Mary Berry Chocolate Fudge Cake

This easy Mary Berry Chocolate Fudge Cake is a rich and creamy dessert perfect for any occasion. With simple ingredients like cocoa powder and eggs, it’s quick to prepare and incredibly satisfying. The smooth chocolate ganache adds a delightful finish, making this cake a standout treat for chocolate lovers. Enjoy!

Ingredients Needed

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
• 275g (10oz) caster sugar

For the icing and filling:

• 3 tbsp apricot jam
• 150g (5oz) plain chocolate (39% cocoa solids)
• 150ml (¼ pint) double cream

How To Make Chocolate Fudge Cake

1. Preheat the oven: Preheat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins and line the base of each tin with baking parchment.
2. Mix cocoa and water: In a large bowl, blend the cocoa and boiling water. Add the remaining cake ingredients and beat until the mixture becomes a smooth, thick batter.
3. Divide and level: Divide the cake mix equally between the prepared tins and level the surface.
4. Bake: Bake in the preheated oven for about 25-30 minutes, or until well risen and the tops spring back when lightly pressed. Leave to cool in the tins for a few minutes, then turn out, peel off the parchment, and finish cooling on a wire rack.
5. Prepare icing: To make the icing, warm the apricot jam in a very small pan. Spread a little over the base of one cake and the top of the other.
6. Melt chocolate: Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes, stirring occasionally, until melted.
7. Cool and spread: Remove from heat, stir to ensure it is completely melted, and leave to cool until it is on the point of setting. Spread the icing on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top.

Recipe Tips

• Use room temperature ingredients: Make sure your eggs and butter are at room temperature before mixing. This helps create a smoother batter and ensures better texture in the cake.
• Don’t overmix the batter: Mix the ingredients just until they are combined to keep the cake light and fluffy. Overmixing can make the cake dense.
• Check for doneness: Use a skewer or toothpick to test the cakes about 25 minutes into baking. If it comes out clean, the cakes are done; if it has wet batter, give them a few more minutes.
• Cool cakes properly: Allow the cakes to cool in the tins for a few minutes before turning them out. This prevents them from breaking apart and helps them maintain their shape.
• Let the icing cool slightly: Before spreading the chocolate icing, let it cool until it thickens slightly. This makes it easier to spread and prevents it from sliding off the cakes.

How To Store Leftovers?

• Refrigerate: First, let the leftover Chocolate Fudge Cake cool until it reaches room temperature. Then, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4 days.
• Freeze: If you want to freeze the cake, let it cool completely, then wrap it well in plastic wrap and aluminum foil. It can be frozen for up to 3 months. To serve, thaw the cake in the refrigerator overnight before slicing and enjoying.

Nutrition Facts

Serving Size: 1 slice (1/8 of the cake)

• Calories: 365
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 77mg
• Sodium: 175mg
• Potassium: 165mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1g
• Sugars: 26g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Raspberry Muffins
• Mary Berry Damson Jam
• Mary Berry Strawberry Mousse
• Mary Berry Salmon Mousse