Mary Berry's chocolate birthday traybake recipe
 Sometimes it can be difficult to know what cake to make for a special birthday – one which is not complicated, will feed many people and can be made ahead. This is the one! A grown-up cake which is two chocolate traybakes that are filled and iced. If serving as a dessert, offer fresh strawberries or raspberries alongside. 30g/1oz cocoa powder 5 tbsp boiling water 225g/8oz caster sugar 225g/8oz baking spread, straight from the fridge275g/10oz self-raising flour 1 tsp baking powder 4 large free-range eggs 1 tbsp milk 30g/1oz cocoa powder 5 tbsp boiling water 225g/8oz caster sugar 225g/8oz baking spread, straight from the fridge 275g/10oz self-raising flour 1 tsp baking powder 4 large free-range eggs 1 tbsp milk 450ml/¾ pint double cream 450g/1lb plain chocolate, around 40% cocoa solids, broken into pieces 450ml/¾ pint double cream 450g/1lb plain chocolate, around 40% cocoa solids, broken into pieces 4 tbsp cream liqueur300ml/½ pint double cream, whipped to soft peaks 4 tbsp cream liqueur 300ml/½ pint double cream, whipped to soft peaks 175g/6oz chocolate balls8 chocolate truffles, roughly chopped 175g/6oz chocolate balls 8 chocolate truffles, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.)While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. Put a fluted star nozzle into a piping bag and ﬁll the bag with 350g/12oz of the chocolate ganache and set aside.Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Light some birthday candles, if you like, and cut into squares to serve. Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a 30×23cm/12x9in traybake tin with baking paper. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir and mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Spoon into the tin and level the surface. Bake for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper. Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.) Repeat with the same ingredients and method to make a second traybake. (If you have two traybake tins, you can bake them at the same time.) While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. To fill the cakes, place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread onto the cake on the board. Place the second cake on top and press down gently. Put a fluted star nozzle into a piping bag and ﬁll the bag with 350g/12oz of the chocolate ganache and set aside. Put a fluted star nozzle into a piping bag and ﬁll the bag with 350g/12oz of the chocolate ganache and set aside. Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the chocolate balls in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered. Light some birthday candles, if you like, and cut into squares to serve. Light some birthday candles, if you like, and cut into squares to serve. Recipe tips Can be made, assembled and piped up to 6 hours ahead. The cakes can be made a day ahead, ready to ice on the day. The iced cake freezes well.