Food | Death by Chocolate Cake Recipe

Death by Chocolate CakeFirstly I would like to apologise for my absence this past week, I’ve been away in Greece but now I’m back with lots of great content for you all! Before I went on holiday it was my other half’s 25th birthday so to celebrate I decided to bake him up a mean ‘death by chocolate’ fudge cake. Although I LOVE baking (evidence here), I’ve not done it for a while and chocolate cakes have never been my strong point so I was a little worried as to how it would turn out. Today I’m sharing the recipe I used and how it went.

Lately I’ve been loving extravagant cakes that are topped with doughnuts, muffins, chocolate bars – the lot! They look so over the top but appear to be super easy to make so I thought I’d give it a go. I wanted to create the BEST chocolate fudge cake so I rifled through my favourite cookbooks and decided on a recipe from Mary Berry’s Baking Bible named ‘Very Best Chocolate Fudge Cake’, sounds promising doesn’t it?

Mary Berry Baking Bible

I followed the cake part of the recipe 100% which left me with the moistest, most indulgent cake ever! Chocolate cake can often turn out very dry and tasteless so I was so incredibly impressed by how perfect this one turned out (even if I do say so myself!). I often struggle to find a suitable cocoa powder to use so I settled with the Cadburys Bournville cocoa powder. Here’s how to make it yourself:

For the cake:

  • 50g cocoa powder
  • 6 tablespoons of boiling water
  • 3 large eggs
  • 50ml milk
  • 175g self-raising flour
  • 1 tsp baking powder
  • 100g softened butter
  • 275g caster sugar

Set your oven to a medium heat (180 or 160 for a fan assisted ovens) and line two cake tins with oil and baking paper. Combine all of the ingredients together in a large bowl and mix until smooth. Distribute the mixture evenly between the two cake tins and place in the pre-heated oven for 25-30 minutes. The top of the cake should spring back when lightly pressed.

For the filling and icing:

  • 150g smooth Galaxy chocolate
  • 150ml double cream

In the original Mary Berry recipe, she uses apricot jam to create the fudge icing. I decided to make my own by melting milk chocolate together with double cream and combining the two to create a smooth, indulgent filling. I attempted the ‘dripping’ effect which didn’t turn out as well as I had hoped. To finish off, I topped the cake with chocolate-filled doughnuts, curly wurlys, caramel buttons, freddos, fudge and white chocolate curls. Although I wasn’t over the moon with the look of the cake, it tasted delicious and went down a treat with Ross’ family!

What would your dream birthday cake consist of?


Bloglovin | Twitter | Instagram

  • Sami. This is a thing of beauty. Edible beauty that is.. I couldn’t just look at
    I hope he appreciated it! :p
    I am definitely saving this to try out on a weekend cheat


    • Sami Brown

      Aww thank you Caroline! He did, or at least what he got of it! We gave half of it to his family before we’d even tried any for ourselves haha. Regretting that now! Definitely worth saving for a cheat day 🙂 xx

  • This sounds delicious. Bake one for me? 🙂 xo

    • Sami Brown

      Haha, you should try making it. Your cakes always look so much more professional than mine! 🙂 xx