A rich and indulgent chocolate cake, perfect for any celebration. This version keeps all the decadence of the original, with moist chocolate sponges, a creamy whipped filling, and a luscious ganache icing. Topped with Maltesers and chocolate truffles, it’s a showstopper for any occasion.

Why You’ll Love This Recipe

Decadent and indulgent – A rich chocolate sponge paired with a velvety ganache and creamy filling makes this the ultimate treat.
Perfect for celebrations – Whether it’s a birthday or a special gathering, this cake will impress everyone.
Easy to decorate – The Maltesers and truffles add a professional touch with minimal effort.
Great for large gatherings – With 30 servings, it’s ideal for parties and events.
Make-ahead friendly – You can prepare the sponges and ganache in advance for stress-free baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Sponges (makes two traybakes):

Cocoa powder
Boiling water
Caster sugar
Baking spread
Self-raising flour
Baking powder
Large eggs
Milk

For the Ganache Icing:

Pouring double cream
Plain chocolate

For the Filling:

Pouring double cream, whipped to soft peaks
Vanilla extract or chocolate syrup (optional)

For the Decoration:

Maltesers
Chocolate truffles, roughly chopped

Directions

Preheat the oven to 180°C/160°C Fan/Gas 4. Line two 30 × 23 cm (12 x 9 in) traybake tins with non-stick baking paper.
In a large bowl, mix the cocoa powder with boiling water to form a smooth paste. Add the caster sugar, baking spread, self-raising flour, baking powder, eggs, and milk. Whisk using an electric mixer for about 2 minutes until light and fluffy.
Divide the mixture equally between the prepared tins, leveling the surfaces. Bake in the preheated oven for about 35 minutes, until well risen and shrinking away from the sides of the tins. Leave to cool in the tins on a wire rack, then remove the baking paper.
For the ganache icing, heat the double cream in a saucepan over medium heat until hot. Remove from the heat and add the plain chocolate pieces. Stir until melted and smooth. Set aside in a cool place to thicken to a spreadable consistency.
Place one sponge on a serving board. Mix the vanilla extract or chocolate syrup (if using) into the whipped cream. Spread the whipped cream over the sponge. Place the second sponge on top and press down gently.
Using a fluted star nozzle, fill a piping bag with 350g of the chocolate ganache and set aside. Spread the remaining ganache over the top and sides of the cake, smoothing it out evenly. Use a fork to create a horizontal pattern on the sides.
Pipe small stars around the top edge of the cake to create a border. Arrange the Maltesers in a line next to the piped edge, followed by another line of piped stars, then a line of chopped truffles. Continue this pattern until the top of the cake is fully decorated.
Light some candles, slice into squares, and serve.

Servings and Timing

Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 30 or more
Calories: Approximately 450 kcal per serving

Variations

Different Decorations: Swap Maltesers and truffles for chocolate curls, sprinkles, or fresh berries for a different look.
Alcohol Infusion: Add a splash of Baileys, Kahlua, or dark rum to the ganache for a grown-up twist.
Alternative Fillings: Replace the whipped cream with a chocolate buttercream or mascarpone frosting for extra richness.
Nutty Addition: Sprinkle chopped hazelnuts or almonds between the layers for added crunch.
Gluten-Free Version: Use a gluten-free self-raising flour blend to accommodate dietary needs.

Storage/Reheating

Storage: Keep the cake covered in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezing: Wrap the undecorated sponges tightly in plastic wrap and freeze for up to 3 months. Thaw overnight before decorating.
Reheating: If you prefer the cake slightly warm, microwave individual slices for 10-15 seconds.

FAQs

How far in advance can I make this cake?

You can bake the sponges up to 2 days in advance and store them in an airtight container. The ganache can also be made ahead and refrigerated.

Can I use milk chocolate instead of dark chocolate for the ganache?

Yes, but the ganache will be sweeter and less rich. A mix of milk and dark chocolate works well for a balanced flavor.

What’s the best way to slice the cake neatly?

Use a sharp, serrated knife and clean it between cuts for smooth slices.

Can I make this cake without eggs?

Yes, you can substitute eggs with a commercial egg replacer, unsweetened applesauce, or yogurt.

How do I prevent the sponge from drying out?

Avoid overbaking and store the cake properly in an airtight container. You can also brush the sponges with a light sugar syrup for extra moisture.

Can I make this as a round cake instead of a traybake?

Yes, divide the batter between two 9-inch round cake tins and adjust the baking time accordingly.

How do I make the ganache thicker?

Let it cool longer, or add a small amount of melted chocolate to thicken it further.

Can I decorate the cake differently?

Absolutely! Try using chocolate shavings, edible gold leaf, or a dusting of cocoa powder for a unique look.

What’s the best way to store leftovers?

Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.

Can I use single cream instead of double cream?

Double cream is best for a stable ganache. Single cream may not thicken as well.

Conclusion

This Grown-Up Chocolate Birthday Cake is the perfect combination of rich chocolate flavors, creamy filling, and indulgent ganache. Whether you’re celebrating a special occasion or simply treating yourself, this cake is guaranteed to impress. With easy-to-follow steps and customizable decorations, it’s a fantastic choice for any baker. Enjoy every decadent bite!

Mary Berry’s Grown-Up Chocolate Birthday Cake

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Author: Paula
Total Time: 1 hour 5 minutes
Yield: 30 servings
Diet: Vegetarian

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Description

This Grown-Up Chocolate Birthday Cake is a rich and indulgent dessert, perfect for celebrations. With moist chocolate sponges, a creamy whipped filling, and a decadent ganache icing, it’s topped with Maltesers and chocolate truffles for an elegant finish. Ideal for birthdays, gatherings, or any special occasion!

Instructions

1. Prepare the Chocolate Sponges:

Preheat the Oven: Set to 180°C (160°C Fan) / Gas 4. Line two 30 × 23 cm (12 x 9 in) traybake tins with non-stick baking paper.
Make the Cake Batter: In a large bowl, mix cocoa powder with boiling water until smooth. Add caster sugar, baking spread, self-raising flour, baking powder, eggs, and milk. Whisk using an electric mixer for about 2 minutes until light and fluffy.
Bake: Divide the mixture evenly between the prepared tins and smooth the tops. Bake for about 35 minutes until risen and pulling away from the sides.
Cool: Let the cakes cool in the tins on a wire rack, then remove the baking paper.

2. Prepare the Ganache Icing:

Heat the Cream: In a saucepan over medium heat, heat the double cream until hot but not boiling.
Melt the Chocolate: Remove from heat, add the plain chocolate pieces, and stir until fully melted and smooth. Let cool to a spreadable consistency.

3. Assemble the Cake:

Layer the Cake: Place one sponge on a serving board. Mix vanilla extract or chocolate syrup (if using) into the whipped cream and spread it over the sponge.
Stack the Cake: Place the second sponge on top and press down gently.

4. Decorate the Cake:

Frost with Ganache: Spread the ganache over the top and sides, smoothing it evenly. Use a fork to create a horizontal pattern on the sides.
Pipe Decorations: Fill a piping bag with 350g of ganache fitted with a fluted star nozzle and pipe a decorative border around the top.
Add Maltesers and Truffles: Arrange Maltesers in a neat line next to the piped border, followed by a line of piped stars and a row of chopped truffles. Repeat the pattern across the top of the cake.
Final Touches: Light some candles, slice, and serve!

Notes

For a gluten-free version: Use a 1:1 gluten-free self-raising flour blend.
For a round cake version: Divide the batter between two 9-inch round tins and adjust the baking time accordingly.
For extra moisture: Lightly brush cake layers with sugar syrup before assembling.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: British