Mary Berry Death By Chocolate Cake

You know that smell — when cocoa and sugar start mingling in a warm oven and it wraps around you like a thick wool jumper? That’s this cake. Mary Berry’s Death By Chocolate Cake isn’t just a dessert. It’s a memory baked in layers. I first made it during my uni days when I was feeling homesick and hungover. I needed comfort — and this cake was it.

It’s rich, unapologetic, and dangerously easy to eat in large slices, which might explain the name. Deep chocolate sponge, a glossy, velvet icing, and those signature chocolate waves that look fancy but are easier than you think — this is a celebration cake, a healing cake, and a “no one talk to me until I’ve finished this forkful” kind of cake.

Ingredients List

For the Cake:

• 275g plain flour — gives the structure, sift it for a finer crumb.
• 3 tbsp cocoa powder — the darker, the better.
• 1½ tsp bicarbonate of soda — for that rise.
• 1½ tsp baking powder
• 215g caster sugar
• 3 tbsp golden syrup — adds depth and a subtle toffee warmth.
• 3 eggs, beaten
• 225ml sunflower oil — keeps it unbelievably moist.
• 225ml milk — helps blend the batter and adds softness.

For the Icing:

• 450g plain chocolate — broken into pieces. Go for 70% cocoa solids if you dare.
• 200g unsalted butter — brings the silk to the icing.

For the Chocolate Waves:

• About 50g each of white and plain chocolate — for swirling and swooning.

How to Make It

1. Prep the tins.
   Grease and line two 20cm sandwich tins with baking parchment. Set the oven to 160°C (325°F/Gas Mark 3). Yes, I’ve forgotten to preheat more times than I can count.
2. Dry ingredients first.
   In a large bowl, sift the flour, cocoa, bicarbonate of soda, and baking powder. Stir in the sugar.
3. Wet ingredients next.
   Make a well in the centre, and pour in the golden syrup, beaten eggs, oil, and milk. Mix until smooth — don’t beat it to death.
4. Bake.
   Divide the mixture evenly between tins and bake for around 35 minutes. Press the top gently — if it springs back, you’re good.
5. Cool it.
   Let the cakes rest in their tins for 5 minutes, then turn out onto a wire rack. Peel off the paper and cool completely. I usually sneak a little crispy edge for quality control.
6. Make the icing.
   In a heatproof bowl over a pan of barely simmering water, melt the chocolate gently. Stir occasionally, then add the butter and stir until smooth. Do not let the water touch the bowl or you’ll have a grainy mess. Learned that the hard way.
7. Layer the cake.
   Halve each cake horizontally — you’ll now have four layers. Start with one layer on a wire rack (with a tray underneath). Spread with icing. Repeat with remaining layers, finishing with a generous topping.
8. Smooth it out.
   Use a small palette knife to smooth the top and sides. If it’s a bit rustic — who cares? It’ll taste divine.
9. Make the chocolate waves.
   Melt the white and dark chocolate separately. Spread each onto strips of foil (4cm wide, 35cm long). Drape the strips over two mugs or tins to create a wave. Chill until set, then peel and perch them artfully on top of the cake.

Common Mistakes

Why is my cake dense and flat?
You may have overmixed the batter. Once the wet hits the dry, stir just until it’s smooth — no more.

Why is my icing grainy?
Water got into the chocolate. Always melt chocolate slowly and avoid steam or splashes.

Why did my chocolate waves break?
They were too cold or too thin. Let them set just enough to peel, but not rock-solid.

I cut the layers unevenly. What now?
No worries. Stack them slightly offset and call it rustic chic. I’ve done this many times.

Storage and Reheating Tips

Fridge:
Wrap tightly or keep in an airtight container. Good for up to 3 days — though it never lasts that long in my house.

Freezer:
Wrap slices individually in clingfilm and pop them in a freezer bag. Keeps for 2–3 months. Defrost overnight.

Reheating:

• Microwave: 15–20 seconds per slice.
• Oven: 150°C for 5–10 minutes, foil-wrapped to keep moist.
• Air fryer: Not ideal for cake with icing — skip it.

What to Serve With It

• Vanilla ice cream — A cold contrast to the warm richness.
• Espresso or black coffee — Cuts through the sweetness like a dream.
• Fresh raspberries — If you’re feeling fancy or slightly guilty (don’t be).

FAQ Section

Can I make this gluten-free?
Yes — use a 1:1 gluten-free flour blend with xanthan gum included. You might need a splash less milk.

Can I make it ahead of time?
Definitely. Bake the sponges a day before, wrap well, and ice them fresh on the day.

Is it okay to use butter instead of oil?
You can, but oil keeps the crumb softer and moister — worth sticking with if possible.

Do I have to make the waves?
Not at all. A simple grating of white chocolate or some curls will look lovely too.

Try more Mary Berry recipes:

• Mary Berry Chiffon Cake Recipe
• Mary Berry Cinder Toffee Recipe
• Mary Berry Blondies Recipe