James Martin Chocolate Fudge Cake

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James Martin Chocolate Fudge Cake is a show-stopping dessert designed for serious chocolate lovers. It features two layers of incredibly moist, dense chocolate sponge sandwiched together and completely smothered in a rich, glossy ganache frosting. Unlike airy sponge cakes, this recipe uses buttermilk and coffee to create a deep, fudge-like texture that melts in the mouth, making it the perfect centerpiece for birthdays or celebrations.

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Why You Will Love Chocolate Fudge Cake:

Fudge Texture: The use of buttermilk and oil instead of just butter ensures the crumb is heavy, moist, and dense—exactly what you want in a fudge cake.
Glossy Ganache: The frosting is not a sugary buttercream but a luxurious ganache made from pure cream and chocolate, providing a sophisticated, silky finish.
Coffee Boost: A shot of hot coffee in the batter intensifies the cocoa flavor without making the cake taste like a latte.
Make Ahead: This cake actually improves in texture if made a day in advance, as the moisture redistributes and the flavor deepens.
Crowd Pleaser: It is rich and substantial, meaning a small slice goes a long way, easily feeding a large group of guests.

Chocolate Fudge Cake Ingredients

For the Sponge:

250g self-raising flour
50g cocoa powder (good quality)
300g golden caster sugar
1 tsp bicarbonate of soda
150ml buttermilk
150ml vegetable oil
1 tsp vanilla extract
3 large eggs
150ml strong hot coffee

For the Fudge Frosting (Ganache):

300g dark chocolate (around 50-70% cocoa solids), broken into pieces
300ml double cream (heavy cream)
2 tbsp golden syrup (or honey)
50g unsalted butter, cubed

How To Make James Martin Chocolate Fudge Cake

Prep: Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round sandwich tins with baking parchment.
Mix Dry Ingredients: In a large bowl, sift together the 250g of flour, 50g of cocoa powder, and 1 tsp of bicarbonate of soda. Stir in the 300g of sugar.
Mix Wet Ingredients: In a separate jug, whisk together the 150ml of buttermilk, 150ml of vegetable oil, 1 tsp of vanilla, and the 3 eggs.
Combine: Pour the wet ingredients into the dry mixture. Beat with an electric whisk (or vigorously by hand) until smooth.
Add Coffee: Slowly pour in the 150ml of hot coffee while whisking carefully. The batter will be very runny—this is normal.
Bake: Divide the batter evenly between the two prepared tins. Bake for 25 to 30 minutes until a skewer inserted into the center comes out clean.
Cool: Let the cakes cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
Make Frosting: While the cakes cool, place the 300g of chocolate, 300ml of cream, 2 tbsp of syrup, and 50g of butter in a saucepan. Heat gently over low heat, stirring constantly, until melted and glossy. Do not boil.
Thicken: Pour the frosting into a clean bowl and let it cool at room temperature until it thickens to a spreadable consistency (this can take 1 to 2 hours, or chill briefly in the fridge stirring every 10 minutes).
Assemble: Place one sponge on a serving plate. Spread a thick layer of frosting over the top. Place the second sponge on top. Use a palette knife to coat the top and sides of the cake with the remaining frosting.

Recipe Tips

Don’t Overbake: Because the batter is dark, it is hard to see if it is burning. Trust the skewer test. If it comes out with dry crumbs, it is ready.
Batter Consistency: Do not panic when the batter looks like soup after adding the coffee. This liquid evaporates during baking, leaving behind a super moist crumb.
Frosting Trouble: If your ganache is too runny to spread, just wait. It needs to cool down to set. If you are in a rush, put the bowl in the fridge but stir frequently so it doesn’t set rock hard.
Cocoa Quality: Since chocolate is the main flavor, use a high-quality cocoa powder (like Dutch-processed) rather than a cheap drinking chocolate mix.

What To Serve With Chocolate Fudge Cake?

This Chocolate Fudge Cake is extremely rich, so it needs something to cut through the density. A dollop of unsweetened crème fraîche or slightly tart Greek yogurt works wonders. Fresh berries like raspberries or strawberries provide a fresh contrast to the heavy chocolate. For a warm dessert, serve a slice with vanilla bean ice cream.

How To Store Leftovers Chocolate Fudge Cake?

