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Gluten-free chocolate cake with fudge topping dessert cakes

Serves:

2022-11-16

Ingredients

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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Method

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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