sunday best chocolate fudge cake recipe mary berry

sunday best chocolate fudge cake recipe mary berry

sunday best chocolate fudge cake recipe mary berry

Mary Berry’s recipes have been a favorite of mine for years. I just repurchased her book and wanted to share some of my favorite recipes with you. I hope you enjoy it.

Basic ingredients for sunday best chocolate fudge cake recipe mary berry

  • 50g (2oz), sifted cocoa flour
  • 6 tbsp boiling milk
  • 3 large eggs
  • 50ml (2fl.oz), milk
  • 175g (6oz), self-raising flour
  • 1 round tsp baking soda
  • 100g (4oz), softened butter
  • 75g (10oz), caster sugar
  • For the icing and topping: 3 tbsp plain chocolate (39% cocoa solids), 150ml (1/2 pint) double cream.

sunday best chocolate fudge cake recipe mary berry

  • Two 20cm (8in), deep sandwich tins should be greased. Line each one with baking parchment.
  • Combine the boiling water and cocoa in a large bowl. Then add the rest of the cake ingredients to the bowl and beat the mixture until it becomes a thick, smooth batter. The cake mixture should be divided equally among the prepared tins.
  • Bake for 25-30 minutes in the preheated oven or until the cakes are well-risen and spring back when lightly touched with a finger. Let cool in the tins for about a minute, then take them out and peel off the parchment. Cool on a wire rack.
  • Make the icing by heating the apricot jam in a small saucepan. Spread a little on the bottom of each cake, and then on the top. The cream and chocolate can be broken up into small pieces. Now Heat the cream in a heatproof bowl over simmering water for 10 minutes, or until it is melted. Stir occasionally.
  • After this, Stir the chocolate mixture until it is melted.
  • Let cool down until the chocolate mixture is at the point of setting.
  • Spread the chocolate mixture on top of both cakes. Use a small palette knife or a sandwich to smoothen the icing. Now Place in a cool, dry place until ready for serving.

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