This Mary Berry Chocolate Fudge Cake is a moist and rich recipe, which is made with cocoa powder and plain chocolate. It’s a classic, foolproof recipe, ready in about one hour.
Mary Berry Chocolate Fudge Cake Ingredients
For the Cake:
- 50g (2oz) sifted cocoa powder
- 6 tbsp. boiling water
- 3 large eggs
- 50ml (2fl oz) milk
- 175g (6oz) self-raising flour
- 1 rounded tsp. baking powder
- 100g (4oz) softened butter or baking spread
- 275g (10oz) caster sugar
For the Icing and Filling:
- 3 tbsp. apricot jam
- 150g (5oz) plain chocolate (around 40% cocoa solids)
- 150ml (¼ pint) double cream
How To Make Mary Berry’s Chocolate Fudge Cake
- Prep the oven and tins: Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) round sandwich tins and line the base of each with baking parchment.
- Make the cake batter: In a large bowl, blend the cocoa powder and boiling water to form a smooth paste. Add all the remaining cake ingredients (eggs, milk, flour, baking powder, butter, and sugar) to the bowl. Beat with an electric mixer or by hand until the mixture becomes a smooth, thick batter.
- Bake the cakes: Divide the cake batter equally between the two prepared tins and level the surfaces. Bake for 25-30 minutes, or until the cakes are well-risen and spring back when lightly pressed. Let them cool in the tins for a few minutes before turning them out onto a wire rack to cool completely.
- Prepare the icing and filling: Gently warm the apricot jam in a small pan. While the cakes are still warm, brush a little jam over the top of one cake (this will be the base) and the top of the other. To make the chocolate icing, break the chocolate into pieces and gently heat it with the double cream in a heatproof bowl set over a pan of simmering water, stirring until the chocolate has melted and the mixture is smooth.
- Assemble the cake: Let the chocolate icing cool until it is thick and spreadable. Spread a layer of the icing on top of the apricot jam on the base cake. Place the second cake layer on top. Use the remaining icing to cover the top and sides of the cake, smoothing it with a palette knife.
Recipe Tips
- How to get the perfect cake texture? This recipe uses Mary Berry’s famous “all-in-one” method. Adding all the cake ingredients to the bowl at once is simple and helps prevent the batter from curdling, resulting in a consistently moist cake.
- What is the purpose of the apricot jam? The thin layer of warmed apricot jam is a classic baker’s trick. It seals the sponge, preventing crumbs from getting into your chocolate icing and helping to lock in moisture.
- How to make a smooth ganache icing? The key is to melt the chocolate and cream together gently over low heat. Do not let the water in the pan touch the bottom of the bowl, as overheating can cause the chocolate to seize or the ganache to split.
- Can I use a different butter? Softened butter or a soft baking spread (like Stork) works perfectly. The key is that it should be soft but not oily to incorporate smoothly into the all-in-one batter.
What To Serve With Chocolate Fudge Cake
This rich cake is a wonderful treat on its own, but it’s also delicious with:
- A dollop of clotted cream or fresh whipped cream
- A scoop of vanilla bean ice cream
- A side of fresh raspberries or strawberries
How To Store Chocolate Fudge Cake
- Room Temperature: Store the cake in an airtight container in a cool place for up to 3-4 days.
- Freeze: The cake can be frozen, either iced or un-iced, for up to one month. Wrap it well in plastic wrap and then a layer of foil.
Chocolate Fudge Cake Nutrition Facts
- Serving Size: 1 slice (1/10th of cake)
- Calories: 520 kcal
- Fat: 28g
- Carbohydrates: 62g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of chocolate for the icing?
Plain chocolate with around 40% cocoa solids is recommended for the right balance of flavor and sweetness. Using a much darker chocolate will result in a more bitter icing, while milk chocolate will be much sweeter.
Why did my cake batter curdle?
The all-in-one method helps prevent this, but it can sometimes happen if your ingredients are too cold. Using room temperature eggs and softened butter is always a good practice.
Can I make this in one deep cake tin instead of two?
Yes, but you will need to increase the baking time significantly (likely to 45-55 minutes) and check for doneness with a skewer. You would then need to slice the single cake in half horizontally once cooled.
Try More Recipes:
- Mary Berry Chocolate Birthday Cake Recipe
- Mary Berry All-in-One Chocolate Cake Recipe
- Mary Berry Chocolate Sponge Cake Recipe
Mary Berry Chocolate Fudge Cake Recipe
Description
A classic, moist chocolate fudge cake from Mary Berry, made with a simple all-in-one method and topped with a rich, decadent chocolate ganache icing.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line two 20cm (8in) round sandwich tins.
- In a large bowl, blend cocoa powder and boiling water into a paste.
- Add all remaining cake ingredients to the bowl. Beat with an electric mixer for about 2 minutes until smooth.
- Divide the batter evenly between the tins and bake for 25-30 minutes until risen and springy.
- Cool cakes completely on a wire rack.
- Warm the apricot jam and brush a thin layer over the top of both cakes.
- Gently melt the chocolate and double cream together in a bowl over simmering water to make the ganache icing. Let it cool until thick and spreadable.
- Spread half the icing on one cake, top with the second cake, and use the rest of the icing to cover the top.
Notes
- This recipe uses the “all-in-one” method, which is very quick and forgiving for bakers of all skill levels.
- The apricot jam is a key step for sealing the cake and keeping it moist.
- Be careful not to overheat the chocolate and cream mixture when making the icing, as it can split.
- The cake freezes well, so it’s a great option to make ahead for a special occasion.
