This decadent Mary Berry Chocolate Fudge Cake is the ultimate treat for any chocolate lover. Made with a rich cocoa sponge and a simple, glossy ganache icing, this cake is surprisingly easy to create thanks to Mary’s famous all-in-one method. The result is a wonderfully moist, tender cake with a deep, satisfying chocolate flavor. Perfect for a birthday, a special occasion, or simply a luxurious end to a Sunday meal on a beautiful Tunis evening, this cake is a guaranteed showstopper.

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Mary Berry Chocolate Fudge Cake Ingredients

For the Chocolate Sponge:

50g (2oz) cocoa powder
6 tablespoons boiling water
175g (6oz) self-raising flour
1 rounded teaspoon baking powder
100g (4oz) very soft butter or baking spread
275g (10oz) caster sugar (superfine sugar)
3 large eggs
50ml (2fl oz) milk

For the Chocolate Ganache Icing:

150g (5oz) plain chocolate (dark chocolate), broken into small pieces
150ml (5fl oz) double cream (heavy cream)
3 tablespoons smooth apricot jam

How To Make Mary Berry’s Chocolate Fudge Cake

Prepare the oven and tins: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the base of each with baking parchment.
Bloom the cocoa: In a large mixing bowl, measure the cocoa powder and add the 6 tablespoons of boiling water. Whisk them together until you have a smooth, thick chocolate paste. This simple step intensifies the chocolate flavor.
Use the all-in-one method: Add all the remaining cake ingredients—the flour, baking powder, soft butter, sugar, eggs, and milk—directly into the bowl with the cocoa paste.
Mix the batter: With an electric mixer or a wooden spoon, beat all the ingredients together until everything is well combined and you have a smooth, even batter. This should only take about two minutes.
Bake the sponges: Divide the cake batter equally between your two prepared tins and level the surfaces with a spatula. Bake in the preheated oven for 25-30 minutes. The cakes are cooked when they have risen well and the tops spring back when gently pressed.
Cool the cakes: Allow the cakes to cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the baking parchment from the base and leave them to cool completely.
Make the ganache icing: To make the icing, place the broken chocolate pieces and the double cream into a heatproof bowl. Set the bowl over a small saucepan of gently simmering water (this is called a bain-marie), making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate melts into the cream and the mixture is smooth and glossy. Remove from the heat and set aside to cool and thicken until it is almost set but still spreadable.
Assemble the fudge cake: In a very small pan, gently warm the apricot jam until it is runny. Brush the jam over the top of one of the cooled cake layers. Spread about half of the cooled chocolate ganache over the jam. Place the second cake layer on top and use the remaining ganache to cover the top and sides of the cake.

Recipe Tips

Use Very Soft Butter: For the “all-in-one” method to work perfectly, your butter or baking spread must be at room temperature. This allows it to mix instantly and evenly with the other ingredients for a smooth batter.
Don’t Skip Blooming the Cocoa: Mixing the cocoa powder with boiling water before adding other ingredients is a key step. It dissolves the cocoa completely and brings out a much richer, deeper chocolate flavor in the sponge.
The Apricot Jam Seal: Brushing a thin layer of warmed apricot jam on the cake before icing is a classic baker’s trick. It seals the surface, preventing crumbs from getting into your icing and ensuring a smooth, professional finish.
Cool the Ganache Properly: Be patient and let the ganache cool down until it has thickened to a spreadable, fudge-like consistency. If you try to ice the cake while the ganache is too warm, it will be too runny and create a mess. You can speed up the process by placing it in the fridge for short bursts, stirring frequently.

What To Serve Chocolate Fudge Cake

This rich chocolate fudge cake is a stunning dessert that needs little accompaniment. It is perfect served at room temperature with a cup of tea or coffee. For an extra touch of indulgence, a slice can be served slightly warm with a scoop of creamy vanilla ice cream or a dollop of fresh, unsweetened whipped cream to balance the richness.

How To Store Chocolate Fudge Cake

Room Temperature: The cake is best stored in an airtight container at room temperature. It will stay wonderfully moist and fresh for up to 3 days. Freezing: This cake freezes exceptionally well. You can freeze it either whole or in individual slices. Wrap the cake securely in a double layer of plastic wrap and then a layer of foil. It can be frozen for up to one month. Thaw at room temperature before serving.

Mary Berry Chocolate Fudge Cake Nutrition Facts

Serving Size: 1 slice (1/10th of the cake)

Calories: 485 kcal
Total Fat: 24g
Saturated Fat: 13g
Cholesterol: 100mg
Sodium: 240mg
Total Carbohydrate: 58g
Dietary Fiber: 3g
Sugars: 45g
Protein: 6g

Frequently Asked Questions

What is the difference between a chocolate fudge cake and a regular chocolate cake? A chocolate fudge cake typically has a denser, moister crumb and a richer, more intense chocolate flavor than a standard light and airy chocolate sponge. The icing is also often a thicker, fudgier ganache rather than a light buttercream.
Can I make this cake as a single-layer traybake? Yes, you can bake the batter in a greased and lined 30x23cm (12x9in) traybake tin. The baking time will be longer, likely around 35-40 minutes. Check with a skewer to ensure it’s cooked through before removing it from the oven.
My ganache is too hard/too runny. What did I do wrong? If the ganache is too hard, you can gently warm it again over a pan of simmering water to soften it. If it’s too runny, it simply needs more time to cool and thicken. You can place it in the refrigerator for 5-10 minute intervals, stirring in between, to speed up the process.
Why is caster sugar specified? Caster sugar has finer crystals than granulated sugar. This allows it to dissolve more quickly and easily into the batter, which is especially helpful for the quick “all-in-one” method, resulting in a smoother cake texture.

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