Mary Berry Super Moist Chocolate Fudge Cake

This super moist chocolate fudge cake is a perfect treat for Sunday afternoon tea or a special occasion. The cake is soft, rich, and full of chocolate flavour. A layer of warmed apricot jam keeps it extra moist, while the smooth fudge icing adds a delicious finishing touch. Decorate with grated chocolate or chocolate flakes for the perfect look!

Ingredients Needed

For the Cake:

• 1½ rounded tablespoons cocoa
• 3 tablespoons hot water
• 175g (6 oz) soft margarine
• 175g (6 oz) caster sugar
• 3 extra large eggs
• 175g (6 oz) self-raising flour
• 1½ teaspoons baking powder

For the Fudge Icing:

• 50g (2 oz) margarine
• 25g (1 oz) cocoa, sifted
• About 2 tablespoons milk
• 225g (8 oz) icing sugar, sifted

To Finish:

• A little warmed apricot jam (optional)
• Chocolate flake or grated chocolate

How To Make Mary Berry Super Moist Chocolate Fudge Cake

1. Preheat the oven: Set your oven to 180°C/350°F/Gas 4. Grease and line two 18 cm (7 in) sandwich cake tins with greaseproof paper.

2. Mix the cocoa paste: In a large bowl, mix the cocoa with hot water until smooth. Leave it to cool.

3. Make the cake batter: Add the margarine, caster sugar, eggs, flour, and baking powder into the bowl with the cocoa paste. Beat for 1–2 minutes until smooth and well combined.

4. Bake the cakes: Divide the mixture evenly between the two tins. Bake for 25–30 minutes, or until the cakes pull away from the sides of the tin and spring back when lightly pressed. Remove from the oven, take them out of the tins, and let them cool completely on a wire rack.

5. Make the fudge icing: Melt the margarine in a small pan, then stir in the cocoa and cook for 1 minute. Remove from heat and add the milk and icing sugar. Beat well until smooth. Let it cool slightly until it is thick enough to spread.

6. Assemble the cake:

1. If using apricot jam, warm a little jam and spread it over one cake layer.
2. Spread half of the fudge icing over the jam.
3. Place the second cake layer on top. Spread more apricot jam on top if using.
4. Spread the rest of the fudge icing over the top.
5. Sprinkle with grated chocolate or chocolate flakes for decoration.

Recipe Tips

• Make sure the cocoa paste cools: If it’s too hot when mixing, it may affect the texture of the cake.
• Don’t overbake: The cakes should be soft and springy. Overbaking will make them dry.
• Use warmed apricot jam: This locks in moisture, keeping the cake soft for longer.
• If the icing hardens: Gently warm it again until it softens for easy spreading.
• For an extra smooth finish: Use a palette knife dipped in hot water to spread the icing evenly.

How To Store Leftovers

Storing in the Fridge: Keep the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Let it come to room temperature before serving for the best texture.

Freezing: Wrap the cake without icing in cling film and foil, then freeze for up to 3 months. Thaw at room temperature, then add the icing before serving.

Try More Cake Recipes:

• Chocolate Rum Cake
• Black Forest Cake
• Orange Tea Bread
• Malted Chocolate Cake