Mary Berry Boozy Chocolate Cake Recipe

This Mary Berry Boozy Chocolate Cake is a rich and moist recipe, featuring a tender chocolate sponge infused with dark rum and ground almonds, all covered in a simple, glossy chocolate butter icing. It’s the perfect “grown-up” celebration cake, ready in about an hour, plus cooling time.

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Mary Berry Boozy Chocolate Cake Ingredients

For the Cake:

200g (7oz) good-quality plain or dark chocolate, broken into pieces
100g (4oz) unsalted butter, cubed
3 large eggs, separated
100g (4oz) dark muscovado sugar
50ml (2fl oz) dark rum
75g (3oz) self-raising flour, sifted
50g (2oz) ground almonds

For the Icing & Glaze:

4 tbsp apricot jam, warmed and sieved
225g (8oz) good-quality plain or dark chocolate, broken into pieces
100g (4oz) unsalted butter, cubed

How To Make Mary Berry’s Boozy Chocolate Cake

Part 1: Make the Chocolate Rum Sponge

Prep Oven and Tin: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease a 20cm (8in) round, deep cake tin and line the base with baking paper.
Melt Chocolate and Butter: Place the 200g of chocolate and 100g of butter in a heatproof bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water). Stir gently until melted and smooth, then set aside to cool slightly.
Mix the Batter: In a large bowl, whisk the 3 egg yolks with the dark muscovado sugar until pale and thick. Stir in the cooled chocolate mixture and the dark rum.
Fold in Dry Ingredients: Gently fold in the sifted self-raising flour and the ground almonds until just combined.
Fold in Egg Whites: In a separate, clean bowl, whisk the 3 egg whites until they form stiff peaks. Fold a large spoonful into the chocolate batter to loosen it, then gently fold in the remaining whites with a large metal spoon, being careful not to knock out the air.
Bake the Cake: Pour the batter into the prepared tin and bake for about 45 minutes, or until the cake is risen and a skewer inserted into the center comes out clean. Let it cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

Part 2: Ice and Assemble the Cake

Make the Icing: To make the icing, melt the 225g of chocolate and 100g of butter together in a bowl over simmering water until smooth.
Assemble: Once the cake is completely cool, carefully slice it in half horizontally. Spread about one-third of the chocolate icing on the bottom layer and sandwich the two halves back together.
Glaze and Finish: Brush the warmed and sieved apricot jam all over the top and sides of the cake. This creates a seal and a glossy base for the icing. Let it set for a few minutes.
Ice the Cake: Gently spread the remaining chocolate icing over the top and sides of the entire cake with a palette knife. Let the icing set in a cool place before serving.

Recipe Tips

How to get a light sponge? The key is to be very gentle when folding the whisked egg whites into the batter. Use a large metal spoon and a figure-of-eight motion to keep as much air in the mixture as possible.
Why use apricot jam? The layer of apricot jam is a classic technique that “seals” the cake, preventing crumbs from getting into the final layer of icing. It also adds a lovely gloss and a subtle fruity tang that cuts through the richness of the chocolate.
What kind of rum is best? A dark or spiced rum works best for its deep, rich flavor. Avoid white rum, which can be a bit harsh.
Can I make this ahead of time? Absolutely. The un-iced cake can be made a day in advance and stored in an airtight container. The fully iced cake will keep well in a cool place for 2-3 days.

What To Serve With Boozy Chocolate Cake

This rich, adult-oriented cake is a showstopper on its own. It is best served with:

A dollop of crème fraîche or unsweetened whipped cream
A side of fresh raspberries to cut through the richness
A strong cup of black coffee or a small glass of the rum used in the cake

How To Store Boozy Chocolate Cake

Room Temperature: Store the cake in an airtight container in a cool room for up to 3 days.
Freeze: The un-iced sponge freezes beautifully. Wrap it tightly and freeze for up to 3 months. Thaw at room temperature before assembling and icing.

Mary Berry Boozy Chocolate Cake Nutrition Facts

Calories: 550-650 kcal
Fat: 38g
Carbohydrates: 45g
Protein: 8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Is this cake very alcoholic?

The alcohol flavour is definitely present but not overpowering; it adds a warm, rich depth to the chocolate. Most of the alcohol will cook off during baking, but the flavour remains.

Can I make this without alcohol?

Yes. You can substitute the rum in the cake batter with an equal amount of strong black coffee or orange juice for a non-alcoholic but still flavorful version.

My icing is too runny/stiff. What should I do?

If the icing is too runny, it just needs more time to cool and thicken. If it becomes too stiff, you can gently warm it for a few seconds over the pan of hot water, stirring until it reaches a spreadable consistency again.

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