I’ve been making cake for a while now, and my Chocolate fudge cake is probably my most requested bake. It’s also gluten free! So here you go, the latest recipe!

For the chocolate cake:

50g (2oz) sifted Cocoa powder (dark chocolate)
6 tablespoons boiling water
50g (2oz) Oat Milk
3 large eggs (using egg replacement)
175g (6oz) Oat flour
1 rounded teaspoon baking powder
100g (4oz) softened Butter substitue (Flora Buttery)
275g (10oz) caster sugar

1. Preheat the oven to 180c/Fan160c/Gas 4 and then pregrease two 20cm (8 inch) deep sandwich tins.
2. Blend the Cocoa and boiling water in a large bowl.
3. For the egg replacement – make sure to whisk the egg powder and the recommended water amount into a fluffy peak before adding to the cake mixture.
4. Mix in all the remaining ingredients
5. Bake in pre-heated oven for around 30 minutes until well risen and the cakes spring back whe pressed.
6. Leave to cool.

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For the Fudge icing:

This is the most interesting item as it is in three parts

Part 1:

63g (2oz) Sugar
75g (2.5oz) Water
40g (1.5oz) Golden Syrup

Part 2:

56g (2oz) Butter substitue (Flora Buttery)
90g (3oz) Cocoa Powder (Dark Chocolate)
80g (2.75oz) Golden Syrup

Part 3:

226g (8oz) Butter substitute (Flora Buttery)
2 teaspoons Vanilla Extract
360g (12.75oz) Icing sugar
10g (0.25oz) corse sea salt (optional)

Starting the icing:

1. Combine all ingredients in part 1 into a saucepan, and bring to the boil. Once boiling continue for 2-3 minutes. Bring off the heat.
2. Melt butter substitue in part 2 in the microwave for 30-40 seconds until melted and add to the mixture. Do not add the butter substitute cold, as this will cause the mixture to form lumps.
3. Slowly alternate the Cocoa powder and Golden syrup from part 2 into the mixture.
4. Add the Vanilla extract.
5. Melt butter substitue in part 3 in the microwave for 30-40 seconds until melted and add to the mixture. Do not add the butter substitute cold, as this will cause the mixture to form lumps.
6. Add the icing sugar slowly to avoid the icing sugar escaping.
7. Optional: Once fully mixed add the corse sea salt and mix to equally distribute.
8. Allow to cool slightly before assembling the cake.

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Assembling the cake!

1. Now you have both parts, place the first sponge on a cake board, and then smother a thick layer of fudge icing on top.
2. Place the second sponge on top, then coat the enire cake in the remaining icing.
3. Refrigerate for an hour before serving.