Mary berry 10 inch chocolate cake
Mary berry 10 inch chocolate cake is a classic recipe that yields a rich, moist and indulgent cake. This recipe uses high-quality dark chocolate for the sponge and ganache to give it that intense chocolate flavor. The batter is lightened with whipped eggs which create an airy texture when baked in the oven. The result is a decadent dessert perfect for special occasions or as a treat for any chocoholic!
Why people also love Mary berry 10 inch chocolate cake
People also love Mary Berry’s 10 inch chocolate cake because of its rich, indulgent flavor that comes from the high-quality dark chocolate used in both the sponge and ganache. The whipped eggs give it a light texture that is enjoyable to eat without being too heavy or dense. Its large size makes it perfect for sharing at gatherings or special occasions like birthdays or weddings. Additionally, this recipe is easy to follow with simple ingredients which yields a delicious result every time you make it!
Ingredients:
- 200g dark chocolate (70% cocoa solids)
- 250g unsalted butter
- 250g caster sugar
- 4 large eggs
- 1 tsp vanilla extract
- 100g self-raising flour
- Pinch of salt
For the ganache: - 150ml double cream
- 150g dark chocolate
Instructions:
- Preheat your oven to180C/160C fan/gas mark four. Grease a deep round tin measuring approximately ten inches in diameter.
- Break up the dark chocolate into pieces and melt it with butter in a heatproof bowl over simmering water or microwave on medium power stirring every minute until melted
- In another mixing bowl whisk together sugar, eggs, and vanilla extract until light and fluffy.
- After this,Fold the melted chocolate mixture into the egg mixture until well combined.
- Sift in flour and salt, then fold it gently into the chocolate batter until no lumps remain.
- Pour the cake batter into your greased tin and bake for 35-40 minutes or until a toothpick comes out clean when inserted in the center of the cake.
- Remove from oven, allow to cool completely on wire rack before removing from tin
- To make ganache: Heat cream over low heat till simmering point (do not boil). Break up dark chocolate pieces in a bowl and pour hot cream over them, let sit for 2 minutes then stir with spatula until smooth consistency is reached
- Spread ganache evenly over cooled cake using an offset spatula or knife
Quick Facts
- Prep time: 30 minutes
- Cook time: 50-55 minutes
- Total Time: About an hour and a half
- Difficulty: Intermediate
- Yield: One 10-inch cake
Serving suggestions? Well, how about with a scoop of vanilla ice cream or whipped cream? Or maybe even with some fresh berries on top?
Expert Tips & Tricks:
Don’t overmix the batter, darling! You want to keep those lovely chocolate chunks intact.
Make sure your eggs are at room temperature before using them. It makes all the difference.
Nutrition information:
Per serving (assuming 8 slices):
Calories – 320 per slice
Fat – 18g
Saturated Fat – 10g
Carbohydrates – 38g
Sugar – 27g
Protein – 4g
Presentation:
Well, I already suggested some presentation ideas earlier. But you could also try drizzling some melted chocolate on top of the cake for a more decadent look. Or maybe even add some edible flowers or gold leaf if you’re feeling fancy.
Variations and substitutions for Mary berry 10 inch chocolate cake:
- Instead of using dark chocolate, try using milk or white chocolate for a different flavor profile.
- You could also add in some chopped nuts like hazelnuts or almonds to give the cake a bit of crunch.
- If you’re feeling adventurous, try adding in some chili powder or cayenne pepper for a spicy kick!
- For a gluten-free option, substitute the all-purpose flour with almond flour or coconut flour.
- To make it vegan-friendly, replace the eggs with applesauce or mashed bananas and use dairy-free butter instead of regular butter.
Recommendations and notices:
- Make sure to properly grease your cake pan before pouring in the batter. This will stop the cake from sticking to the pan.
- It’s important not to overmix the batter, as this can cause the cake to become dense and heavy.
- Be sure to let your eggs come up to room temperature before using them. Cold eggs can cause the butter in your recipe to solidify, which will make it difficult for you to achieve a smooth mixture.
- When melting chocolate, use low heat or a double boiler method instead of microwaving it directly. This will help prevent scorching or burning of chocolate.
FAQ for Mary berry 10 inch chocolate cake:
Yes, you can adjust the recipe to fit any size pan. Just keep in mind that the cooking time may vary depending on the size of your pan.
Yes! Tightly wrap it in plastic wrap or aluminum foil and keep it in an airtight container for up to three months.
Store it covered at room temperature for up to five days. If you want to extend its shelf life, you can also refrigerate it for up to one week.
“Stick a toothpick into the middle of your cake. If it comes out clean, then your cake is done! Alternatively, you can gently press the center of the cake with your finger – if it springs back and doesn’t leave an indentation, then it’s ready.
Yes, you can substitute 75g (3/4 cup) unsweetened cocoa powder for every 100g (3.5 oz) dark chocolate in this recipe.
A classic buttercream frosting or a ganache would pair perfectly with this rich chocolate cake!
Conclusion
Mary Berry’s 10 inch chocolate cake is a delicious and indulgent dessert that is perfect for special occasions or as a treat for any chocoholic. This recipe uses high-quality dark chocolate to give it an intense flavor, while the whipped eggs create a light texture that makes it enjoyable to eat without being too heavy. The ganache topping made from cream and more dark chocolate adds another layer of richness to this already decadent dessert. Overall, this recipe is easy to follow with simple ingredients which yields a delicious result every time you make it!
