My Go-To Chocolate Fudge Cake

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, PALEO

As the name suggests this is my latest go-to chocolate cake.  I've whipped it up more times than I can count, my daughter requests it on a daily basis, and my husband has a habit of loitering around the kitchen conspicuously when this it's cooling on the bench. It is fudgey, soft, delicious, and fuss-free to make. 

Honestly it's just a down right good cake that can be left 'as is' or dressed up with ganache and cherries. 

It's safe to say that my daughter will be most delighted to discover this creation sitting on the table, abundantly topped with cherries, come Christmas day. It's a firm family favourite, as I hope it will be in your home too. 

RECIPE
3/4 cup cacao or cocoa powder (for this recipe my preference is dutch processed cocoa powder)
1 1/4 cup organic cane sugar (you can also use maple sugar or coconut sugar to make this paleo)
1 1/4 cup almond meal
1/2 tsp bicarb soda
1/2 cup extra virgin coconut oil
1/2 cup almond milk (you can substitute this for any plant based milk of your choice)
1 tsp coconut vinegar (apple cider vinegar works just fine here too)
4 eggs

METHOD
Preheat your oven to 160C (170C if your oven runs cool), then grease and line 2 standard sized spring-form cake tins.

If you are pressed for time you can get away with plonking all the ingredients in a bowl and stirring with haste until well combined.  Divide the cake mix evenly  between tins and place in the oven for 20 minutes. This will produce chocolate cakes that could best be described as light and spongey.  They are moist, moreish, and delicious with a soft bounce.

If you have a little extra time to spare I recommend following the following method.  It will produce a cake that is rich, fudgey, and decadent yet still somehow light enough to warrant a second piece.  It is worth the slight extra effort in my opinion!

TO BEGIN:  Gently melt your coconut oil before mixing it into sifted cocoa powder, creating a runny chocolatey paste.
Then add the sugar, milk, and eggs.  Using an electric beater, beat ingredients together on low speed until well combined and your mixture appears slightly aerated.
Add remaining ingredients and stir until well combined.
Divide the mixture evenly between your cake tins and bake for 20 minutes in a preheated oven.
Carefully remove your cakes from their tins once they are cool enough to touch. Transfer to a wire rack to allow them to finish cooling. 
The cakes will store well for up to 4-5 days in an airtight container.  If you choose to store your cake in the fridge (which I don't recommend for this recipe unless you live in a hot/humid climate) it is best to allow it to come to room temperature before you tuck in, it is much more moist and fudgey this way.

TO FANCY UP YOUR CAKES: Sandwich them together with chocolate ganache and freshly pitted cherries.  Top with more ganache and more cherries. 

Enjoy with your loved ones... or in peaceful solitude in your favourite chair with a steaming hot beveridge.

All my love L xx