This recipe is an adaptation from Mary Berry’s Very Best Chocolate Fudge Cake, found in her book Baking Bible.
This is one of the best chocolate cake recipes I have found. Partly because it is so easy but mainly because it always produces a soft, moist, deliciously chocolatey cake. Mary Berry’s recipe uses a chocolate icing which is delicious. It’s more like a chocolate ganache, as it’s thick and fudgey and goes perfectly with the cake.
I’ve used this cake for all kinds of celebrations Birthday’s, Easter, wedding’s and any weekend that I fancy baking a chocolate cake. It’s great any time.
I sometimes adapt this recipe and change the topping to make my own version which uses strawberries, nutella and cream, which helps to make the cake a real crowd pleaser. Either topping is tasty, I believe you can’t go wrong with this recipe, it’s my favourite when I am craving chocolate cake, hence the name the ‘Ultimate Chocolate Fuge Cake’.
50g (2oz) sifted cocoa powder
6 tablespoons boiling water
3 large eggs
175g (6oz) self-raising flour
50ml (2 fl oz) milk
1 rounded teaspoon baking powder
275g (10oz) caster sugar
100g (4oz) softened butter
For the Ganache Icing and filling
3 tablespoons apricot jam
150g (5oz) plain chocolate (39 per cent coca solids)
150ml (1/4 pint) double cream
1 punnet of strawberries
6 tablespoons of Nutella
150ml (1/4 pint) double or whipping cream
35g of caster sugar
1 teaspoon vanilla essence
- Pre-heat the oven to 180°/Fan 160°/Gas 4. Grease two 20cm (8 inch) deep sandwich tins and then line the base of each tin with baking parchment.
- Blend the cocoa and boiled water which has had a couple of minutes to cool, in a large bowl then add the remaining cake ingredients. Beat until the mixture has become a smooth batter. Divide the mixture equally between the sandwich tins and level the surface.
- Bake in the pre-heated oven for about 25-30 minutes until well risen, check if it is baked by inserting a knife, which should come out clean. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
- Before adding the ganache icing, you can warm the apricot jam in a pan, then spread a little over the base of one cake and the top of the other. The idea being that it helps to prevent crumbs coming off the cake when you put the icing on and mixing with the icing. Personally I never worry with this step and just try to be careful with how i spread the ganache but it’s completely up to you.
- To make the ganache icing, break the chocolate into pieces and gently heat with cream in a heatproof bowl set over a pan of simmering water, stirring occasionally until the chocolate has melted. Be careful not to let the water in the pan touch the bottom of the heatproof bowl or to have the heat on too high as this can make the chocolate and cream curdle. Leave to cool until it is at the point of setting before spreading it on top of the apricot on both cakes. Sandwich the cakes together and use a palette knife to smooth the icing on the top. Keep in a cool dry place.
For the alternative topping of strawberries and Nutella;
- Slice the strawberries.
- Sprinkle the sugar and vanilla essence over the strawberries, stir and leave to sit for 15 minutes. The drain off the excess liquid.
- Whip the cream until it is thick and slightly stiff.
- On the flat side of one of the cake layers, spread 3 tablespoons of Nutella (add more if desired) and then spread half the cream on top of this, then sprinkle half of the strawberries.
- Place the other cake layer on top and then repeat the process of adding the Nutella, cream and strawberries.
If you decide to give this recipe a go, please share pictures with me and let me know which topping your prefer. You can reach me via my social media pages or contact me.