This James Martin chocolate fudge cake is a rich, deeply chocolatey bake with a soft sponge and a smooth, indulgent fudge icing. It is a classic British chocolate cake that feels special without being complicated, making it ideal for confident beginners and experienced home bakers alike. The texture is moist and tender, with a bold cocoa flavour balanced by creamy sweetness. From start to finish, this cake takes around 1 hour and 30 minutes including cooling and assembling.
Ingredients
For the chocolate sponge
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 180g self-raising flour
- 40g cocoa powder
- 1 tsp baking powder
- 2 tbsp milk
For the chocolate fudge icing
- 200g dark chocolate, chopped
- 150ml double cream
- 50g unsalted butter
- 2 tbsp golden syrup
How to Make James Martin Chocolate 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 them on the middle shelf.
- Mix the base: Cream the butter and caster sugar together until pale and fluffy. This helps create a light sponge.
- Add the eggs: Beat in the eggs one at a time, mixing well after each addition to keep the mixture smooth.
- Fold in dry ingredients: Sift in the flour, cocoa powder and baking powder. Fold gently until just combined, then stir in the milk.
- Bake: Divide the mixture evenly between the tins and bake for 30 to 35 minutes until risen and cooked through.
- Cool: Leave the cakes in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the icing: Melt the chocolate, cream, butter and golden syrup gently until smooth and glossy.
- Assemble: Sandwich the cakes with half the icing, then spread the remaining icing over the top.
Tips
Why did my cake turn out dry?
Overbaking is the most common cause. Check the cake a few minutes early and remove it as soon as a skewer comes out clean.
How do I get a smooth fudge icing?
Use low heat and stir gently until fully melted. Let it cool slightly before spreading for the best texture.
Can I make this cake ahead of time?
Yes, the sponge layers can be baked a day ahead and wrapped well. Ice the cake on the day of serving for the best finish.
Serving Suggestions
- Serve with fresh berries for contrast
- Add a dollop of lightly whipped cream
- Enjoy with a cup of strong tea or coffee
Storage
Room temperature
Store the cake in an airtight container for up to 2 days, away from direct heat.
Refrigerator
Keep refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.
Freezing
The uniced sponge layers freeze well for up to 3 months. Wrap tightly and defrost fully before icing.
Nutrition
- Calories: 460 kcal
- Carbohydrates: 48g
- Protein: 6g
- Fat: 28g
- Saturated fat: 17g
- Sodium: 180mg
Nutrition values are estimates and may vary based on ingredients used.
FAQs
Can I bake this as a loaf instead?
Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.
What size tray bake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I use wholemeal flour?
You can replace half the flour with wholemeal, but the cake will be slightly denser.
Is this cake suitable for children?
Yes, it is mildly rich rather than bitter, making it suitable for all ages.
James Martin Chocolate Fudge Cake
Course: DessertCuisine: BritishDifficulty: Medium12
slices30
minutes35
minutes90
minutes460
kcal1
hour5
minutesA rich and indulgent James Martin chocolate fudge cake with moist chocolate sponge and smooth chocolate fudge icing. A classic British chocolate cake perfect for celebrations or afternoon tea.
Ingredients
200g unsalted butter, softened
200g caster sugar
4 large eggs
180g self-raising flour
40g cocoa powder
1 tsp baking powder
2 tbsp milk
200g dark chocolate, chopped
150ml double cream
50g unsalted butter
2 tbsp golden syrup
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm round cake tins.
- Cream the softened butter and caster sugar together until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Sift in the flour, cocoa powder and baking powder, then fold gently until combined.
- Stir in the milk to create a smooth, dropping consistency.
- Divide the mixture evenly between the tins and level the tops.
- Bake for 30 to 35 minutes until risen and a skewer inserted comes out clean.
- Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
- Melt the dark chocolate, double cream, butter and golden syrup gently until smooth.
- Sandwich the cakes together with half of the icing, then spread the rest over the top.
Notes
- Use good quality dark chocolate for the best flavour.
- Allow the cakes to cool fully before icing to avoid melting.
- The cake tastes even better the next day as the flavours deepen.
