Chocolate fudge cake
Fudgy chocolate cake with vegan and gluten-free alternatives.
- 2 cup cake flour, stoneground or gluten-free cake flour
- 1 cup coconut sugar
- 1/2 cup cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1 tsp salt and pepper - to taste
- 1 1/2 cup buttermilk or plant-based milk
- 1 Tbs apple cider vinegar or lemon juice
- 1 cup hot water
- 1 tsp instant coffee or espresso powder
- 1/2 cup coconut oil or butter, warmed until liquid
- 1 tsp vanilla paste
- 2 cup dark chocolate, roughly chopped
- 1/2 cup coconut cream
- 1 cup pecan nuts, roasted and finely chopped
Preheat the oven to 170ºC. Grease a round 23cm springform cake tin (or make 2 x 20cm cakes to layer together).
For the cake, sieve all the dry ingredients into a large mixing bowl. Add the wet ingredients and whisk until well combined. Pour the mixture into the prepared cake tin/s, tap the tins gently on the counter a few times to remove air bubbles and bake for 25–30 minutes or until fragrant and a skewer inserted into the centre comes out clean. Remove and set aside to cool before turning out of the cake tin/s.
Meanwhile, make the icing. Melt the chocolate and cream together in a non-stick pan over gentle heat until smooth and silky. Transfer to the fridge to cool and set softly before whisking vigorously (I use an electric whisk for this) until light and fluffy.
Ice the cake (and use to sandwich the layers together if making 2 layers), then decorate with pecan nuts and flowers.
Reprinted with permission from Sarah Graham. The recipe comes from her new cook book Super Natural, published by Penguin Random House Publishers.