Mary Berry’s Death By Chocolate Cake is made with plain flour, cocoa powder, bicarbonate of soda, baking powder, caster sugar, golden syrup, eggs, sunflower oil, milk, plain chocolate, and unsalted butter. This indulgent Death By Chocolate Cake recipe creates a rich and decadent dessert that takes about 55 minutes to prepare and can serve up to 10 people.
Mary Berry’s Death By Chocolate Cake Ingredients
- 275g (10 oz) plain flour
- 3 tbsp cocoa powder
- 1½ tsp bicarbonate of soda
- 1½ tsp baking powder
- 215g (7½ oz) caster sugar
- 3 tbsp golden syrup
- 3 eggs, beaten
- 225 ml (8 fl oz) sunflower oil
- 225 ml (8 fl oz) milk
For the icing:
- 450g (1 lb) plain chocolate, broken into pieces
- 200g (7 oz) unsalted butter
For the chocolate waves:
- About 50g (2 oz) each of white and plain chocolate
How To Make Mary Berry’s Death By Chocolate Cake
- Prepare the Tins: Lightly grease two 20 cm (8 in) loose-bottomed sandwich tins (4 cm/1½ in deep) and line the bases with non-stick baking parchment. Preheat the oven to 160°C/325°F/Gas Mark 3.
- Mix Dry Ingredients: Sift the flour, cocoa powder, bicarbonate of soda, and baking powder into a large bowl. Add the sugar and mix well.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients and add the golden syrup, beaten eggs, oil, and milk. Beat well with a wooden spoon until smooth.
- Bake: Pour the batter into the prepared tins. Bake for about 35 minutes, or until the cakes are well-risen and spring back when pressed lightly. Turn out onto a wire rack, remove the lining paper, and cool completely. Cut each cake in half horizontally.
- Make the Icing: Place the chocolate in a bowl over a pan of hot water (water should not touch the bowl). Melt the chocolate over low heat, stirring occasionally. Add the butter and stir until melted and smooth.
- Assemble the Cake: Place half of one cake layer on a wire rack with a baking tray underneath. Spoon and spread some icing on the cake, then repeat with the remaining layers. Pour the remaining icing over the top of the cake, smoothing with a small palette knife. Allow to set.
- Prepare Chocolate Waves: Melt white and dark chocolate in separate bowls over hot water. Spread each chocolate on 4 strips of foil (4 cm/1½ in wide and 35 cm/14 in long). Lay the foil strips over 2 mugs or tins placed on their sides to create a wavy shape. Chill in the fridge until set, then carefully peel off the foil. Decorate the top of the cake with the chocolate waves.
Recipe Tips
- Use room temperature ingredients: Ensure that the eggs and milk are at room temperature before mixing to help the batter combine smoothly and rise evenly.
- Sift dry ingredients well: Sifting the flour, cocoa, bicarbonate of soda, and baking powder removes lumps and adds air, making the cake lighter and fluffier.
- Don’t overheat the chocolate: When melting chocolate for the icing, keep the heat low, and don’t let water touch the chocolate to avoid it from becoming grainy.
- Check the cake early: Start checking for doneness around 30 minutes by pressing lightly on the cake—if it springs back, it’s done. Avoid overbaking to keep it moist.
- Cool the cakes fully before icing: Let the cake layers cool completely on a wire rack to prevent the icing from melting and sliding off.
What To Serve With Death By Chocolate Cake?
This rich and decadent Death By Chocolate Cake pairs well with fresh berries, whipped cream, vanilla ice cream, or chocolate sauce. It also can be served alongside coffee, hot chocolate, raspberry coulis, or a glass of milk for a delicious dessert.
How To Store Leftovers Death By Chocolate Cake?
- Refrigerate: First, let the leftover Death By Chocolate Cake cool to room temperature. Then, place it in an airtight container or wrap it tightly with cling film. Store it in the fridge for up to 5 days.
- Freeze: Allow the cake to cool completely before freezing. Wrap each cake layer separately in cling film and foil, then store them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw the cake in the fridge overnight.
Mary Berry’s Death By Chocolate Cake Nutrition Facts
Serving Size: 1 slice (of 10 servings)
- Calories: 530
- Total Fat: 29g
- Saturated Fat: 11g
- Cholesterol: 85mg
- Sodium: 220mg
- Potassium: 260mg
- Total Carbohydrate: 66g
- Dietary Fiber: 3g
- Sugars: 50g
- Protein: 6g
Try More Mary Berry Recipes
- Mary Berry Christmas Gravy
- Mary Berry Christmas Roast Potatoes
- Mary Berry Christmas Sprouts And Peas
- Mary Berry Christmas Biscuits
Mary Berry’s Death By Chocolate Cake
Description
Mary Berry’s Death By Chocolate Cake is made with plain flour, cocoa powder, bicarbonate of soda, baking powder, caster sugar, golden syrup, eggs, sunflower oil, milk, plain chocolate, and unsalted butter. This indulgent Death By Chocolate Cake recipe creates a rich and decadent dessert that takes about 55 minutes to prepare and can serve up to 10 people.
Ingredients
For the icing:
For the chocolate waves:
Instructions
- Prepare the Tins: Lightly grease two 20 cm (8 in) loose-bottomed sandwich tins (4 cm/1½ in deep) and line the bases with non-stick baking parchment. Preheat the oven to 160°C/325°F/Gas Mark 3.
- Mix Dry Ingredients: Sift the flour, cocoa powder, bicarbonate of soda, and baking powder into a large bowl. Add the sugar and mix well.
- Combine Wet Ingredients: Make a well in the center of the dry ingredients and add the golden syrup, beaten eggs, oil, and milk. Beat well with a wooden spoon until smooth.
- Bake: Pour the batter into the prepared tins. Bake for about 35 minutes, or until the cakes are well-risen and spring back when pressed lightly. Turn out onto a wire rack, remove the lining paper, and cool completely. Cut each cake in half horizontally.
- Make the Icing: Place the chocolate in a bowl over a pan of hot water (water should not touch the bowl). Melt the chocolate over low heat, stirring occasionally. Add the butter and stir until melted and smooth.
- Assemble the Cake: Place half of one cake layer on a wire rack with a baking tray underneath. Spoon and spread some icing on the cake, then repeat with the remaining layers. Pour the remaining icing over the top of the cake, smoothing with a small palette knife. Allow to set.
- Prepare Chocolate Waves: Melt white and dark chocolate in separate bowls over hot water. Spread each chocolate on 4 strips of foil (4 cm/1½ in wide and 35 cm/14 in long). Lay the foil strips over 2 mugs or tins placed on their sides to create a wavy shape. Chill in the fridge until set, then carefully peel off the foil. Decorate the top of the cake with the chocolate waves.
Notes
- Use room temperature ingredients: Ensure that the eggs and milk are at room temperature before mixing to help the batter combine smoothly and rise evenly.
- Sift dry ingredients well: Sifting the flour, cocoa, bicarbonate of soda, and baking powder removes lumps and adds air, making the cake lighter and fluffier.
- Don’t overheat the chocolate: When melting chocolate for the icing, keep the heat low, and don’t let water touch the chocolate to avoid it from becoming grainy.
- Check the cake early: Start checking for doneness around 30 minutes by pressing lightly on the cake—if it springs back, it’s done. Avoid overbaking to keep it moist.
- Cool the cakes fully before icing: Let the cake layers cool completely on a wire rack to prevent the icing from melting and sliding off.
Mary Berry’s Death By Chocolate Cake