Mary Berry's Fudgy Chocolate Cake Recipe: Easy Baking

Mary Berry's Fudgy Chocolate Cake Recipe: Easy Baking

Rich, decadent cakes have long held a prominent place in baking traditions, representing celebrations and comforting indulgences. Chocolate variations are particularly favored, often associated with warmth, happiness, and shared moments. These cakes can vary widely in texture and flavor, from light and airy to intensely rich and fudgy.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dessert, Side Dish

Servings 12 servings

Ingredients

225 g self-raising flour
350 g caster sugar
85 g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
2 large eggs
250 ml buttermilk
125 ml vegetable oil
2 tsp vanilla extract
250 ml boiling water
100 g unsalted butter softened
200 g icing sugar sifted
40 g cocoa powder
4 tbsp milk

Instructions

Preheat the oven to 180C (160C fan/ Gas Mark 4). Grease and line two 20cm round cake tins with baking paper.
In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and bicarbonate of soda.
In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Slowly pour in the boiling water, mixing until the batter is smooth. The batter will be quite liquid.
Divide the batter evenly between the prepared cake tins.
Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.
To make the fudge icing, beat the softened butter in a bowl until smooth and creamy.
Gradually add the sifted icing sugar and cocoa powder, mixing well after each addition.
Add the milk, a tablespoon at a time, until the icing reaches a smooth, spreadable consistency.
Once the cakes are completely cool, spread a layer of icing over the top of one cake, then top with the other cake.
Spread the remaining icing over the top of the second cake.
Optional Tips: For a richer flavor, substitute some of the vegetable oil with melted butter. For a vegan version, use plant-based milk and flax eggs. Ensure cakes are completely cool before icing to prevent melting. To increase the fudgy flavour, add chocolate chips to batter.

Notes

Essential Cooking Equipment

The following kitchen tools are essential for preparing this chocolate fudge cake recipe. Measuring cups and spoons are needed for accurate ingredient proportions. Two 20cm round cake tins are necessary for baking the cake layers. A large mixing bowl and electric mixer (or whisk) are required for combining ingredients. Baking paper is helpful for lining the cake tins to prevent sticking. A wire rack is needed for cooling the baked cakes. A spatula or knife is essential for spreading the icing. Finally, an oven preheated to the correct temperature is critical for successful baking.

Variations

The base recipe lends itself well to various adaptations. To enrich the chocolate flavor, dark chocolate can be added to the batter or icing. The recipe could be modified with regional influences by incorporating local ingredients, such as replacing the vegetable oil with olive oil, or flavoring the cake with a hint of orange zest. Dietary adjustments can be made by substituting gluten-free flour for those with gluten sensitivities. For a dairy-free version, almond milk or coconut milk can replace the buttermilk, and plant-based butter alternatives may be used in the icing.

Serving Suggestions

This cake is suitable for diverse occasions. It can be served as a dessert at dinner parties, afternoon tea, or celebratory events. Pairing it with a scoop of vanilla ice cream or a dollop of whipped cream complements the richness of the cake. Fresh berries, such as raspberries or strawberries, offer a contrasting tartness that enhances the overall flavor profile. Consider serving it with coffee or tea to complement the chocolate flavors.

Storage Tips

To preserve freshness, the cake should be stored in an airtight container at room temperature. Under these conditions, it typically remains moist for up to three days. For longer storage, the cake can be refrigerated, which will extend its shelf life to approximately five days. However, refrigeration may slightly dry the cake, so allowing it to come to room temperature before serving is advisable. Alternatively, the cake can be frozen for up to three months. Thaw completely before serving for optimal texture and flavor.