This chocolate fudge cake has become a staple in my kitchen, and I’m always thrilled when it comes out of the oven. It’s soft yet sturdy, rich but not heavy, and stays wonderfully moist for days—thanks to the clever apricot jam trick.
The first time I baked this, I rushed the frosting before the cake had cooled, and let’s just say it ended in a chocolate landslide. But with a bit of patience, cooling, and chilling, this cake became one of my most reliable bakes.
Let me guide you through what makes this cake such a winner.
Why This Cake Works So Well
Mary Berry’s chocolate fudge cake is a genius blend of simplicity and deliciousness. The all-in-one method means no creaming of butter and sugar, making it quicker and easier. The cake combines soft margarine with rich cocoa to keep it moist, and the warmed apricot jam locks in all that goodness. The fudge icing is not quite ganache and not quite buttercream, but it’s perfect for this cake—no fuss, no whipping, and no splitting butter.
Ingredients and Why They Matter
For the Cake:
- Cocoa Powder (1½ tbsp) – Bloomed with hot water to unlock the full chocolate flavor. Don’t skip this step—it’s key!
- Soft Margarine (175g) – Provides the signature softness to the cake. I use Stork—the old-school baking kind.
- Caster Sugar (175g) – Dissolves quickly and gives the cake a smooth, tender crumb.
- Self-Raising Flour (175g) – Already contains baking powder, so this helps the cake rise beautifully.
- Baking Powder (1½ tsp) – Boosts the lift of the sponge. Don’t skip it!
- Eggs (3 large) – Room temperature eggs help bind and lift the batter. Cold eggs can cause curdling.
For the Fudge Icing:
- Margarine (50g) – Keeps the icing spreadable and soft.
- Cocoa (25g) – Sifted cocoa gives the icing its rich chocolatey punch.
- Milk (2 tbsp) – Helps thin out the icing. Add a bit more if needed.
- Icing Sugar (225g) – Sweetens and smooths the icing. Sift it first to avoid lumps.
To Finish:
- Warmed Apricot Jam – Not for flavor, but to seal in moisture and help the icing stick.
- Chocolate Flakes or Grated Chocolate – For a decadent finish.
How to Make It Your Own (Without Ruining It)
- Gluten-Free: I’ve successfully used a gluten-free self-raising flour blend with ¼ tsp xanthan gum. Works like a charm.
- No Apricot Jam? Try warm honey or golden syrup instead. Both work well to lock in moisture.
- Extra Indulgent: Add 100g of chopped dark chocolate to the batter for an even fudgier, richer cake.
- Topping Swap: Instead of grated chocolate, top the cake with fresh raspberries or a sprinkle of sea salt for a contrast in flavors.
Common Mistakes (and How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Cake sank in the middle | Oven too hot or overbeaten batter | Mix until just combined. Don’t overbeat! |
| Icing turned lumpy | Didn’t sift cocoa or icing sugar | Always sift both before mixing them into the icing. |
| 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 | Allow the cakes to cool completely before icing them. |
How to Make Mary Berry’s Super Moist Chocolate Fudge Cake
- Preheat the oven to 180°C/350°F. Grease and line two 18cm sandwich tins.
- Make the cocoa paste: In a bowl, mix the cocoa powder with hot water. Let it cool for 5 minutes.
- Add and mix: Stir in the margarine, sugar, eggs, flour, and baking powder. Beat for 1-2 minutes until smooth.
- Bake: Divide the batter evenly between the tins. Bake for 25-30 minutes or until the cakes spring back when pressed. Cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely.
- Make the icing: In a pan, melt the margarine. Stir in the cocoa and cook for 1 minute. Remove from heat, then stir in the milk and sifted icing sugar until smooth.
- Assemble: Spread a little warmed apricot jam on one of the cakes. Top with half of the fudge icing. Add the second layer of cake, then spread with a bit more jam (optional) and cover with the remaining icing.
- Finish: Sprinkle grated chocolate or chocolate flakes on top. Chill for 20 minutes to set the icing before slicing.
Tips From My Kitchen
- Mix with a metal spoon or rubber spatula to reduce the risk of overmixing. This is much gentler than using an electric mixer.
- Chill the frosted cake for 10-15 minutes before slicing. This helps set the icing just enough for a clean cut.
- Got leftover fudge icing? Thin it with milk and drizzle it over ice cream for an indulgent treat.
Storage + Serving
- Room Temperature: Keeps for 2-3 days in an airtight container.
- Fridge: Lasts 4-5 days, but bring it back to room temperature before serving for the best texture.
- Freezer: Freeze un-iced sponge layers for up to 3 months. Just be sure to wrap them tightly.
Frequently Asked Questions
- Q: Can I use butter instead of margarine?
- A: Yes, but the cake will be slightly firmer. If you want that soft, melt-in-your-mouth sponge, margarine works best.
- 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 the cake might dry out a bit faster.
- Q: Can I bake this as one big cake?
- A: Absolutely! Use a deep 20cm tin and bake for 40-45 minutes. Just check the center with a skewer to make sure it’s done.
- Q: Can I double the recipe for a crowd?
- A: Yes! I’ve baked this in a 9×13 traybake tin—just increase the baking time to 35-40 minutes and test the middle for doneness.
Try More Cake Recipes:
- Mary Berry Death By Chocolate Cake
- Mary Berry White Chocolate and Vanilla Cake
- Mary Berry Chocolate Mirror Cake
- Mary Berry Double Orange Cake
