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Mary Berry’s Chocolate Fudge Cake Recipe – Chocolate Cake Day

Hello all!

Today is very much National Chocolate Cake Day so ditch those diets, get those forks out and dive into a chocolate cake.

Now my reputation for baking has never been great. I tried to bake a cake for my flat mate’s birthday and I just ended up with a burnt cake, terribly iced with chocolate white stars scattered across the really burnt bits. It’s the thought that counts! Having many conversations with Isla over baking, she told me that if you follow a Mary Berry recipe you can’t ever go wrong so I thought I’d give this baking malarkey another go. And of course I’ve documented my trials and tribulations for your entertainment.

Chocolate Fudge Cake Recipe

Of all of the recipes available, the one I picked for this was Mary Berry’s Chocolate Fudge Cake Recipe.

(Via Reveal)

So clearly the first thing to do is to preheat your oven to 180°C/Fan 160°C/Gas 4. Then start to weigh out your ingredients: Butter, Self-Raising flour, Cocoa powder, Eggs, Plain Chocolate, Double Cream, Baking Powder, Apricot Jam, Sugar and Milk.

Then grease your tins (approx. 20cm/8in wide) and line with baking parchment to stop the cake from sticking to the tins because no one wants a broken cake.



Once all the numerical stuff is out of the way, it’s time to mix all the ingredients. In a large bowl add the cocoa powder and 6 table spoons of boiling water to create a dry paste. Once this has all been combined, add the remaining cake ingredients and stir, ensuring everything is well mixed. Then, pour the mixture into the pre-greased tins and proceed to lick the bowl. Or just use a spatula to scrape the sides and not waste the cake mixture.
Place the tins into the oven and bake for 30 minutes. After 30 minutes check whether they’re cooked by sticking a skewer into the middle. If it comes out clear they’re ready! Ready to be taken out of the tins and set to cool that is…
While they’re cooling, use this time to make the icing and the filling – I say make, it’s more heating and melting. Take 3 tablespoons of apricot jam and heat that in a saucepan until it’s at the level of being easily spread – this sort of acts like a glaze. Then spread this golden goodness across the top of one cake and the base of the other.
Once that’s done, break the chocolate up into pieces so it’ll be easier to fit in a bowl, and place the bowl over a pan of boiling water – this way the chocolate doesn’t burn! Once it’s all fully melted add the double cream and this creates the icing.
Once everything looks glossy and combined, take the chocolate icing off the heat and let it cool before spreading it on top of the apricot jam. Then merge the two cakes together with the icing in the middle. I also found that I had lots of chocolate left over… so I then went onto covering the rest of the cake in chocolate… you can never have too much chocolate can you? And there we have it! Mary Berry’s Chocolate Fudge Cake Recipe used by an amateur baker.

So Rebecca what have you learnt from this?

I have learnt:

  • How not to burn chocolate
  • Mary Berry is the queen of baking and provides great guidance
  • Isla’s advice is very wise
  • Too much chocolate is not a thing
  • Apricot Jam tastes good on toast
  • Icing is not my forte, as it didn’t end up looking very smooth but I could have a career in becoming a plasterer.

What have you been doing for National Chocolate Cake day? Have you been baking your own or have you been enjoying someone else’s effort – we’d love to know! Share your chocolate fudge cake pictures with us on Twitter or Facebook!