Mary Berry Death By Chocolate Cake​ Recipe

Mary Berry Death By Chocolate Cake is a classic British bake featuring deep cocoa sponges. This indulgent treat uses boiling water to bloom the cocoa for an intense flavour and a silky dark ganache finish.

I’ve tried a few versions of chocolate cake and this one from Mary Berry is the one I keep going back to because the sponges stay moist for days. The first time I made this, I tried to skip the step where you mix the cocoa with boiling water and just threw the dry powder in with the flour. Now I always take the time to make that paste first because it gets rid of any bitter lumps and makes the sponge much darker.

Mary’s approach here is different from many modern recipes that use oil for moisture. Most recipes rely on liquid fats, but this one uses softened butter which gives the cake a much better structure when you’re stacking it. If you need a solid showstopper that won’t collapse under the weight of a heavy ganache, this is the one to bake. I’ve found it’s best to let the cakes cool in the tin for exactly ten minutes before moving them, or they might crack while they’re still too warm and soft.

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Mary Berry Death By Chocolate Cake Ingredients

For the Rich Chocolate Sponge

• 225g (8oz) unsalted butter, softened
• 225g (8oz) caster sugar
• 4 large free-range eggs
• 200g (7oz) self-raising flour
• 2 teaspoons baking powder
• 50g (2oz) cocoa powder
• 4 tablespoons boiling water

For the Chocolate Buttercream Filling

• 100g (3.5oz) unsalted butter, softened
• 200g (7oz) icing sugar
• 25g (1oz) cocoa powder
• 2 tablespoons full-fat milk

For the Chocolate Ganache Icing

• 200g (7oz) dark chocolate (70% cocoa solids), finely chopped
• 200ml (7fl oz) double cream

How To Make Mary Berry Death By Chocolate Cake

1. Heat the oven: Preheat your oven to 180°C (350°F/Gas Mark 4). Grease two 20cm (8 inch) round cake tins and line the bases with greaseproof paper so the sponges don’t stick to the bottom.
2. Bloom the cocoa: Measure the cocoa powder into a small bowl and stir in the boiling water until you have a smooth, thick liquid. Let this cool for a few minutes before you add it to the other ingredients so you don’t cook the eggs.
3. Mix the batter: Put the butter, sugar, eggs, flour, and baking powder into a large bowl and beat them with an electric whisk. Once it’s mostly combined, pour in the cooled cocoa paste and give it one final mix until the colour is even. Don’t overwork the mixture once the flour is in. If you beat it for too long, you’ll end up with a tough, bread-like sponge instead of a light cake.
4. Bake the sponges: Divide the batter between your two tins and smooth the tops with a spoon. Bake for 25-30 minutes until the sponges have risen and feel springy when you touch the middle.
5. Cool the cakes: Leave the cakes in their tins for about ten minutes after they come out of the oven. Turn them out onto a wire rack and peel off the paper so the air can get to the bottom and stop them from getting soggy.
6. Make the buttercream: Beat the butter in a bowl until it’s very pale and soft. Mix in the icing sugar and cocoa gradually, then add the milk and beat until it’s easy to spread.
7. Prepare the ganache: Put the chopped chocolate in a bowl and heat the double cream in a small pan until you see tiny bubbles at the edges. Pour the hot cream over the chocolate and leave it alone for five minutes. Don’t stir the mixture immediately or the chocolate might become grainy. After five minutes, stir it slowly with a spatula until it’s shiny and let it sit at room temperature until it’s thick enough to pour.
8. Fill the cake: Place one sponge on your plate and spread the buttercream over the top. Put the second sponge on top and press down just enough to make them stick together.
9. Apply the icing: Pour the cooled ganache over the top of the cake. Use a palette knife to push it toward the edges so it runs down the sides in thick drips.
10. Let it set: Leave the cake in a cool place for about an hour so the ganache can firm up. If you try to cut it too soon, the icing will just run off the plate and make a mess.

Recipe Tips

• Use room temperature eggs. If your eggs are cold from the fridge, the butter will curdle when you try to mix the batter. Take them out at least an hour before you start baking.
• Check the cocoa paste. The paste should be the consistency of thick melted chocolate. If it’s too dry, the cake will be crumbly, so add a tiny bit more water if needed.
• Wait for the ganache. Never pour the ganache while it’s still warm and thin. It needs to be the thickness of custard so it stays on the cake rather than pooling at the bottom of the plate.
• Sift your dry ingredients. Cocoa powder is notorious for having tiny hard lumps that won’t disappear in the oven. Sifting the icing sugar and cocoa for the filling is the only way to get it smooth.
• Store at room temperature. Putting this cake in the fridge will make the sponge go hard and the ganache go dull. Keep it in an airtight tin on the side for the best texture.
• Grease the tin sides. Even with a lined base, the cake can snag on the sides of the tin. Use a little butter or a neutral oil to ensure the sponge releases without tearing.

What To Serve With Death By Chocolate Cake

A dollop of chilled single cream or a scoop of vanilla bean ice cream is a great way to balance the heavy chocolate. The cold dairy helps clear the palate between bites of the rich ganache.

If you want something lighter, fresh raspberries or sliced strawberries provide a sharp tartness. A hot cup of Earl Grey tea also works well to cut through the sweetness of the buttercream filling.

How To Store Death By Chocolate Cake

• Fridge: It’s best not to keep this in the fridge as the cold air dries out the sponge and ruins the shine on the ganache. If the weather is very hot, you can store it in a container for up to three days, but let it sit out for an hour before eating.
• Reheat: This cake is meant to be eaten at room temperature to keep the ganache soft. If you want a warm pudding, put a single slice in the microwave for ten seconds, but don’t do this for the whole cake or the buttercream will melt and run out.
• Freeze: The un-iced sponges freeze well for up to three months if you wrap them tightly in clingfilm. I wouldn’t recommend freezing the whole finished cake because the ganache can sweat and become sticky once it thaws out.

Mary Berry Death By Chocolate Cake Nutrition Facts

Per serving (1 of 12):

• Calories: 485 kcal
• Protein: 6g Fat: 31g
• Carbohydrates: 48g
• Sugar: 36g
• Sodium: 210mg

FAQs

Why did my Mary Berry Death By Chocolate Cake sink in the middle?

The most common cause is opening the oven door too early, which lets the heat out before the middle has set. Make sure you don’t peek until at least 20 minutes have passed.

Can I use milk chocolate for the ganache?

No, milk chocolate has a different fat content and won’t set as firmly as the dark version. Using dark chocolate with at least 70% cocoa ensures the icing has that thick, fudge-like consistency.

Can I make the sponges a day before assembling?

Yes, you can bake the cakes and keep them in an airtight tin overnight once they’re completely cold. This actually makes them easier to handle when you’re spreading the buttercream filling the next day.

Can I use margarine instead of butter for the sponge?

Yes, a high-quality baking spread works fine for the cake batter and often makes a very light sponge. However, you must use real butter for the filling or it’ll be too greasy and won’t hold its shape.

Try More Recipes:

• Mary Berry Sponge Roulade Recipe
• Mary Berry Apple Tarte Tatin Recipe
• Mary Berry Plum Tarte Tatin Recipe