Ingredients
Ingredients for Chocolate Fudge Cake
- 130g Dark Muscovado Sugar
- 250g Caster Sugar/ Granulated works also
- 180g Dark Chocolate 60/70% (broken into pieces)
- 130g Sated Butter, cubed
- 170g Buttermilk
- 1tbls Espresso Powder
- 40 Dark Cocoa Powder
- 300g Plain Gluten Free Flour
- 1 1/2 tsp Bicarb
- 1 tsp Xantham Gum
- 1/2 tsp Baking powder
- 1 tsp Vanilla
- 1 Egg & 2 Egg yolks
Ingredients for Dark Chocolate Ganache
- 400g Dark Chocolate 60/70%
- 400g Double Cream
- 400g Raspberries (fresh
Things you will Need
- 2 x 9″ Cake tins
- 2 x Cake Liners
- Saucepan
Method
Heat the oven to 160c- fan/ 350f / Gas Mark 4
- Make your buttermilk- add milk and cider vinegar to jug- stir and leave.
- Using a saucepan pour caster sugar, muscovardo sugar, pieces of chocolate, espresso powder, butter pieces, cocoa and 250ml of water.
- Heat and melt all the ingredients in the pan until they have combined and are smooth.
- Remove from the heat and pour into your mixing bowl.
- Sift the plain flour, Xantham Gum, bicarb and baking powder into the mixing bowl.
- Once your wet ingredients have cooled for about 5 minutes you can add half of the buttermilk and half of the flour mix.
- Repeat this again until it’s combined
- Add your vanilla to the egg mix and pour into your cake mix.
- Beat until everything is combined ad there are no patches of flour.
- Pour into your lined cake tins and bake in your pre heated oven for 25-30 minutes.
- Test with a cocktail stick, if it has a few crumb on it, it’s done! Take out and cool.
Dark Chocolate Ganache
- Break 400g Dark Chocolate into pieces and place in a microwaveable bowl.
- Melt chocolate in 30 second bursts, stir after each time. Be careful to not let it burn!
- When it is nearly all melted pour 1/2 the double cream in, stir, if there are still chunks of chocolate you can put it back into the microwave for another 10-20 seconds.
- Finally, pour in the rest of the cream you should have a silky smooth genache.
- Put at last 1/3 of it in between your 2 cakes.
- Decorate the top of th sides of your cake with the rest.
- Once you have a nice smooth finishe, you can place your raspberries on top- I start from the outside and work my wa in towards the centre.
