Mary Berry Boozy Chocolate Cake​

This decadent Mary Berry Boozy Chocolate Cake is made with a rich, moist chocolate sponge and a silky, creamy liqueur-infused buttercream. This recipe creates a delightful, grown-up dessert with a hint of your favorite spirit, such as Baileys or dark rum, making it a perfect celebratory cake for a birthday or special occasion.

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Mary Berry Boozy Chocolate Cake Ingredients

For the Sponge:

• 225g (8 oz) softened butter or baking spread
• 225g (8 oz) caster sugar
• 4 large eggs
• 225g (8 oz) self-raising flour
• 1 rounded tsp baking powder
• 3 tbsp cocoa powder
• 4 tbsp hot water

For the Boozy Buttercream:

• 100g (4 oz) softened butter
• 200g (7 oz) icing sugar, sifted
• 3 tbsp cream liqueur (e.g., Baileys or Irish cream)
• 2 tbsp cocoa powder, sifted
• Chocolate curls or truffles, for decoration

How To Make Mary Berry Boozy Chocolate Cake

1. Prepare the cake tins: Preheat your oven to 350°F (180°C) / 160°C Fan / Gas Mark 4. Grease and line two 20cm (8-inch) sandwich tins with baking parchment.
2. Make the cocoa paste: In a small bowl, mix the cocoa powder with the hot water until it forms a smooth, thick paste.
3. Mix the cake batter: In a large bowl, combine the butter, caster sugar, eggs, self-raising flour, and baking powder. Beat them together with an electric mixer until the mixture is smooth. Add the chocolate paste and mix again until the batter is a consistent color.
4. Bake the cakes: Divide the batter evenly between the two prepared tins and level the surface. Bake for 25-30 minutes, or until the cakes are well-risen, feel springy to the touch, and are starting to shrink away from the sides.
5. Cool the cakes: Let the cakes cool in their tins for a few minutes before turning them out onto a wire rack to cool completely.
6. Make the boozy buttercream: While the cakes are cooling, make the buttercream. In a mixing bowl, beat the softened butter until soft. Add the sifted icing sugar and cocoa powder, then beat until combined. Gradually add the cream liqueur and beat until you have a smooth, spreadable consistency.
7. Assemble the cake: Once the cakes are completely cold, place one sponge on a serving plate. Spread about half of the boozy buttercream over the top. Place the second sponge on top and use the remaining buttercream to cover the top of the cake. Decorate with chocolate curls or truffles.

Recipe Tips

• Don’t overmix the batter: Once all the ingredients are combined, beat the cake batter until it is just smooth. Overmixing can lead to a tough cake.
• The alcohol goes in the frosting: The liqueur is added to the buttercream, not the sponge. This ensures the full flavor of the spirit comes through and prevents the alcohol from evaporating during baking.
• Use room temperature ingredients: For the best results, ensure your eggs and butter are at room temperature for both the cake and the buttercream. This helps them combine smoothly and gives a lighter texture.
• Sift your dry ingredients: Sifting the flour, cocoa powder, and icing sugar is an important step to prevent lumps and to ensure the cake and buttercream have a smooth, light texture.

What To Serve Boozy Chocolate Cake

This rich chocolate cake is a dessert in itself. The boozy buttercream makes it a grown-up treat that pairs perfectly with a cup of black coffee or a glass of the same liqueur used in the icing. For a special occasion, serve it with a few fresh raspberries on the side to add a touch of tartness to balance the richness.

How To Store Boozy Chocolate Cake Leftovers

• Refrigerate: Store the cake in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days.
• Freeze: The un-iced sponge cakes can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then in a layer of foil. Thaw them overnight in the refrigerator before icing and serving. It is not recommended to freeze the finished, iced cake.

Mary Berry Boozy Chocolate Cake Nutrition Facts

• Calories: 500 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 80mg
• Sodium: 200mg
• Total Carbohydrate: 60g
• Dietary Fiber: 2g
• Sugars: 45g
• Protein: 7g

Frequently Asked Questions

• Can I use a different alcohol? Yes, you can use any cream-based liqueur you like, such as Kahlúa or a chocolate liqueur. You could also use a spirit like dark rum, whiskey, or brandy to create a different flavor profile.
• Why did my buttercream split? Buttercream can split if the butter is too cold or if the liquid is added too quickly. Ensure the butter is at room temperature before you start. If it does split, you can often rescue it by gently warming it over a bowl of hot water and whisking it vigorously until it comes back together.
• How can I make the cake ahead of time? You can bake the sponge cakes up to two days in advance. Once cooled, wrap them tightly and store them at room temperature. You can then make the buttercream and assemble the cake on the day of serving.

Try More Recipes:

• Mary Berry Death By Chocolate Cake​ Recipe
• Mary Berry Chocolate Truffle Mousse Cake Recipe​
• Mary Berry Chocolate Fairy Cakes​ Recipe