James Martin Chocolate Fudge Cake Recipe

This chocolate fudge cake is rich, moist, and full of deep chocolate flavor. It has a soft sponge and creamy chocolate icing, making it perfect for any occasion. Plus, it’s easy to make with simple ingredients!

Jump to Recipe

Ingredients Needed:

• 250g butter
• 250g caster sugar
• 200g Sr flour
• 50g cocoa powder
• 5 eggs
• 1 vanilla pod seeds removed

Icing:

• 200g dark chocolate
• 200ml double cream
• 20g butter

To decorate:

• Chocolate
• Fudge
• Toffee

How To Make Chocolate Fudge Cake Recipe?

1. Preheat the Oven: Set the oven to 180°C.
2. Mix the Batter: Beat butter and sugar together until light and fluffy. Add eggs one at a time, mixing well. Stir in the vanilla seeds.
3. Add Dry Ingredients: Gently fold in the self-raising flour and cocoa powder until smooth.
4. Bake the Cake: Line a 28cm cake tin with baking paper. Pour in the batter and bake for 45 minutes, or until a skewer inserted in the center comes out clean. Let it cool completely.
5. Make the Icing: Melt dark chocolate and butter together over low heat, stirring until smooth. Remove from heat, add the double cream, and whisk until glossy.
6. Assemble the Cake: Spread the chocolate icing over the cooled cake, letting it drip down the sides. Decorate with chocolate pieces, fudge, and toffee.

Recipe Tips:

• Use Soft Butter for the Best Texture: Make sure the butter is soft before mixing. Cold butter won’t blend well, and melted butter will change the cake’s texture.
• Beat the Butter and Sugar Until Fluffy: This step is important! Mixing them well makes the cake light and airy. If you skip this, the cake might turn dense.
• Don’t Overmix the Batter: After adding the flour and cocoa powder, mix gently. Overmixing can make the cake tough instead of soft and moist.
• Let the Cake Cool Completely Before Icing: If the cake is warm, the icing will melt and become runny. Wait until the cake is fully cool for a smooth and even topping.
• Use High-Quality Chocolate for the Icing: The better the chocolate, the richer the flavor. Cheap chocolate can make the icing taste waxy or too sweet.

How To Store Leftovers?

• Refrigerate: Let the cake cool down first. Then, wrap it well or keep it in a sealed container. Store in the fridge for up to 4 days. Before eating, let it warm up a bit at room temperature.
• Freeze: Once the cake is cool, wrap it tightly and put it in a freezer-safe box. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 480 kcal
• Total Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 135mg
• Sodium: 80mg
• Potassium: 180mg
• Total Carbohydrate: 50g
• Dietary Fiber: 3g
• Sugars: 35g
• Protein: 6g

Try More James Martin Recipes:

• James Martin Chateaubriand Recipe
• James Martin Chocolate Cola Cake Recipe
• James Martin Blueberry Muffins Recipe