Mary Berry Death by Chocolate Cake Recipe

This Mary Berry Death by Chocolate Cake is a rich, indulgent bake made for true chocolate lovers. It has soft, moist chocolate sponges layered with silky chocolate ganache and finished with an extra glossy topping for maximum depth of flavour. Despite its dramatic name, the recipe is straightforward and suitable for confident beginners. From start to finish, allow around 1 hour 40 minutes including cooling and assembling.

Ingredients

For the chocolate sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs
• 200g self-raising flour
• 25g cocoa powder
• 1 tsp baking powder
• 2 tbsp milk

For the chocolate ganache filling

• 200g dark chocolate, finely chopped
• 200ml double cream
• 25g unsalted butter

For the chocolate topping

• 150g dark chocolate
• 100ml double cream

To prepare the tins

• Butter, for greasing
• Baking parchment

How to Make Mary Berry Death by Chocolate Cake Recipe

• Prepare the oven and tins: Preheat the oven to 180°C (160°C fan). Grease and line two 8-inch round cake tins with baking parchment, making sure the bases are well covered.
• Make the cake batter: Place the butter, caster sugar, eggs, flour, cocoa powder, baking powder and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, glossy and evenly combined, scraping down the sides if needed.
• Bake the sponges: Divide the mixture evenly between the prepared tins and level the tops. Bake for 25 to 30 minutes until the cakes are risen, springy to the touch and just pulling away from the sides of the tins.
• Cool the cakes: Leave the sponges to cool in the tins for 5 minutes, then turn out onto a wire rack. Peel away the parchment and allow to cool completely before filling.
• Make the ganache filling: Place the chopped dark chocolate in a heatproof bowl. Heat the double cream in a small saucepan until just below boiling, then pour it over the chocolate. Leave for 2 minutes, then stir gently until smooth. Add the butter and stir until glossy. Leave to thicken slightly.
• Assemble the cake: Spread the ganache filling evenly over one sponge, then place the second sponge on top, pressing down gently.
• Add the chocolate topping: Heat the cream for the topping until just hot, then pour over the remaining dark chocolate. Stir until smooth and pourable, then spoon over the top of the cake, letting it drip slightly down the sides. Leave to set before slicing.

Tips

How do I keep the cake extra moist?

Do not overbake the sponges and measure the cocoa carefully. A little extra milk can be added if the batter feels too thick.

Can I use milk chocolate instead of dark?

You can, but the cake will be much sweeter. Dark chocolate gives the best balance and depth of flavour.

Why did my ganache split?

This usually happens if the cream is too hot. Let it cool slightly before stirring, and mix gently rather than vigorously.

How do I get neat slices?

Chill the cake for 20 minutes before slicing and use a sharp knife warmed under hot water.

Serving Suggestions

• Serve with lightly whipped cream or crème fraîche
• Add fresh raspberries for contrast
• Enjoy with a cup of strong coffee or espresso

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days, away from direct heat.

Refrigerator

Store in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze unfrosted sponges for up to 3 months. Wrap well in cling film and foil, then thaw fully before assembling.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 30g
• Saturated fat: 18g
• Sodium: 180mg

Nutritional values are approximate and provided as a guide only.

FAQs

Mary Berry Death by Chocolate Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Rich and indulgent chocolate sponge layered with silky dark chocolate ganache. A deeply chocolatey cake made for true chocolate lovers.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 200g self-raising flour

• 25g cocoa powder

• 1 tsp baking powder

• 2 tbsp milk

• 200g dark chocolate, chopped

• 300ml double cream

• 25g unsalted butter

• Butter, for greasing tins

• Baking parchment

Directions

• Preheat oven to 180°C (160°C fan) and grease and line two 8-inch round tins.
• Add butter, sugar, eggs, flour, cocoa, baking powder and milk to a bowl.
• Beat for 2 minutes until smooth and glossy.
• Divide evenly between tins and level the tops.
• Bake for 25–30 minutes until risen and springy.
• Cool briefly in tins, then turn out onto a wire rack.
• Heat cream and pour over chocolate to make ganache.
• Sandwich cakes with ganache and pour remaining over the top.

Notes

• Use good-quality dark chocolate for best flavour.
• Allow ganache to cool slightly before spreading.
• Unfilled sponges freeze well for up to 3 months.