Gluten Free Chocolate Fudge Cake
Containing: 3 Components

The Cake

Ingredients: The Cake

  • 75 g
    Light muscovado sugar
  • 200 ml
    whole milk

Preparation: The Cake

Gently heat in a saucepan. Stir continually until the chocolate, sugar and milk have combined. Leave to cool.

Ingredients: The Cake

  • 150 g
    Light muscovado sugar
  • 75 g
    unsalted butter

Preparation: The Cake

Mix together until the mixture is smooth and creamy.

Ingredients: The Cake

  • 2 Q.S.
    large egg(s)
  • 2 spoon(s)
    concentrated vanilla extract
  • 1 pinch
  • 25 g
    cocoa powder
  • 125 g
    Rice flour
  • 1 spoon(s)
    bicarbonate of soda

Preparation: The Cake

Slowly beat the egg, add the vanilla extract, salt and whisk in the cooled chocolate milk mixture. Sift in the remaining dry ingredients and gently fold. 

Preheat the oven to 180c, grease and line two 8” cake rings. Split the mixture between the two cake rings and bake for 25 minutes or until an inserted knife comes out clean. Remove from the oven and let cool for 10 minutes before removing from the rings and allow to cool fully.

The chocolate buttercream

Ingredients: The chocolate buttercream

  • 100 g
    unsalted butter
  • 175 g
    icing sugar
  • 1 ml

Preparation: The chocolate buttercream

While the cake is cooling make the buttercream filling. Mix the butter and sugar together and then stir in the cooled, melted chocolate, followed by the milk. 

Fresh fruit decoration

Once the cakes are cool, sandwich them together using half of the buttercream. Ice the cake with the remaining buttercream and decorate with fresh seasonal fruit.

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