Everyone needs a chocolate fudge cake recipe in their repertoire, an old friend that won’t ever let you down.
This is the first recipe that I tried in my bright red shiny new Magimix Cook Expert, it’s an old favourite that I’ve used for years. It began as a recipe from one of my all-time heroes, Mary Berry, and has seen me through many a birthday and celebration. Sometimes it’s just as the Queen herself decreed, sometimes I’ve tripled the recipe and made precipitously tall structures, with buttercream and ganache as cement; other times it’s become cupcakes and butterfly cakes.
As my need to cut dairy has taken centre stage, I’ve amended it to accommodate raw cacao and coconut oil, and like the best of friends, there’s never been a grumble or a hiccup…she’s just reliable, steadfast, predictable and best of all, delicious. She’ll be there to help you celebrate, and if the world isn’t going your way, there’s no better comfort than chocolate…
Although the Magimix is similar to other pieces of equipment I’ve owned and used, it is still a case of new tricks for old girls, and I don’t believe in setting myself up to fail…so it was a no-brainer that this would be the first cake – I hope it becomes one of your go-to favourites too…
PREP TIME 10 mins COOK TIME 25 mins TOTAL TIME 35 mins
Dark and deliciously fudgy, this cake is perfect for any occasion, or no reason at all!
FOR THE CAKE
- 50g raw cacao powder - sifted (or good quality cocoa if you prefer)
- 6 tablespoons boiling water
- 3 large free range eggs
- 50ml almond milk (or cows milk if you prefer)
- 175g self raising flour
- 1 rounded teaspoon baking powder
- 100g softened coconut oil (or unsalted butter if you prefer)
- 275g rapadura sugar (or soft dark brown sugar if you prefer)
FOR THE GANACHE
200g plain dark chocolate (at least 55% cacao)
200g dark chocolate (raw if you're so inclined)
200ml coconut cream (the thick one, not coconut milk)
For the cake
Set your oven to 180c, or 160c fan forced. Grease two 20cm sandwich tins and line the bottom with baking paper. The tins don't have to be springform for this recipe, but if you have them by all means use them.
Measure the 6 tablespoons of boiling water onto the sifted cacao (cocoa) powder and whisk them together until they form a smooth paste.
- Transfer this mixture to the bowl of the Magimix Cook Expert and then add all the other ingredients.
- Select the Bake - Pastry/Cake function and press Auto. I like to stop after about one minute, scrape down the sides of the bowl and then resume by pressing Auto again until the programme finishes. You should have a smooth, thick, shiny batter.
- Divide the mixture between the two baking tins, levelling the top with a spatula if necessary.
- Bake in the pre-heated oven for approximately 25 minutes, until the top of the cake springs back when pressed gently, and the mixture is just beginning to pull away from the sides of the tin.
For the Ganache
Chop your chosen chocolate finely using the small bowl of the processor if necessary (the finer the chocolate the more quickly it will melt).
Place the chocolate into the large bowl along with either the coconut milk or the cream and run the Expert programme for 4 minutes on speed 3 @ 60 degrees.
Remove the ganache from the bowl and allow to cool - it will thicken as it does so.
If you want to speed the cooling process up, put the bowl in the freezer, but remember to stir it every few minutes and don't forget it, otherwise you'll be waiting for it to soften again!
- One the cakes have cooled completely, spread a layer of ganache on top of one cake and place the other on top...at this stage you can add fruit, or salted caramel, or cream, or a combination!
- Ice the top of the second cake with the remaining ganache and decorate if you wish.
Keep in a cool place until ready to serve.
If possible, don't put the cake in the refrigerator as the ganache will lose it's shine. If you have any cake left over, it will keep for several days in an airtight container in a cool place.