Mary Berry Chocolate Fudge Cake Recipe

This Mary Berry Chocolate Fudge Cake is a rich, indulgent classic with a soft, moist sponge and a smooth, deeply chocolatey fudge icing. The texture is tender yet sturdy enough to layer, while the flavour is full and comforting without being overly sweet. It is a straightforward bake suitable for confident beginners and experienced home bakers alike. From start to finish, it takes around 1 hour and 30 minutes, making it ideal for birthdays, celebrations, or a special weekend treat.

Ingredients

For the chocolate sponge

• 225g unsalted butter, softened
• 225g caster sugar
• 4 large eggs, at room temperature
• 175g self-raising flour
• 50g cocoa powder
• 1½ tsp baking powder
• 2 tbsp milk

For the chocolate fudge icing

• 150g dark chocolate, broken into pieces
• 150ml double cream
• 50g unsalted butter
• 2 tbsp icing sugar

To finish

• Butter, for greasing tins
• Baking parchment

How to Make Mary Berry Chocolate Fudge Cake Recipe

Oven preparation

Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round cake tins with baking parchment, ensuring the bases are well covered.

Mixing the cake batter

Place the softened butter, caster sugar, eggs, self-raising flour, cocoa powder, baking powder, and milk into a large mixing bowl. Beat with an electric mixer for about 2 minutes until smooth, glossy, and well combined, scraping down the sides as needed.

Baking

Divide the mixture evenly between the prepared tins and level the tops with a palette knife. Bake for 25 to 30 minutes, until the cakes are risen, spring back when lightly pressed, and a skewer inserted into the centre comes out clean.

Cooling

Leave the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and allow them to cool completely before icing.

Making the fudge icing

Place the dark chocolate, double cream, butter, and icing sugar into a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth, then remove from the heat and leave to cool slightly until thickened but spreadable.

Assembling

Place one cake layer on a serving plate and spread half of the icing over the top. Sandwich with the second cake and spread the remaining icing over the top, swirling gently with a palette knife.

Tips

How do I keep the cake moist?

Use butter at room temperature and avoid overbaking. Removing the cake as soon as it is just done helps lock in moisture.

Why is my icing too runny?

The icing needs time to cool and thicken. If it is too loose, leave it to stand for a few minutes, stirring occasionally.

Can I make this cake in advance?

Yes, the cake actually improves in flavour after a day. Store it well covered once iced.

How do I get a neat finish?

Use a warm palette knife to smooth the icing, wiping the blade clean between strokes.

Serving Suggestions

• Serve with fresh berries for contrast
• Add a dollop of softly whipped cream
• Enjoy with a cup of tea or coffee

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days.

Refrigerator

Store for up to 5 days. Bring to room temperature before serving for best flavour.

Freezing

Freeze the un-iced sponge layers for up to 3 months. Wrap well in cling film and foil. Defrost fully before icing.

Nutrition (per slice)

• Calories: 420 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 25g
• Saturated Fat: 14g
• Sodium: 180mg

Values are estimates and will vary depending on ingredients used.

FAQs

Mary Berry Chocolate Fudge Cake Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

30

minutes

Total time

90

minutes

Calories

420

kcal

55

minutes

Rich and moist Mary Berry Chocolate Fudge Cake with a soft cocoa sponge and smooth chocolate icing. A classic British bake perfect for celebrations.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 175g self-raising flour

• 50g cocoa powder

• 1½ tsp baking powder

• 2 tbsp milk

• 150g dark chocolate

• 150ml double cream

• 50g unsalted butter

• 2 tbsp icing sugar

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line two 20cm round cake tins.
• Place all sponge ingredients into a large bowl.
• Beat for 2 minutes until smooth and well combined.
• Divide mixture between tins and level the tops.
• Bake for 25–30 minutes until risen and cooked through.
• Cool briefly, then turn out onto a wire rack to cool completely.
• Melt icing ingredients together over gentle heat until smooth.
• Sandwich cakes with icing and spread remaining icing on top.

Notes

• Use good-quality cocoa for best flavour.
• Allow icing to cool slightly before spreading.
• Un-iced sponges can be frozen for up to 3 months.