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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Whoopie Pies (makes 10)

Whoopie Pies by The Fat Foodie

A while ago I made chocolate bundt cakes to celebrate my 100th blog post and the sponge I made them with was so tasty that I wanted to try making other things with it. I’ve always loved whoopie pies, but sometimes shop-bought whoopie pies can be a bit too sickly because they have too much filling inside them and the quality of the buttercream icing often leaves a lot to be desired. The beauty of baking your own therefore, is that you can control the buttercream icing to baked sponge ratio to suit your own taste.

Although I used a proper whoopie pie tin it’s not completely necessary because you could just use a yorkshire pudding tin or something like it to bake your whoopie pies in. All you’re looking for is something that’ll control the spread of the sponge as it bakes and allow it to rise. In fact, if you don’t mind your whoopies looking a little odd you could even use a traditional fairycake shallow tin to bake them in.

I made my whoopie pies traditional chocolate ones, but you could omit the cocoa powder and make them with other flavours instead, such as vanilla (using 1 tsp vanilla extract), lemon (using the zest of 1 lemon) or bake them as a plain sponge but sandwich them with strawberry jam as well as buttercream icing.

I can highly recommend making the chocolate whoopie pies though because they result in two rich, moist chocolate sponges that are bonded together with a lightly whipped decadent cocoa buttercream, creating the perfect cake for one. One whoopie pie is a low FODMAP portion, but stopping at only eating one is a different matter entirely though.

Ingredients:

220g dark brown sugar
120g fine polenta
50g 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.)
90g ground almonds
50g cocoa powder
A pinch of salt
2 tsps baking powder
1/2 tsp of bicarbonate of soda
120g butter (or dairy-free version)
100g coconut oil (melted)
4 eggs
60ml rice milk
For the buttercream:
150g butter (or dairy-free version)
170g icing sugar
30g cocoa
1 tbsp rice milk

Method:

Preheat your oven to 180C/160C Fan/350F/Gas mark 4.

Lay out your whoopie pie tins and give them a light greasing before dusting them with flour.

Measure all of the wet ingredients into a mixing bowl.

Measure all of the dry ingredients into another bowl and give it a stir.

Add the dry ingredients into the wet ingredients and mix well.

Pour equal amounts of the cake mix into the whoopie pie tins.

Bake in the oven for around 10-12 mins. (They’re cooked if a skewer pushed into the middle of a couple of the cakes comes out entirely clean.)

Leave to cool on a cooling rack before taking the whoopie pies out of the tin.

Place your buttercream ingredients in a large mixing bowl and whisk together.

Once cool, sandwich the whoopie pies with the buttercream icing.

Whoopie Pies by The Fat Foodie

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