Mary Berry’s Sunday Best Chocolate Fudge Cake
Indulge in the ultimate treat with Mary Berry’s Sunday Best Chocolate Fudge Cake recipe, a easy dessert made with simple ingredients and only 3 eggs needed in the mixture.
With its moist, rich layers and luxurious fudge icing, this cake is a testament to the simple yet profound pleasure of homemade baking. Whether you’re celebrating a special occasion or simply looking to satisfy your sweet tooth, this chocolate fudge cake, straight from the kitchen of Britain’s beloved baking queen, is guaranteed to impress. So preheat your ovens and prepare your taste buds for a slice of heaven Sunday Best.
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Ingredients
Sponge
- 1½ tbsp Cocoa Powder
- 3 tbsp Hot Water
- 175 g Soft Margarine
- 175 g Caster Sugar
- 3 large Eggs
- 175 g Self-Raising Flour
- 1½ tsp Baking Powder
Fudge Icing
- 50 g Margarine
- 25 g Cocoa Powder (Sifted)
- 2 tbsp Milk
- 225 g Icing Sugar (Sifted)
To Decorate
- Warmed Apricot Jam (Optional)
- Grated Chocolate
Method
- Preheat the oven to 180℃/160℃fan/350℉/Gas 4. Grease and line the base 2 sandwich tins 18cm.
- Blend the cocoa with the hot water in a bowl and leave to cool slightly. Add the remaining sponge ingredients and beat for 1 -2 minutes until smooth and creamy.
- Divide into the cake tins and bake in the oven for 25-26 minutes. Leave in the tins for 5 minutes before removing the baking paper and turning out onto a wire rack to cool.
Icing
- Melt the margarine in a pan on low heat and add the cocoa powder. Mix for 1 minute. Add the icing sugar and milk, beat well until smooth.
- Spread a little of the warmed apricot jam on both of the sponges followed by the fudge icing. Spread evenly and place one sponge on top of the other. Decorate with grated chocolate or crumbled flake.
Why You’ll Love This Recipe
- Decadent Chocolate Experience: The rich and intense chocolate flavor satisfies even the most serious of chocolate cravings.
- Perfect Moist Texture: Achieving the ideal balance between density and fluffiness, this cake is a masterclass in texture.
- Signature Mary Berry Perfection: With the recipe coming from a trusted baking authority, you can expect a foolproof result that’s been meticulously tested.
- Simple Elegance: The cake’s presentation is classy yet uncomplicated, making it a versatile choice for both casual and formal occasions.
- Ease of Preparation: Despite its impressive outcome, the recipe is straightforward and manageable, even for novice bakers.
- Crowd-Pleaser: This universally loved flavor profile ensures the cake will be a hit with guests of all ages.
- Versatile for Customization: While the cake is delightful as is, it also serves as a fantastic base for adding your own creative twists or favourite toppings.
Storage
Keep in a air tight container or cake tin for up to 5 days.
Sunday Best Chocolate Fudge Cake
Soft and moist chocolate fudge cake. Perfect for Sunday afternoon tea!
Ingredients
Sponge
- 1½ tbsp Cocoa Powder
- 3 tbsp Hot Water
- 175 g Soft Margarine
- 175 g Caster Sugar
- 3 large Eggs
- 175 g Self-Raising Flour
- 1½ tsp Baking Powder
Fudge Icing
- 50 g Margarine
- 25 g Cocoa Powder (Sifted)
- 2 tbsp Milk
- 225 g Icing Sugar (Sifted)
To Decorate
- Warmed Apricot Jam (Optional)
- Grated Chocolate
Instructions
- Preheat the oven to 180℃/160℃fan/350℉/Gas 4. Grease and line the base 2 sandwich tins 18cm.
- Blend the cocoa with the hot water in a bowl and leave to cool slightly. Add the remaining sponge ingredients and beat for 1 -2 minutes until smooth and creamy.
- Divide into the cake tins and bake in the oven for 25-26 minutes. Leave in the tins for 5 minutes before removing the baking paper and turning out onto a wire rack to cool.
Icing
- Melt the margarine in a pan on low heat and add the cocoa powder. Mix for 1 minute. Add the icing sugar and milk, beat well until smooth.
- Spread a little of the warmed apricot jam on both of the sponges followed by the fudge icing. Spread evenly and place one sponge on top of the other. Decorate with grated chocolate or crumbled flake.
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Nutrition
Calories: 514kcalCarbohydrates: 69gProtein: 6gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 70mgSodium: 375mgPotassium: 128mgFiber: 2gSugar: 50gVitamin A: 1114IUVitamin C: 0.1mgCalcium: 77mgIron: 1mg
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