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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