I don't think this cake really needs more of an introduction than this: it's my ultimate chocolate cake. Moist-yet-fluffy and intensely chocolatey, I think it ticks just about all the right boxes eating-wise. It's also pretty easy to whip up and keeps well: win, win.
It's a versatile beast too, great by itself or with your favourite bits and bobs on top. In the version pictured here I added raspberry jam between the cakes, and coconut, rose petals, and crushed pistachios on top- but really, a lot of stuff works. As you might expect, it also goes pretty brilliantly with a scoop of vegan vanilla ice cream. No need to take my word for it, though- give it a go and find out for yourself.
Ultimate Chocolate Fudge Cake
Makes: 2 8-inch round cakes
Preparation time: 40 minutes
For the cake...
240g plain white flour
320g demerara sugar
120g good-quality cocoa powder
2 tsp baking soda
1/2 tsp ground sea salt
90ml vegetable oil
650ml soy milk, heated till just boiling
1 tsp good-quality vanilla extract
2 tsp apple cider vinegar
For the fudge icing...
175g good-quality vegan dark chocolate
175g vegan butter
175g icing sugar
A big(ish) pinch of ground sea salt
1./ Grease and line a pair of 8-inch cake tins. Preheat your oven to 180 degrees Celsius.
2./ Sift the flour, baking soda, sugar, cocoa, and salt into a large mixing bowl.
3./ Combine the oil, hot soy milk, vanilla, and apple cider vinegar in a large jug. Leave to sit for a minute or two.
4./ Make a well in the centre of the dry ingredients, then pour in the mixture from the jug, stirring as you do. Keep mixing till you've got a smooth, lump-free batter. Divide this evenly between the two cake tins and bake in the oven for 30 minutes (or till nicely risen and when a toothpick poked in the middle comes out clean).
5./ Remove the tins from the oven and tap them a couple of times on a work surface before setting aside to cool.
6./ For the icing, start by melting the chocolate in a bain-marie (or a heatproof bowl set over a saucepan of simmering water). Cream the icing sugar and the vegan butter together using an electric (or hand) whisk. When the chocolate is fully melted, stir in the salt and take off the heat for 30 seconds or so, before pouring slowly into the butter/sugar mixture, mixing as you do. You should be left with a smooth, glossy mixture; slather this on top of and/or inside the cakes along with anything else you fancy.
7./ Store refrigerated in an airtight container for up to five days.
Until next time...