Mary Berry’s Death By Chocolate Cake

The Mary Berry Death by Chocolate Cake is a decadent dessert made with a combination of plain flour, cocoa powder, bicarbonate of soda, baking powder, caster sugar, golden syrup, eggs, sunflower oil, and milk. This recipe requires a total of 75 minutes and serves 8 people.

Try more Mary Berry recipes:

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

💗 Why You’ll Be Glad You Tried This Recipe

• Decadent Delight. This cake has rich, delicious flavors that will make you want more. It’s great for satisfying your chocolate cravings.
• Simple Pleasure. Enjoy how easy this recipe is to make, with clear directions and popular ingredients that are easy to find.
• Moist and fluffy. The finished product is wonderfully moist and soft, thanks to the sunflower oil and milk that are mixed together.
• Heavenly Icing. Enjoy how silky smooth the chocolate icing is; it’s the perfect finishing touch for this already delicious dessert.

❓ What Is Egg And Bacon Pie Recipe?

Mary Berry’s Death by Chocolate Cake is a rich and indulgent dessert made with plain flour, cocoa powder, sugar, eggs, and other ingredients. Chocolate fans will adore its moist, fluffy texture and deep chocolate flavor. The moniker “Death by Chocolate” describes its decadence.

🍫 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

🎂 Instructions For Mary Berry’s Death By Chocolate Cake

1. Grease and line two 20-cm (4-cm deep) sandwich tins with non-stick baking parchment. Heat the oven to 160°C/325°F/Gas Mark 3.
2. Sift flour, cocoa, bicarbonate of soda, and baking powder into a large basin. Add sugar and stir.
3. Golden syrup, eggs, oil, and milk go into a well with the dry ingredients. Stir with a wooden spoon until smooth.
4. Bake cakes until they spring back when touched, 35 minutes.
5. Remove the lining paper, place it on a wire rack, and cool completely. Halve each cake horizontally.
6. For the icing, melt chocolate in a bowl over hot water. Avoid scorching the chocolate by keeping the pan’s water away from the bowl.
7. Stir occasionally over low heat until the chocolate melts, then add the butter and melt.
8. Place half of the bottom layer of the cake on a wire rack with a baking tray below to catch drips.
9. Spread icing evenly on the cake.
10. After adding the remaining cake layers, pour the remaining icing over the cake and smooth it with a small palette knife. Allow it to set.
11. Chocolate waves are made by melting white and dark chocolate in separate bowls over hot water.
12. Apply chocolate to four foil strips measuring 4 cm (1½ in) broad and 35 cm (14 in) long.
13. Create wavy forms by carefully placing the strips over two mugs or tins on a baking tray.
14. Set them in the fridge, then gently take off the foil and decorate the cake with chocolate waves.

💭 Recipe Tips

• Ensure accurate measurements of ingredients to maintain the right balance and texture of the Death by Chocolate Cake.
• Use high-quality cocoa powder and chocolate for a rich and intense chocolate flavor.
• Avoid overmixing the batter to prevent a dense and heavy cake. Mix until just combined.
• Allow the cake to cool completely before applying the chocolate icing to prevent it from melting or becoming runny.
• Experiment with different chocolate variations for the wave decoration to add visual appeal and enhance the overall chocolate experience.

🍒 What To Serve With Death By Chocolate Cake?

Mary Berry’s Death By Chocolate Cake pairs well with a variety of accompaniments consider serving it with a dollop of whipped cream, a scoop of vanilla ice cream, fresh berries, or a drizzle of chocolate sauce for added indulgence.

🎚 How To Store Death By Chocolate Cake?

• In the fridge. To store Traditional Mary Berry Death By Chocolate Cake, allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.
• In the freezer. To freeze the cake, wrap it securely in plastic wrap and place it in a freezer-safe container. It can be frozen for up to 3 months.

🥵 How To Reheat Death By Chocolate Cake?

• In the microwave. Place a single slice on a microwave-safe plate and heat it on medium power for about 15-20 seconds. Check the slice and continue heating in short intervals if needed until it reaches your desired temperature.
• In the oven. Preheat your oven to a low temperature, around 300°F (150°C). Place the cake slice on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat it in the oven for about 5–10 minutes or until warmed through.

FAQs

Try More Mary Berry Recipes

• Mary Berry Apple Strudel
• Mary Berry Guinness Cake
• Mary Berry Pineapple Upside Down Cake

Mary Berry Death By Chocolate Cake Nutrition Facts

Serving Size: 1 slice (1/12th of the cake)

• Calories: 350 calories
• Total Fat: 15 grams
• Saturated Fat: 8grams
• Cholesterol: 40 milligrams
• Carbohydrates: 50 grams
• Sugar: 30 grams
• Protein: 4grams
• Fiber: 2 grams

Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:

1. Mary Makes it Easy Cookbook
2. Mary Berry’s Baking Bible
3. Baking with Mary Berry
4. Mary Berry’s Simple Comforts (recommended)
5. Mary Berry Quick Cooking