Mary's chocolate birthday cake recipe
 It's a big day, so trust Mary Berry to make the perfect chocolate birthday cake for that special someone. This easy chocolate cake is layered with rich chocolate ganache. Decorate it with fruit according to the season, or switch it up for nuts or more chocolate. For this recipe, you will need a piping bag fitted with a rose-shaped nozzle. 100g/3½oz baking spread or soft butter, plus extra for greasing50g/1¾oz cocoa powder6 tbsp boiling water4 free-range eggs175g/6oz self-raising flour1 tsp baking powder250g/9oz caster sugar 100g/3½oz baking spread or soft butter, plus extra for greasing 50g/1¾oz cocoa powder 6 tbsp boiling water 4 free-range eggs 175g/6oz self-raising flour 1 tsp baking powder 250g/9oz caster sugar 300ml/10fl oz pouring double cream300g/10½oz dark chocolate, broken into small pieces3 tbsp apricot jam 300ml/10fl oz pouring double cream 300g/10½oz dark chocolate, broken into small pieces 3 tbsp apricot jam 5 white chocolate truffle balls3 large strawberries, halved, green stalk left attached25g/1oz dark chocolate, melted 5 white chocolate truffle balls 3 large strawberries, halved, green stalk left attached 25g/1oz dark chocolate, melted Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper.To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in sandwich tins and line with baking paper. To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. To make the cake, place the cocoa and boiling water into a large bowl and mix well to make a paste. Add the remaining cake ingredients and beat with an electric whisk until smooth and an even chocolate colour. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Divide the mixture between the prepared tins. Bake for about 25–30 minutes until well risen, shrinking away from the sides of the tin and springy to the touch. Leave for 10 minutes to cool, then carefully remove from the tins and place on a wire rack to cool completely. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Meanwhile, to make the ganache, pour the cream into a small saucepan and heat until piping hot. Remove from the heat, add the chocolate pieces and stir until smooth and shiny. Set aside to cool at room temperature until almost set. Divide the ganache into three. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. Spread the tops of each cake with apricot jam. Sandwich the cakes with a third of the ganache, then spread another third on top. Take a small palette knife and make a pretty swirl pattern on top. Spoon the remaining third into a piping bag, fitted with a rose nozzle. Pipe large rosettes in one corner of the cake. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. To decorate the cake, place the truffle balls on the top of the rosettes of icing, then arrange the strawberries around them. Using a teaspoon or small piping bag, drizzle the melted chocolate in a zig-zag design over the truffles. Recipe tips It is important that both the cakes and ganache are fully cooled before you start to decorate, or the ganache will melt and cause the cakes to slide about.