The Dreamiest Chocolate Fudge Cake Recipe for Sweet Lovers

Crafting a decadent chocolate fudge cake brings pure joy to any dessert lover’s heart.

Sweet memories dance through kitchens when rich cocoa aromas fill the air.

Layers of moist, velvety goodness promise an indulgent experience that melts on your tongue.

Chocolate enthusiasts will adore this simple yet luxurious treat that requires minimal effort.

Each slice represents a celebration of smooth, intense flavors that comfort and delight.

Baking this cake turns an ordinary moment into something extraordinary.

You’ll want to savor every single crumb of this irresistible chocolate masterpiece.

Why Mary Berry Chocolate Fudge Cake Is A Classic

• Craft a Decadent Dessert: Indulge in a rich, moist chocolate cake that transforms any ordinary moment into a special celebration with its deep, luxurious flavor.
• Quick Kitchen Magic: Prepare this crowd-pleasing cake with simple ingredients and basic baking skills, making it perfect for both novice and experienced bakers.
• Family Favorite Treat: Create a dessert that brings everyone together, offering a universally loved chocolate experience that delights both kids and adults alike.
• Versatile Occasion Showstopper: Ideal for birthdays, gatherings, or a sweet weekend treat that requires minimal preparation and delivers maximum satisfaction.

Ingredients Needed For Mary Berry Chocolate Fudge Cake

• Plain Flour: A key component that provides structure and texture to the chocolate fudge cake.
• Cocoa Powder: Delivers rich, deep chocolate flavor and dark color to the cake.
• Caster Sugar: Adds sweetness and helps create a tender cake crumb.
• Eggs: Bind the ingredients together and provide moisture and richness.

• Boiling Water: Helps activate the cocoa powder and create a smooth batter.
• Cream: Used in the chocolate ganache icing to create a luxurious, glossy finish.

• Apricot Jam, Chocolate: Work together to add an extra layer of flavor and moisture between cake layers.
• Butter: Contributes to the cake's rich texture and helps create a smooth batter.

Easy Instructions For Mary Berry Chocolate Fudge Cake

Step 1: Warm Up the Oven

Crank your oven to 180°C (350°F). Grab two 20cm cake pans and give them a light coating of butter or cooking spray. Line the bottom with parchment paper to ensure a smooth cake release.

Step 2: Create Chocolate Paste

In a mixing bowl, whisk together cocoa powder and boiling water until you form a smooth, rich chocolate paste. This step helps intensify the chocolate flavor and creates a silky base for your cake.

Step 3: Mix Cake Batter

• Flour
• Sugar
• Eggs
• Butter
• Baking powder

Beat everything together until you have a wonderfully smooth and glossy batter that looks irresistible.

Step 4: Prepare for Baking

Divide the batter evenly between your prepared cake pans. Use a spatula to spread the mixture to the edges, ensuring an even bake.

Step 5: Bake the Cake

Slide the pans into the preheated oven and bake for 25-30 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Step 6: Cool and Prep Layers

Remove cakes from the oven and let them cool on a wire rack. While cooling, gently warm apricot jam to create a smooth spreading consistency.

Step 7: Apply Jam Layer

Brush a thin layer of warm apricot jam over both cake layers. This adds moisture and helps the next layer stick perfectly.

Step 8: Create Chocolate Ganache

• Dark chocolate
• Heavy cream

Allow the mixture to cool slightly until it reaches a spreadable consistency.

Step 9: Assemble the Cake

Spread half the chocolate ganache between the cake layers. Use the remaining ganache to cover the top and sides of the cake with a smooth, glossy finish.

Step 10: Serve and Enjoy

Store the cake in a cool place until you’re ready to slice and serve. Each bite promises rich, decadent chocolate goodness!

Tips For Perfect Mary Berry Chocolate Fudge Cake

• Measure Cocoa Precisely: Use exact cocoa measurements to ensure rich chocolate flavor without bitterness.
• Perfect Cake Moisture: Mix boiling water with cocoa to create a smooth, intense paste that enhances cake's tenderness.
• Room Temperature Ingredients: Let eggs and butter sit out beforehand for smoother batter and even baking results.
• Check Cake Doneness: Insert a skewer in cake center; it should come out clean with minimal crumbs when fully baked.
• Smooth Chocolate Ganache: Allow chocolate and cream mixture to cool slightly before spreading for glossy, spreadable icing.

Fun Variations Of Mary Berry Chocolate Fudge Cake

• Gluten-Free Chocolate Delight: Replace wheat flour with almond or rice flour for a celiac-friendly version. Ensure all ingredients are certified gluten-free.
• Vegan Chocolate Dream: Substitute eggs with mashed bananas or flax eggs. Use dairy-free dark chocolate and plant-based milk for a compassionate cake alternative.
• Low-Sugar Chocolate Option: Replace sugar with stevia or monk fruit sweetener. Use unsweetened cocoa and dark chocolate with high cocoa percentage for reduced sugar content.
• Nutty Chocolate Variation: Add chopped walnuts or almonds to the batter for extra crunch and protein. Sprinkle nuts on top of the frosting for added texture and flavor.

