Mary Berry Super Moist Chocolate Fudge Cake

I’ve made this chocolate fudge cake more times than I can count—and I still get excited every time it comes out of the oven. The sponge is soft but not crumbly, rich but not heavy, and it holds its moisture for days (thank you, apricot jam trick).

The first time I baked it, I underestimated just how soft the crumb would be and tried to frost it before it cooled. Mistake. The top layer slid halfway off the bottom like a chocolate landslide. But once I learned to cool, chill, and give the fudge icing a minute to set, it became one of my most reliable go-to bakes.

Let me walk you through what makes this cake such a winner—even if you’ve had a few cake catastrophes before.

Why This One Works So Well

This cake is one of Mary’s clever classics: it uses the all-in-one method (so no faffing about with creaming butter and sugar), and it balances light margarine with a deep cocoa base so it doesn’t dry out. The warmed apricot jam acts like a flavourless glue that seals in moisture.

And the icing? It’s not a ganache and not quite buttercream either—it’s fudge-style, made in a pan. That means no whipping, no split butter, and no stress.

INGREDIENTS + WHY THEY MATTER

• Cocoa powder (1½ tbsp) – Bloomed with hot water to release the rich, fudgy flavour. Don’t skip this step.
• Soft margarine (175g) – Gives the cake its signature soft texture. I used Stork—the old-school baking kind—and it worked beautifully.
• Caster sugar (175g) – Dissolves quickly and gives a smooth crumb.
• Self-raising flour (175g) – Already contains baking powder. You’ll add more for a lovely rise.
• Baking powder (1½ tsp) – Helps lift the sponge. Don’t skip it.
• Eggs (3 large) – Room temp. They bind and lift. If they’re cold, the batter can curdle.

For the icing:

• Margarine (50g) – Keeps the icing soft and spreadable.
• Cocoa (25g) – Gives that chocolate punch. Sift it so it doesn’t lump.
• Milk (2 tbsp) – Thins the icing. Add a bit more if needed.
• Icing sugar (225g) – Sweet and smooth. Sift or you’ll get speckles.

Finishing touch:

• Apricot jam (warmed) – Not for taste—it’s a clever moisture-locking trick.
• Chocolate flakes or grated chocolate – Pure joy on top.

Making It Yours (Without Ruining It)

• Gluten-free: I’ve tried it with a GF self-raising flour blend + ¼ tsp xanthan gum. Worked beautifully.
• No apricot jam? Use a light brush of warm honey or golden syrup—it does the same job.
• Extra indulgent: Add 100g chopped dark chocolate to the batter. Fudgier, richer, amazing.
• Swap the topping: Instead of grated chocolate, top with fresh raspberries or a sprinkle of sea salt for contrast.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cake sank slightly in the middle	Oven too hot or overbeaten batter	Mix just until combined, don’t overbeat
Icing went lumpy	Didn’t sift the cocoa or icing sugar	Always sift both before mixing
Cake stuck to the tin	Didn’t line the tin properly	Use greaseproof paper and grease generously
Icing slid off	Cake wasn’t cool enough	Let cakes cool completely before icing

HOW TO MAKE MARY BERRY’S SUPER MOIST CHOCOLATE FUDGE CAKE

1. Prep your tins: Preheat oven to 180°C/350°F. Grease and line two 18cm sandwich tins.
2. Make cocoa paste: Mix cocoa and hot water in a large bowl. Let it cool for 5 minutes.
3. Add and mix: Add margarine, sugar, eggs, flour, baking powder. Beat for 1–2 minutes until smooth.
4. Bake: Divide into tins. Bake 25–30 minutes until risen and springy. Cool in tins for 10 minutes, then turn out and cool completely.
5. Make icing: Melt margarine, stir in cocoa. Cook 1 minute, then remove from heat. Stir in milk and sifted icing sugar until smooth.
6. Assemble: Spread a little warmed apricot jam over one sponge. Top with half the icing. Add second layer, spread jam (optional), and cover with remaining icing.
7. Finish: Scatter with grated chocolate or flakes. Chill for 20 minutes to set if slicing cleanly.

TIPS FROM MY KITCHEN

• Use a metal spoon or rubber spatula to fold—less risk of overmixing than electric beaters.
• I chill the frosted cake for 10–15 mins before slicing. It sets the icing just enough for a clean cut.
• Got leftover fudge icing? Thin with milk and drizzle over ice cream.

STORAGE + SERVING

• Room temp: Keeps for 2–3 days in an airtight container.
• Fridge: Lasts 4–5 days but bring to room temp before serving.
• Freezer: Freeze un-iced sponge layers for up to 3 months. Wrap tightly.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
A: You can, but the cake will be slightly firmer. If you love a soft sponge, margarine really is best here.

Q: Why add apricot jam if I can’t taste it?
A: It locks in moisture and helps the icing stick. You can skip it—but your cake may dry out faster.

Q: Can I bake this as one big cake?
A: Yes! Use a deep 20cm tin and bake for 40–45 minutes. Check the centre with a skewer.

Q: Can I double the recipe for a crowd?
A: I’ve done this in a 9×13 traybake tin—just increase baking time to about 35–40 mins and test the middle.

Try More Cake Recipes:

• Mary Berry Death By Chocolate Cake Recipe
• Mary Berry White Chocolate and Vanilla Cake
• Mary Berry Chocolate Mirror Cake
• Mary Berry Double Orange Cake Recipe