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Vegan Chocolate Fudge Cake

This extremely chocolatey fudge is completely vegan, making it an ideal treat for those who follow a plant-based diet.

From the book


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

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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
To decorate:
300g raspberries
icing sugar, for dusting

Essential kit

You will need three 18cm (7 inch) round sponge tins.

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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

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From the book: Stork: The Art of Home Baking

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