James Martin Fudge Cake

Name: James Martin Fudge Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 200g plain flour; 50g cocoa powder; 2 tsp baking powder; 1 tsp bicarbonate of soda; 250g caster sugar; 3 large eggs; 200ml whole milk; 150ml vegetable oil; 1 tsp vanilla extract; 150ml boiling water; 200g dark chocolate; 150ml double cream; 50g butter; Butter and parchment for tins

This rich and indulgent fudge cake inspired by James Martin is everything a chocolate lover could wish for. It has a deep cocoa flavour, a soft, moist crumb, and a silky smooth fudge frosting that melts in the mouth. Despite its impressive finish, it is straightforward to make and suitable for confident beginners. From start to finish, it takes around 1 hour and 30 minutes, making it perfect for special occasions or a weekend bake.

Ingredients

For the Cake

200g plain flour
50g cocoa powder
2 tsp baking powder
1 tsp bicarbonate of soda
250g caster sugar
3 large eggs
200ml whole milk
150ml vegetable oil
1 tsp vanilla extract
150ml boiling water

For the Fudge Frosting

200g dark chocolate, chopped
150ml double cream
50g butter

For Preparation

Butter for greasing
Baking parchment

How to Make James Martin Fudge Cake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins and place a shelf in the centre of the oven.
Mix the dry ingredients: Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a large bowl.
Combine the batter: Add the sugar, eggs, milk, oil and vanilla extract. Whisk until smooth and lump free.
Add hot water: Carefully pour in the boiling water and mix gently. The batter will be quite thin.
Bake the cakes: Divide the mixture evenly between the tins. Bake for 25 to 30 minutes until the cakes are risen and a skewer comes out clean.
Cool completely: Leave the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack.
Make the frosting: Heat the cream and butter until just warm, then pour over the chopped chocolate. Stir until smooth and glossy.
Assemble the cake: Spread frosting between the layers and over the top. Allow it to set slightly before slicing.

Tips

Why is my cake dry?

This usually means it has been overbaked. Check a few minutes early and remove once a skewer comes out clean.

How do I get a deeper chocolate flavour?

Use high quality cocoa powder and dark chocolate with at least 60 percent cocoa solids.

Why is my frosting too runny?

Let it cool for a little longer. It thickens naturally as it sets.

Can I make it extra moist?

Adding a tablespoon of sour cream or yoghurt to the batter can enhance moisture.

Serving Suggestions

Serve with a scoop of vanilla ice cream
Pair with fresh berries for balance
Enjoy with a cup of tea or coffee
Dust lightly with icing sugar for a simple finish

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keeps well for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze unfrosted sponge layers for up to 3 months. Wrap well and thaw before assembling.

Nutrition

Calories: 450 kcal
Carbohydrates: 55g
Protein: 6g
Fat: 24g
Saturated Fat: 10g
Sodium: 280mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this cake ahead of time?

Yes, the sponge can be baked a day in advance and stored well wrapped before frosting.

Can I use milk chocolate instead of dark chocolate?

You can, but the frosting will be sweeter and less rich in flavour.

Can I bake this in one tin?

Yes, but increase the baking time and ensure the centre is fully cooked before removing.

How do I know when the cake is done?

Insert a skewer into the centre. If it comes out clean, the cake is ready.