I think it’s been a couple of weeks since I last shared a chocolatey recipe – which is just far too long in my opinion. Although, if I’m completely honest with you, I did try to take a mini break away from chocolate, as I got a bit too carried away recently and ate far too much of it in one go. So I was feeling a bit sick and fed up of it. Oops. However, after some time without it, I forgot all about my over indulgence and was ready to start baking with it again.
In this case, my short break away from chocolate was definitely worthwhile, as it lead me to creating this recipe. I actually think it is the best chocolate recipe I’ve ever made. It feels like a huge statement to make – but I have no other way describe it. Seriously, one bite of this transported me to heaven on earth. It’s so moist, rich and decadent – which is everything I look for in a dessert.
In the cake itself, there’s a lot of cocoa, which gives it its dark and chocolatey flavour, as well as making the sponge light and moist. Then, the frosting is a combination of cocoa powder, vanilla, dairy free buttery spead, almond milk and coconut sugar. The mixture of these ingredients creates a really delicious fudgy frosting – and something I found myself eating alone by the spoonful (I just couldn’t help myself). The fudgy consistency was actually created by accident, as I originally intended it to be more like a buttercream. However, when I blended all of the ingredients together in my food processor, I noticed them melting together into a really smooth, gooey, fudge like consistency. Luckily, I preferred the result of this to my original buttercream intention. It honestly amazed me just how similar it was to a traditional chocolate fudge frosting.
After I baked the cake and made the frosting, I set them both aside while the sponges cooled. Then I spread the icing over the cake, let it set, and voila! My chocolate fudge cake was made. It’s actually surprisingly similar to Devils Food Cake, which was my favourite dessert growing up – so I think that’s why I love this recipe so much. And also, it’s surprisingly quick and simple to make! I can easily have this all baked and ready frost within an hour (which is very quick for me, as I tend to take my time when it comes to cooking). All you need is one bowl for making the cake mixture, and your food processor for the icing, so there’s little washing up to do really. There’s simply no excuse for you not to make this cake!
I really hope you enjoy the recipe. Do let me know if you try it!
chocolate fudge cake
serves about 10-12
for the cake:
1 cup (115g) cocoa powder
1/2 cup (75g) buckwheat flour
1/3 cup (35g) tapioca flour
2 tsp baking powder
1 1/2 cups (375ml) almond milk
2/3 cup (160ml) maple syrup
1/4 tsp liquid stevia
1/2 tsp vanilla powder
for the frosting:
1/3 cup (65g) dairy free buttery spread, refrigerated – I used vitalite
1 1/2 cups (225g) coconut sugar – I used Coconut Merchant
2/3 cup (70g) cocoa powder
2 tbsp almond milk
1/4 tsp vanilla powder
PREHEAT YOUR OVEN TO 180 C / 356 F
- Firstly, make the cake. Add the cocoa powder, buckwheat flour, tapioca flour, baking powder, vanilla and salt into a large mixing bowl. Stir together until well mixed. Then, add in the almond milk and maple syrup and mix everything together using a hand whisk until completely smooth.
- Next, grease two cake tins with some dairy free buttery spread (I used two 7.5″ (18cm) tins with removable bases). Then, pour half of the mixture into both of the tins. When this is done, transfer the tins into the oven and bake the cakes for 25-30 minutes. You’ll know the cakes are ready when the tops of the sponges have cracks, and you can put a knife into the sponge and it comes out clean.
- After the cakes have been baking for about 10 minutes, begin to make the frosting. Firstly, add the coconut sugar into a strong blender/NutriBullet. Blend the coconut sugar until it forms a fine, powdery consistency like icing sugar (this helps the coconut sugar melt into the frosting, making the icing smooth).
- Then, add the coconut sugar into your food processor, followed by the cocoa powder, buttery spread, almond milk and vanilla. Mix the ingredients together on a low-medium speed for 4-5 minutes, until the ingredients gradually melt together into a smooth, fudgy consistency. I give my food processor a break after each minute passes, to give it a rest (but the need to do this depends on the strength of your food processor), and to check the frosting’s consistency. When this is done, set the frosting aside somewhere that is at room temperature.
- Around this time, the cakes should also be baked and ready to remove from the oven. When they’re ready, remove them from the oven and set them aside to cool.
- Then, by the time the cakes have cooled, the icing should have also firmed up to a good spreadable consistency. Remove the cakes from their tins, and place them somewhere ready to frost. Scoop some of the icing on top of one of the sponges, and spread it until smooth and covering the top of it. Then, place the other sponge on top, and cover it with another scoop of the icing. Lastly, use the remaining frosting and spread it around the edge of the cake to cover it completely.
- Then, you can either wait for the frosting to completely set (I left mine overnight before eating), or slice and serve it straight away. I also decorated mine with some cocoa powder and cacao nibs to finish.