This Mary Berry Death by Chocolate Cake is a truly decadent and rich recipe, featuring four layers of moist chocolate sponge and a luxurious, shiny chocolate butter icing. It’s the ultimate celebration cake, perfect for any serious chocolate lover.
Mary Berry Death by Chocolate Cake Ingredients
For the Cake:
- 275g (10 oz) plain flour
- 3 tbsp cocoa powder
- 1½ tsp bicarbonate of soda
- 1½ tsp baking powder
- 215g (7½ oz) caster sugar
- 3 tbsp golden syrup
- 3 large eggs, beaten
- 225 ml (8 fl oz) sunflower oil
- 225 ml (8 fl oz) milk
For the Icing:
- 450g (1 lb) plain chocolate (good quality, around 70%), broken into pieces
- 200g (7 oz) unsalted butter
For Decoration (Optional):
- 50g (2 oz) each of white and plain chocolate, for making chocolate waves or shavings
How To Make Mary Berry’s Death by Chocolate Cake
Part 1: Make the Chocolate Sponges
- Prep Oven and Tins: Preheat your oven to 160°C/325°F/Gas Mark 3. Lightly grease two deep 20cm (8in) round sandwich tins and line the bases with non-stick baking parchment.
- Combine Dry Ingredients: Sift the flour, cocoa powder, bicarbonate of soda, and baking powder into a large mixing bowl. Add the caster sugar and mix well.
- Mix the Batter: Make a well in the center of the dry ingredients. Add the golden syrup, beaten eggs, sunflower oil, and milk. Beat with a wooden spoon or an electric mixer until the batter is completely smooth.
- Bake the Cakes: Divide the batter evenly between the two prepared tins. Bake for about 35 minutes, until the cakes are well-risen and spring back when pressed lightly.
- Cool: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
Part 2: Make the Icing and Assemble
- Melt Chocolate and Butter: Place the broken chocolate pieces into a heatproof bowl set over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat gently until the chocolate has melted. Remove from the heat, add the butter, and stir until the butter has also melted and the icing is smooth and glossy. Let it cool and thicken slightly.
- Create Four Layers: Once the cakes are completely cool, use a long, serrated knife to carefully slice each cake in half horizontally, creating four thin layers in total.
- Assemble the Cake: Place one cake layer on a serving plate or a wire rack set over a baking tray. Spread a portion of the chocolate icing over the layer. Place the next layer on top and repeat until all four layers are stacked.
- Ice the Cake: Pour the remaining icing over the top of the cake, allowing it to drip down the sides. Use a palette knife to smooth the icing evenly over the top and sides of the cake.
- Decorate and Set: Decorate with chocolate shavings or curls, if using. Leave the cake in a cool place (but not the fridge) for the icing to set.
Recipe Tips
- How to get a super moist cake? The use of sunflower oil and milk in the batter is the secret to this cake’s incredibly moist crumb. It also helps it stay fresh for several days.
- How do I get a shiny icing? The key is to melt the chocolate and butter gently over simmering water and not to overheat it. Also, avoid storing the finished cake in the refrigerator, as this can make the icing lose its beautiful shine.
- Can I make this ahead of time? Yes, this cake is a great make-ahead option. The un-iced sponges can be made a day in advance and stored in an airtight container. The assembled cake will keep well in a cool place for up to 2 days.
- Slicing the Layers: To get even layers, it’s easiest to use a serrated bread knife. Score a line around the middle of the cake first, then use that line as a guide to cut all the way through.
What To Serve With Death by Chocolate Cake
This cake is incredibly rich and is a showstopper all on its own. It is best served with something to cut through the richness:
- A dollop of crème fraîche or unsweetened whipped cream
- A side of fresh raspberries or a sharp raspberry coulis
- A strong cup of black coffee or an espresso
How To Store Death by Chocolate Cake
- Room Temperature: Store the cake in an airtight container in a cool room for up to 3 days. Do not refrigerate, as this will dull the icing and can dry out the sponge.
- Freeze: The un-iced sponges freeze beautifully. Wrap them tightly and freeze for up to 3 months. Thaw at room temperature before assembling and icing.
Mary Berry Death by Chocolate Cake Nutrition Facts
- Calories: 650-750 kcal
- Fat: 45g
- Carbohydrates: 55g
- Protein: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this cake very sweet?
Despite the name, this cake has a very deep and rich chocolate flavour rather than being overly sweet. The icing is made without any extra sugar, relying on the plain chocolate for its flavour.
Can I use a different type of chocolate for the icing?
For the best flavour and texture, a good quality plain or dark chocolate with around 70% cocoa solids is recommended. Milk chocolate would make the icing very sweet and it may not set as firmly.
Why is there no creaming of butter and sugar?
This recipe uses an “all-in-one” method for the batter, where the wet ingredients are simply beaten into the dry. This makes it incredibly quick, easy, and foolproof.
Try More Recipes:
- Mary Berry Chocolate Truffle Mousse Cake Recipe
- Mary Berry Chocolate Fairy Cakes Recipe
- Mary Berry Chocolate Chip Loaf Cake Recipe
Mary Berry Death by Chocolate Cake Recipe
Description
The ultimate indulgence for chocolate lovers: four layers of incredibly moist chocolate sponge, covered in a rich, glossy, two-ingredient chocolate butter icing.
Ingredients
Instructions
- Preheat oven to 160°C/325°F/Gas 3. Grease and line two 20cm (8in) sandwich tins.
- Sift all dry cake ingredients into a large bowl. Make a well in the center and add all wet ingredients.
- Beat until the batter is completely smooth.
- Divide between the tins and bake for 35 minutes until risen and springy. Cool completely.
- For the icing, gently melt the chocolate and butter together in a bowl over simmering water until smooth. Let it cool and thicken slightly.
- Slice each cooled cake in half horizontally to create four layers.
- Stack the layers, spreading icing between each one. Use the remaining icing to cover the top and sides of the cake.
- Let the icing set in a cool place before slicing and serving.
Notes
- This recipe uses an incredibly simple “all-in-one” method for the cake batter.
- Do not store the finished cake in the fridge, as it will make the icing lose its shine.
- Slicing the two cakes into four thin layers is key to the “death by chocolate” experience.
- Use good quality plain chocolate (around 70% cocoa) for the best flavour in the icing.
Mary Berry Death by Chocolate Cake Recipe
