Mary Berry Death By Chocolate Cake Recipe

The first time I made this, I honestly thought I’d overdone it. Too much chocolate? Turns out—no such thing. I was making it for a friend’s birthday, and as I poured that glossy frosting over the top, it looked like a mirror of pure cocoa. I felt smug. Then panicked.

The cake layers were uneven, my frosting was a touch too runny, and it looked like something out of a baking horror show. But once it set? Oh. My. Word. It sliced like velvet, tasted like a proper patisserie dessert, and disappeared in minutes.

If you want deep, dark chocolate flavour with a frosting that makes you close your eyes and sigh, this is it. Just follow my notes—especially the bit about not overheating the chocolate. I’ve done it wrong. You don’t have to.

WHAT MAKES THIS RECIPE SPECIAL

• It uses both cocoa and real chocolate, so you get depth and richness.
• Sunflower oil keeps the sponge moist for days. No dry crumbs here.
• The frosting is just chocolate and butter—no icing sugar, no cream cheese—so it’s intensely chocolatey and smooth.
• You slice the cakes in half to get four layers. Feels fancy, but it’s easy.

INGREDIENTS + WHY THEY MATTER

• Dark chocolate (450g) – Go for 70% cocoa solids. Lower % makes it too sweet; higher can taste bitter.
• Sunflower oil (225ml) – Keeps the crumb super soft. I tried butter once—it was nice, but denser.
• Golden syrup (3 tbsp) – Adds subtle shine and moisture. You can sub light corn syrup if needed.
• Cocoa powder (3 tbsp) – Use unsweetened, good quality stuff. It gives backbone to the sponge.
• White & dark grated chocolate – Total optional flourish, but it makes it look finished.

INGREDIENT SWAPS THAT HOLD UP

• Oil: You can use vegetable oil instead of sunflower. I tested both—no noticeable difference.
• Flour: Used plain flour + 2 tsp baking powder when I was out of self-raising once. Worked perfectly.
• No golden syrup? Light corn syrup works, or even a spoon of runny honey in a pinch (though it changes the flavour slightly).
• Want it gluten-free? I tried with Doves Farm GF plain flour + ½ tsp xanthan gum—worked brilliantly.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Frosting lost its shine	Overheated the chocolate	Melt gently over barely simmering water
Cake layers broke	Sliced while too warm	Let cakes cool completely before cutting
Uneven bake	Batter not level in tins	Weigh or eyeball carefully before baking

HOW TO MAKE MARY BERRY’S DEATH BY CHOCOLATE CAKE

PREHEAT YOUR OVEN
Set oven to 160°C (325°F). Grease and line the bottoms of two 8-inch cake tins.

MAKE THE BATTER
Sift flour, cocoa, baking soda, and baking powder into a bowl. Stir in sugar. Make a well in the middle and add syrup, eggs, oil, and milk. Mix with a wooden spoon until smooth and glossy.

BAKE
Divide evenly into tins. Bake 35 minutes or until risen and springy to touch. Cool in tins for 5 minutes, then transfer to a wire rack. Cool completely.

SLICE THE CAKES
Once cooled, carefully slice each cake in half horizontally to make four thin layers.

MAKE THE FROSTING
Melt the dark chocolate gently in a bowl over barely simmering water. Take off heat. Stir in butter until melted and combined. Let cool a little—it should thicken slightly before using.

ASSEMBLE THE CAKE
Set a wire rack over a tray. Layer up the cakes with a bit of frosting between each. Pour remaining frosting over the top, smoothing with a spatula so it coats the top and sides. Let set.

DECORATE
Sprinkle grated dark and white chocolate over the top. It clings best before the frosting fully sets.

TIPS FROM MY KITCHEN

• I melt my chocolate off the heat as soon as it’s halfway done—residual warmth finishes the job without splitting.
• I use a serrated bread knife for slicing layers—more control, less crumbling.
• I always pour the frosting when it’s just starting to thicken—it coats better than when it’s runny.

STORAGE + SERVING

Room Temp: Store in an airtight container somewhere cool (not the fridge) for up to 3 days.
Freezer: Slice, wrap, and freeze for up to 3 months. Thaw at room temp—frosting holds up surprisingly well.
Serve with: Black coffee or a scoop of unsweetened whipped cream. You’ll want something to balance the richness.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the frosting ahead of time?
A: You can, but it sets firm in the fridge. Bring it back to room temp and beat again before using.

Q: Why is my frosting dull instead of glossy?
A: Most likely overheated. Always melt chocolate gently, and never boil the water beneath.

Q: Can I skip slicing the layers?
A: You can! You’ll just have a taller two-layer cake with thicker filling. Still lovely—just not as dramatic.

Try More Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry American Chocolate Cake
• Mary Berry Milk Chocolate Cake