Are you a chocoholic looking for your next indulgence? Then, look no further! The Mary Berry Chocolate Fudge Cake Recipe is here to satisfy your sweet tooth cravings. This divine dessert is a perfect combination of rich and moist chocolate sponge layers, sandwiched together with a luscious fudge frosting. This recipe, created by the renowned British baker Mary Berry, is a guaranteed show-stopper for any occasion. Plus, we have included a step-by-step video to make the process even easier. So, let’s get baking!
Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 50g cocoa powder
- 4 tbsp milk
- For the Fudge Frosting:
- 200g plain chocolate, broken into small pieces
- 200g unsalted butter, softened
- 400g icing sugar, sifted
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line two 20cm sandwich tins.
- In a large mixing bowl, beat together the butter and caster sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour, baking powder, and cocoa powder. Mix until well combined.
- Add the milk and mix again until you have a smooth batter.
- Divide the batter evenly between the two prepared tins and level the surface with the back of a spoon.
- Bake for 20-25 minutes or until the cakes are well risen and springy to the touch.
- Remove from the oven and leave to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
- To make the fudge frosting, melt the chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally until smooth. Leave to cool slightly.
- In a separate bowl, beat the butter until light and fluffy. Gradually sift in the icing sugar and beat until smooth.
- Add the melted chocolate, milk, and vanilla extract to the butter mixture and beat until well combined and smooth.
- When the cakes are completely cool, sandwich them together with the fudge frosting. Use a palette knife to smooth the frosting over the top and sides of the cake.
- Decorate with chocolate curls or shavings, if desired.
- Serve and enjoy!
Nutritional Information
Each serving of Mary Berry Chocolate Fudge Cake (assuming 12 servings) contains:
- Calories: 676kcal
- Carbohydrates: 71g
- Protein: 6g
- Fat: 43g
- Saturated Fat: 26g
- Cholesterol: 162mg
- Sodium: 152mg
- Potassium: 263mg
- Fiber: 3g
- Sugar: 57g
- Vitamin A: 1299IU
- Vitamin C: 1mg
- Calcium: 56mg
- Iron: 3mg
Cooking Time
The total time required to make this cake is approximately 1 hour, including 25 minutes of baking time.
Equipment
- Two 20cm sandwich tins
- Baking parchment
- Large mixing bowl
- Electric whisk or stand mixer
- Sieve
- Palette knife
Serving Suggestions
This chocolate fudge cake is best served at room temperature. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. You can also dust some cocoa powder or powdered sugar on top for an extra touch of elegance.
Variations
This recipe is versatile and can be adapted to suit your preferences. Here are a few variations to try:
- Add chopped nuts or dried fruits to the cake batter for added texture and flavor.
- Use white chocolate or milk chocolate instead of plain chocolate for the frosting.
- Swap the vanilla extract for other flavors such as orange or peppermint extract.
Substitutions
If you don’t have all the ingredients on hand, here are some substitutions you can make:
- Use margarine instead of butter.
- Use granulated sugar instead of caster sugar.
- Use all-purpose flour instead of self-raising flour and add 1 tsp of baking powder.
- Use soy milk or almond milk instead of regular milk.
- Use dark chocolate instead of plain chocolate for a richer frosting.
Storage
This cake will keep well for up to 3 days if stored in an airtight container at room temperature. You can also freeze the cake (without frosting) for up to 3 months. Thaw the cake overnight at room temperature before frosting and serving.
Tips
- Make sure all the ingredients are at room temperature before starting the recipe.
- Grease and line the cake tins well to prevent the cakes from sticking.
- Do not overmix the cake batter as this can result in a tough texture.
- Use a serrated knife to level the cakes before frosting for a neater appearance.
- For a glossy finish on the frosting, heat it gently in a heatproof bowl over a pan of simmering water, stirring occasionally until smooth.
Notes
This recipe makes a 2-layer cake. If you want to make a taller cake, you can double the recipe and use 4 cake tins instead of 2.
Frequently Asked Questions
Here are some common questions and answers about the Mary Berry Chocolate Fudge Cake Recipe:
Can I use a different type of frosting?
Yes, you can use any frosting you like. Cream cheese frosting or buttercream frosting would work well.
Can I make this cake in advance?
Yes, you can make the cake in advance and store it in the fridge or freezer until you’re ready to frost and serve it.
Can I use a different size of cake tin?
You can use a different size of cake tin, but you’ll need to adjust the baking time accordingly. A larger tin will result in a thinner cake, while a smaller tin will result in a thicker cake.
Can I add alcohol to the frosting?
Yes, you can add a splash of your favorite alcohol to the frosting for added flavor. Baileys, Kahlua or rum would work well.
Personal Thoughts
The Mary Berry Chocolate Fudge Cake Recipe is a true winner in my book. The cake has a perfect balance of sweetness and richness, and the fudge frosting is simply divine. The recipe is easy to follow, and the video tutorial makes it even simpler. I love how versatile this recipe is, and I can’t wait to try out some of the variations. Overall, this cake is a must-try for all chocolate lovers out there!