A Fudge Cake for Moonlit Offerings and Summer Longing
“In the time of ripe berries and moon-bright skies, it is told that the Mistress of the Wild Glade would leave offerings at the foot of the silver trees—dark cakes of sweetened earth, crowned with wild fruit. To taste them was to remember love’s truest form: rich, messy, and wholly devouring.”
The Tale
This cake was born in the quiet of a midsummer morning, with strawberries freshly plucked and a longing for something rich, something deeply comforting. Based on Paul Hollywood’s indulgent chocolate fudge cake, this version carries an echo of ritual—of berry offerings, slow-stirred ganache, and the kind of sweetness meant to be shared under stars or devoured alone with bare fingers.
Gathering of Ingredients:
For the Chocolate Fudge Cake
- 225g unsalted butter (softened)
- 200g dark chocolate (min. 70% cocoa)
- 200ml boiling water
- 1 tbsp instant coffee
- 275g light muscovado sugar
- 3 large eggs
- 100ml soured cream
- 1 tsp vanilla extract
- 200g self-raising flour
- 25g cocoa powder
- 1 tsp bicarbonate of soda
- Pinch of salt
For the Ganache
- 200g dark chocolate
- 200ml double cream
- 1 tsp honey or golden syrup (for shine)
For the Crown
- Fresh strawberries (whole, washed and dried)
- A few dipped in ganache for dramatic flair
Method | Chocolate Fudge Cake
- Melt the Dark Heart
Gently melt the butter and dark chocolate together in a pan. In a small bowl, stir the coffee into boiling water and pour into the chocolate mixture. Stir until smooth. Let it cool slightly. - Summon the Soul
In a large bowl, whisk together the sugar, eggs, soured cream, and vanilla extract. Slowly add the cooled chocolate mixture and stir gently until combined. - Bind the Earth
In a separate bowl, sift together the flour, cocoa powder, bicarb, and salt. Fold this into the wet ingredients, stirring until just combined—no more, no less. - Shape the Offering
Divide the batter between two greased and lined 20cm cake tins. Bake at 160°C (fan) for 30–35 minutes until risen and a skewer comes out clean. Cool completely on a wire rack. - Gloss the Darkness
For the ganache, heat the cream until just simmering. Pour over chopped dark chocolate and let sit for a minute. Add honey, then stir until glossy and smooth. Let it thicken slightly before use. - Crown the Blessing
Sandwich the cakes with a layer of ganache, then cover the top and sides with more—be generous. Crown with fresh strawberries, and dip a few in ganache for extra enchantment.
HearthKeeper’s Secret
Let this cake rest in a cool place before serving—allowing the ganache to settle and the flavours to deepen. Eat it barefoot, with the smell of strawberries on your fingers and a secret wish in your heart.
Serve With:
A glass of cold milk, a whisper of vanilla bean ice cream, or a cup of bitter coffee.
