James Martin Chocolate Fudge Cake

This James Martin-inspired chocolate fudge cake is everything you want in a showstopper: deep cocoa flavour, a moist and tender crumb, and a thick, silky fudge frosting that sets just enough to slice cleanly. It is a straightforward bake with a few simple techniques, so it suits confident beginners and experienced home bakers alike. Expect a rich, bakery-style texture rather than a light sponge, and plenty of chocolate in every bite. Total time is about 2 hours including cooling and decorating.

Ingredients

For the Chocolate Sponge (2 x 20cm layers)

• 200g dark chocolate (60–70%), chopped
• 200g unsalted butter, plus extra for greasing
• 250g light brown sugar
• 4 large eggs, at room temperature
• 1 tsp vanilla extract
• 200g plain flour
• 60g cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp fine salt
• 240ml buttermilk
• 120ml hot strong coffee (or hot water)
• Baking parchment (for lining)

For the Chocolate Fudge Frosting

• 200g dark chocolate, chopped
• 200g unsalted butter, softened
• 350g icing sugar, sifted
• 50g cocoa powder, sifted
• 3 to 4 tbsp double cream (add as needed)
• 1 tsp vanilla extract
• Pinch of salt

To Finish (Optional)

• Chocolate curls, grated chocolate, or a light dusting of cocoa powder

How to Make James Martin Chocolate Fudge Cake

Oven Preparation

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the cakes bake evenly.
• Prepare the tins: Grease two 20cm round cake tins and line the bases with baking parchment. A parchment circle on the bottom makes unmoulding effortless.

Mixing the Batter

• Melt chocolate and butter: Add 200g chopped dark chocolate and 200g butter to a heatproof bowl. Melt gently over a pan of barely simmering water (or in short microwave bursts), stirring until smooth. Set aside for 5 minutes to cool slightly.
• Whisk eggs and sugar: In a large bowl, whisk the brown sugar, eggs, and vanilla until glossy and slightly lighter in colour, about 1 minute by hand or 30 seconds with an electric mixer.
• Add the chocolate mixture: Pour the melted chocolate and butter into the egg mixture and whisk until fully combined.
• Add the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt. Tip into the wet mixture and fold until you can no longer see dry patches.
• Finish with buttermilk and coffee: Stir in the buttermilk, then pour in the hot coffee and mix until the batter is smooth and evenly chocolatey. The batter will be quite fluid, which is exactly right for a moist crumb.

Baking

• Fill the tins: Divide the batter evenly between the two prepared tins. Tap each tin lightly on the worktop to pop any large air bubbles.
• Bake: Bake for 28 to 35 minutes, until the cakes are risen and a skewer inserted in the centre comes out with a few moist crumbs (not wet batter).
• Cool in the tins: Leave the cakes in their tins for 10 minutes, then run a knife around the edges and turn out onto a wire rack to cool completely.

Cooling and Making the Fudge Frosting

• Melt the frosting chocolate: Melt 200g dark chocolate as before, then set aside to cool until it is still fluid but no longer hot.
• Beat butter, sugar, and cocoa: Beat the softened butter until creamy, then add the icing sugar and cocoa powder in stages (this keeps it tidy). Beat until thick and smooth.
• Add chocolate, then loosen: Beat in the melted chocolate, vanilla, and a pinch of salt. Add double cream 1 tablespoon at a time until the frosting is silky and spreadable.

Assembling

• Level if needed: If the cakes have domed, level the tops with a serrated knife once fully cool. (Snack on the offcuts, baker’s treat.)
• Fill the cake: Place one layer on your serving plate or cake stand. Spread a generous layer of fudge frosting over the top, pushing it right to the edges.
• Stack and frost: Add the second layer, flat-side up for the neatest finish. Spread the remaining frosting over the top and sides. Swirl it with a palette knife for that classic fudge-cake look.
• Finish and set: Add chocolate curls if using. For cleaner slices, chill the cake for 30 minutes, then cut with a warm knife.

Tips

Why did my chocolate cake sink in the middle?

