James Martin’s Chocolate Fudge Cake Recipe

James Martin, beloved British chef and TV personality, is known for his hearty, classic recipes – and his chocolate fudge cake is no exception. This particular dessert stands tall and proud, boasting a dense, moist crumb and a glossy, fudge-like icing that hugs every layer like a chocolate lover’s dream.

Unlike a light sponge cake or a standard chocolate cake, this fudge cake leans heavily into decadence. It’s all about richness and intensity.

Think of it as the luxurious midpoint between a chocolate brownie and a traditional layer cake. The result is something spectacular: slightly sticky, intensely chocolaty, and melt-in-your-mouth moist. This is the kind of dessert that silences a room.

James Martin’s Chocolate Fudge Cake Recipe

Ingredients Needed

Here’s what you’ll need to bring this masterpiece to life:

For the Cake:

• 225g (8 oz) plain flour
• 350g (12 oz) caster sugar
• 85g (3 oz) cocoa powder (preferably Dutch-processed for richness)
• 1½ tsp baking powder
• 1½ tsp bicarbonate of soda
• 2 large free-range eggs
• 250ml (9 fl oz) milk (whole milk gives the best texture)
• 125ml (4 fl oz) vegetable oil
• 2 tsp vanilla extract
• 250ml (9 fl oz) boiling water

For the Fudge Frosting:

• 200g (7 oz) dark chocolate (70% cocoa solids)
• 200ml (7 fl oz) double cream
• 100g (3½ oz) icing sugar
• A knob of butter (around 25g) for silkiness

Optional Add-ins or Garnishes:

• Flaky sea salt for contrast
• Chocolate shavings or curls
• Toasted hazelnuts or almonds
• A drizzle of salted caramel

Equipment Needed

Gather the following kitchen tools before you begin:

• Two 20cm (8-inch) round cake tins
• Baking parchment
• Mixing bowls (preferably one large and one medium)
• Balloon whisk or electric hand mixer
• Sieve (for dry ingredients)
• Spatula or wooden spoon
• Saucepan (for melting chocolate and making frosting)
• Wire cooling rack
• Cake turntable or serrated knife (if you want to level your layers)

Step-by-Step Guide To Make James Martin’s Chocolate Fudge Cake

Step 1: Prep the Tins
Line the base and sides of your cake tins with parchment and lightly grease. Preheat your oven to 180°C (160°C fan) or 350°F.

Step 2: Combine Dry Ingredients
In a large bowl, sift together flour, sugar, cocoa, baking powder, and bicarbonate of soda. This ensures there are no lumps and the leavening agents are well dispersed.

Step 3: Mix Wet Ingredients
In a separate bowl or jug, whisk together eggs, milk, oil, and vanilla until combined. Pour this into your dry mixture and stir until smooth.

Step 4: Add Boiling Water
Slowly add boiling water to the batter.

This will thin it out significantly – don’t panic!

The water helps bloom the cocoa and gives the cake its signature moistness.

Step 5: Bake
Divide the batter evenly between the tins and bake for 30-35 minutes or until a skewer inserted comes out with a few moist crumbs. Cool in the tins for 10 minutes before transferring to a wire rack.

Step 6: Make the Frosting
Melt the chocolate and butter together in a saucepan over low heat. Once melted, whisk in the cream and icing sugar until glossy and thickened. Let it cool slightly so it’s spreadable but still luscious.

Step 7: Assemble the Cake
Place one layer on a cake stand or plate. Spread a generous layer of fudge frosting on top, then gently place the second layer over it. Cover the entire cake with the remaining frosting using a palette knife or offset spatula.

Step 8: Decorate (Optional)
Add your favorite finishing touches – sprinkle with sea salt, garnish with curls, or dust lightly with cocoa powder for extra drama.

Mastering The Recipe: Tips And Tricks

• Use high-quality chocolate: The flavor of the cake hinges on this. Aim for a rich dark chocolate with at least 70% cocoa solids.
• Don’t overmix: Once the flour is in, mix just until combined. Overmixing can make the cake tough.
• Let the cake cool completely before frosting: A warm cake will cause the frosting to melt and slide.
• Use a cake strip (or wrap wet paper towels in foil) around your cake tins for an even rise and a flat top.
• Want it extra fudgy? Store the cake in the fridge overnight. The flavors deepen, and the texture becomes even more luxurious.

James Martin’s Chocolate Fudge Cake isn’t just a dessert – it’s an experience. Rich, comforting, and unapologetically indulgent, this cake is perfect for anyone who believes that chocolate is more than just a treat – it’s a way of life. With just a few pantry staples and a bit of baking magic, you can recreate this showstopper at home and watch it disappear slice by heavenly slice.

Simple Twists On James Martin’s Chocolate Fudge Cake Recipe

James Martin’s chocolate fudge cake is a luscious classic – the kind of dessert that elicits dreamy sighs and unbuttons jeans. It’s rich, deeply chocolatey, and unapologetically indulgent.

But what if you want to play with the formula just a bit?

Add a personal stamp?

Here are a few delectable twists to keep things exciting:

1. Espresso-Infused Fudge

Introduce a splash (around 2 teaspoons) of espresso powder or strong brewed coffee into the batter. Coffee doesn’t overpower the chocolate – instead, it deepens the flavor, adding a more complex, almost smoky profile that complements the fudge beautifully.

A hint of espresso in the ganache?

Heaven.

2. Salted Caramel Core

Once your cake layers are baked and cooled, hollow out the center slightly and fill it with homemade salted caramel. It adds a luxurious gooey surprise when sliced and balances the sweetness with just the right hit of salt.

