Mary Berry Chocolate Fudge Cake Recipe

Mary Berry Chocolate Fudge Cake is a rich, moist, and deeply chocolatey layer cake filled and covered with smooth chocolate fudge frosting. It has a soft sponge texture, an indulgent chocolate flavor, and a bakery-style finish that makes it perfect for birthdays, celebrations, or weekend baking. Despite its impressive appearance, this cake is surprisingly easy to make and suitable for confident beginners. The total time is approximately 1 hour and 30 minutes, including cooling and decorating.

Ingredients

For the Chocolate Sponge

225g self-raising flour
2 teaspoons baking powder
50g cocoa powder
225g caster sugar
225g unsalted butter, softened
4 large eggs
4 tablespoons milk

For the Chocolate Fudge Frosting

200g dark chocolate, broken into pieces
175g unsalted butter
350g icing sugar, sifted
2 tablespoons milk
1 teaspoon vanilla extract

For Decorating

Chocolate curls or grated chocolate

How to Make Mary Berry Chocolate Fudge Cake Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins with baking parchment.
Mix the cake batter: Place the flour, baking powder, cocoa powder, caster sugar, butter, eggs, and milk into a large mixing bowl. Beat until the mixture becomes smooth and evenly combined.
Fill the tins: Divide the batter evenly between the prepared tins and level the surfaces with a spatula.
Bake the cakes: Place the tins in the center of the oven and bake for 30 to 35 minutes until risen and springy to the touch.
Cool completely: Leave the cakes in their tins for 10 minutes, then transfer to a wire rack and allow them to cool fully.
Make the frosting: Melt the chocolate and butter together in a heatproof bowl. Stir until smooth, then mix in the icing sugar, milk, and vanilla extract until thick and glossy.
Assemble the cake: Spread one-third of the frosting over one sponge layer. Place the second sponge on top and cover the top and sides with the remaining frosting.
Decorate and serve: Finish with chocolate curls or grated chocolate and serve once the frosting has set slightly.

Tips for the Best Chocolate Fudge Cake

How do I keep the cake moist?

Avoid overbaking and measure ingredients accurately. Remove the cakes as soon as they spring back when lightly pressed.

Why is my frosting too thick?

Add a small amount of milk, one teaspoon at a time, until the desired consistency is reached.

Can I use milk chocolate instead of dark chocolate?

Yes, but the frosting will be sweeter and have a milder chocolate flavor.

How do I get even cake layers?

Use a kitchen scale to divide the batter equally between the tins before baking.

Serving Suggestions

Serve with freshly whipped cream.
Pair with vanilla ice cream.
Enjoy alongside hot coffee or tea.
Add fresh strawberries for extra freshness.
Serve as a birthday or celebration cake.

Storage

Room Temperature

Store in an airtight container for up to 3 days in a cool room.

Refrigerator

Keep refrigerated for up to 1 week. Bring to room temperature before serving for the best texture.

Freezing

Freeze individual slices or the whole cake for up to 3 months. Wrap well in plastic wrap and foil before freezing.

Nutrition

Calories: 560 kcal
Carbohydrates: 62g
Protein: 7g
Fat: 32g
Saturated Fat: 19g
Sodium: 230mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make Mary Berry Chocolate Fudge Cake in advance?

Yes. Bake the cake layers up to two days ahead and store them in an airtight container before frosting.

Can I freeze chocolate fudge cake?

Yes. Wrap the cake well and freeze for up to three months. Thaw overnight before serving.

What chocolate is best for the frosting?

Dark chocolate with around 50 to 70 percent cocoa solids provides the richest flavor.

Can I make this cake as cupcakes?

Yes. Divide the batter into cupcake cases and bake for approximately 18 to 20 minutes.