Friday, 30 September 2011

Gluten Free Triple Chocolate Fudge Cake

I was a fussy eater as a little girl, for many years the only cake I would eat was Chocolate Fudge Cake. This rich scrumptious cake tastes of a chocoholic's paradise. Here's my easy gluten free adaptation of the classic recipe, and it remains one of my favourite cakes. If you're not gluten intolerant and would like to bake it with normal flour, just swop the the gluten free flour mix for the regular stuff. To my mind, the directional flicking of melted chocolate could be a favourite past time for kids and adults alike, just don't wear your best clothes!

Serves 10-12
Adapted from the lovely recipe by Mitzie Wilson and Caroline Russell at delicious. Magazine online. See their recipe here.
I've turned their recipe gluten free, and added the gorgeous triple chocolate topping.

1 tablespoon red wine vinegar
250ml milk
100g unsalted butter, room temperature
100g plain chocolate
20g cocoa powder
2 large eggs, room temperature
225g caster sugar
300g gluten free self raising flour (Dove's Farm recommended)
1 teaspoon bicarbonate of soda

1. Turn the oven to 180C (160 fan), and butter and line a 20cm springform cake tin.

2. Break the plain chocolate into small pieces and heat gently in a heat proof bowl over a bain mairie ( a small pan of slightly simmering water). Once melted cover the bowl of chocolate with a plate and put to one side.

3. Combine the milk and red wine vinegar in a small bowl.

4. In a larger bowl mix the butter, eggs and sugar together. Sift in the flour, bicarb of soda and cocoa powder, and then stir in the melted chocolate.

5. Beat in the milk and vinegar, until the batter is well combined and smooth.

6. Pour the batter into the prepared baking tin, and bake for an hour. You'll know the cake's done when the top springs back under your finger, and a skewer comes out clean.

7. Leave to cool in the tin for 15 minutes, before transferring onto a wire rack or plate to cool further.

for the icing:
100g unsalted butter, room temperature
225g plain chocolate
142ml double cream
70g milk chocolate
70g white chocolate

8. To make the icing, break the plain chocolate into small pieces and melt with the butter in a heat proof bowl over another bain mairie as before.

9. Stir it carefully, then when all melted beat in the double cream with an electric hand whisk. Take off the heat and leave the mixture to cool.

10. To make this a layer cake, halve the cake when it's totally cool (I forgot to because I had to finish this cake in a rush before our friends arrived), and spread a quarter of the icing over one half of the cake. Top with the second half of the cake, and cover the top and sides with the rest of the icing.

11. To triple the chocolate decoration, break the white and milk chocolate up into small chunks. Melt in 2 separate bowls the 2 types of chocolate one after the other over the bain mairie. Flick first the melted white chocolate, and then the melted milk chocolate over the top of the iced cake using the end of a spoon. The wilder the flicking, the more Jackson Pollock style arty the topping. Enjoy licking out the leftovers.

This cake was idly baked to the sounds of Tom Waits' album Real Gone.

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