This easy and indulgent chocolate fudge cake by James Martin is a rich and creamy dessert perfect for any occasion. With a moist chocolate sponge, velvety icing, and a topping of fudge and toffee, it’s a treat everyone will love. You can even add your favorite chocolate for extra richness!
Ingredients Needed
For the cake:
- 250g (1 cup) butter, softened
- 250g (1 1/4 cups) caster sugar (superfine sugar)
- 200g (1 2/3 cups) self-raising flour (all-purpose flour + 2 tsp baking powder)
- 50g (1/2 cup) cocoa powder
- 5 eggs
- Seeds from 1 vanilla pod (or 1 tsp vanilla extract)
For the icing:
- 200g (7 oz) dark chocolate
- 200ml (3/4 cup + 1 tbsp) double cream (heavy cream)
- 20g (1 tbsp) butter
For decoration:
- Fudge pieces
- Toffee pieces
- Chocolate shavings or curls
How To Make Chocolate Fudge Cake
- Preheat the oven: Preheat your oven to 180°C (350°F). Grease and line a 28cm (11-inch) round cake tin.
- Make the cake: Beat together the butter and caster sugar until light and fluffy. Add the eggs and vanilla seeds, mixing until smooth. Gently fold in the self-raising flour and cocoa powder by hand until well combined.
- Bake the cake: Pour the cake mixture into the prepared tin and bake for 45 minutes, or until a skewer comes out clean. Let the cake cool completely in the tin.
- Make the icing: In a heatproof bowl, melt the dark chocolate and butter over a bain-marie or microwave. Once melted, stir in the double cream and whisk until smooth and glossy.
- Decorate the cake: Once the cake has cooled, spread the chocolate icing over the top. Decorate with fudge and toffee pieces, and finish with chocolate shavings or curls.
Recipe Tips
- Use room temperature ingredients: Make sure your butter, eggs, and cream are at room temperature to help everything mix smoothly, ensuring a light and fluffy cake.
- Check the cake with a skewer: Test the cake’s doneness by inserting a skewer into the center. If it comes out clean, the cake is ready; if not, bake a bit longer.
- Let the cake cool completely: Allow the cake to cool fully before icing to prevent the frosting from melting and losing its smooth finish.
- Adjust icing consistency: If the icing is too thick, add a bit more cream; if too runny, refrigerate it briefly to thicken before spreading.
How To Store Leftovers?
Let the leftover chocolate fudge cake cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 5 days.
Nutrition Facts
Serving Size: 1 slice (85g)
- Calories: 310
- Total Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 250mg
- Potassium: 0mg
- Total Carbohydrate: 49g
- Dietary Fiber: 2g
- Sugars: 37g
- Protein: 3g
Try More James Martin Recipes:
- James Martin Rock Cakes
- James Martin KFC Fried Chicken
- James Martin Charlotte Royale
- James Martin Raspberry Trifle
James Martin Chocolate Fudge Cake
Description
This easy and indulgent chocolate fudge cake by James Martin is a rich and creamy dessert perfect for any occasion. With a moist chocolate sponge, velvety icing, and a topping of fudge and toffee, it’s a treat everyone will love. You can even add your favorite chocolate for extra richness!
Ingredients
For the cake:
For the icing:
For decoration:
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F). Grease and line a 28cm (11-inch) round cake tin.
- Make the cake: Beat together the butter and caster sugar until light and fluffy. Add the eggs and vanilla seeds, mixing until smooth. Gently fold in the self-raising flour and cocoa powder by hand until well combined.
- Bake the cake: Pour the cake mixture into the prepared tin and bake for 45 minutes, or until a skewer comes out clean. Let the cake cool completely in the tin.
- Make the icing: In a heatproof bowl, melt the dark chocolate and butter over a bain-marie or microwave. Once melted, stir in the double cream and whisk until smooth and glossy.
- Decorate the cake: Once the cake has cooled, spread the chocolate icing over the top. Decorate with fudge and toffee pieces, and finish with chocolate shavings or curls.
Notes
- Use room temperature ingredients: Make sure your butter, eggs, and cream are at room temperature to help everything mix smoothly, ensuring a light and fluffy cake.
- Check the cake with a skewer: Test the cake’s doneness by inserting a skewer into the center. If it comes out clean, the cake is ready; if not, bake a bit longer.
- Let the cake cool completely: Allow the cake to cool fully before icing to prevent the frosting from melting and losing its smooth finish.
- Adjust icing consistency: If the icing is too thick, add a bit more cream; if too runny, refrigerate it briefly to thicken before spreading.
James Martin Chocolate Fudge Cake