Gluten Free Chocolate Fudge Cake

Method

1. 1

   Pre-heat the oven to 180c. Gently heat 75g muscovado sugar, whole milk and the Callebaut 811 callets in a saucepan.

2. 2

   Stir continually until the chocolate, sugar and milk have combined. Leave to cool.

3. 3

   Mix 75g of light muscovado sugar and unsalted butter together until the mixture is smooth and creamy.

4. 4

   Slowly beat the egg, add the vanilla extract, salt and whisk in the cooled chocolate milk mixture.

5. 5

   Sift the remaining dry ingredients and gently fold.

6. 6

   #REF!

7. 7

   Split the mixture between two greased and lined 8” cake rings and bake for 25 minutes or until an inserted knife comes out clean.

8. 8

   For the buttercream, mix the butter and sugar together and then stir in the cooled, melted chocolate, followed by the milk.

9. 9

   Once the cakes are cool, sandwich them together using half of the buttercream.

10. 10

    Ice the cake with the remaining buttercream and decorate with seasonal fruit.

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.