Double chocolate, double fudge cake, cause you deserve it! It’s so easy to make and you can mix around with the chocolate you melt for the frosting. I used my favourite Lindt milk chocolate with hazelnuts for this recipe, but you can use whichever you like! Don’t forget to tag me or send me your recreations if you make this. I would love to share!
Serves 6-8 | 1 hour |
- 400ml of semi-skimmed milk or you can use Oatly if you’re vegan/lactose intolerant but I am not so sure it will come out exactly the same.
- 2 free range eggs
- 1tsp of vanilla extract
- 150g of unsalted butter (melted)
- 400g of organic whole wheat flour
- 250g of brown sugar (you can also use coconut palm sugar but it will change the taste slightly)
- 100g of cocoa powder
- 1tsp of baking soda
- 1tsp of salt
For the frosting:
- 300g of your favourite bar of chocolate
- 2.5 cups of cooking cream
- 3 tsps of agar agar
- 100g of Marks and Spencer dark truffle sauce (optional)
- Mix all the wet ingredients
- Mix all the dry ingredients
- Mix them altogether
- Grease a 25cm in diameter round baking pan, if you have something smaller, you need to halve the quantities above.
- Line the baking tray with parchment paper
- Pour the cake batter
- Bake under 200 degrees Celsius for 40 mins (or until a chopstick comes out clean) if you want a more fudgy texture, only bake it for 30 mins (then do the chopstick test, it should come out semi sticky) then let it cool.
- In a saucepan, heat up the cream, bar of chocolate and agar agar. Let it come to a bubbling simmer
- After your cake has cooled down a little, pour it right on top of the cake and let it sit in the fridge for 2 hours
- Cut and serve!!
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