Mary Berry Boozy Chocolate Cake Recipe

This indulgent boozy chocolate cake is rich, moist, and deeply chocolatey, with just enough warmth from the alcohol to make it feel special. It has a soft, tender crumb and a glossy chocolate finish, making it perfect for dinner parties or celebrations. The recipe is straightforward and well suited to confident beginners, with simple mixing and reliable results. From start to finish, allow around 1 hour and 30 minutes, including cooling.

Ingredients

For the Chocolate Cake

• 200g dark chocolate (70% cocoa), broken into pieces
• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 150g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder
• 3 tbsp dark rum or brandy
• 2 tbsp milk

For the Boozy Chocolate Ganache

• 150g dark chocolate, finely chopped
• 150ml double cream
• 1 to 2 tbsp dark rum or brandy, to taste

To Finish

• Cocoa powder or grated chocolate, for dusting

How to Make Mary Berry Boozy Chocolate Cake

• Prepare the Oven and Tin: Preheat the oven to 180°C (160°C fan). Grease a deep 20cm round cake tin and line the base with baking parchment. Set aside.
• Melt the Chocolate: Place the dark chocolate in a heatproof bowl set over a pan of gently simmering water. Allow it to melt slowly, stirring occasionally, then remove from the heat and leave to cool slightly.
• Mix the Cake Batter: In a large bowl, beat the butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the melted chocolate, followed by the rum or brandy and the milk.
• Add the Dry Ingredients: Sift the flour, cocoa powder, and baking powder into the bowl. Fold gently until the mixture is smooth and evenly combined, taking care not to overmix.
• Bake the Cake: Spoon the mixture into the prepared tin and level the surface. Bake for 35 to 40 minutes, until well risen and a skewer inserted into the centre comes out with a few moist crumbs. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
• Make the Ganache: Heat the double cream in a small saucepan until just beginning to simmer. Remove from the heat and pour over the chopped chocolate. Leave for 2 minutes, then stir gently until smooth and glossy. Stir in the rum or brandy and leave to thicken slightly.
• Assemble and Finish: Spread the ganache over the top of the cooled cake, allowing it to gently drip over the edges. Dust lightly with cocoa powder or grated chocolate before serving.

Tips for the Best Boozy Chocolate Cake

How do I keep the cake moist?

Do not overbake the cake. It should feel just firm on top but still soft in the centre. The alcohol also helps keep the crumb tender.

Can I adjust the alcohol level?

Yes. Reduce the alcohol slightly for a milder flavour or increase by a tablespoon if you prefer a stronger kick.

Why did my ganache split?

Ganache can split if overheated or stirred too vigorously. Stir gently and ensure the cream is hot but not boiling.

Can I bake this in advance?

Yes. The flavour improves after a day, making it ideal for preparing ahead.

Serving Suggestions

• Serve in thin slices with lightly whipped cream
• Pair with fresh raspberries or cherries
• Enjoy with a cup of strong coffee or espresso

Storage

Room Temperature

Store the cake in an airtight container at room temperature for up to 2 days.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The un-iced cake freezes well for up to 3 months. Wrap tightly and thaw overnight at room temperature before adding the ganache.

Nutrition (per slice)

• Calories: 420 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 26g
• Saturated Fat: 15g
• Sodium: 180mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Boozy Chocolate Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and indulgent Mary Berry–style boozy chocolate cake with dark chocolate, a tender crumb, and a silky chocolate ganache finished with a splash of rum or brandy.

Ingredients

• 200g dark chocolate (70%), broken into pieces

• 200g unsalted butter, softened

• 200g caster sugar

• 4 large eggs

• 150g self-raising flour

• 50g cocoa powder

• 1 tsp baking powder

• 3 tbsp dark rum or brandy

• 2 tbsp milk

• 150ml double cream

• 150g dark chocolate, chopped

• Cocoa powder, for dusting

Directions

• Preheat oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.
• Melt the dark chocolate gently over simmering water and set aside to cool slightly.
• Beat butter and sugar until pale, then add eggs one at a time.
• Stir in melted chocolate, alcohol, and milk.
• Fold in flour, cocoa powder, and baking powder.
• Bake for 35–40 minutes until just firm. Cool completely.
• Heat cream, pour over chocolate, stir smooth, then add alcohol.
• Spread ganache over cake and dust with cocoa before serving.

Notes

• Use good-quality dark chocolate for the best flavour.
• Do not overbake to keep the cake moist.
• The un-iced cake can be frozen for up to 3 months.