Mary Berry Death by Chocolate Cake Recipe

If you’re looking for the ultimate chocolate lover’s dessert, this Mary Berry Death by Chocolate Cake Recipe is hard to beat. Rich chocolate sponge layers are filled and covered with silky chocolate frosting, then finished with chocolate ganache for an indulgent finish. The texture is moist, soft, and luxurious, while the flavor delivers deep chocolate intensity in every bite. Despite its impressive appearance, this cake is straightforward to make and takes around 2 hours from start to finish.

Ingredients

For the Chocolate Sponge

250g self-raising flour
50g cocoa powder
2 teaspoons baking powder
250g caster sugar
250g unsalted butter, softened
4 large eggs
3 tablespoons milk

For the Chocolate Frosting

300g dark chocolate, melted and cooled
250g unsalted butter, softened
400g icing sugar

For the Chocolate Ganache

200g dark chocolate, finely chopped
150ml double cream

For Decoration

Chocolate curls
Chocolate shavings
Cocoa powder for dusting (optional)

How to Make Mary Berry Death by Chocolate Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the dry ingredients: Place the flour, cocoa powder and baking powder into a large mixing bowl and stir together.
Make the cake batter: Add the butter, sugar, eggs and milk. Beat with an electric mixer until the mixture becomes smooth, thick and evenly combined.
Fill the tins: Divide the batter equally between the prepared cake tins and level the surface with a spatula.
Bake the cakes: Bake for 30 to 35 minutes until well risen and a skewer inserted into the centre comes out clean.
Cool completely: Leave the cakes in their tins for 10 minutes, then transfer to a wire rack and cool completely.
Prepare the frosting: Beat the butter until creamy. Gradually add the icing sugar, then mix in the melted dark chocolate until smooth and fluffy.
Assemble the cake: Spread a thick layer of frosting over one cake layer, place the second layer on top, then cover the top and sides with the remaining frosting.
Make the ganache: Heat the cream until just simmering. Pour over the chopped chocolate and leave for 2 minutes before stirring until smooth.
Finish and decorate: Pour the ganache over the cake, allowing it to drip naturally down the sides. Decorate with chocolate curls and shavings before serving.

Tips for the Best Death by Chocolate Cake

How do I get a moist chocolate sponge?

Do not overbake the cakes. Check them a few minutes before the recommended baking time ends.

Why is my frosting too soft?

If the frosting becomes too soft, chill it for 15 to 20 minutes before spreading.

How do I achieve smooth ganache?

Use finely chopped chocolate and allow it to sit in the hot cream before stirring.

Can I make the cake ahead of time?

Yes. Bake the sponge layers a day ahead and assemble the cake when needed.

Serving Suggestions

Serve with vanilla ice cream.
Pair with freshly whipped cream.
Enjoy with hot coffee or espresso.
Add fresh raspberries for contrast.
Serve as a celebration or birthday cake.

Storage

Room Temperature

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

Refrigerator

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

Freezing

Freeze individual slices or whole unfrosted cake layers for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Calories: 620 kcal
Carbohydrates: 68g
Protein: 8g
Fat: 36g
Saturated Fat: 21g
Sodium: 280mg

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

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, but the cake will be sweeter and less intense in chocolate flavor.

Can I make this cake in advance?

Yes, the cake can be made one day ahead and stored in an airtight container.

Can I freeze the finished cake?

Yes, wrap it well and freeze for up to 3 months.

What is the best chocolate to use?

Use good-quality dark chocolate with at least 60% cocoa solids for the richest flavor.