Mary Berry Death by Chocolate Cake Recipe

Mary Berry's death by chocolate cake is a rich, deeply dark triple-layer chocolate cake with ganache, chocolate buttercream, and chocolate curls — completely extraordinary.

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Prep Time 35

Cook Time 20

Cooling & Setting Time 2

Total Time 2 55

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 680

Ingredients Method Notes

Ingredients

Triple Chocolate Sponge:
300 g unsalted butter softened
300 g soft dark brown sugar
5 large eggs room temperature
250 g self-raising flour sifted
75 g good quality cocoa powder sifted
2 tsp baking powder
2 tsp instant espresso powder dissolved in 2 tbsp hot water — cooled
3 tbsp whole milk
100 g dark chocolate 70%, melted and cooled
1 tsp vanilla extract
Dark Chocolate Ganache Filling:
200 g dark chocolate 70%, finely chopped
200 ml double cream
2 tbsp golden syrup
25 g cold unsalted butter cubed
Chocolate Buttercream:
250 g unsalted butter softened
500 g icing sugar sifted twice
75 g good quality cocoa powder sifted
4 –5 tbsp whole milk
1 tsp vanilla extract
Pinch of fine salt
Decoration:
Dark chocolate curls
Cocoa powder for dusting
Fresh raspberries optional

Method

Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line three 20cm tins. Beat butter and dark brown sugar 5 minutes. Add eggs one at a time. Add vanilla, dissolved espresso, and cooled melted chocolate — beat until combined. Sift in flour, cocoa, and baking powder. Add milk — fold gently. Divide between tins — weigh for even layers. Bake 20–24 minutes until skewer shows moist crumbs. Cool completely.
Heat cream and syrup to just simmering — pour over chopped chocolate. Leave 2 minutes. Stir smooth. Add cold butter — stir until melted. Cool 45 minutes until spreadable.
Beat butter alone 4 minutes. Add icing sugar and cocoa in 3 batches. Add vanilla, salt, and milk — beat 2 more minutes.
Place first sponge on plate. Spread half the ganache. Top with second sponge — spread remaining ganache. Top with third sponge.
Cover top and sides completely with chocolate buttercream. Scatter chocolate curls. Dust generously with cocoa. Add raspberries if using. Set 30 minutes. Slice.

Notes

Dark brown sugar in the sponge — gives a deeper, more complex chocolate character than white.

Espresso powder is not optional — it amplifies and deepens the chocolate flavour dramatically.

Use both cocoa and melted chocolate in the batter — gives intensity and fudgy richness together.

Allow ganache to reach spreading consistency — 45 minutes at room temperature.

Make chocolate curls with a vegetable peeler along the edge of a room temperature bar of chocolate.

Freeze unfrosted sponge layers for up to 3 months.