Chocolate Fudge Cake
It’s a celebration cake, that shows how, with a little nifty engineering of ingredients, we can absolutely enjoy such lovely things whilst being conscious of what we are consuming.
Key Facts
- Gluten Free
- Naturally sweet
- Low in carbs
- Dairy free
Ingredients
- 1 cup brown rice flour
- 1/2 cups gluten free flour
- 1/2 cups raw cacao powder
- 1 cup coconut sugar
- 1 teaspoon each bicarbonate of soda & baking powder
- Pinch of salt
- 1 cup milk of choice (I used coconut)
- 1 tablespoon lemon juice
- 3/4 cup baked sweet potato flesh
- 2 eggs
- GANACHE ICING
- 400ml gum free full fat coconut milk (I used Biona Organic)
- 1 teaspoon vanilla extract
- 300g dark chocolate (I used 72% Ombar chocolate)
Preparation
01
Preheat your oven to 350°F/175°C/Gas Mark 4. Lightly grease 3 8" cake tins then sprinkle in some cacao powder, turn & tap the tin to fully coat the inside with the cacao.
02
Add the milk to a jug with the lemon juice & leave to one side for 10 minutes.
03
Add all the dry ingredients to a large bowl, whisk to combine.
04
Then add the sweet potato & milk, fold together then whisk in the eggs.
05
Spoon 1/3 of the mix into each tin, or if you only have 1 do one at a time. Bake in the centre of the oven for 25-28 minutes until risen & firm when pressed.
06
Leave to cool for 5 minutes then turn out onto a piece of parchment paper on a wire rack.
07
To make your ganache heat the coconut milk until just simmering, pour over the chocolate in a bowl, whisk until smooth, add vanilla & pop in the fridge until cold & firm.
08
To assemble layer cake with ganache then cover the whole cake with a thin coating. If you want to pipe rosettes around the top go ahead or just leave it smooth.
09
Pop in the fridge to firm up, it’ll last 5 days in the fridge so you can make it in advance. And that’s it!
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
