Mary Berry’s heavenly chocolate cake with fudge icing
This recipe is from Mary Berry’s Traditional Puddings & Desserts.
Ingredients (makes 8 very generous slices!)
- 125g / 4oz butter
- 200g / 7oz dark chocolate, broken into pieces
- 2 tbsp water
- 3 eggs, separated
- 125g / 4oz caster sugar
- 90g / 3oz self-raising flour
- 60g / 2oz ground almonds
Fudge icing ingredients
- 60g / 2oz butter
- 30g / 1oz cocoa powder
- 3 tbsp milk (you may need a little more)
- 250g / 8oz icing sugar
- White chocolate shavings or anything else you like to use to decorate
Note: one cake or two? Mary’s recipe calls for one 20cm / 8in cake tin and then you have to cut the single cake in half horizontally to make the sandwich. I’m terrible at doing this, so I just split the mixture between two 20 cm cake tins but, of course, this affects the baking time.
Grease and line your cake tin/tins. Pre-heat your oven to 180 degrees C / Gas Mark 4 / 350 degrees F.
Melt the chocolate together with the butter and water. You can do this is a heatproof bowl over a pan of hot water or you can use the microwave. Make sure the butter and chocolate have melted completely and the mixture is smooth (as in the picture below). Leave to cool.
Whisk the egg yolks and caster sugar together using an electric whisk or mixer until fluffy and very light in colour. Add the cooled chocolate mixture and stir in. Carefully fold in the flour and ground almonds.
In a separate bowl, whisk the egg whites until stiff but not dry (I interpreted this as: formed peaks but there was still some liquid in the bowl). Fold into the chocolate sponge mixture, gently but thoroughly. Pour the mixture into the prepared tin/tins.
If you’ve done just one cake: bake for 50 minutes or until risen well and firm to the touch. If you do two tins, like me, you’ll only need to bake for around 35 minutes.
Leave the cake(s) to cool in the tin for a few minutes, turn out onto a wire rack, and peel off the lining paper. Cool completely.
Make the fudge icing. Melt the butter in a pan, add the cocoa powder, and cook, stirring, for 1 minute. Stir in the milk and icing sugar. Beat until smooth. Leave to cool until thickened.
If, like me, you find the icing is a bit stiff, just add a little milk.
If you’ve made one cake, now cut it in half horizontally to get two layers. If you’ve used two cake tins, you’re ready to go! Sandwich the cakes together using half of the fudge icing. Use a spatula and/or knife to spread the rest of the icing over the cake. It’ll look something like this:
Now decorate as you wish! I used a paper template to create neat eights and alternated white chocolate shavings and gold sugar stars.
While very chocolately, this cake is a bit dry for my liking. In my opinion, it’s best served warm with some ice-cream – then it really is heavenly! In fact, I’ve been experimenting and, if you have a microwave, I recommend you heat your slice for 10 seconds before eating – it makes all the difference to the texture and re-softens the frosting beautifully.
If you’re looking for other chocolate cake recipes, you could try:
Claire Huston / Art and Soul