chocolate fudge cake
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Mary Berry's chocolate fudge cake

This is a great, simple recipe for a chocolate fudge cake that kids will love making for a special occaision.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: British
Keyword: baking, cake, chocolate
Servings: 12
Author: cookingwithmykids


  • 50 g (½ cup) cocoa powder
  • 6 tbsp boiling water
  • 3 eggs large
  • 50 ml milk
  • 175 g (1 1/3) cup self-raising flour
  • 1 tsp rounded baking powder
  • 100 g (½ cup) softened butter
  • 275 g (1 1/3 cup) caster sugar

For the icing

  • 3 tbsp apricot jam
  • 150 g plain chocolate
  • 150 ml double cream


  • Preheat your oven to 180C/160C Fan /350F. Grease 2 x 20cm (8 inch) round cake tins, and line the bases with baking paper.

Mix the cocoa powder and water.

  • Mix the cocoa powder with the water until you have a chocolate paste. Add it to a large mixing bowl or freestanding mixer.

Add all the cake ingredients

  • Measure the flour, sugar, baking powder, butter and eggs to your mixing bowl.
  • Using a hand mixer or the paddle attachment of your mixer, beat everything together until you have a nice smooth cake batter.
  • Divide the batter in between your prepared cake tins and, using a spatula smooth the cake mix flat.

Bake the chocolate fudge cake

  • Pop your cakes in the middle shelf of your oven for around 25 minutes. They're ready when they have risen, and if you gently press the top of the cake down with your finger it should spring back.
  • Remove the cakes from the oven and leave to cool for a few minutes before turning them out and leaving them to cool completely on a wire rack.

Make the icing

  • While the cake is baking, make the icing. Melt the chocolate in a double boiler (heatproof bowl over simmering water)  Add the cream and stir occaisionally.
  • Once the chocolate has melted completely, leave it to cool and thicken. It's ready to use when it's almost set.

Arrange the chocolate fudge cake

  • Warm the apricot jam and spread it over the top of one of your cakes.
  • Spread half the chocolate icing on top of the apricot jam then sandwich the two cakes together.
  • Spread the remaining chocolate icing on top, and decorate.
  • Serve and enjoy