Week two is here! This time I tried my hand at Mary Berry’s Very Best Chocolate Fudge Cake.
When I brought my leftover lemon Madeira cake to work last Monday, I think my coworkers expected a moist, typical American-style cake. Some people said it was like eating cornbread, and others complained they had to bite-sip-bite-sip with some coffee (that’s how the Brits do it, people!). The recipe didn’t call for any liquids so the consistency made sense. But this time…
The cake was definitely more moist. And SUPER chocolatey – like, too chocolatey (for me personally). If you like rich chocolate though, this recipe is for you! Read more at the end of this post for tips on making this cake.
Side note: I made the super cute flag from a kebob skewer and wrapping paper. Simply cut a long rectangle of paper, fold in half, cut a triangle out of the open end, and then glue it around your skewer. Voila!
- Prep time: 20 minutes
- Bake time: 25-30 minutes, 10 minutes for the icing
- Makes: Two layer 8 inch cake
- Difficulty: Moderate
Note: Weigh ingredients for greatest accuracy, or convert the measurements if you don’t have a food scale.
- 50 g (2 oz) sifted cocoa powder
- 6 tablespoons boiling water
- 3 large eggs
- 50 mL (2 fl oz) milk
- 175 g (6 oz) self-raising flour
- 1 rounded teaspoon baking powder
- 100 g (4 oz) softened butter
- 275 g (10 oz) caster sugar (in the U.S. this is called “superfine” sugar. You can also blend granulated sugar to make your own)
Icing and filling
- 3 tablespoons apricot jam
- 150 g (5 oz) plain chocolate (39% cocoa solids)
- 150 ml (¼ pint) double cream
Preheat the oven to 355°F. Grease two 20 cm (8 in) deep sandwich tins then line the base of each tin with baking parchment.
Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.
Bake in the preheated oven for about 25–30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other. Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes or just until the chocolate has melted, stirring occasionally.
Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top. Keep in a cool place until ready to serve.
Recipe from Mary Berry’s Baking Bible.
- This cake is tasty but very rich and chocolatey. Next time I’m going to try milk chocolate chips instead of semi-sweet chips.
- Don’t be impatient like I was with the icing. Wait for it to settle is it’s not so runny when you go to spread it.
- There were small bits of chunky fudge from the cocoa powder and water mixture. I’m not sure if that’s how it was supposed to be, but next time I would make sure it’s broken up more thoroughly.
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