Vegan Chocolate Fudge Cake
This recipe proves that you can have your cake and eat it too. By using Stork® block, dairy-free chocolate and almond milk, this cake is absolutely vegan, and absolutely delicious
|200g (7oz)||Stork® block, plus extra for brushing|
|275g (10oz)||dark dairy-free chocolate|
|150g (5oz)||caster sugar|
|150g (5oz)||light muscovado sugar|
|1 tsp||vanilla extract|
|200g (7oz)||plain flour|
|1 tsp||baking powder|
|200g (7oz)||ground almonds|
|225ml (7½fl oz)||almond milk|
|For the icing:|
|200g (7oz)||dark dairy-free chocolate|
|200g (7oz)||Stork® block|
|400g (14oz)||icing sugar|
|icing sugar, for dusting|
You will need three 18cm (7 inch) round sponge tins.
1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Brush three 18cm (7 inch) round sponge tins with melted Stork® and line the bottom with nonstick baking paper.
2. Break the chocolate into a pan, add the Stork® and melt together over a gentle heat until smooth and combined.
3. Pour the chocolate mixture into a bowl and stir in both sugars and the vanilla. Fold in the flour, baking powder and ground almonds, then gradually stir in the milk.
4. Divide the mixture between the prepared tins and bake for 35 minutes, until springy to the touch. Set aside to cool completely in the tins.
5. To make the icing, melt the chocolate in a bowl set over a pan of simmering water, then allow to cool for 10 minutes.
6. Beat the Stork® and icing sugar together in a bowl until pale and creamy, then beat in the melted chocolate.
7. Turn the cakes out of the tins and peel off the paper. Sandwich them together with the icing, and spread a layer of icing on top.
8. Decorate with the raspberries and dust with icing sugar