Gluten-free chocolate cake with fudge topping dessert cakes
For the cake
- 2 eggs (Le naturelle)
- 300g caster sugar (Lamb brand)
- 170g vegetable oil
- 180g milk
- 50g dark cocoa powder
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 60ml hot coffee
- 350g gluten-free flour (Schar)
For the fudge topping
- 1 tin condensed milk
- 150g melted dark chocolate
- 100ml double cream (Elmlea)
- You will also need gluten-free chocolate biscuits to decorate
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Start with the cake. Beat together the caster sugar and eggs for 4 minutes till light and fluffy. Add in the remaining ingredients and beat together on slow speed for 1 minute. Divide the cake into 2 x 8inch cake tins and bake in the oven at 180°C for 20-25 minutes. When ready, make the fudge topping by melting the chocolate and double cream together. Remove off the heat, stir in the condensed milk and mix to a fudge. Use to sandwich the 2 sponges together and pour the rest over the top to decorate. Decorate the top with the broken gluten-free chocolate biscuits.
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