Mary Berry Boozy Chocolate Cake Recipe

If you love rich chocolate cakes with a grown-up twist, this Mary Berry Boozy Chocolate Cake Recipe is a wonderful choice. The cake is deeply chocolatey, wonderfully moist, and infused with a warming splash of your favorite liqueur for extra flavor. Despite its impressive appearance, it is surprisingly easy to make and suitable for confident beginners. From start to finish, the recipe takes about 1 hour and 30 minutes, including cooling time.

Ingredients

For the Chocolate Cake

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 200g self-raising flour
• 25g cocoa powder
• 1 teaspoon baking powder
• Pinch of salt
• 3 tablespoons coffee liqueur or Irish cream liqueur
• 2 tablespoons milk

For the Chocolate Frosting

• 150g dark chocolate, chopped
• 150ml double cream
• 2 tablespoons coffee liqueur
• 1 tablespoon icing sugar

For Decoration

• Chocolate curls
• Cocoa powder for dusting

How to Make Mary Berry Boozy Chocolate Cake Recipe

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round sandwich tins with baking parchment.
• Cream the butter and sugar: Place the softened butter and caster sugar in a large mixing bowl. Beat until pale, fluffy, and light in texture.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition to create a smooth batter.
• Mix the dry ingredients: Sift together the self-raising flour, cocoa powder, baking powder, and salt. Fold gently into the mixture.
• Add the liqueur: Stir in the coffee liqueur and milk until the batter is smooth and evenly combined.
• Fill the tins: Divide the mixture evenly between the prepared tins and level the tops with a spatula.
• Bake the cakes: Bake for 30 to 35 minutes or until the cakes are risen and spring back when lightly pressed.
• Cool completely: Leave in the tins for 10 minutes, then transfer to a wire rack and allow to cool fully.
• Make the frosting: Heat the cream until steaming. Pour over the chopped chocolate and leave for 2 minutes. Stir until smooth, then mix in the liqueur and icing sugar.
• Assemble the cake: Spread frosting over one cake layer, place the second layer on top, then cover the top with the remaining frosting. Decorate with chocolate curls and a light dusting of cocoa powder.

Tips for the Best Mary Berry Boozy Chocolate Cake

How do I keep the cake moist?

Do not overbake the sponge. Check it a few minutes before the recommended baking time ends.

What is the best alcohol for this cake?

Coffee liqueur, Irish cream, chocolate liqueur, or dark rum all work beautifully with chocolate.

Can I make the cake ahead of time?

Yes. The flavor becomes even richer after resting overnight in an airtight container.

How do I get a smooth frosting?

Allow the chocolate ganache to cool slightly before spreading. This creates a silky and even finish.

Serving Suggestions

• Serve with freshly whipped cream.
• Pair with vanilla ice cream.
• Enjoy alongside coffee or espresso.
• Add fresh raspberries for contrast.
• Serve as a celebration cake for birthdays and holidays.

Storage

Room Temperature

Store in an airtight cake container for up to 2 days in a cool room.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze individual slices or the whole unfrosted cake for up to 3 months. Wrap well in cling film and foil before freezing.

Nutrition

• Calories: 485 kcal
• Carbohydrates: 49g
• Protein: 6g
• Fat: 29g
• Saturated Fat: 17g
• Sodium: 215mg

Nutritional values are estimates and may vary depending on ingredients and portion sizes used.

FAQs

Mary Berry Boozy Chocolate Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

35

minutes

Total time

90

minutes

Calories

485

kcal

1

hour 

A rich, moist chocolate cake infused with coffee liqueur and topped with silky chocolate frosting. Perfect for celebrations and special occasions.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 200g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 3 tbsp coffee liqueur

• 2 tbsp milk

• 150g dark chocolate

• 150ml double cream

• 2 tbsp coffee liqueur

• 1 tbsp icing sugar

• Chocolate curls for decoration

• Butter for greasing tins

• Baking parchment

• Pinch of salt

Directions

• Preheat oven to 180°C (160°C fan). Grease and line two 8-inch sandwich tins.
• Beat butter and sugar until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• Fold in flour, cocoa powder, baking powder and salt.
• Stir in coffee liqueur and milk until smooth.
• Divide mixture between tins and level the tops.
• Bake for 30–35 minutes until risen and springy.
• Cool completely on a wire rack.
• Make frosting with melted chocolate, cream and liqueur, then sandwich and cover the cake.

Notes

• Use a quality coffee liqueur for the best flavor.
• Allow the cake to cool completely before frosting.
• The flavor improves after resting overnight.