Lucy M. This cake is the perfect combination of moist sponge and rich chocolate fudge frosting, making it an irresistible treat for any occasion.
Introduction
Mary Berry Chocolate Fudge Cake is the ultimate treat for anyone who loves chocolate. With its soft, moist sponge and luscious fudge frosting, it’s a dessert that feels both indulgent and comforting. Whether it’s a special occasion or just a sweet craving, this cake always hits the spot.
What I love most about this recipe is how simple it is to make, despite how impressive it looks and tastes. The rich chocolate flavor, paired with a hint of apricot jam and creamy frosting, creates a cake that’s impossible to resist. It’s one of those desserts that leaves everyone asking for seconds—and the recipe!
Ingredients
For the Cake:
- ¾ cup (70g) sifted cocoa powder
- 7 tbsps boiling water
- 4 extra-large eggs
- 4 tbsps (75ml) milk
- 1½ cups (200g) all-purpose flour
- 1½ tbsps baking powder
- ¾ tsp salt
- ⅔ cup (150g) salted butter, softened
- 1¼ cups (300g) sugar
For the Frosting and Filling:
- 4 tbsps apricot jam
- 6 ounces (175g) dark chocolate, broken into pieces
- 1 cup (200ml) heavy cream
Instructions
Make the Cake
Start by preparing a soft and moist chocolate sponge that will form the base of this decadent dessert.
Prepare Your Equipment:
Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily.
Mix the Cocoa Paste:
In a small bowl, combine the sifted cocoa powder with the boiling water. Stir until smooth and set aside to cool slightly.
Whisk Wet Ingredients:
In a large mixing bowl, whisk the eggs and milk together. Gradually stir in the cooled cocoa mixture, ensuring everything blends evenly.
Combine Dry Ingredients:
In another bowl, sift together the flour, baking powder, salt, and sugar. Add the softened butter to the dry ingredients and mix until it resembles a crumbly texture.
Create the Batter:
Slowly pour the wet mixture into the dry ingredients, stirring gently until you achieve a smooth and lump-free batter.
Bake the Cake:
Divide the batter evenly between the prepared cake pans and spread it out smoothly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Make the Frosting and Filling
Create a rich and creamy chocolate ganache that perfectly complements the cake’s delicate texture.
Prepare the Chocolate Ganache:
Place the dark chocolate pieces and heavy cream in a heatproof bowl. Set the bowl over a pot of simmering water, stirring occasionally until the chocolate is fully melted and the mixture is smooth and glossy. Allow the ganache to cool until it reaches a spreadable consistency.
Assemble the Cake:
Spread a thin layer of apricot jam over the top of one cake layer. Add a generous layer of the ganache on top of the jam. Place the second cake layer on top and use the remaining ganache to cover the top and sides of the cake. Smooth it out with a spatula for a polished finish.
Mary Berry Chocolate Fudge Cake
Ingredients
Method
- Start by preheating your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily.
- In a small bowl, combine the sifted cocoa powder with the boiling water. Stir until smooth and set aside to cool slightly.
- In a large mixing bowl, whisk the eggs and milk together. Gradually stir in the cooled cocoa mixture, ensuring everything blends evenly.
- In another bowl, sift together the flour, baking powder, salt, and sugar. Add the softened butter to the dry ingredients and mix until it resembles a crumbly texture.
- Slowly pour the wet mixture into the dry ingredients, stirring gently until you achieve a smooth and lump-free batter.
- Divide the batter evenly between the prepared cake pans and spread it out smoothly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- Place the dark chocolate pieces and heavy cream in a heatproof bowl. Set the bowl over a pot of simmering water, stirring occasionally until the chocolate is fully melted and the mixture is smooth and glossy. Allow the ganache to cool until it reaches a spreadable consistency.
- Spread a thin layer of apricot jam over the top of one cake layer. Add a generous layer of the ganache on top of the jam. Place the second cake layer on top and use the remaining ganache to cover the top and sides of the cake. Smooth it out with a spatula for a polished finish.
Notes
Pro Tips
- This cake can be frozen, whether it’s frosted or not, for up to a month. Use a freezer-safe, round container that’s slightly larger than the cake’s diameter for the best fit.
- Place the cake on the container lid, then cover it with the base to protect the cake. Seal it tightly, label with the date, and store it in the freezer.
- Keep in mind that if the cake is frozen with frosting, the glaze might lose a bit of its shine once thawed.
- To thaw, loosen the lid but keep it in place to protect the cake as it defrosts at room temperature for about 4 hours. This will help retain the cake’s texture and prevent condensation from ruining the frosting.
Nutritional Information (per slice, serves 12)
- Calories: 380
- Protein: 5g
- Fat: 20g
- Carbohydrates: 45g
- Sugar: 30g
- Fiber: 2g
For another irresistible treat, be sure to explore our Mary Berry Chocolate Victoria Sandwich Recipe. They’re every bit as satisfying as our famous Mary Berry Chocolate Fudge Cake.
Pro Tips
- This cake can be frozen, whether it’s frosted or not, for up to a month. Use a freezer-safe, round container that’s slightly larger than the cake’s diameter for the best fit.
- Place the cake on the container lid, then cover it with the base to protect the cake. Seal it tightly, label with the date, and store it in the freezer.
- Keep in mind that if the cake is frozen with frosting, the glaze might lose a bit of its shine once thawed.
- To thaw, loosen the lid but keep it in place to protect the cake as it defrosts at room temperature for about 4 hours. This will help retain the cake’s texture and prevent condensation from ruining the frosting.
FAQs
What’s the difference between chocolate cake and fudge cake?
The main difference between chocolate cake and fudge cake is its texture and richness. Chocolate cake is light, fluffy, and has a soft crumb, making it ideal for casual occasions or birthdays. It typically uses cocoa powder as the primary chocolate ingredient, giving it a balanced chocolate flavor.
Fudge cake, on the other hand, is dense, moist, and intensely rich. It often includes melted chocolate, along with cocoa powder, for a deeper and creamier chocolate taste. Its texture is more compact, almost like fudge, making it perfect for indulgent moments.
In short, chocolate cake is lighter and airy, while fudge cake is richer and more decadent, offering a luxurious chocolate experience.
Why is it called chocolate fudge cake?
Chocolate fudge cake gets its name from its dense, rich texture and deep chocolate flavor, which resembles the consistency of fudge. Unlike traditional chocolate cakes that are light and airy, fudge cakes are moist, compact, and velvety, much like the popular chocolate confection, fudge. The term “fudge” highlights the indulgent, almost creamy quality of the cake, making it a dessert that feels luxurious and satisfying with every bite.
Conclusion
Mary Berry Chocolate Fudge Cake is a dessert that never fails to impress. Its rich, moist layers and creamy chocolate frosting are a match made in heaven. Whether it’s for a birthday, an afternoon tea, or simply because you’re craving chocolate, this cake is always a winner. Give it a try, and you’ll see why it’s a classic!
