GLUTEN FREE CHOCOLATE FUDGE CAKE

level 2

Recipe components

Callebaut® ingredients

The Cake

IngredientsPreparation

Gently heat in a saucepan. Stir continually until the chocolate, sugar and milk have combined. Leave to cool.

  • 150g
    Light muscovado sugar
  • 75g
    unsalted butter

Mix together until the mixture is smooth and creamy.

  • 2Q.S.
    large egg(s)
  • 2spoon(s)
    concentrated vanilla extract
  • 1pinch
    salt
  • 25g
    cocoa powder
  • 125g
    Rice flour
  • 1spoon(s)
    bicarbonate of soda

Slowly beat the egg, add the vanilla extract, salt and whisk in the cooled chocolate milk mixture. Sift in the remaining dry ingredients and gently fold. 

Preheat the oven to 180c, grease and line two 8” cake rings. Split the mixture between the two cake rings and bake for 25 minutes 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.

The chocolate buttercream

IngredientsPreparation

While the cake is cooling make the buttercream filling. Mix the butter and sugar together and then stir in the cooled, melted chocolate, followed by the milk. 

Fresh fruit decoration

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.