Mary Berry’s "Death by Chocolate Cake" is a showstopper dessert that promises an indulgent, rich, and incredibly moist experience with every bite. The name itself gives you a hint at the intensity of the flavors. Known for her expertise in creating delectable, no-nonsense treats, Mary Berry takes a classic chocolate cake and elevates it to a whole new level. With layers of chocolate sponge, an irresistibly smooth chocolate ganache, and an array of luscious fillings, this cake is the epitome of decadent chocolate indulgence.
The cake’s luxuriousness stems from the use of dark chocolate, which adds depth and a slight bitterness to balance the sweetness. A fluffy, yet dense sponge forms the base, ensuring that each bite is tender but holds together beautifully. The smooth ganache on top not only enhances the cake’s visual appeal but also adds a velvety texture that complements the dense layers below. It’s the kind of cake that makes an impression at any occasion – whether it’s a birthday, a dinner party, or a special celebration.
What sets this cake apart is its dramatic richness and depth of flavor, earning it the affectionate title “Death by Chocolate”. Each layer is carefully crafted to deliver an ultimate chocolate experience, appealing to both the hardcore chocolate lover and those who appreciate a well-balanced dessert. It’s a cake that isn’t just eaten-it’s savored, and it’s impossible not to feel like you’ve been treated to something extraordinary.
Mary Berry’s Death By Chocolate Cake Recipe
Ingredients Needed
To recreate Mary Berry’s Death by Chocolate Cake, you will need the following ingredients, many of which are pantry staples, but with a focus on high-quality chocolate to achieve that rich, deep flavor:
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For The Cake
- 200g (7 oz) of plain flour (all-purpose)
- 2 tsp baking powder
- 50g (1.75 oz) cocoa powder (unsweetened)
- 200g (7 oz) caster sugar (or granulated sugar)
- 2 large eggs
- 225g (8 oz) unsalted butter (softened)
- 200g (7 oz) dark chocolate (around 70% cocoa content)
- 250ml (1 cup) whole milk
- 1 tsp vanilla extract
- A pinch of salt
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For The Chocolate Ganache
- 300g (10.5 oz) dark chocolate (high-quality, around 70% cocoa)
- 200ml (3/4 cup) double cream (heavy cream)
- 50g (1.75 oz) unsalted butter
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For The Filling (Optional But Recommended)
- 200ml (3/4 cup) double cream (whipped to soft peaks)
- 50g (1.75 oz) milk chocolate (chopped into small pieces)
Equipment Needed
To ensure the best results, here’s a list of equipment you’ll need to make Mary Berry’s Death by Chocolate Cake:
- 2 x 20cm (8-inch) round cake pans – These will be used to bake the layers of the cake. If you don’t have round cake pans, you could use square ones, but the circular shape creates that classic, elegant look.
- Electric mixer or hand whisk – A good electric mixer helps to ensure your cake batter becomes smooth and airy, but you could always use a hand whisk if you’re feeling up to it!
- Mixing bowls – For mixing the cake ingredients and the ganache separately.
- Heatproof bowl – For melting the dark chocolate in a bain-marie (double boiler).
- Spatula – A rubber spatula for scraping down the sides of the bowl when mixing.
- Cooling rack – To let the cakes cool evenly and prevent sogginess.
- Palette knife – For spreading the ganache smoothly over the cake layers.
- Whisk or electric beater – To whip the cream for the filling.
- Knife or cake slicer – If you need to level the cakes before stacking them.
Instructions To Make Mary Berry’s Death By Chocolate Cake
Step 1: Preheat The Oven And Prepare The Pans.
Preheat your oven to 180°C (350°F). Grease and line your cake pans with parchment paper, ensuring the paper sticks to the sides. This will help your cakes come out easily once baked.
Step 2: Melt The Chocolate For The Cake.
Place the dark chocolate in a heatproof bowl and melt it gently using a bain-marie (a bowl set over simmering water). Stir occasionally until completely melted and smooth. Set aside to cool slightly.
Step 3: Make The Cake Batter.
In a large mixing bowl, sift the flour, baking powder, cocoa powder, and salt. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the sifted dry ingredients to the butter mixture, alternating with the milk. Pour in the melted chocolate and mix until well combined, ensuring the batter is smooth.
Step 4: Bake The Cake Layers.
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for about 25-30 minutes or until a skewer inserted into the center of the cakes comes out clean. Once baked, remove from the oven and let them cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Step 5: Prepare The Ganache.
While the cakes cool, prepare the chocolate ganache. In a heatproof bowl, heat the cream gently until it starts to simmer (don’t boil it). Pour the hot cream over the chopped dark chocolate and let it sit for a minute. Stir until the chocolate has fully melted and the ganache is smooth and glossy. Stir in the butter until fully incorporated. Allow the ganache to cool slightly before using.
Step 6: Whip The Cream Filling (optional).
If you’re adding the filling, whip the double cream until it forms soft peaks. Gently fold in the chopped milk chocolate pieces.
