If there’s one cake that captures pure chocolate bliss, it has to be Mary Berry’s Chocolate Fudge Cake. I’m Chef Emma Collins, and this fudgy masterpiece has been a family favorite for years. Every bite brings a nostalgic flood of rich, velvety chocolate, perfect for celebrations or those quiet weekends when only something homemade will do.
This easy chocolate fudge cake is the kind of recipe that makes you fall in love with baking all over again. Inspired by the legendary Mary Berry, it balances cocoa richness with a luscious cream and chocolate icing. Whether you’re searching for a James Martin chocolate cake alternative or an easy fudge cake recipe to impress guests, this is your golden ticket.
Why You’ll Love This Chocolate Fudge Cake
- Luxuriously rich chocolate flavor that satisfies every sweet craving
- Foolproof steps make it perfect even for beginner bakers
- Ready in just under an hour: ideal for busy schedules
- Versatile: switch up the filling or toppings to match your mood
- Perfect for birthdays, dinner parties, or a cozy weekend treat
Ingredients for Mary Berry’s Chocolate Fudge Cake
- 50g (2oz) sifted cocoa powder: delivers deep, pure chocolate intensity
- 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
- 275g (10oz) caster sugar
For the icing and filling:
- 3 tbsp apricot jam: adds a subtle fruity sweetness and moisture
- 150g (5oz) plain chocolate (around 39% cocoa solids): creates a silky, balanced ganache
- 150ml (1/4 pint) double cream
How To Make Mary Berry’s Chocolate Fudge Cake
- Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease and line two 20cm (8in) sandwich tins.
- Mix the sifted cocoa powder with the boiling water in a large bowl to create a smooth paste.
- Add the remaining cake ingredients to the cocoa mixture and beat until smooth and creamy.
- Divide the batter evenly between the prepared tins.
- Bake for 25-30 minutes until the cakes are springy to the touch.
- Cool in the tins for a few minutes, then turn out onto a wire rack to cool completely.
- Warm the apricot jam gently, then spread it over one cake layer and on the underside of the second layer.
- Melt the chocolate and cream together in a heatproof bowl set over simmering water. Stir until smooth.
- Cool the chocolate mixture slightly until it thickens but remains spreadable.
- Sandwich the cakes together with half of the chocolate icing, then spread the remaining icing over the top.
- Store in a cool place until ready to serve.
Common Mistakes to Avoid
- Overbaking the cake: check for doneness at 25 minutes to keep it moist.
- Skipping the cocoa sifting: lumps will ruin the batter texture.
- Using low-quality chocolate: it impacts the ganache’s smoothness and flavor.
- Spreading jam on hot cakes: cool the cakes first or the jam will soak through.
- Not letting ganache cool properly: too runny and it won’t stay put.
Storage and Reheating Instructions
- Storage: Store the finished cake in an airtight container at room temperature for up to three days.
- Freezing: Wrap individual slices tightly in plastic wrap, place in a sealed container or freezer bag, and freeze for up to three months.
- Reheating: Microwave a slice for 15-20 seconds for a warm, gooey texture, or reheat in a 175°C (350°F) oven for 5-10 minutes.
FAQs About Mary Berry’s Chocolate Fudge Cake
Q: Can you freeze Mary Berry’s Chocolate Fudge Cake?
A: Yes, freeze individual slices wrapped tightly for up to three months.
Q: Why is my fudge cake dry?
A: Overbaking is usually the cause. Check for doneness early and stick to recommended times.
Q: What can I use instead of apricot jam?
A: Raspberry or strawberry jam make delicious alternatives for a fruity twist.
Q: Can I make this cake ahead of time?
A: Absolutely. Bake it the day before, ice it when cool, and store it in a cool place until needed.
Q: What type of chocolate works best for the icing?
A: Use a good quality plain chocolate with around 39% cocoa solids for a smooth, rich finish.
Nutrition Facts (Per Serving)
- Calories: 424
- Sugars: 44g
- Total Fat: 22g
- Saturated Fat: 6.4g
- Carbohydrates: 58g
- Protein: 3.8g
- Sodium: 379mg
Try More Recipes:
Mary Berry Chocolate Fudge Cake
Description
A rich, moist chocolate fudge cake by Mary Berry, perfect for special occasions or an indulgent homemade treat.
Ingredients
For the icing and filling:
Instructions
- Preheat oven to 180°C/Fan 160°C/Gas 4. Grease and line two 20cm sandwich tins.
- Mix cocoa and boiling water into a paste.
- Add remaining ingredients and beat to a smooth batter.
- Divide batter evenly into tins.
- Bake for 25-30 minutes. Cool on wire rack.
- Warm and spread apricot jam on cakes.
- Melt chocolate with cream. Cool slightly.
- Sandwich cakes with half the icing and spread the rest on top.
- Store in a cool place until serving.
Notes
- Overbaking the cake: check for doneness at 25 minutes to keep it moist.
- Skipping the cocoa sifting: lumps will ruin the batter texture.
- Using low-quality chocolate: it impacts the ganache’s smoothness and flavor.
- Spreading jam on hot cakes: cool the cakes first or the jam will soak through.
- Not letting ganache cool properly: too runny and it won’t stay put.