Mary Berry Death by Chocolate Cake: A Must-Try Chocolate Dessert

This cake is the ultimate indulgence for chocolate lovers, combining rich layers of moist chocolate sponge with a luscious dark chocolate frosting.

Introduction

If you’re a fan of all things chocolate, Mary Berry Death by Chocolate Cake is about to become your new favorite dessert. It’s rich, indulgent, and packed with layer upon layer of chocolatey goodness. I’ve baked this for birthdays, holidays, and even just because, and it never disappoints. The combination of a moist, tender cake and silky frosting is pure magic. It’s the kind of dessert that leaves everyone asking for the recipe!

Ingredients

For the Cake:

• 2½ cups (300g) all-purpose flour
• 3½ tbsp cocoa powder
• 1¾ tsp baking soda
• 1¾ tsp baking powder
• 1¼ cups (225g) sugar
• 4 tbsp golden syrup or light corn syrup
• 4 extra-large eggs, beaten
• 1 cup (275ml) sunflower oil
• 1 cup (275ml) milk

For the Frosting:

• 1 lb + 2 oz (500g) dark chocolate, broken into pieces
• 1 cup (250g) unsalted butter

To Finish:

• 2½ oz (70g) Belgian white chocolate, coarsely grated
• 2½ oz (70g) dark chocolate, coarsely grated

Instructions

Make the Cake

Start by preparing the moist and chocolatey base that will be the heart of this indulgent dessert.

Prep the Oven and Tins:

Preheat your oven to 350°F (175°C). Grease two 8-inch round cake tins and line them with parchment paper for easy removal.

Mix Dry Ingredients:

In a large bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Stir in the sugar to combine.

Add Wet Ingredients:

In a separate bowl, whisk together the golden syrup, eggs, sunflower oil, and milk. Gradually pour this into the dry ingredients, mixing until you have a smooth batter.

Bake the Sponges:

Divide the batter evenly between the prepared tins. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

Create a silky, rich frosting that will take this cake to the next level of decadence.

Melt the Chocolate and Butter:

In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together, stirring occasionally until smooth. Let the frosting cool slightly so it thickens enough to spread.

Assemble the Cake

Bring it all together with layers of cake, frosting, and a stunning chocolate topping.

Layer and Frost:

Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and cover the entire cake with the remaining frosting, smoothing it with a spatula for a polished look.

Decorate:

Sprinkle the grated Belgian white and dark chocolate over the top of the cake for a striking finish.

Mary Berry Death by Chocolate Cake

This cake is the ultimate indulgence for chocolate lovers, combining rich layers of moist chocolate sponge with a luscious dark chocolate frosting.

Print Recipe Pin Recipe

Servings: 12

Course: Dessert

Cuisine: British

Calories: 520

Ingredients Method Notes

Ingredients

  

For the Cake:

• 2½ cups 300g all-purpose flour
• 3½ tbsp cocoa powder
• 1¾ tsp baking soda
• 1¾ tsp baking powder
• 1¼ cups 225g sugar
• 4 tbsp golden syrup or light corn syrup
• 4 extra-large eggs beaten
• 1 cup 275ml sunflower oil
• 1 cup 275ml milk

For the Frosting:

• 1 lb + 2 oz 500g dark chocolate, broken into pieces
• 1 cup 250g unsalted butter

To Finish:

• 2½ oz 70g Belgian white chocolate, coarsely grated
• 2½ oz 70g dark chocolate, coarsely grated

Method

 

Make the Cake

1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake tins and line them with parchment paper for easy removal.
2. In a large bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Stir in the sugar to combine.
3. In a separate bowl, whisk together the golden syrup, eggs, sunflower oil, and milk. Gradually pour this into the dry ingredients, mixing until you have a smooth batter.
4. Divide the batter evenly between the prepared tins. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Make the Frosting

1. In a heatproof bowl set over a pot of simmering water, melt the dark chocolate and butter together, stirring occasionally until smooth. Let the frosting cool slightly so it thickens enough to spread.

Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and cover the entire cake with the remaining frosting, smoothing it with a spatula for a polished look.
2. Sprinkle the grated Belgian white and dark chocolate over the top of the cake for a striking finish.

Notes

Pro Tips

Don’t store the cake in the fridge, as the frosting can lose its glossy finish. Instead, keep it in a cool, dry place to maintain its shine and texture.

Nutritional Information (per slice, serves 12)

• Calories: 520
• Protein: 6g
• Fat: 34g
• Carbohydrates: 49g
• Sugar: 30g
• Fiber: 3g

If you adore simple yet scrumptious treats, you’ll love our Easy Iced Gingerbread with Crystallized Ginger Recipe. It’s as delightful as our well-loved Mary Berry Death by Chocolate Cake.

Pro Tips

Don’t store the cake in the fridge, as the frosting can lose its glossy finish. Instead, keep it in a cool, dry place to maintain its shine and texture.

Conclusion

Mary Berry Death by Chocolate Cake is more than just a dessert—it’s an experience. Its rich, chocolatey goodness is a guaranteed crowd-pleaser. Give this recipe a try, and watch it become a favorite in your home too. Trust me, one slice is never enough!