Ultimate Chocolate Fudge Cake
We teamed up with the lovely Harriet Emily a few months ago to make this incredible chocolate fudge cake. This dairy free chocolate fudge cake recipe is super gooey, fluffy and packed full of chocolaty goodness. So if you are wondering what kind of plant-based cake recipe to bake today and fancy something super indulgent, this one is for you! We also think it makes a great plant-based birthday cake recipe.
Servings
Ingredients
For the cake
<item-todo-done>1 ½ tbsp baking powder<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>250ml maple syrup<item-todo-done><item-todo-done>350ml plant-based milk<item-todo-done><item-todo-done>150g cocoa powder<item-todo-done><item-todo-done>120g plain flour<item-todo-done><item-todo-done> plant-based butter for greasing<item-todo-done>
For the frosting
<item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>150g cocoa powder<item-todo-done><item-todo-done>200g icing sugar<item-todo-done><item-todo-done>60g plant-based butter<item-todo-done><item-todo-done>65ml plant-based milk<item-todo-done>
Ingredients
For the cake
<item-todo-done>3 tbsp baking powder<item-todo-done><item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>500ml maple syrup<item-todo-done><item-todo-done>700ml plant-based milk<item-todo-done><item-todo-done>300g cocoa powder<item-todo-done><item-todo-done>240g plain flour<item-todo-done><item-todo-done> plant-based butter for greasing<item-todo-done>
For the frosting
<item-todo-done>2 tsp vanilla extract<item-todo-done><item-todo-done>300g cocoa powder<item-todo-done><item-todo-done>400g icing sugar<item-todo-done><item-todo-done>120g plant-based butter<item-todo-done><item-todo-done>130ml plant-based milk<item-todo-done>
Before you start
Preheat oven to 180°C fan (200C/gas 6) | 2 x 20cm cake tins | Baking parchment | Food processor or electric beater | Cooling rack | Spatula or long smooth knife
Bake the cakes
- Lay the cake tins on the parchment paper and draw circles around the bases, then cut out the circles. Grease the inside of the tins with dairy-free butter and lay the paper circles in the bottom. Grease with more dairy-free butter.
- First make the cake. Put the flour, cocoa powder, baking powder, vanilla extract, maple syrup and plant-based milk in the food processor and whiz to a batter (or put in a bowl and whisk with the electric beater for 1-2 minutes).
- Pour half the cake batter into each tin, making sure it is divided equally. Put the tins in the oven on the middle shelf and bake for 25 minutes. Don’t worry if the tops of the cakes crack a little while baking, this will all be covered in icing later. Wash the food processor.
- Take the cakes out of the oven and let them cool to room temperature in the tins. The sponges will be quite fragile, so carefully turn them out of the tins on to the cooling rack and put the rack in the refrigerator for at least 30 minutes (this will make the icing process easier).
To make the icing
- To make the icing, put the cocoa powder, icing sugar, dairy-free butter, vanilla extract and plant-based milk into the food processor and whiz to a really thick, smooth icing (or put them in a bowl and whisk with the electric beater).
Ice the cake
- Take one layer of the cake and put it on a large plate.
- Using a spatula or long knife, cover the top with a third of the chocolate icing. Lay the second cake on top.
- Cover the whole cake with the rest of the icing.
- Put the cake in the fridge for 1 hour to firm up.
- Remove from the fridge, cut it into slices and serve.