What Goes Well With Mary Berry Chocolate Fudge Cake

• Sip Perfectly Paired Coffee: Rich espresso or smooth cappuccino complements the intense chocolate flavor, cutting through the cake's sweetness with robust coffee notes.
• Match Decadent Wine: Select a full-bodied port or sweet red wine like Banyuls, which harmonizes with the cake's deep chocolate richness and provides elegant contrast.
• Enhance with Creamy Companion: Serve alongside vanilla bean ice cream or fresh whipped cream to balance the cake's dense texture and create a luxurious dessert experience.
• Elevate with Fruity Accent: Add fresh raspberries or strawberry coulis on the side to introduce a bright, tangy element that refreshes the palate against the chocolate's intensity.

How To Store Mary Berry Chocolate Fudge Cake Properly

• Store cake in an airtight container in the refrigerator for up to 4 days. Cover with plastic wrap to prevent drying out.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 3 months for quick single-serving treats.
• Keep cake in sealed container at room temperature for 2-3 days. Place in cool, dry spot away from direct sunlight to maintain freshness.

FAQs On Mary Berry Chocolate Fudge Cake

• What makes the chocolate fudge cake so moist?

The combination of cocoa paste, boiling water, and carefully mixed ingredients creates a rich, moist texture that keeps the cake soft and delicious.

• Can I use alternative chocolate for the icing?

Yes, you can substitute the chocolate with dark, milk, or semi-sweet chocolate depending on your preference, ensuring a similar smooth and creamy consistency.

• Is this cake good for special occasions?

Absolutely! The chocolate fudge cake is elegant and decadent, perfect for birthdays, celebrations, or as a sophisticated dessert that impresses guests.

• How difficult is this recipe for beginners?

This recipe is quite straightforward and beginner-friendly. By following the steps carefully and mixing ingredients thoroughly, even novice bakers can create a delicious chocolate fudge cake.

Dark Chocolate Fudge Cake Recipe

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4.7 from 36 reviews

• Total Time: 40-45 minutes
• Yield: 8 1x

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Description

Indulgent chocolate fudge cake whispers sweet seduction with its rich, velvety layers of pure chocolate bliss. Chocolate enthusiasts and dessert lovers will find pure delight in this irresistible creation that promises a moment of pure, chocolatey happiness.

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Ingredients

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Main Ingredients:

• 275g (10oz) caster sugar
• 3 large eggs
• 100g (4oz) softened butter
• 175g (6oz) self-raising flour
• 50g (2oz) sifted cocoa powder

Wet Ingredients:

• 50ml (2fl oz) milk
• 6 tablespoons boiling water
• 3 tablespoons apricot jam
• 150ml (1/2 pint) double cream

Finishing Ingredients:

• 1 rounded teaspoon baking powder
• 150g (5oz) plain chocolate (39 per cent cocoa solids)

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Instructions

1. Combine cocoa powder with boiling water, whisking until a smooth, glossy paste forms at room temperature.
2. Incorporate all remaining cake ingredients into the cocoa mixture, blending thoroughly until a uniform, silky batter develops.
3. Prepare two 20cm cake tins by lightly greasing and lining with parchment paper to prevent sticking.
4. Distribute the chocolate batter evenly between the prepared cake tins, ensuring balanced layers.
5. Place tins in a preheated oven at 180°C and bake for 25-30 minutes, checking doneness with a skewer that should emerge clean.
6. Remove cakes from oven and allow to cool completely on a wire rack, which prevents soggy bottoms.
7. Gently warm apricot jam and brush a thin layer across the surface of each cake layer to create a moisture seal.
8. Create chocolate ganache by melting chocolate with cream, stirring until smooth and allowing to cool slightly for spreadable consistency.
9. Assemble the cake by spreading half the chocolate ganache between cake layers, then covering the top and sides with remaining icing.
10. Refrigerate or store in a cool environment to maintain cake’s texture and prevent chocolate from melting.

Notes

• Ensure cocoa paste is smooth and lump-free for a velvety cake texture.
• Use room temperature ingredients to help batter mix evenly and create a lighter crumb.
• Check cake doneness by inserting a skewer – it should come out clean with no wet batter.
• Swap apricot jam with raspberry or strawberry for a different flavor twist if desired.
• For dairy-free option, replace cream with coconut cream in chocolate ganache.
• Cool cake completely before icing to prevent melting and sliding.
• Dust with cocoa powder or chocolate shavings for an elegant finishing touch.
• Cake stays fresh for 3-4 days when stored in an airtight container at room temperature.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 435
• Sugar: 38 g
• Sodium: 120 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 85 mg