Mary Berry Chocolate Reflection Cake Recipe

The Mary Berry Chocolate Reflection Cake Recipe is a truly spectacular chocolate dessert with a rich, moist sponge and a luxurious chocolate ganache filling and topping. It’s the sort of showstopping cake that feels perfect for birthdays, celebrations or any occasion where you want to impress with both appearance and flavour.

A good chocolate reflection cake should have a soft, tender crumb with a deep chocolate flavour running through every layer. The rich chocolate ganache should be smooth and indulgent, sandwiched between two layers of moist sponge and spread generously over the top and sides. The balance of rich chocolate cake and silky ganache creates a luxurious dessert that is every bit as delicious as it looks.

Ingredients

For the Cake

• 200g dark chocolate
• 200g unsalted butter
• 250g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 1/2 tsp salt

For the Chocolate Ganache

• 200g dark chocolate
• 200ml double cream

How to Make Mary Berry Chocolate Reflection Cake Recipe

Prepare the Tins and Oven

Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment.

Melt the Chocolate and Butter

Gently melt the dark chocolate and butter together in a heatproof bowl over simmering water, stirring until smooth.

Whisk the Eggs and Sugar

Beat the caster sugar and eggs together until pale and fluffy.

Make the Batter

Fold the melted chocolate mixture into the eggs, then gently fold in the self-raising flour and salt until just combined.

Bake the Cakes

Divide the batter evenly between the two prepared tins and bake for 25–30 minutes until risen and a skewer comes out clean.

Cool the Cakes

Leave the cakes in the tins for 10 minutes before transferring to a wire rack to cool completely.

Make the Chocolate Ganache

Heat the double cream until just simmering, then remove from the heat and stir in the dark chocolate until smooth and glossy. Allow the ganache to cool and thicken slightly until it reaches a spreadable consistency.

Assemble the Cake

Spread half of the cooled chocolate ganache over one cake layer. Place the second sponge on top and spread the remaining ganache over the top and sides of the cake.

Chill to Set

Refrigerate the cake for at least 1 hour until the ganache is firm.

Serve and Enjoy

Transfer to a serving plate and slice when ready to serve.

Final Touch

The finished cake should have a rich chocolate flavour, a moist tender crumb and a smooth, indulgent chocolate ganache filling and coating.

Recipe Tips

• Use room temperature eggs to help the batter mix more evenly.
• Ensure the chocolate and butter mixture is not too hot when adding to the eggs — this prevents the eggs from cooking.
• Fold the flour gently to maintain the air incorporated in the eggs, which keeps the cake light.
• Check the cakes from 25 minutes to avoid overbaking, which can dry them out.
• Let the ganache cool and thicken before spreading — if it’s too warm it will slide off the cake.
• Chill the assembled cake thoroughly to allow the ganache to set firmly before serving.

Healthy Alternatives / Variations

• Add a tablespoon of coffee to the cake batter for a mocha twist.
• Incorporate orange zest for a chocolate-orange flavour.
• Use white chocolate for a different ganache colour.
• Add a layer of raspberry jam between the cake layers for a fruity contrast.
• Sprinkle sea salt flakes on top for a salted chocolate version.

Ingredient Substitutions

• Use milk chocolate instead of dark chocolate for a sweeter cake.
• Substitute self-raising flour with plain flour and 1 tsp baking powder.
• Use coconut cream instead of double cream for a dairy-free ganache.

How to Serve

Serve the Mary Berry Chocolate Reflection Cake Recipe as a stunning centrepiece for any celebration. Slice the cake carefully to reveal its moist, rich interior and chocolate ganache filling, and enjoy with a dollop of whipped cream or a scoop of vanilla ice cream.

Pairing Ideas

This cake pairs beautifully with a strong cup of coffee or a glass of dessert wine. The deep chocolate flavours also complement a scoop of raspberry sorbet, offering a refreshing contrast.

How to Store Leftovers

Room Temperature

Store the cake in an airtight container at room temperature for up to 3 days.

Freezer

Freeze the cake without the ganache for up to 3 months. Thaw completely before assembling with ganache.

Reheating

Refresh slices briefly in a warm oven to restore the cake’s texture.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 58g
• Protein: 6g
• Fat: 30g

FAQs

Can I make the ganache ahead of time?

Yes, you can prepare the ganache a day in advance. Store it in the fridge and gently reheat it before using to ensure it’s smooth and spreadable.

What if my ganache is too runny?

If the ganache is too runny, allow it to cool at room temperature or refrigerate briefly until it thickens to a spreadable consistency.

How do I prevent the cakes from sticking to the tins?

Line the base of each tin with baking parchment and grease the sides well. This will help the cakes release easily after baking.

Can I use a different size cake tin?

You can use a different size tin, but adjust the baking time accordingly. A larger tin will result in a thinner cake that bakes faster.

Mary Berry Chocolate Reflection Cake Recipe

Recipe by Eleanor HayesCourse: DessertCuisine: BritishDifficulty: Intermediate

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

The Mary Berry Chocolate Reflection Cake Recipe delivers a rich, indulgent two-layer chocolate cake with a smooth ganache filling and topping, perfect for special occasions.

Ingredients

• 200g dark chocolate

• 200g unsalted butter

• 250g caster sugar

• 4 large eggs

• 1 tsp vanilla extract

• 200g self-raising flour

• 1/2 tsp salt

• 200g dark chocolate (for ganache)

• 200ml double cream

Directions

• Preheat your oven to 180°C (160°C fan) and line two 20cm round cake tins with baking parchment.
• Melt 200g dark chocolate and 200g unsalted butter over a pan of simmering water until smooth.
• Beat 250g caster sugar with 4 large eggs until pale and fluffy.
• Fold the melted chocolate mixture into the egg mixture, then fold in 200g self-raising flour and 1/2 tsp salt.
• Divide the batter evenly between the two prepared tins and bake for 25–30 minutes until a skewer comes out clean.
• Cool the cakes in the tins for 10 minutes, then transfer to a wire rack to cool completely.
• Heat 200ml double cream until just simmering, then stir in 200g dark chocolate until smooth and glossy. Allow to cool until spreadable.
• Spread half of the cooled ganache over one cake layer. Place the second sponge on top and spread the remaining ganache over the top and sides.
• Refrigerate the cake for at least 1 hour to allow the ganache to set.
• Transfer the cake to a serving plate once the ganache is set.

Notes

• Use room temperature eggs to help the batter mix more evenly.
• Ensure the chocolate and butter mixture is not too hot when adding to the eggs — this prevents the eggs from cooking.
• Fold the flour gently to maintain the air incorporated in the eggs, which keeps the cake light.
• Check the cakes from 25 minutes to avoid overbaking, which can dry them out.
• Let the ganache cool and thicken before spreading — if it’s too warm it will slide off the cake.
• Chill the assembled cake thoroughly to allow the ganache to set firmly before serving.