3. Orange Zest & Grand Marnier

For a more grown-up, sophisticated twist, grate the zest of one orange into the batter and add a tablespoon of Grand Marnier or Cointreau. The citrus notes cut through the richness and add a bright, fragrant aroma – perfect for winter gatherings.

4. Peanut Butter Swirl

Swirl in some peanut butter into the batter before baking, or better yet, layer the cake with a whipped peanut butter mousse. Chocolate and peanut butter is a match made in dessert heaven – decadent, creamy, and addictive.

5. Gluten-Free & Vegan Adventure

Want to cater to dietary needs without sacrificing flavor?

Use a blend of almond flour and gluten-free flour mix, and replace eggs with flaxseed "eggs" (1 tbsp flaxseed meal + 3 tbsp water per egg). Coconut cream can stand in for dairy in the ganache. Surprisingly, it retains the fudge cake’s signature richness with a subtle nutty note.

How To Properly Store Leftovers

Let’s be honest, leftovers of James Martin’s chocolate fudge cake might be rare – but in the off-chance there’s a slice or two that escapes eager forks, storing it properly is key to preserving its velvety glory.

1. Cool It Completely

First things first: let the cake cool to room temperature before you even think of covering or refrigerating it. Wrapping warm cake creates condensation, which can lead to soggy layers and a grainy ganache – not what we want!

2. Airtight Containers Are Your Best Friend

Use an airtight cake carrier or Tupperware-style container to keep air (and fridge smells!) at bay. You can also wrap slices tightly in cling film and then place them in a ziplock bag.

3. Fridge Or Counter? Depends On The Frosting

If the frosting is ganache or contains cream cheese or other perishable ingredients, definitely store the cake in the fridge. Without those, a cool, dark pantry or countertop is fine for up to 2 days.

In the fridge, the cake will keep for about 5 days – just remember to let it come to room temperature before serving again. Cold cake dulls both flavor and texture.

4. Freezing Like A Pro

Yes, you can freeze this cake. Wrap individual slices tightly in a double layer of plastic wrap, then foil. Store in a freezer bag or airtight container for up to 3 months. To enjoy again, defrost in the fridge overnight, then bring to room temp for the perfect texture.

What To Eat With James Martin’s Chocolate Fudge Cake?

This is where things get really fun. As stunning as it is solo, chocolate fudge cake positively sings when paired with the right sides and accompaniments.

1. Clotted Cream Or Crème Fraîche

Forget standard whipped cream – clotted cream brings a thick, velvety indulgence that contrasts wonderfully with the rich sponge. Crème fraîche, on the other hand, adds a delicate tang that cuts through the sweetness like a whisper of freshness.

2. Fresh Berries

A handful of raspberries or a tumble of sliced strawberries can work wonders here. Their natural acidity balances the richness, while the vibrant color pops against the deep brown of the cake. Blueberries and blackberries are equally welcome guests.

3. A Scoop Of Ice Cream

Vanilla bean is a classic partner, of course, but don’t be afraid to venture further. Salted caramel, pistachio, or even chili chocolate ice cream (for the bold) create contrasts in temperature, texture, and flavor that elevate every bite.

4. Boozy Compotes

Simmer cherries in port or poach pears in red wine with star anise, cinnamon, and clove. Drizzle this over warm cake for a full-bodied, sensuous experience – especially welcome on chilly evenings.

5. A Fine Drink

Pair it with a glass of ruby port, an espresso, or a nip of aged rum. If you’re feeling fancy, a hazelnut liqueur or even a rich stout like a chocolate porter complements the cake’s depth in marvelous ways.

Conclusion

James Martin’s chocolate fudge cake is more than a recipe – it’s an edible declaration of joy. Whether you stick to the original or experiment with twists, store leftovers with care, or serve it with a curated ensemble of toppings, one thing remains constant: this cake delivers. It’s the kind of dessert that becomes a legend in your household, a treat people remember and request by name.

So go ahead, don the apron, grab that whisk, and let your kitchen fill with the scent of chocolate and promise. Because sometimes, the simplest pleasures – a rich cake, a good friend, a second helping – are the sweetest of all.

FAQs

What Makes James Martin’s Chocolate Fudge Cake Recipe Unique?

James Martin’s chocolate fudge cake recipe is known for its rich, indulgent flavor and moist texture. The key to its uniqueness lies in the combination of high-quality dark chocolate and a smooth, velvety fudge icing that complements the dense, yet airy cake layers. Unlike many other chocolate cakes, it uses melted chocolate rather than cocoa powder, which enhances the flavor profile and provides a deeper, more intense chocolate taste.

Can I Make James Martin’s Chocolate Fudge Cake In Advance?

Yes, you can absolutely make James Martin’s chocolate fudge cake in advance!

In fact, allowing the cake to sit for a day or two will enhance its flavor as it gives the fudge icing time to set and soak into the cake. After baking, let the cake cool completely before storing it in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the cake (without the icing) for up to a month, and then frost it when you’re ready to serve.

Can I Substitute Ingredients In James Martin’s Chocolate Fudge Cake Recipe?

While it’s best to follow James Martin’s chocolate fudge cake recipe closely to achieve the ideal flavor and texture, some substitutions are possible. For example, you can swap out the butter for a non-dairy version if you’re looking to make the cake dairy-free, and you can also replace the eggs with an egg substitute for a vegan version. However, substituting the dark chocolate with milk chocolate or another type of chocolate may alter the cake’s depth of flavor, so it’s important to keep that in mind.