Mary Berry Death By Chocolate Cake​ Recipe

This ultimate Mary Berry Death By Chocolate Cake is made with layers of incredibly rich, moist chocolate cake, a smooth chocolate buttercream filling, and a decadent dark chocolate ganache icing. This recipe creates a truly show-stopping dessert that is the definition of chocolate indulgence. Perfect for the most special of celebrations, from a milestone birthday to an anniversary, this cake is a certified chocoholic’s dream and serves 12-14 people.

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Mary Berry Death By Chocolate Cake Ingredients

For the Rich Chocolate Sponge:

• 225g (1 cup) unsalted butter, softened
• 225g (1 cup plus 2 tbsp) caster (superfine) sugar
• 4 large free-range eggs
• 200g (1 1/2 cups plus 1 tbsp) self-raising flour
• 2 teaspoons baking powder
• 50g (1/2 cup) unsweetened cocoa powder
• 4 tablespoons boiling water

For the Chocolate Buttercream Filling:

• 100g (1/2 cup minus 1 tbsp) unsalted butter, softened
• 200g (1 3/4 cups) icing (powdered) sugar, sifted
• 25g (1/4 cup) unsweetened cocoa powder, sifted
• 1-2 tablespoons milk

For the Chocolate Ganache Icing:

• 200g (7 oz) good-quality dark chocolate (70% cocoa solids), finely chopped
• 200ml (3/4 cup plus 1 tbsp) double cream (heavy cream)

How To Make Mary Berry Death By Chocolate Cake

Stage 1: Make the Chocolate Cakes

1. Preheat oven and prepare tins: Preheat your oven to 180°C (160°C Fan / 350°F). Grease and line the bases of two 8-inch (20cm) round cake tins with baking parchment.
2. Prepare the cocoa paste: In a small bowl, mix the 50g of cocoa powder with the 4 tablespoons of boiling water. Stir until you have a smooth, thick paste. Set aside to cool slightly.
3. Mix the cake batter: In a large bowl, place the softened butter, caster sugar, eggs, self-raising flour, and baking powder. Beat with an electric mixer until well combined. Add the cooled cocoa paste and beat again until the batter is smooth and evenly chocolate-coloured.
4. Bake the cakes: Divide the batter evenly between the two prepared tins and level the tops. Bake for 25-30 minutes, or until the cakes have risen and a skewer inserted into the center comes out clean.
5. Cool the cakes: Leave the cakes to cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely.

Stage 2: Make the Fillings and Toppings

• 6. Prepare the buttercream: In a medium bowl, beat the softened butter until it is light and fluffy. Gradually add the sifted icing sugar and sifted cocoa powder, beating well. Add a splash of milk to bring it to a smooth, spreadable consistency.
• 7. Prepare the ganache: Place the finely chopped dark chocolate into a heatproof bowl. Pour the double cream into a small saucepan and heat it gently until it is just about to boil (you will see small bubbles around the edge). Immediately pour the hot cream over the chocolate. Leave it to stand for 5 minutes without stirring, then stir gently with a spatula until the ganache is smooth, glossy, and completely combined. Let it cool at room temperature until it has thickened to a thick but still pourable consistency.

Stage 3: Assemble the Cake

• 8. Layer the cake: Place one of the cooled chocolate cakes onto your serving plate. Spread the chocolate buttercream evenly over the top, right to the edges. Carefully place the second cake layer on top and press down gently.
• 9. Ice with ganache: Pour the thickened ganache over the top of the cake, using a spatula to gently nudge it over the edges so it creates attractive drips down the sides.
• 10. Decorate and serve: If you are decorating, add chocolate curls or other decorations to the top of the cake while the ganache is still soft. Allow the cake to sit for at least an hour for the ganache to set completely before slicing and serving.

Recipe Tips

• Bloom the cocoa powder: Mixing the cocoa powder with boiling water before adding it to the batter is a technique called “blooming.” It helps to release the cocoa’s flavour particles, resulting in a much deeper and richer chocolate taste in your finished cake.
• Don’t overheat the ganache: To make a smooth, glossy ganache, it is crucial not to burn the chocolate. Gently heating the cream and pouring it over the chocolate allows it to melt without direct heat. Let it sit before stirring to ensure a silky texture.
• Let the ganache thicken: Be patient and allow the ganache to cool and thicken at room temperature. If it’s too warm and thin, it will run straight off the cake. You want it to be the consistency of thick honey.
• Use room temperature ingredients: For the cake batter, ensuring your butter is soft and your eggs are at room temperature will help all the ingredients combine easily and smoothly, which is key to a light and even sponge.

What To Serve Death By Chocolate Cake

This cake is the ultimate standalone dessert, and its richness means it truly needs nothing else. However, to provide a beautiful contrast to the intense chocolate, you can serve each slice with a small dollop of crème fraîche or a spoonful of a tart raspberry coulis.

How To Store Death By Chocolate Cake Leftovers

Store: Due to the fresh cream in the ganache and the butter in the filling, this cake must be stored in the refrigerator. Place it in an airtight container, where it will keep for up to 4 days. For the best flavour and texture, remove slices from the fridge about 30 minutes before serving to allow them to come to room temperature.

Mary Berry Death By Chocolate Cake Nutrition Facts

Serving Size: 1 slice (1/14th of cake)

• Calories: 620 kcal
• Total Fat: 41g
• Saturated Fat: 25g
• Cholesterol: 135mg
• Sodium: 280mg
• Total Carbohydrate: 56g
• Dietary Fiber: 4g
• Sugars: 45g
• Protein: 8g

Frequently Asked Questions

• My ganache has split or looks grainy. Can I fix it? A split ganache can sometimes be saved. Try adding a tablespoon of warm milk or cream and stirring vigorously in one direction. This can often help bring the emulsion back together. This usually happens if the chocolate or cream gets too hot.
• What does “blooming” cocoa powder actually do? Blooming is the process of hydrating cocoa powder in a hot liquid. It dissolves the cocoa solids and causes them to release their deep flavour particles, which results in a far more intense and well-rounded chocolate flavour in your bake.
• Can I make this cake over two days? Yes, absolutely. This is a great way to break up the process. You can bake the sponges on day one, wrap them well, and store them at room temperature. On day two, you can make the buttercream and ganache and assemble the cake.
• What is the best type of chocolate to use for this cake? For the ganache, using a high-quality dark chocolate with 70% cocoa solids will give you the best rich flavour and glossy finish. For the cake sponge, a good quality Dutch-processed cocoa powder will give a dark colour and smooth flavour.