GLUTEN FREE CHOCOLATE FUDGE CAKE

Serves 10

Ingredients For the cake:


• 100g Callebaut® 811 Dark Chocolate Callets 
• 225g Light muscovado sugar
• 200ml Whole milk
• 75g Unsalted butter (softened)
• 2 Large eggs (beaten)
• 2 tsp Vanilla extract
• 25g Cocoa powder
• 125g Rice flour
• 1tsp Baking powder
• 1tsp Bicarbonate of soda
• 1 pinch Salt
• Fresh fruit to decorate

For the chocolate buttercream:

• 100g Callebaut 811® Dark Chocolate Callets (melted) 
• 100g Unsalted butter (softened)
• 175g Icing sugar
• 1 dash Milk

Method:

1. Preheat the oven to 180°C, grease and line two 8” cake rings
2. Place the Callebaut® 811 Dark Chocolate Callets, 75g of sugar and milk in a saucepan and gently heat. Stir continually until the chocolate, sugar and milk have combined. Leave to cool
3. Mix the remaining sugar with butter until the mixture is smooth and creamy
4. Slowly beat in the egg, add the vanilla extract, salt and whisk in the cooled chocolate milk mixture. Sift in the remaining dry ingredients and gently fold
5. Split the mixture between the two cake rings and bake for 25mins or until an inserted knife comes out clean. Remove from the oven and let cool for 10 minutes before removing from the rings and allow to cool fully
6. While cooling make the butter cream filling. Mix the butter and sugar together and then stir in the cooled melted chocolate, followed by the milk
7. Once the cakes are cool, sandwich them together using half of the buttercream. Ice the cake with the remaining buttercream and decorate with fresh seasonal fruit

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