DARK CHOCOLATE FUDGE CAKE
SERVES 2 9-INCH ROUND LAYERS
FOR THE CAKE
1 3⁄4 cups all-purpose flour
2 cups sugar
3⁄4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup canned coconut milk, mixed well before measuring
1⁄2 cup canola oil
1⁄4 cup white or apple-cider vinegar
1 tsp pure vanilla extract
1 cup fresh hot coffee
Fudge Frosting
NUTRITIONAL VALUES
Calories: 2406kcal
Fat: 91.5g (33g S.Fat)
Carbs: 394.6g
Protein: 30.2g
Sugar: 218.9g
Sodium: 2530mg
METHOD
To make the cake:
Preheat the oven to 180°C/350°F. Lightly grease two 9- inch round cake pans and line the bottoms with parchment paper.
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, combine the coconut milk, oil, vinegar, and vanilla extract. Pour the wet mixture into the dry mixture, then stir in the hot coffee. Whisk until everything is combined. Avoid overmixing.
Fill each prepared cake pan with batter in an even layer. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs clinging to it. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.
To assemble the cake: When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. Remove the parchment paper. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. If desired, frost the sides before serving.
Whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl. In a separate bowl, combine the coconut milk, oil, vinegar, and vanilla extract. Pour the wet mixture into the dry mixture, then stir in the hot coffee. Whisk until everything is combined. Avoid overmixing.
Fill each prepared cake pan with batter in an even layer. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs clinging to it. Make a point of rotating the cakes halfway through the baking time. Allow the cakes to cool completely before assembling them.
To assemble the cake: When the cakes have completely cooled, run a knife around the inside edge of each cake pan to loosen, and then gently unmould the cake. Remove the parchment paper. One cake should be placed on a serving plate or a cardboard cake circle. Spread a thick layer of frosting over the top of the cake. Place the second cake on top of the first and cover with a thick layer of frosting. If desired, frost the sides before serving.
RECIPE NOTES
Cake layers can be prepared ahead of time and frozen unfrosted for up to 1 month. Before serving, thaw the cakes and frost them.
