This isn’t a quiet little sponge cake.
James Martin’s Chocolate Fudge Cake is the real deal: heavy with cocoa, rich with butter, and messy in the best way when that thick fudge icing melts down the sides.
It’s the kind of cake you don’t slice neatly — you just hack into big, greedy wedges.
Why This Chocolate Fudge Cake Works So Well
Butter and sugar get beaten until they’re almost white, trapping air that keeps the sponge soft.
The cocoa brings the deep, dark backbone without turning bitter.
And the fudge icing? Oh man — it’s that glossy, sloppy goodness you dream about when someone says “chocolate cake.”
No tricks, no fancy techniques — just honest baking that tastes like home.
Ingredients (And Why They Matter)
Butter: Richness, softness — can’t have fudge cake without a serious slab of butter.
Caster sugar: Fine crystals that cream into the butter properly, trapping little air pockets.
Self-raising flour: Saves you a step — rises the cake just right.
Cocoa powder: Brings the deep chocolate vibe without over-sweetness.
Eggs: Structure, tenderness, and that golden color you see when you cut in.
Vanilla pod: Those seeds add the tiny floral lift that stops the cocoa from feeling flat.
For the icing:
Dark chocolate: Not milk — you need that richness to punch through the sweet cake.
Double cream: Makes it thick and lush.
Butter: Finishes the shine and smooths it all out.
For topping:
Chopped chocolate, little fudge cubes, chunks of toffee — scatter ‘em messy.
How to Make It
1. Heat the Oven
Crank the oven up to 180°C (350°F).
Line your 28cm cake tin — crossways with parchment if you can, makes life easier later.
2. Cream the Base
Throw the butter and sugar in a bowl and beat them like they owe you money — proper pale and fluffy.
If you think it’s ready, give it another minute. You want it light.
3. Eggs and Vanilla
Crack in the eggs, one by one, beating after each.
Scrape the seeds from the vanilla pod and chuck them in.
It’s gonna smell unreal already.
4. Dry Stuff
Sift the flour and cocoa together.
Gently fold that into the wet stuff — don’t beat it.
You want it just mixed, not tough like bread dough.
5. Bake It
Tip the batter into the tin.
Smooth it out roughly — no stress, it’ll sort itself out in the oven.
Bake 45 minutes, or until it springs back when you press the center lightly.
Pro Tip: Don’t wait for a dry tester — a tiny smudge is better than dry cake.
6. Cool It
Leave it in the tin for 10 minutes first — let it settle.
Then get it onto a rack. Cool it completely.
I know, it’s hard to wait. But it’s worth it.
7. Make That Fudge
Heat the cream until it’s steaming but not boiling.
Dump in the chocolate and butter. Stir slowly until it turns glossy and thick.
If it looks thin, leave it alone for a few minutes. It’ll thicken up beautifully.
8. Ice It and Top It
Pour the fudge over the cooled cake. Let it run naturally — don’t fight gravity.
Before it sets, chuck over your chopped chocolate, fudge bits, and toffee chunks.
Be generous. It’s not supposed to be neat.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake’s dry | Overbaked | Start checking at 40 min |
| Fudge melts off | Cake still warm when iced | Cool it fully, no shortcuts |
| Cake crumbly | Overmixed after adding flour | Fold gently, don’t beat |
| Cake flat | Old self-raising flour | Use fresh flour, always |
What Goes Well With Chocolate Fudge Cake
- A giant scoop of vanilla ice cream melting into the fudge
- Proper whipped cream (not the spray stuff)
- Hot coffee strong enough to cut through the richness
- More fudge sauce drizzled on for serious chocolate addicts
How to Store and Reheat
Fridge: Stick it in an airtight box. Good for about a week.
Freezer: Slice it, wrap tight, and freeze for up to 3 months.
To reheat:
- Microwave: 20 seconds for soft gooey slices
- Oven: 5–8 minutes at 180°C — brings it back to life without drying
A Quick Bite of History
Chocolate fudge cake isn’t about elegance — it’s about satisfaction.
James Martin’s version takes the old British tea-time classic and goes heavier, deeper, and more luxurious.
No frills, just full-on chocolate power in every bite.
Try More James Martin Recipes:
James Martin Chocolate Fudge Cake
Description
James Martin’s Chocolate Fudge Cake is thick, rich, and covered in glossy, messy fudge icing.
Big chocolate flavor, soft crumb, and zero regrets.
Perfect for when you need chocolate to hit different.
Ingredients
For the icing:
For topping:
Instructions
- Heat oven to 180°C (350°F). Line a 28cm cake tin.
- Beat butter and sugar together until super fluffy.
- Add eggs one at a time, mixing well each time.
- Scrape in vanilla seeds.
- Sift cocoa and flour, then fold into the wet mix carefully.
- Pour into tin. Bake for 45 minutes or until springy.
- Cool fully before icing.
- For the fudge, heat cream, stir in chocolate and butter.
- Spoon icing over the cake and scatter toppings while soft.
Notes
- Use room temp butter and eggs for the best fluff.
- Fold flour in gently — no overmixing.
- Let the cake cool completely or the fudge will slide off.
- Best eaten slightly warm, or the next day when it’s even richer.