Wendy's Super Duper Chocolate Fudge Cake (GF, NF, DF, Egg Free) with Chocolate Ganache
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Serves: 1 large cake
 

Bob's Red Mill All Purpose Flour

Ingredients
  • 650 filtered water
  • 200g light olive oil (used Bertolli Light in Taste)
  • 40g vanilla extract
  • 50g apple cider vinegar
  • 420g gluten free flour (used Bob's Red Mill All Purpose Baking Flour)
  • 220g desiccated coconut
  • 90g Dutch cocoa powder
  • 530g Golden Caster Sugar
  • 2½ tsp bi-carb soda
  • 2 tsp sea salt flakes, or 1 tsp fine sea salt
Instructions
METHOD FOR CAKE
  1. Grease and line a 24cm (base measurement) cake tin (use a ruler to ensure it is 24cm wide)
  2. Heat oven to 150 degrees fan forced and place rack into middle of oven
  3. Wait 10 minutes to allow oven to heat up, then start to make cake
  4. Place all the ingredients into TM bowl in the order listed … the bowl will look really full but don’t worry … it will all come together when you blend it
  5. Mix 10 seconds / speed 5, scrape down sides and mix again 10 seconds / speed 5
  6. Check and if necessary remix another 2 seconds / speed 5 to fully incorporate
  7. Pour batter into tin, level the top, and bake for 1-1/2 hours until cake skewer inserted into centre comes out clean
  8. Cool in tin for 15 minutes before turning out onto cake rack to cool
  9. Remove tin but leave baking paper on while cooling to stop cake from drying out around edges (it will take a while to cool before icing)
  10. Spread with chocolate ganache and decorate as desired
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/wendys-super-duper-chocolate-fudge-cake-gf-nf-df-egg-free-chocolate-ganache/