Mary Berry Death By Chocolate Cake Recipe

This indulgent chocolate cake is rich, moist, and covered in a luscious chocolate frosting. Every bite is pure luxury, making it perfect for special occasions or whenever you’re craving a deep chocolate treat. The frosting is silky and easy to make—just be careful not to overheat it, or it will lose its shine.

This Death by Chocolate Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cake:

• 275g all-purpose flour
• 3 tbsp cocoa powder
• 1½ tsp baking soda
• 1½ tsp baking powder
• 200g sugar
• 3 tbsp golden syrup or light corn syrup
• 3 extra-large eggs, beaten
• 225ml sunflower oil
• 225ml milk
• For the Frosting
• 450g dark chocolate, broken into pieces
• 200g unsalted butter

To Finish:

• 55g Belgian white chocolate, coarsely grated
• 55g dark chocolate, coarsely grated

How To Make Mary Berry Death by Chocolate Cake

1. Preheat the oven: Set your oven to 160°C (325°F). Grease two 8-inch cake tins and line the bottoms with parchment paper.
2. Prepare the batter: In a large mixing bowl, sift the flour, cocoa powder, baking soda, and baking powder. Stir in the sugar. Make a well in the centre, then add the golden syrup, eggs, oil, and milk. Beat everything together with a wooden spoon until smooth.
3. Bake the cakes: Divide the batter evenly between the prepared tins and level the tops. Bake for about 35 minutes, or until the cakes are well-risen and spring back when gently pressed. Let them cool in the tins for a few minutes before turning them out onto a wire rack. Peel off the parchment paper and leave to cool completely. Once cooled, slice each cake in half horizontally to create four layers.
4. Make the frosting: Place the dark chocolate in a heatproof bowl. Sit the bowl over a saucepan of simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from heat and mix in the butter until fully combined.
5. Assemble the cake: Place a wire rack over a tray to catch any excess frosting. Sandwich the cake layers together with some of the frosting. Pour the remaining frosting over the top, smoothing it with a small offset spatula to coat the top and sides evenly. Allow it to set.
6. Decorate: Sprinkle the grated white and dark chocolate over the top for a beautiful finish.

Recipe Tips

• Don’t store the cake in the fridge, or the frosting will lose its shine. Keep it in a cool, dry place.
• Use a serrated knife to cut the cake layers evenly for a professional look.
• Allow the frosting to thicken slightly before pouring it over the cake for better coverage.

How To Store Death by Chocolate Cake

Storing at room temperature: Keep the cake in an airtight container in a cool, dry place for up to 3 days.

Freezing: Wrap individual slices in cling film and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (1 of 8 servings)

• Calories: 564
• Total Fat: 38.4g
• Saturated Fat: 14.2g
• Cholesterol: 102mg
• Sodium: 390mg
• Potassium: 346mg
• Total Carbohydrate: 50g
• Dietary Fiber: 4.1g
• Sugars: 29.8g
• Protein: 6.8g

Try More Recipes:

• Mary Berry Malted Chocolate Cake
• Mary Berry Marbled Chocolate Ring Cake
• Mary Berry Chocolate Birthday Cake
• Mary Berry Chocolate Ganache Cake