Chocolate Fudge Cake (serves 14)

Chocolate Fudge Cake by The Fat Foodie

This recipe for chocolate fudge cake kind of came about by accident because I was on autopilot making a coffee and walnut cake the other day and as I was pouring my cake batter into my two cake tins I realised that I’d added cocoa powder into the mix without even realising. I clearly enjoy chocolate cake far too much! However, this turned out to be a fortunate mistake because after I’d baked the chocolate cakes I realised that I could turn them into a rich chocolate fudge cake instead.

A lot of chocolate fudge cakes tend to be very dense and are often very heavily laced with cream, but because this one is gluten-free it remains light while also being rich in flavour. I added instant coffee to my cake mix because although you can’t taste the coffee in the finished cake, it adds a depth of flavour and enhances the taste of the cocoa, resulting in a very satisfying indulgent bake.

This chocolate fudge cake is rich, chocolatey and very, very decadent. It has the perfect blend of moist, cocoa-heavy cake sponge that’s lavishly slathered in melt-in-the-mouth chocolate fudge icing. It’s the ultimate death by chocolate experience and I make no apologies for it.

Ingredients for the sponge:

3 heaped tsps instant coffee dissolved in 50ml boiling water

180g butter (or a non-dairy version)

20g vegetable oil

2 eggs

200g brown sugar

170g gluten-free plain flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp xanthan gum

2 tsps vanilla extract

Ingredients for the fudge icing:

90g soft unsalted butter (or a non-dairy version)

180g icing sugar

3 tbsps cocoa powder

1 tsp vanilla extract

16 walnut halves to decorate (optional)

Method:

Preheat your oven to 200C/180C Fan/400F/Gas Mark 6.

Prepare two 8” cake tins by lining them with greaseproof paper or do what I do and use ready made cake tin liners.

Put all of your wet ingredients into a large mixing bowl and whisk thoroughly and then add the dry ingredients and mix well.

Divide your cake batter between the two cake tins and bake for 40-45 mins or until a skewer pushed into the middle of one of the cakes comes out relatively clean. (It’s okay if there’s still a little bit of mixture on the skewer because it is supposed to be a very moist fudge cake anyway.)

Leave the cakes to cool on a cooling rack.

To make the chocolate icing put your icing ingredients into a large mixing bowl and whisk together until it’s all combined. (If you feel it’s not loose enough add a tsp of milk or rice milk at a time until it’s the right consistency for you.)

Once your cakes are cool, remove them from their tins and greaseproof paper and spread half of the fudge icing onto one of the cakes.

Put the other cake on top, slather the top of it with the rest of the icing and decorate with walnuts if you fancy. Enjoy!

Chocolate Fudge Cake by The Fat Foodie

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Chocolate Muffins (makes 12)

Chocolate Muffins by The Fat Foodie

Sometimes I make things that aren’t originally intended for my website, but when I taste the finished result I kick myself for not paying more attention and noting the ingredients down because it’s turned out to be a really tasty recipe. These chocolate muffins were one of those recipes. I’d had a number of sweet potatoes in the fridge that needed to be used up so I thought it’d be nice to make a batch of chocolate muffins to take into work the next day. Of course, it was only after I’d taken them into work and tasted them that I realised how lovely they were, leaving me to resolve that I’d make another batch very soon.

Although these chocolate muffins have sweet potato in them you can’t tell at all. The sweet potato simply bulks out the muffin mixture while adding moisture, body and sweetness to the sponge. The beauty of using the sweet potatoes in the chocolate muffins is that you can use less flour in the mix and it also adds a number of vitamins and minerals into the muffins that you wouldn’t ordinarily get from only using gluten-free flour.

I genuinely think that this is my go-to chocolate muffin recipe from now on because they are soft, light, moist and incredibly fudgy and you certainly can’t tell that they’re gluten-free. They’re everything you could possibly want in a chocolate muffin really.

Ingredients:

420g peeled raw sweet potatoes (cut into small chunks)

200g brown sugar

100g gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)

50g cocoa

100g chopped walnuts (optional)

2 large eggs

1 tsp baking powder

1/2 tsp bicarbonate of soda

1 tsp xanthan gum

140ml vegetable oil

1 tsp vanilla extract

140ml rice milk

1/2 tsp salt

For the chocolate muffin icing:

200g icing sugar

25g cocoa

Around 1 tbsp of water (but depends on how thick you want the icing to be)

Method:

Preheat your oven to 190C/170C Fan/375F/Gas mark 5.

Lay out 12 muffin cases in a muffin tray.

Prepare the sweet potatoes and cook them on a plate in the microwave until they are soft. Put the cooked sweet potato in a large mixing bowl, mash well and leave to cool.

Once the sweet potato is fairly cool, add all of your wet ingredients and mix well.

Add the dry ingredients and mix well.

Divide the mixture between the 12 muffin cases and bake in the oven for 30-35 mins or until a skewer pushed into the middle of one comes out clean. Leave to cool.

To make the icing, slowly stir the water into the icing sugar and cocoa to blend the icing together (you can make it as thick or thin as you like) and once you’re happy with the consistency pour it over the chocolate muffins.

Munch!

Chocolate Muffins by The Fat Foodie

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