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Mary Berry Chocolate Fudge Cake Recipe

Mary Berry Chocolate Fudge Cake Recipe

Mary Berry's chocolate fudge cake is deeply rich, moist, and covered in the most indulgent chocolate fudge icing.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 25 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: British
Calories: 590
Ingredients Method Notes

Ingredients
  

  • Chocolate Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 175 g self-raising flour sifted
  • 50 g good quality cocoa powder sifted
  • 1 tsp baking powder
  • 4 tbsp boiling water
  • 1 tsp vanilla extract
  • 2 tbsp whole milk
  • Chocolate Fudge Icing:
  • 150 g dark chocolate 70%, finely chopped
  • 150 g unsalted butter cubed
  • 150 ml double cream
  • 2 tbsp golden syrup
  • 200 g icing sugar sifted
  • Decoration:
  • Chocolate shavings or curls
  • Cocoa powder for dusting
  • Fresh raspberries optional

Method
 

  1. Mix cocoa with boiling water to a smooth paste. Cool 5 minutes.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
  3. Beat butter and sugar 4–5 minutes until pale and fluffy. Add eggs one at a time. Beat in vanilla. Fold in cocoa paste. Sift in flour and baking powder, add milk, fold gently.
  4. Divide between tins. Bake 25–30 minutes until a skewer comes out clean. Cool completely.
  5. Melt chocolate, butter, cream, and golden syrup gently in a pan until smooth. Remove from heat. Sift in icing sugar. Stir until smooth. Cool at room temperature 30–45 minutes until spreadable.
  6. Sandwich sponges with fudge icing. Cover top and sides. Decorate. Leave to set 30 minutes before slicing.

Notes

Always bloom cocoa in boiling water — this is the key to deep chocolate flavour.
Cool fudge icing at room temperature — do not refrigerate to speed up.
Use 70% dark chocolate in the icing for proper depth and fudge consistency.
Check sponge at 25 minutes — do not overbake.
Store in an airtight container for up to 4 days. Unfrosted sponges freeze for up to 3 months.
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