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- Prep time:
- 10 min, plus up to 1 hour cooling
- Cook time:
- 1 hr 30 min
Death by chocolate, what a way to go! This dark and fudgy number comes from gluten free bakery, Cake Angels
Method1. Preheat the oven to 160°C/140°C fan/Gas 3. Grease the tin and line the base with baking parchment.
2. Melt the chocolate, dairy-free spread and coffee mixture over a medium heat in a heavy-based saucepan until everything has just melted. Or, if it’s easier, in a suitable bowl in the microwave on high for about 1½ minutes. Remove from the microwave, stir and leave any
unmelted bits of chocolate to finish melting.
3. Whilst the chocolate is melting, in a big bowl mix the flours, xanthan gum, bicarbonate of soda, sugars and cocoa powder. Use your fingers to get rid of any lumps caused by the muscovado sugar.
4. Heat your milk in the microwave on high for about 20 seconds or heat for a couple of minutes in a small heavy-based saucepan over a low heat. Take the milk off the heat, add the lemon juice and stir until the
milk begins to thicken and look curdled. Congratulations, you now have dairy-free buttermilk.
5. Beat the eggs in a separate bowl and add the dairy-free buttermilk.
6. Add the melted chocolate mixture and the beaten egg/milk mixture into the flour mixture and, using a big metal spoon, stir until everything is well blended and you have a smooth, runny consistency.
7. Pour the mixture into your prepared cake tin and bake in the oven for 1¼ to 1½ hours.
8. For the fudge ganache: whilst the cake is baking, make the fudge ganache. Put the chocolate, muscovado sugar, dairy-free spread, dairy-free evaporated milk and vanilla extract into a heavy-based saucepan and heat gently, stirring constantly, until everything has melted. Pour into a bowl and leave to cool. Once cool, cover and place in the fridge for 1 hour or until spreadable.
9. Once you think the cake is cooked, pierce the middle with a metal skewer and, if it comes out clean, then it is ready. Leave to cool in the tin for 30 minutes, then remove from the tin and cool completely on a
metal cooling rack.
10. When the cake has cooled, cut it in half horizontally, not worrying if the top cracks because this will be covered by the ganache. Sandwich the two halves together with a third of the ganache, then spread the
remaining ganache over the top and sides of the cake, swirling it to give a frosted appearance.
11. Holding the swivel-bladed vegetable peeler close to the edge of the bar of white dairy-free chocolate, run it along the top of the bar to shave off the curls. Sprinkle over the cake to decorate.
Recipe taken from Cake Angels by Julia Thomas (Collins, £16.99)
Looking for more inspiration? Check out our Best ever fudge recipes.
For the cake mixture
- 200 g good-quality (60% cocoa) dark dairyfree chocolate
- 200 g dairy-free spread
- 1 tsp instant coffee, mixed with 125ml cold water
- 85 g wheat-free and gluten-free plain flour
- 85 wheat-free and glutenfree self-raising flour
- 1 tsp xanthan gum
- 1/4 tsp bicarbonate of soda
- 200 g light muscovado sugar
- 200 g golden caster sugar
- 25 g cocoa powder
- 75 ml soya/rice/almond milk
- 1/2 tbsp lemon juice
- 3 large eggs, beaten
- 100 g bar white dairy-free chocolate, for decoration
For the fudge ganache
- 225 g good-quality (60% cocoa) dark dairyfree chocolate
- 55 g dark muscovado sugar
- 225 g dairy-free spread
- 5 tbsp dairy-free evaporated milk
- 1/2 tsp vanilla extract
Tips and suggestions
- Don’t worry if the top cracks and sinks a bit because, as with a good brownie, the top becomes crispy during baking and any defects are covered up with the fudge topping.