Mary Berry Recipes

Home / Baking / Classic All-in-One Chocolate Fudge Cake

My dears, there's nothing quite like a truly delicious chocolate cake, is there? And for those busy days when you long for a comforting treat but simply don't have hours to spare, my All-in-One Chocolate Fudge Cake comes to the rescue. It's a recipe born from the desire for sheer simplicity without compromising on that wonderful, rich flavour we all adore.

This method, which I've championed for years, means you pop all the ingredients into one bowl, give them a good whiz, and into the oven it goes! No creaming butter and sugar separately, no folding in flour with a delicate touch – just straightforward, honest baking that yields truly spectacular results. It's a technique that has brought joy to countless kitchens, from novice bakers to seasoned hands.

The beauty of this cake lies not just in its ease, but in its utterly delightful texture and deep chocolatey flavour. It's wonderfully moist, with a tender crumb, and when topped with a generous layer of luscious chocolate fudge frosting, it becomes a real family favourite, perfect for celebrations, afternoon tea, or simply a well-deserved treat. You'll find it's a sheer joy to make and even more so to eat!

Why You'll Love This Recipe

Effortless Baking: The "all-in-one" method simplifies the process, making it perfect for busy schedules and beginners.
Consistently Moist: Using a balanced ratio of ingredients ensures a beautifully moist and tender crumb every single time.
Rich Chocolate Flavour: A combination of good quality cocoa powder and optional dark chocolate in the frosting delivers an intense, satisfying chocolate experience.

Ingredients

225g (8oz) self-raising flour
2 tbsp cocoa powder, good quality
1 tsp bicarbonate of soda
225g (8oz) caster sugar
100g (4oz) butter, softened
2 large eggs
150ml (5fl oz) milk
1 tbsp vanilla extract
For the Chocolate Fudge Frosting:
100g (4oz) butter, softened
200g (7oz) icing sugar, sifted
40g (1½oz) cocoa powder, sifted
2-3 tbsp milk
50g (2oz) dark chocolate, melted and cooled (optional, for extra richness)

Equipment Needed

Two 20cm (8in) round sandwich tins • Baking parchment • Large mixing bowl • Electric hand mixer or stand mixer • Sieve • Wire cooling rack • Palette knife or spatula

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas 4). Grease and line two 20cm (8in) round sandwich tins with baking parchment.
For the cake, place all the cake ingredients – self-raising flour, cocoa powder, bicarbonate of soda, caster sugar, softened butter, eggs, milk, and vanilla extract – into a large mixing bowl.
Beat with an electric mixer on a medium speed for about 2-3 minutes until all the ingredients are thoroughly combined and the mixture is smooth and light. Be careful not to overmix, my dears!
Divide the mixture evenly between the two prepared sandwich tins.
Bake in the preheated oven for 30-35 minutes, or until the cakes are well-risen, golden, and spring back when lightly pressed in the centre. A skewer inserted into the middle should come out clean.
Leave the cakes to cool in their tins for 5-10 minutes before turning them out onto a wire rack to cool completely. This is crucial for easy handling!
While the cakes are cooling, prepare the chocolate fudge frosting. Place the softened butter into a bowl and beat until creamy.
Gradually sift in the icing sugar and cocoa powder, beating well after each addition until smooth.
Add the milk, one tablespoon at a time, until you achieve a smooth, spreadable consistency. If using, stir in the cooled melted dark chocolate for an extra touch of decadence.
Once the cakes are completely cold, spread half of the chocolate fudge frosting over the top of one cake. Carefully place the second cake on top.
Generously spread the remaining frosting over the top and sides of the assembled cake. For a charming finish, you might swirl the frosting with the back of a spoon or decorate with chocolate shavings, if you fancy. Slice and enjoy this truly delightful creation!

Perfect Substitutions

Self-raising flour: If you only have plain flour, use 225g (8oz) plain flour with 2½ teaspoons of baking powder and ½ teaspoon of bicarbonate of soda.
Milk: For an even richer cake, you can substitute the milk with buttermilk. If you don't have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 140ml (5fl oz) of regular milk and let it sit for 5 minutes before using.
Caster sugar: Granulated sugar can be used, though caster sugar gives a finer crumb.
Butter (in cake): A flavourless oil like vegetable or sunflower oil can be used for an even moister cake, using the same quantity.

Serving Suggestions

This glorious chocolate fudge cake is simply divine on its own, perhaps with a lovely cup of tea for an afternoon treat. For a more indulgent dessert, a dollop of clotted cream, a scoop of vanilla ice cream, or a drizzle of raspberry coulis would be simply heavenly. A scattering of fresh berries, like raspberries or strawberries, also adds a wonderful fresh contrast to the richness. If you enjoyed this, you might also love our Classic Coconut Layer Cake and Classic Savoury Cheese Scones.

How to Store \u0026 Reheat

This cake keeps beautifully! Store the cake in an airtight container at room temperature for up to 3-4 days. There's no need to refrigerate it, as this can dry out the sponge. I wouldn't recommend reheating this particular cake, as it's best enjoyed at room temperature, allowing the frosting to be perfectly soft and the sponge wonderfully moist. It also freezes well, unfrosted, for up to 3 months. Wrap individual sponges tightly in clingfilm and then foil. Thaw at room temperature before frosting.

Mary's Secrets to Success

The key to a truly magnificent all-in-one cake is to ensure all your ingredients, especially the butter and eggs, are at room temperature. This allows them to emulsify beautifully, creating a smooth batter and a wonderfully even texture. Don't be tempted to overmix; just beat until combined and light. And remember, my dears, a perfectly cooled cake is essential before you even think about frosting – patience is a virtue in baking!

Frequently Asked Questions

Why is my cake dry?

A dry cake often comes from over-baking, my dear. Make sure to check it a few minutes before the suggested time. Also, ensure your oven temperature is accurate – an oven thermometer can be a great friend in the kitchen!

Can I make this as a traybake?

Absolutely! You can bake this in a 23x33cm (9x13in) rectangular tin. The baking time might be slightly different, around 25-30 minutes, so keep a watchful eye and test with a skewer.

My frosting is too stiff/too runny, what should I do?

If it's too stiff, add another half-teaspoon of milk at a time, beating until smooth. If it's too runny, add a tablespoon or two more of sifted icing sugar and cocoa powder until it reaches the desired consistency. It's all about finding that perfect balance!

Can I add chocolate chips to the cake batter?

Oh, what a lovely idea! Yes, you certainly can. Stir in about 100g (4oz) of chocolate chips (milk, dark, or white, as you prefer) into the batter just before dividing it into the tins. It adds a delightful texture and extra burst of chocolate.

What's the secret to getting a flat-topped cake?

The "all-in-one" method often helps with a flatter top, as the ingredients are so well combined. Ensure your oven is preheated properly and don't open the oven door too early. For truly level cakes, you can use baking strips around your tins, or simply level them gently with a serrated knife once cooled.