Mary berry chocolate square cake
Mary berry chocolate square cake is a rich and indulgent dessert that is perfect for any occasion. This cake features layers of moist chocolate sponge, sandwiched together with luscious buttercream frosting and topped with a decadent layer of ganache. The recipe is easy to follow, making it accessible even for beginner bakers. It can be served as an impressive centerpiece at dinner parties or simply enjoyed as a treat alongside your afternoon tea or coffee break.
Why people also love Mary berry chocolate square cake
People love Mary Berry’s chocolate square cake for several reasons. Firstly, it is a rich and indulgent dessert that satisfies any chocolate lover’s cravings. The layers of moist sponge, buttercream frosting and ganache create a perfect balance of sweetness and richness. Secondly, the recipe is easy to follow with clear instructions making it accessible even for beginner bakers. Thirdly, this cake can be served on various occasions such as birthdays or dinner parties as an impressive centerpiece due to its beautiful appearance when cut into squares. Finally, the versatility of this cake allows you to customize it by adding your favorite toppings like fresh berries or nuts according to your taste preferences making it irresistible for anyone who loves desserts!
Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 100g self-raising flour
- 125g plain flour
- 25g cocoa powder
- For the filling and topping:
-150ml double cream
-200g dark chocolate (70% cocoa solids), chopped into small pieces
Instructions:
- Preheat your oven to180°C/160°C fan/Gas mark4. Grease a deep-sided square tin of approximately 23cm with baking parchment.
- In a large bowl, beat together the butter and caster sugar until light and fluffy.
- Add in one egg at a time, beating well after each addition.
- Sift in both flours along with the cocoa powder and fold the mixture together until well combined.
- Spoon the mixture into your prepared tin, smoothing it out with a spatula to ensure an even surface.
- After this,Bake in the preheated oven for approximately 35-40 minutes or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before removing it from its tin and cutting it into squares.
- To make the filling and topping, heat up double cream in a saucepan over low heat until just simmering.
- Remove from heat and add chopped dark chocolate pieces stirring constantly until melted and smooth ganache is formed
- Spread some ganache on top of each square piece of cake using palette knife or spoon spreading evenly
- Allow them to set at room temperature for few hours before serving
Quick Facts
- Prep time: 20 minutes
- Cook time: 35-40 minutes
- Total Time: Approximately 1 hour
- Difficulty: Easy
- Yield: Makes approximately 16 squares
Serving suggestions:
This cake is perfect served with a cup of tea or coffee. You can also serve it as a dessert after dinner alongside some whipped cream and fresh berries.
Expert Tips & Tricks:
- Make sure your butter is softened before beating it with sugar to ensure a light and fluffy texture.
- Sifting in the flours and cocoa powder will help prevent lumps in your batter.
- Use good quality dark chocolate (70% cocoa solids) for the ganache to get that rich and indulgent flavor.
Nutrition Information per serving (1 square):
Calories – 306kcal | Fat- 20g | Saturated Fat – 12g | Carbohydrates – 28g | Sugar – 18g | Fiber – 2g | Protein – 3.5g
Presentation:
To present this cake, you can cut it into squares and place them on a platter or cake stand. You can also dust some cocoa powder over the top for an extra touch of chocolatey goodness. Adding fresh berries like raspberries or strawberries around the edges will give your presentation an elegant look that is sure to impress your guests!
Variations and substitutions for Mary berry chocolate square cake:
- Gluten-free version: Substitute the self-raising flour and plain flour with gluten-free alternatives.
- Vegan version: Use vegan butter instead of regular butter, replace eggs with a mixture of 6 tablespoons of aquafaba (the liquid from a can of chickpeas) and 1/4 teaspoon cream of tartar, use dairy-free dark chocolate for the ganache.
- Nutella filling: Instead of using ganache as filling/topping you can spread Nutella on top or between layers
- Orange flavor: Add orange zest to the batter or add orange extract to the frosting
- Coffee flavor: Add instant coffee granules to the batter or make coffee-flavored frosting by adding brewed espresso into your buttercream icing recipe
- Salted Caramel: Instead of ganache, use salted caramel sauce as filling/topping
- Raspberry or strawberry version: Add fresh raspberries or strawberries to the batter and frosting for a fruity twist.
- Peanut butter version: Spread peanut butter on top of each square piece before adding ganache
- White chocolate version: Use white chocolate instead of dark chocolate for the ganache
- Lemon flavor: Add lemon zest to the batter or add lemon extract to your frosting recipe.
Recommendations and notices:
- Make sure all your ingredients are at room temperature before you start baking.
- Sift the flour and cocoa powder to prevent lumps in your batter.
- Use good quality dark chocolate (70% cocoa solids) for the ganache to get that rich and indulgent flavor.
- Don’t overmix your batter or it will become tough, mix until just combined
- Allow the cake to cool completely before removing it from its tin and cutting into squares.
- Be careful when melting chocolate as overheating can cause it to seize up or burn easily
- Store leftover cake in an airtight container at room temperature for up to 3 days or freeze for longer storage
- Check on cooking time regularly because ovens vary with heat intensity
FAQ for Mary berry chocolate square cake
Yes, you can bake the cake a day or two in advance. Cover it and keep it at room temperature until you’re ready to serve.
Yes, you can freeze the squares in an airtight container for up to 3 months. Thaw before serving.
Ganache is a mixture of chocolate and cream used as filling or topping on cakes. To make ganache, heat equal parts of heavy cream and chopped dark chocolate together until melted and smooth.
You can use milk chocolate if you prefer a sweeter taste but it may affect the texture and consistency of the ganache. Dark chocolate is recommended for a richer flavor.
Butter provides richness and flavor to this recipe, but you can use margarine or vegetable oil if needed. However, it may affect the texture and taste of the cake.
Insert a toothpick in the center of your cake; if it comes out clean then your cake is ready. Another way to check is by gently pressing on top of the sponge – if it springs back up, then it’s baked through.
Conclusion
Mary Berry’s chocolate square cake is a delicious and indulgent dessert that can be enjoyed on any occasion. The combination of moist chocolate sponge, luscious buttercream frosting and decadent ganache creates a perfect balance of sweetness and richness. This recipe is easy to follow with clear instructions making it accessible even for beginner bakers. It’s versatile enough to customize by adding your favorite toppings like fresh berries or nuts according to your taste preferences. When served in squares, it makes an impressive centerpiece at dinner parties or simply enjoyed as a treat alongside your afternoon tea or coffee break. Give this recipe a try, you won’t regret it!
