Mary Berry’s chocolate fudge cake is the perfect birthday cake as it’s so easy to make and taste delicious too. This delightful cake serves 10 people and takes about 50 mins to bake plus preparation and cooling time. This has to be one of Mary Berry’s finest birthday cake recipes. Topped with a rich chocolate icing this mouth-watering fudge cake needs no filling. The fudy texture of this cake makes it seem like one giant brownie. We’d recommend serving this Mary Berry’s chocolate fudge cake warm with lashings of cream or a scoop or two of ice cream. This recipe was extracted from Mary Berry’s Baking Bible.
Like this? You’re going to love Mary Berry’s chocolate cake – it’s a classic chocolate cake recipe! And while you’re at it baking with Mary, why not have a go at making Mary Berry’s delicious, traditional Christmas cake with our simple recipe!
- For the divine
- chocolate birthday cake
- 6 large eggs, 5 of them separated
- 215g (7½oz) caster sugar
- 265g (9½oz) plain chocolate (39 per cent cocoa solids)
- 1 level tsp instant coffee granules
- 1tsp hot water
- 150g (5oz) ground almonds
- For the
- chocolate icing
- 4tbsp apricot jam
- 225g (8oz) plain chocolate (39 per cent cocoa solids)
- 100g (4 z) unsalted butter
To make this chocolate cake, pre-heat the oven to 190°C/Fan 170°C/Gas 5. Grease a 23 cm (9 in) deep round cake tin then line the base with baking parchment.
Place the egg yolks and whole egg in a large bowl with the sugar and beat together until thick and light in colour. Melt the chocolate gently in a heatproof bowl set over a pan of simmering water, stirring occasionally. Dissolve the coffee granules in the water and add to the melted chocolate. Cool slightly, then stir into the egg mixture along with the ground almonds.
In a separate bowl, whisk the egg whites until stiff but not dry. Carefully fold into the egg and chocolate mixture. Turn into the prepared tin and gently level the surface.
Bake in the pre-heated oven for about 50 minutes or until well risen, and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
Measure the apricot jam into a small saucepan and allow to melt over a low heat. Brush over the cake. To make the icing, melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally. Add the butter and stir until the icing has the consistency of thick pouring cream, cooling if necessary.
Stand the wire rack on a baking tray to catch any drips, then pour the icing over the cake smoothing it over the top and sides with a palette knife. Allow to set, then decorate if you like.
Top tip for making Mary Berry’s chocolate fudge cake
This is a very close-textured ‘fudgy’ cake that needs no filling. There is no flour in this recipe; ground almonds give the flavour and texture. Decoratethe cake with crystallized flowers and candles, if you like.