James Martin Fudge Cake​

This rich, bakery-style chocolate fudge cake is all about a deep cocoa flavour, a tender crumb, and a thick, glossy frosting that tastes like real chocolate, not just sugar. It bakes up reliably with simple techniques, so it feels special without being fussy. I’d rate it as easy to moderate, mainly because timing the cooling and frosting makes all the difference. You’ll have it ready in about 1 hour 30 minutes, plus cooling time.

Ingredients

For the chocolate sponge

• Butter or baking spray, for greasing
• 200g plain flour
• 60g cocoa powder
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• ½ tsp fine salt
• 200g caster sugar
• 200g light brown sugar
• 2 large eggs
• 240ml buttermilk
• 120ml neutral oil (sunflower or vegetable)
• 2 tsp vanilla extract
• 100g dark chocolate, melted and slightly cooled
• 240ml hot coffee (or boiling water)

For the chocolate fudge frosting

• 250g unsalted butter, softened
• 350g icing sugar, sifted
• 25g cocoa powder, sifted
• 200g dark chocolate, melted and cooled to lukewarm
• 120ml double cream (plus 1 to 2 tbsp extra if needed)
• 1 tsp vanilla extract
• Pinch of fine salt

Optional finishing touches

• Chocolate curls or shavings
• Flaky sea salt (a tiny pinch over the top works beautifully)

How to Make James Martin Fudge Cake

• Prepare the oven: Preheat the oven to 180°C fan (200°C conventional). Grease and line the bases of two 20cm round cake tins, then dust the sides lightly with cocoa to help the sponges release cleanly.
• Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, and salt. This quick whisk breaks up cocoa lumps and helps the cake rise evenly.
• Mix the wet ingredients: In a separate bowl, whisk the caster sugar, brown sugar, eggs, buttermilk, oil, and vanilla until smooth and glossy, about 30 seconds.
• Add the chocolate: Whisk the melted (slightly cooled) dark chocolate into the wet mixture. If it’s hot, it can seize or scramble the eggs, so make sure it feels warm, not steaming.
• Combine gently: Tip the dry ingredients into the wet and whisk just until you no longer see dry flour. Stop as soon as it’s combined to keep the sponge soft.
• Finish with hot coffee: Pour in the hot coffee (or boiling water) and whisk until smooth. The batter will be quite thin, which is exactly what gives you that moist, fudgy crumb.
• Bake: Divide the batter evenly between the tins. Bake for 28 to 32 minutes, or until the cakes are risen and a skewer comes out with a few moist crumbs (not wet batter).
• Cool properly: Leave the cakes in their tins for 10 minutes, then turn out onto a wire rack, peel off the paper, and cool completely. Don’t rush this or the frosting will melt and slide.
• Make the fudge frosting: Beat the softened butter for 1 minute until creamy. Add the icing sugar and cocoa in two additions (to avoid a sugar cloud), beating until thick. Beat in the melted chocolate, vanilla, salt, and double cream until smooth, glossy, and spreadable.
• Assemble and finish: Level the cakes if needed. Place one sponge on a serving plate, spread over a generous layer of frosting, then top with the second sponge. Cover the top and sides with the remaining frosting. If you’d like a cleaner finish, chill the cake for 20 to 30 minutes to set before slicing.

Tips

Why is my chocolate cake dry?

Dry chocolate cake is nearly always overbaking. Start checking at 28 minutes and pull the sponges when a skewer shows moist crumbs. Also measure flour by weight if you can, since even a little extra flour can tighten the crumb.

How do I stop my cake from sinking in the middle?

Make sure your oven is fully preheated and avoid opening the door in the first 20 minutes. Sinking can also happen if the raising agents are old, so check that your baking powder and bicarbonate of soda are in date.

My frosting is too soft. How do I fix it?

Soft frosting usually means the butter is too warm or the melted chocolate went in while still hot. Pop the bowl in the fridge for 10 minutes, then beat again. If it still feels loose, add 2 to 3 tbsp extra sifted icing sugar.

How do I get neat slices that don’t drag frosting everywhere?

Chill the finished cake for 30 minutes. Slice with a large knife warmed under hot water, then wiped dry between cuts. You’ll get sharp layers and a clean finish.

Serving Suggestions

• Serve with softly whipped cream and fresh raspberries.
• Add a scoop of vanilla ice cream for a proper dessert-style slice.
• Pair with strong coffee or an espresso to balance the richness.
• For birthdays, top with chocolate curls and a few candles, then chill briefly before slicing.

Storage

Room temperature

Keep the cake in an airtight container for up to 2 days at cool room temperature. If your kitchen is warm, the frosting will soften, so refrigerating is better.

Refrigerator

Store airtight in the fridge for up to 5 days. For the best texture, let slices sit at room temperature for 20 to 30 minutes before serving so the sponge softens and the frosting turns fudgy again.

Freezing

You can freeze the unfrosted sponges (well wrapped) for up to 3 months. Thaw overnight at room temperature still wrapped, then frost. You can also freeze frosted slices: freeze on a tray until firm, wrap tightly, and thaw in the fridge.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 68g
• Protein: 6g
• Fat: 26g
• Saturated fat: 15g
• Sodium: 320mg

Disclaimer: Nutrition values are estimates and will vary depending on brands, portion size, and any substitutions.

FAQs

James Martin Fudge Cake

Recipe by Milli Rose

0.0 from 0 votes

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking time

30

minutes

Total time

90

minutes

Calories

520

kcal

55

minutes

A rich, moist chocolate sponge layered and covered with a thick chocolate fudge frosting. Deep cocoa flavour, soft crumb, and a glossy finish that slices beautifully.

Ingredients

• Butter or baking spray, for greasing tins

• 200g plain flour

• 60g cocoa powder

• 1½ tsp baking powder

• 1½ tsp bicarbonate of soda

• ½ tsp fine salt

• 200g caster sugar

• 200g light brown sugar

• 2 large eggs

• 240ml buttermilk

• 120ml neutral oil (sunflower or vegetable)

• 2 tsp vanilla extract

• 240ml hot coffee or boiling water

• 100g dark chocolate, melted and slightly cooled

• 250g unsalted butter, softened

• 350g icing sugar, sifted

• 25g cocoa powder, sifted

• 200g dark chocolate, melted and cooled to lukewarm

• 120ml double cream (plus 1–2 tbsp extra if needed)

Directions

• Preheat oven to 180°C (160°C fan). Grease and line two 20cm round tins.
• Whisk flour, cocoa, baking powder, bicarbonate and salt.
• Whisk sugars, eggs, buttermilk, oil and vanilla until smooth.
• Whisk in melted chocolate, then add dry ingredients and mix just to combine.
• Whisk in hot coffee/water (batter will be thin). Divide between tins.
• Bake 28–32 minutes until a skewer comes out with a few moist crumbs.
• Cool 10 minutes in tins, then turn out and cool completely on a rack.
• Beat butter, icing sugar and cocoa, then beat in melted chocolate and cream until thick and spreadable.
• Layer, fill and frost the cake. Chill briefly to set before slicing.

Notes

• Don’t overbake: pull the sponges when a skewer shows moist crumbs, not fully dry.
• Cool the melted chocolate before adding to frosting so it doesn’t melt the butter.
• For ultra-neat slices, chill the finished cake for 30 minutes, then cut with a hot, dry knife.