Donna Hay Chocolate Fudge Cake
Prep: -
Cook: 35 mins
Servings: 12
It looks and tastes super-naughty, but it’s actually full of super-nice (and good-for-you) stuff.
This rich, velvety cake topped with the simplest fudgy icing will become your go-to chocolate cake recipe.
This Chocolate Fudge Cake recipe is from Australian food stylist, author and magazine editor – Donna Hay.
Ingredients
- ¾ cup (180ml) light-flavoured extra virgin olive oil
- ½ cup (125ml) milk or nut milk
- ½ cup (125ml) pure maple syrup
- 6 eggs
- ½ cup (110g) CSR Raw Caster Sugar
- 2 tsp vanilla extract
- 3 tsp baking powder
- ¾ cup (75g) cocoa powder, sifted
- 3½ cups (420g) almond meal (ground almonds)
Chocolate Frosting:
- ¾ cup (180g) smooth cashew butter
- ½ cup (125ml) pure maple syrup
- ⅓ cup (35g) cocoa powder, sifted
- 2 tbsp milk or nut milk
Method
- Preheat oven to 160°C. Line 2 x 20cm (8 inch) round cake tins with non-stick baking paper.
- In a large bowl add oil, milk, maple, eggs, sugar and vanilla into a bowl and whisk to combine.
- Sift the baking powder and cocoa over the milk mixture. Add the almond meal and mix to combine. Pour mixture into prepared tins, smoothing the surface.
- Bake for 30–35 minutes until cooked when tested with a skewer. Cool in tins for 10 minutes then turn out onto wire racks to cool.
- To make the chocolate frosting, mix together the cashew butter and maple. Sift over the cocoa powder and stir to combine. Add enough milk to make a spreadable consistency. Using a handheld mixer, beat until smooth.
- Spread top of base with half the chocolate frosting. Layer with other cake. Top with remaining frosting.
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