MARY BERRY’S CHOCOLATE FUDGE CAKE | Rumaysa’s Kitchen

I have always loved Mary Berry’s recipes. I recently repurchased her book again and I thought I’d share a few of my favourites with you. I hope you all enjoy it!

50g (2oz) sifted cocoa powder
6 tbsp boiling water
3 large eggs
50ml (2fl oz) milk
175g (6oz) self-raising flour
1 rounded tsp baking powder
100g (4oz) softened butter
275g (10oz) caster sugar
For the icing and filling:
3 tbsp apricot jam
150g (5oz) plain chocolate (39 per cent cocoa solids)
150ml (¼ pint) double cream

Essential kit
You will need two 20cm (8in) deep sandwich tins.

Instructions

1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.
2. 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.
3. Bake in the pre-heated 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.
4. 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.
5. 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.

[ktwashere]

I love how you basically just bung in everything at the same time! So many recipes are like "cream the butter and sugar" and its very fernickety. This looks so easy.

[sarahshahid]

Amazing cake I made this yesterday was so delicious. Thanks for uploading an authentic and easy recipe. I agree with you I hate recipes which are complicated

[bumblebee]

You have a beautiful voice and gentle intonation, a pleasure to listen to. Thank you for making this video and for writing up the ingredients up front, it's a great help and makes my life easier. Not too keen on the music, it doesn't seem in sync with your soothing voice.

I'm inspired to make this cake tomorrow for my daughter's birthday. I'll make it with a Morello cherry sauce as a filling together with the ganache, and also serve it on the side with whipped Chantilly cream.

I usually don't bother cutting tops off cakes, but rather turn them upside down so that the bottom (which is now the top) is totally smooth and easy to decorate with icing or whatever. On the other hand I think that trimming the top allows for better saturation of the jam or topping into the cake.

Ages ago I bought one of those cake cutter thingies from eBay - they don't work well. I've been looking for a knife with a very long blade for smooth cake cutting, but no luck as yet.
Thank you again, Rumaysa.

[mancnbhoy]

Thanks for postig this. I made it and received a lot of compliments. It was really nice, but I thought it might be nice to try a small variation. I used black cherry jam (4 tablespoons to make a thicker layer) and added 20 ml of cherry syrup to the ganache. This gave it a flavour reminiscent of black forest gateau. The reaction to this variation was even better than the original recipe.
BTW, the jam had cherries in it. I put all of the cherries in the middle of the cake to keep the top nice and smooth.

[sunshine]

This chocolate fudge cake looks very delicious, I'm craving for chocolate fudge cake as well! 🍫🍫🍰🍰🍫🍫

[robertomehmeri]

I’ve lost count on how many times we made this cake here at home since the quarantine started last year, such a joy to bake and eat it! Thanks for sharing this amazing recipe, I’ve learned it from the Lakeland Mary Berry video but your take is so much easier to understand, I’m subscribing right now, greetings from Brazil!

[jennifermccann]

Great video, I love how you put the quantities in both Imperial and Metric, that’s really helpful.
Nicely paced, but I would prefer no music at all, or much quieter.

[Jusnauddin]

This is one of my best chocolate cake recipes. Looks delicious by the way. I don’t really like using a cake leveller, never works me. A serrated knife does a really good job of levelling the cake.

[lucrecevonkasm]

Perfect, thank you so much for such a comprehensive video. You have a very soothing voice, you should do ASMR videos. 💙🙏🏻🕊🌞

[afshananahar]

I'm a huge chocolate lover and this looks amazing! Can't wait to try make it 😋

[blackishpink]

Honestly, I watched the whole video because of your soothing voice. Haha.

[surayahanaifah]

How to get the mary berry recipe book..thank you

[warwickwolf]

Highly recommend this cake.. served warm with fresh cream 👍🏻

[henrymerino]

You make me crazy with your cake looks so good because I wanted to eat some but didn't have the ingredients 😫😫

[deborahrabbett]

Just put them in the oven, I doubled the recipe for x 3 8inch sandwich tins x

[sharazbibi]

Can you substitute the apricot jam with another jam

[litty]

Great recipe 👌 may I know, the size of the pans used?

[aishamawson]

Did you buy expensive ingredients? Want it to taste good as it looks xxx

[nataliegill]

Would I be able to omit the apricot jam entirely?

[ayeshaiqbal]

Please mention in tbsp tsp and cups measurements 🙂