Most often it is underbaked or the oven door was opened too early. Bake until a skewer comes out with moist crumbs and the centre springs back lightly when pressed. If your oven runs cool, give it an extra 3 to 5 minutes.

How do I get a deeper chocolate flavour without making it bitter?

Use a good cocoa powder and dark chocolate, and do not skip the hot coffee. The coffee boosts chocolate flavour without tasting like coffee once baked. A pinch of salt in both cake and frosting also sharpens the cocoa notes.

My frosting is too thick. How can I fix it?

Beat in extra double cream 1 teaspoon at a time until it spreads easily. If it is still stiff, let it sit at room temperature for 10 minutes, then beat again.

How do I stop the frosting from going grainy?

Sift the icing sugar and cocoa, and make sure the melted chocolate has cooled slightly before you beat it in. Very hot chocolate can melt the butter too much and change the texture.

Serving Suggestions

• Serve with a dollop of lightly whipped cream and fresh raspberries.
• Add warm custard for a proper British pudding-style slice.
• Pair with strong tea, espresso, or a glass of cold milk.
• For birthdays, top with candles and a shower of chocolate shavings.

Storage

Room Temperature

Store the cake in a cake tin or airtight container for up to 2 days. Keep it in a cool spot away from direct sunlight or a warm kitchen.

Refrigerator

Refrigerate for up to 5 days in an airtight container. Let slices sit at room temperature for 20 to 30 minutes before serving so the sponge softens and the frosting turns fudgy again.

Freezing

Freeze the unfrosted layers (wrapped well) for up to 3 months. You can also freeze frosted slices: chill until firm, wrap each slice, and freeze. Thaw overnight in the fridge, then bring to room temperature before eating.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 62 g
• Protein: 7 g
• Fat: 33 g
• Saturated fat: 19 g
• Sodium: 220 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

James Martin Chocolate Fudge Cake

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Medium

Servings

12

slices

Prep time

25

minutes

Cooking time

35

minutes

Total time

120

minutes

Calories

560

kcal

1

hour 

A rich, moist chocolate cake layered with silky chocolate fudge frosting. Deep cocoa flavour, tender crumb, and a classic celebration-cake finish.

Ingredients

• 200g dark chocolate (60–70%), chopped

• 200g unsalted butter, plus extra for greasing

• 250g light brown sugar

• 4 large eggs, room temperature

• 1 tsp vanilla extract

• 200g plain flour

• 60g cocoa powder

• 1 1/2 tsp baking powder

• 1/2 tsp bicarbonate of soda

• 1/2 tsp fine salt

• 240ml buttermilk

• 120ml hot strong coffee (or hot water)

• 2 x 20cm round cake tins, baking parchment for lining

• For the frosting: 200g dark chocolate, chopped

• For the frosting: 200g unsalted butter, softened

• For the frosting: 350g icing sugar, sifted

• For the frosting: 50g cocoa powder, sifted

• For the frosting: 3–4 tbsp double cream (as needed)

• For the frosting: pinch of salt and 1 tsp vanilla extract

• To finish (optional): chocolate curls or grated chocolate

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round tins.
• Melt 200g chocolate with 200g butter, then cool for 5 minutes.
• Whisk sugar, eggs and vanilla, then whisk in the melted chocolate mixture.
• Whisk flour, cocoa, baking powder, bicarb and salt, then fold into the bowl.
• Stir in buttermilk and hot coffee until smooth, then divide between tins.
• Bake 28–35 minutes until a skewer comes out with a few moist crumbs. Cool completely.
• Make frosting: melt chocolate, beat butter with icing sugar and cocoa, then beat in chocolate and cream.
• Fill, stack and frost the cake. Decorate with chocolate curls if you like.

Notes

• Let the melted chocolate cool slightly before adding it to the eggs to avoid scrambling.
• For the neatest slices, chill the frosted cake for 30 minutes, then cut with a hot, dry knife.
• If your frosting feels stiff, beat in extra cream 1 teaspoon at a time until spreadable.