Step 7: Assemble The Cake.
Once the cakes are completely cooled, level them with a knife if necessary. Place one cake layer on a serving plate and spread the whipped cream filling on top. Carefully place the second cake layer on top, pressing down lightly to secure it.
Step 8: Frost The Cake.
Spread the chocolate ganache evenly over the top and sides of the cake using a palette knife. Let the ganache set slightly before serving, allowing it to firm up but remain silky.
Tips And Tricks
- Use good quality chocolate – The better the chocolate, the better the flavor. Opt for high-quality dark chocolate with at least 70% cocoa for a rich, complex flavor.
- Don’t overmix the batter – When incorporating the dry ingredients, mix just until combined. Overmixing can result in a dense cake.
- Room temperature ingredients – Make sure your butter, eggs, and cream are at room temperature. This helps the ingredients combine more evenly and create a smoother batter and ganache.
- Cool the cakes completely – Allow the cakes to cool fully before frosting. Warm cakes can cause the ganache to melt and slide off.
- Add a dash of coffee – If you’re a coffee lover, adding a teaspoon of instant coffee granules to the cake batter can enhance the chocolate flavor even further.
- Make ahead – The cake can be made a day ahead and stored in an airtight container. This allows the flavors to meld together even better!
Easy Recipe Variations For Mary Berry’s Death By Chocolate Cake
Mary Berry’s Death by Chocolate Cake is already a masterpiece in its own right, rich, indulgent, and packed with flavor. But sometimes, a little variety or a personal twist can elevate an already amazing cake. Here are some easy and exciting variations you can try, keeping the essence of the original cake but adding a bit of flair.
1. Chocolate And Orange
For a zesty spin, infuse the cake with orange. Add some finely grated orange zest to the cake batter and incorporate orange juice into the icing or ganache. The citrusy note pairs wonderfully with the deep, rich chocolate, providing a beautiful contrast. You can even garnish with a few slices of candied orange peel for an elegant finish.
2. Raspberry And White Chocolate
If you prefer a bit of tartness to balance the chocolate’s richness, fresh raspberries make a perfect companion. Fold mashed raspberries into the cake batter, or use them as a layer in between the cake for added texture. For an extra touch of luxury, drizzle white chocolate ganache over the top. The tartness of raspberries and the sweetness of white chocolate are a match made in heaven.
3. Minty Fresh Chocolate Cake
Mint and chocolate are a classic pairing. To make this variation, add a few drops of peppermint extract to the cake batter, and use mint-flavored chocolate chips or a mint ganache as the icing. You could even decorate the top with fresh mint leaves for a refreshing green pop. This version gives the cake a cool, refreshing lift, making it ideal for summer occasions.
4. Nutty Chocolate Cake
For a bit of crunch, nuts can elevate the texture and flavor. Try folding in finely chopped hazelnuts or walnuts into the cake batter. You can even sprinkle crushed nuts over the ganache or icing for an added dimension. Hazelnuts, in particular, pair beautifully with chocolate, offering both a nutty flavor and a satisfying texture contrast.
5. Salted Caramel Death By Chocolate Cake
If you’re craving something extra indulgent, a salted caramel twist is an excellent choice. Prepare a salted caramel sauce and drizzle it generously over the finished cake, then top with a sprinkling of sea salt. The sweet and salty combination intensifies the flavor profile, making this variation perfect for those with a sweet tooth who also enjoy a bit of savory depth.
6. Gluten-Free Death By Chocolate Cake
For those who are gluten intolerant, it’s simple to make this cake gluten-free without compromising on flavor. Substitute the regular flour with a high-quality gluten-free flour blend, and ensure that all your other ingredients (like baking powder and chocolate) are gluten-free. The result is still a moist, dense, and utterly decadent cake without any gluten.
7. Espresso-Infused Death By Chocolate Cake
For a cake with an extra layer of depth, incorporate a shot of espresso or a tablespoon of instant coffee granules into the cake batter. Coffee and chocolate are a magical duo, enhancing the richness of the cake while bringing a slightly bitter edge that balances out the sweetness. To really lean into the coffee flavor, drizzle the top with a coffee-flavored ganache or frosting.
Storing Leftovers
Mary Berry’s Death by Chocolate Cake is so delicious that leftovers might not last long, but if you find yourself with some extra slices, it’s important to store them properly to maintain their fresh, moist texture.
Room Temperature Storage
If you plan to finish the cake within a few days, storing it at room temperature is perfectly fine. Just wrap the cake tightly with plastic wrap or keep it in an airtight container to prevent it from drying out. The cake should last for 3-4 days at room temperature, though it might lose a little of its fresh-out-of-the-oven charm after a day or two.
Refrigerator Storage
For longer-lasting freshness, you can refrigerate the cake. This is especially helpful if the cake has a rich ganache or frosting. Simply wrap it well in plastic wrap or store it in an airtight container. Refrigerated, your cake will keep for about 5-6 days. To enjoy it at its best, allow it to come to room temperature before serving, as chilled chocolate cake can sometimes become a bit too firm.
