Mary Berry’s Death By Chocolate Cake

Mary Berry’s Death By Chocolate Cake

Dive into the indulgent world of Mary Berry’s Death by Chocolate Cake, a lavish treat that promises sheer luxury with every bite. This decadent cake is layered with rich chocolate sponge, sumptuous icing, and eye-catching chocolate waves, making it a perfect centerpiece for any celebration. Here's everything you need to know to recreate this masterpiece in your own kitchen.

Mary Berry’s Death by Chocolate Cake: A Brief Overview

Originating from Mary Berry's "Simple Cakes" book, this recipe is all about indulgence. Mary Berry herself emphasizes the generous amount of icing provided in the recipe to ensure the cake lives up to its name. The process of making this cake is straightforward, with particular attention to not overheating the chocolate to maintain its glossy finish​​.

Ingredients for the Death by Chocolate Cake

To bring this cake to life, you’ll need the following ingredients:

  • Plain flour: 275g
  • Cocoa powder: 3 tablespoons
  • Bicarbonate of soda: 1½ teaspoons
  • Baking powder: 1½ teaspoons
  • Caster sugar: 215g
  • Golden syrup: 3 tablespoons
  • Eggs (beaten): 3
  • Sunflower oil: 225ml
  • Milk: 225ml

For the icing:

  • Plain chocolate (broken into pieces): 450g
  • Unsalted butter: 200g

For the chocolate waves:

  • White and plain chocolate: About 50g each

Step-by-Step Preparation

  1. Preparation: Start by greasing two 20cm sandwich tins and lining them with non-stick baking parchment. Preheat your oven to 160°C/325°F/Gas Mark 3.
  2. Make the Sponge: Sift the flour, cocoa powder, bicarbonate of soda, and baking powder into a large bowl, add sugar, and mix well. Then, incorporate the golden syrup, eggs, oil, and milk, beating until smooth before pouring into the prepared tins.
  3. Baking: Bake for about 35 minutes. Once baked, let them cool completely before cutting each cake horizontally in half.
  4. Prepare the Icing: Melt the chocolate over a pan of hot water, then add butter until smooth. Layer your cake with this icing, ensuring even coverage.
  5. Creating Chocolate Waves: Melt additional white and dark chocolate, spread onto strips of foil, and shape them into waves. These will decorate the top of your cake for a stunning finish.

Storage and Reheating

This cake is best kept in a cool place, not in the fridge, to preserve the icing's shine. It should stay fresh for several days if stored properly in an airtight container.

Nutritional Information

While specific nutritional values will depend on the ingredients used, this cake is rich in calories, fat, and sugar, making it a true indulgence best enjoyed in moderation.

FAQ about the Death by Chocolate Cake

  • Can I make the cake in advance? Yes, the sponge layers can be baked ahead and stored, tightly wrapped, for a day before icing.
  • Can I substitute oil for butter in the sponge? The recipe specifically uses sunflower oil for its moist texture, but if you're experienced in baking adjustments, you might experiment with butter for a different flavor profile.

Final thoughts on Mary Berry’s Death by Chocolate Cake promise a delightful treat that combines the richness of chocolate with the elegance of homemade baking. Whether for a special occasion or a weekend baking project, this cake is sure to impress. Remember, the key to this cake's success lies in the quality of chocolate used and not rushing the icing process to ensure a smooth, glossy finish that Mary Berry herself would be proud of.

Original recipe by Mary Berry from "Simple Cakes".

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