8/14/2019 Mary Berry's Very Best Chocolate Fudge Cake.pdf

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Have some Chocolate-tea treats!

Organise a chocolate tea party to raise money to

help families with seriously ill children.

www.sickchildrenstrust.org/bigchocolateteaparty

Mary Berrys

Very Best Chocolate Fudge Cake

8/14/2019 Mary Berry's Very Best Chocolate Fudge Cake.pdf

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Mary Berrys Very Best Chocolate Fudge CakeA E A D F C B A E A D F C B A E A D F C B A E A D F C B A E A D F C B A E A D F C B A E A D C B A E A

A E A D F C B A E A D F C B A E A D F C B A E A D F C B A E A D F C B A E A D F C B A E A D C B A E A

50 g (2 oz) sifted cocoa powder

6tablespoons boiling water

3 large eggs

50 ml (2 fl oz)milk

175 g (6 oz)self-raising flour

1rounded teaspoon baking powder

100 g (4 oz)softened butter

275 g (10 oz)caster sugar

For the icing & filling

3 tablespoons apricot jam

150 g (5 oz)plain chocolate

(39% cocoa solids)

150 ml ( pint)double cream

1.Pre-heat the oven to

180C/Fan 160C/Gas

4. Grease two 20 cm

(8 in) deep sandwich

tins then line the base

of each tin with baking

parchment.

2.Blend the cocoa

and boiling water in a

large bowl then add

the remaining cake ingredients and beat until the mixture has

become a smooth, thickish batter. Divide the cake mix equally

between the prepared tins and level the surface.

3. Bake in the pre-heated oven for about 2530 minutes or

until well risen and the tops of the cakes spring back when

lightly pressed with a finger. Leave to cool in the tins for a

few minutes then turn out, peel off the parchment and finish

cooling on a wire rack.

4.To make the icing, warm the apricot jam in a very small

pan, then spread a little over the base of one cake and the

top of the other. Break the chocolate into pieces and gently

heat with the cream in a heatproof bowl set over a pan

of simmering water for about 10 minutes or just until the

chocolate has melted, stirring occasionally.

5. Remove the bowl from the heat and stir the chocolate

mixture to make sure it has completely melted. Leave to cooluntil it is on the point of setting then spread on top of the

apricot on both cakes. Sandwich the cakes together and use

a small palette knife to smooth the icing on the top. Keep in a

cool place until ready to serve.

Top Tip

The cake can be frozen (iced or un-iced) for up to 1 month. Store in

a round freezer-proof container about 2.5 cm (1 in) bigger than the

diameter of the cake. Sit the cake on the inside of the lid and place the

container over the top. Seal, label and freeze. If the cake is frozen iced,the icing will not be quite as shiny once thawed. To defrost, release the

lid but leave in position and thaw for 4 hours at room temperature.

IngredientsMethod

SS

Taken from Mary Berrys

Baking Bible by Mary

Berry, published by BBC

Books, 25. Recipe on

pages 104-105.

www.sickchildrenstrust.org