Freezing Leftovers
If you have more cake than you can manage, freezing is a great option. First, slice the cake into individual pieces to make defrosting easier. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe container or zip-lock bag. The cake can be frozen for up to 3 months. When you’re ready to eat it, simply thaw the slices in the fridge overnight or leave them out at room temperature for a few hours. For a special touch, you can microwave a slice for a few seconds and top it with a scoop of vanilla ice cream for an irresistible treat.
What To Eat With Mary Berry’s Death By Chocolate Cake?
Mary Berry’s Death by Chocolate Cake is a dessert that stands out on its own, but if you’re looking to pair it with something for a more complete dining experience, there are several options that can complement its rich, chocolatey goodness.
1. Coffee Or Espresso
A rich cup of coffee or a strong espresso is one of the best pairings with this cake. The bitter notes of the coffee help balance out the sweetness of the chocolate, and the warmth of the drink contrasts beautifully with the moist, dense cake. For a fun twist, try an affogato – a scoop of vanilla ice cream topped with a shot of hot espresso. The cold ice cream and hot espresso will work wonderfully alongside the cake.
2. Berries
The natural tartness of berries like raspberries, strawberries, or blackberries is an excellent contrast to the rich, deep flavor of the chocolate cake. You can serve fresh berries on the side or create a berry compote to drizzle over the cake. The acidity of the fruit cuts through the richness of the cake, offering a refreshing balance.
3. Whipped Cream Or Mascarpone
To make the cake even more indulgent, serve it with a dollop of freshly whipped cream or mascarpone cheese. Mascarpone’s slightly tangy flavor pairs wonderfully with the sweetness of the chocolate cake, and the smooth texture adds a luxurious mouthfeel. If you want to get extra fancy, you could flavor the whipped cream with vanilla, cinnamon, or even a splash of liqueur like Amaretto or Baileys.
4. Ice Cream
Nothing quite complements a decadent chocolate cake like a scoop of creamy ice cream. Classic vanilla ice cream is always a winner, but feel free to explore other flavors like salted caramel, hazelnut, or even a scoop of chocolate ice cream for true chocolate lovers. The cold, creamy ice cream creates a delightful contrast to the dense, fudgy texture of the cake.
5. Port Or Red Wine
For a more sophisticated dessert experience, consider pairing the cake with a glass of dessert wine. A sweet port, for example, pairs well with rich chocolate, enhancing the cake’s deep flavors. Alternatively, a bold red wine like Cabernet Sauvignon or Merlot complements chocolate and adds a touch of complexity to your dessert. The tannins in the wine cut through the richness of the cake, making each bite feel less heavy.
Conclusion
Mary Berry’s Death by Chocolate Cake is, in its essence, a decadent and indulgent dessert. Whether you choose to keep it classic or experiment with one of the many variations, this cake is always a crowd-pleaser. The moist, rich layers of chocolate, combined with the smooth ganache and delightful textures, create a dessert that’s hard to forget.
When storing leftovers, take care to keep the cake as fresh as possible, whether you choose to keep it at room temperature, refrigerate it, or freeze it. And when you’re ready to serve, don’t be afraid to get creative with accompaniments. From the rich bitterness of coffee to the refreshing acidity of berries, or the creaminess of whipped cream, the options for pairing are endless.
Ultimately, Death by Chocolate Cake isn’t just a dessert; it’s a celebration of indulgence, a true showstopper that’s perfect for any occasion. Whether you’re serving it to guests or enjoying it on your own, this cake is guaranteed to leave everyone coming back for more.
FAQs
What Are The Main Ingredients In Mary Berry’s Death By Chocolate Cake Recipe?
Mary Berry’s Death by Chocolate Cake recipe typically includes rich ingredients like self-raising flour, cocoa powder, baking powder, butter, sugar, eggs, and buttermilk. The cake is complemented with a decadent chocolate buttercream made from dark chocolate, butter, and icing sugar, giving it its signature rich flavor.
How Long Does It Take To Make Mary Berry’s Death By Chocolate Cake?
Making Mary Berry’s Death by Chocolate Cake from start to finish usually takes around 1.5 to 2 hours. This includes about 15 minutes for preparation, 25-30 minutes for baking, and time to cool before decorating. Keep in mind that the cake is best served after it has had time to cool and set, so plan for a little extra waiting time.
Can I Make Mary Berry’s Death By Chocolate Cake In Advance?
Yes, Mary Berry’s Death by Chocolate Cake can be made in advance. In fact, it often tastes even better the next day as the flavors have more time to develop. To make it ahead of time, bake the cake and let it cool completely before wrapping it tightly in cling film. You can store it at room temperature for up to 2 days or freeze it for up to a month. Just make sure to frost the cake closer to serving time for the best texture and flavor.
