Chocolate Fudge Cake

Method

For the cake:

1. Pop the oven on to 180 degrees centigrade. Grease two 8 inch cake tins.
2. Mix the flour, cocoa powder, salt and baking powder together in one bowl and set to one side.
3. Melt the plain chocolate and whisk together with the dairy-free spread, caster sugar, soya milk and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix with a metal spoon only until they are combined. Warning – don’t use an electric whisk and don’t mix any longer than absolutely necessary. Any lumps will work themselves out in the oven. If you’re new to egg-free baking then this may seem counter-intuitive but unlike traditional baking, you want to keep air out until the cakes are in the oven.
5. Tap the bowl on the work surface to knock any air out of the mixture. Spoon equally into each of the cake tins.
6. Tap each cake tin on the work surface to knock out any air you can. Place the tins in the oven for 20-25 minutes depending on your oven.
7. Remove from the oven and test with a knife to ensure fully cooked. Leave to cool as they are for 5-10 minutes then remove the sides of the tin and leave to cool entirely.
8. You should find that the sponges level off quite nicely so there’ll be no need to slice off the top of one but if you need to, do so with care.

For the ganache:

1. Melt the chocolate, coconut cream and dairy-free spread over a low heat.
2. Sift in the icing sugar and stir in gently until you have a smooth, glossy mixture.
3. Leave to cool enough to be firmer but not too firm so you can still pour over the top of the finished cake.
4. Spread some of the ganache onto the bottom sponge and gently place the second sponge on top.
5. Once the ganache has cooled enough, pour over the cake, using a knife to spread it evenly around the sides.
6. Garnish as you fancy.

Tip: Decorate the cake on a plate so that any excess ganache is caught. You may find it helps to pop it in the fridge to firm up the ganache so you can go back over with a knife to improve the presentation on the sides.  

If you’re a real perfectionist when it comes to presentation, a knife warmed under the hot tap will help you to achieve a smooth, glossy finish when finishing off the sides.

Did you like this recipe? Check out this vegan layered chocolate cake too.