 20-25 mins, or until shrinking away from the sides of the tin and springy to the touch. Also, avoid adding to much coco powder - stick to the chocolate cake recipe measurements, as too much powder will make it dry. Start mixing the chocolate and cream together slowly while the chocolate melts, and keep mixing until you have a smooth shiny and rich texture. Mary Berry Chocolate Cake Masterclass with Lakeland - YouTube If your leftover cake is a little stale, we'd suggest warming a slice gently on a low heat in the microwave for about 10 seconds to make it moist again. Nobody wants cake crumbs mixed in with their smooth icing! Take it off the heat as soon as the cream is ready to boil. Child development stages: Ages 0-16 years. Leave to cool in the tin, then turn on to a wire rack to become completely cold before icing. There are a few things you can try to ensure your chocolate cake is moist after baking. Thankfully, Mary Berry has the perfect advice for this chocolate cake recipe. Thankfully Mary Berry has some advice on how to prevent this from happening. Chocolate ganache is a lovely smooth, creamy and rich topping for cakes and pastries, it's also really easy to make with only three ingredients and a bit of heat, grab our recipe below. Method. Stir until melted, then set aside to cool a little and to thicken up. When is the best time to do Christmas food shopping? Mary Berry’s Best Chocolate Cake | Baking Recipes | GoodtoKnow Mary Berry’s chocolate cake recipe is an easy recipe you’ll want to make over again. She told Woman’s Weekly: ‘To avoid cakes cracking don’t bake them too high in the oven, If you do the crust forms too soon and cracks as the cake continues to rise.’. To make the icing: measure the cream and chocolate into a bowl and carefully melt over a pan of hot water over a low heat, or gently in the microwave for 1 min (600w microwave). If your cakes go wrong and often crack, you could be putting your them on the wrong shelf in your oven. Put the cocoa in separate mixing bowl, and add the water a little at a time to make a stiff paste. Chocolate ganache recipe Ingredients. Mary Berry makes a lovely tunis cake and tops it with chocolate ganache in this years Christmas special of Great British Bake Off, and we'll show you how to make your own ganache that you can use for a variety of recipes. This cake has to be one of our favourites! These books are written for novices and seasoned cooks alike, so you can make fresh, delicious food in the comfort of your own kitchen regardless of your background.If you're in more of a rush, Mary's range of dressings and sauces do all the hard work of taking zingy salads and deliciously marinated meat and fish up a level, so all you have to worry about is enjoying it. She told Woman’s Weekly: ‘When icing a cake, seal the top with apricot jam first to prevent crumb contamination. Dust with icing sugar to serve. We earn a commission for products purchased through some links in this article.