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Mary Berry Chocolate Fudge Cake

Mary Berry Chocolate Fudge Cake

This cake is the perfect combination of moist sponge and rich chocolate fudge frosting, making it an irresistible treat for any occasion.
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Servings: 8
Course: Dessert
Cuisine: British
Calories: 380
Ingredients Method Notes

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

Method
 

Make the Cake
  1. 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.
  2. In a small bowl, combine the sifted cocoa powder with the boiling water. Stir until smooth and set aside to cool slightly.
  3. In a large mixing bowl, whisk the eggs and milk together. Gradually stir in the cooled cocoa mixture, ensuring everything blends evenly.
  4. 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.
  5. Slowly pour the wet mixture into the dry ingredients, stirring gently until you achieve a smooth and lump-free batter.
  6. 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
  1. 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.
  2. 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.