Room Temperature: This cake keeps well in an airtight container at cool room temperature for 2 to 3 days.
Refrigerate: In hot weather, store it in the fridge for up to 5 days. Let it come to room temperature before eating for the best flavor and texture.
Freeze: You can freeze the un-iced sponges for up to 3 months. Wrap them tightly in cling film. The frosted cake can also be frozen but the ganache may lose its shine upon thawing.

How To Reheat Leftovers Chocolate Fudge Cake?

Important Tip: While delicious cold, warming it slightly makes it taste like a pudding.

Microwave: Place a slice on a plate and heat for 10 to 15 seconds. The ganache will melt slightly, creating a sauce.

FAQs

Can I use milk chocolate for the frosting in Chocolate Fudge Cake?

Yes, but it will be very sweet. If you do, reduce the golden syrup. A mix of half milk and half dark chocolate is a good compromise for kids.

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Why did my Chocolate Fudge Cake sink?

This usually happens if the oven door was opened too early or the batter was overmixed. Avoid opening the oven for the first 20 minutes.

Can I bake Chocolate Fudge Cake in one tin?

It is not recommended. The batter is very wet and a single deep cake might burn on the outside before the middle is cooked. Stick to layers.

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Chocolate Fudge Cake Nutrition Facts

Serving Size: 1 slice (serves 12)

Calories: 520 kcal
Total Fat: 32g
Saturated Fat: 14g
Cholesterol: 85mg
Sodium: 180mg
Total Carbohydrate: 52g
Dietary Fiber: 3g
Sugars: 38g
Protein: 6g

Recipe by Ella ThompsonCourse: Dessert, Breakfast, SnacksCuisine: British, AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

For the Sponge:
250g self-raising flour
50g cocoa powder (good quality)
300g golden caster sugar
1 tsp bicarbonate of soda
150ml buttermilk
1 tsp vanilla extract
3 large eggs
150ml strong hot coffee
For the Fudge Frosting (Ganache):
300g dark chocolate (around 50-70% cocoa solids), broken into pieces
300ml double cream (heavy cream)
2 tbsp golden syrup (or honey)
50g unsalted butter, cubed

Directions

Prep: Preheat your oven to 180°C (350°F). Grease and line two 20cm (8-inch) round sandwich tins with baking parchment.
Mix Dry Ingredients: In a large bowl, sift together the 250g of flour, 50g of cocoa powder, and 1 tsp of bicarbonate of soda. Stir in the 300g of sugar.
Mix Wet Ingredients: In a separate jug, whisk together the 150ml of buttermilk, 150ml of vegetable oil, 1 tsp of vanilla, and the 3 eggs.
Combine: Pour the wet ingredients into the dry mixture. Beat with an electric whisk (or vigorously by hand) until smooth.
Add Coffee: Slowly pour in the 150ml of hot coffee while whisking carefully. The batter will be very runny—this is normal.
Bake: Divide the batter evenly between the two prepared tins. Bake for 25 to 30 minutes until a skewer inserted into the center comes out clean.
Cool: Let the cakes cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
Make Frosting: While the cakes cool, place the 300g of chocolate, 300ml of cream, 2 tbsp of syrup, and 50g of butter in a saucepan. Heat gently over low heat, stirring constantly, until melted and glossy. Do not boil.
Thicken: Pour the frosting into a clean bowl and let it cool at room temperature until it thickens to a spreadable consistency (this can take 1 to 2 hours, or chill briefly in the fridge stirring every 10 minutes).
Assemble: Place one sponge on a serving plate. Spread a thick layer of frosting over the top. Place the second sponge on top. Use a palette knife to coat the top and sides of the cake with the remaining frosting.

Notes

Don’t Overbake: Because the batter is dark, it is hard to see if it is burning. Trust the skewer test. If it comes out with dry crumbs, it is ready.
Batter Consistency: Do not panic when the batter looks like soup after adding the coffee. This liquid evaporates during baking, leaving behind a super moist crumb.
Frosting Trouble: If your ganache is too runny to spread, just wait. It needs to cool down to set. If you are in a rush, put the bowl in the fridge but stir frequently so it doesn’t set rock hard.
Cocoa Quality: Since chocolate is the main flavor, use a high-quality cocoa powder (like Dutch-processed) rather than a cheap drinking chocolate mix.

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