April 11, 2020


Happy Easter!

Our Easter cake is a Mary Berry's Very Best Chocolate Fudge Cake and you can see the recipe here.


For the cake

50g cocoa powder, sifted and blended with 6 tblsp boiling water

3 large eggs

50m milk

175g self raising flour

1 rounded tsp baking powder

100g butter, softened (or use baking spread)

275g caster sugar

For the icing and filling

3 tblsp apricot jam

150g plain chocolate, not too high percent cocoa solids, Cadbury's Bournville is ideal

150ml double cream


Butter two 20cm sandwich tins and line the base with baking paper.  
Preheat the oven to 180° C / 160° fan / gas mk4.

Put all the cake ingredients into a large bowl and beat well until smooth and thick.  Divide between the two tins and level the tops.

Bake for 25-30 minutes until done, cool in the tins for a few minutes then turn out onto a wire rack to finish cooling completely.

Warm the apricot jam and spread onto the top of the cakes.

Break the chocolate into chunks and place with the cream into a bowl sitting over a pan of simmering water.  (Ikea sell a very useful stainless steel bowl with a handle that does this job for a few £.)

Stir the mixture frequently until the chocolate has melted then remove from the heat to cool.  When it has thickened but not set, spread over the jammy tops of the cakes and sandwich together.

Decorate with Easter eggs or other decorations of your choice.

Cuts into 10-12 slices.


  1. Replies
    1. Colin, it is! It would probably work with GF flour, too!

  2. Looks delicious. The chocolate icing has a very enticing sheen. I'm feeling the need for chocolate cake this weekend too

  3. I think I may have to make a chocolate cake...

  4. Love it!!!