Chocolate Fudge Cake -

In honour of #WorldChocolateDay @thecookandhim pair have shared their indulgent vegan chocolate fudge cake recipe.

Serves: 8-10 | Prep time: 30 minutes | Cook time: 30 minutes| Inactive time: 30-60 minutes

Ingredients

Sponge cake:
• ¼ cup (40g) coconut oil
• 2 tblsp ground flax seeds
• 1 + 1/3 cups (250g) plain flour
• 1/3 cup (35g) raw cacao powder
• 2 tsp baking powder
• 1 tsp baking soda
• ¾ cup (135g) coconut sugar
• ½ cup (120ml) unsweetened almond milk
• ½ cup (140g) coconut yoghurt
• 1 tsp apple cider vinegar
• ¼ cup (80g) golden syrup

Frosting:
• ½ cup (100g) vegan butter
• 1 cup (100g) icing sugar
• ¼ cup (20g) raw cacao powder
• Few squares of dairy free dark chocolate

Method

1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and use a little soft
margarine to grease 2 x 6 inch (15cm) sandwich tins. I also sprinkle in some
flour to coat the margarine, tipping out the excess.
2. Melt the coconut oil and set aside to cool slightly
3. In a medium bowl mix the ground flax seeds with 1/3 cup (85 ml) cold water
and set aside too
4. In a large bowl put the flour, cacao powder, baking powder, bicarb and
sugar. Stir together
5. To the flax mixture add the milk, yoghurt, vinegar and syrup and whisk well
6. Stir this into the flour mixture and mix together well, making sure no
pockets of flour remain
7. Evenly divide between your two prepared tins, smooth the tops then bake for
30 minutes
8. Leave to cool in the tins for 5 minutes before turning out onto a wire rack to
cool completely
9. While they’re cooling you can make the icing – beat together the butter, icing
sugar and cacao powder until smooth and cream
10.Once the cake is completely cooled cut the domed top off one of the cakes
and use that as the base
11.Spread half the icing all over the base, covering completely
12.Spread the remainder over the other cake and gently place onto the base
cake
13.Melt a few squares of chocolate and pipe or drizzle across the top of the
cake
14.Store in an airtight container