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Chocolate Fudge Cake

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings: 16
Author: Gina @ The Passionate Pantry

Ingredients

INGREDIENTS FOR CAKE

  • 650 g filtered water
  • 200 g light olive oil
  • 20 g vanilla extract
  • 50 g apple cider vinegar or white vinegar
  • 640 g white spelt flour or plain flour
  • 90 g Dutch cocoa powder
  • 530 g raw caster sugar
  • 2 ½ teaspoons bi-carb soda
  • 1 tsp sea salt flakes or 1/2 tsp fine sea salt

INGREDIENTS FOR GANACHE

  • 330 g dark chocolate broken into pieces
  • 300 g full fat cream or coconut cream for dairy free

INGREDIENTS FOR THE GLAZE

  • 150 g dark chocolate callets or block chocolate broken into small pieces
  • 40 g butter
  • 50 g Karo Light Corn Syrup or Glucose Syrup

Instructions

METHOD FOR CAKE

  • Grease and line a 24cm (base measurement) cake tin (measure with a ruler to ensure it is 24cm)
  • Heat oven to 150 degrees fan forced and place rack into middle of oven
  • Wait 10 minutes to allow oven to heat up, then start to make cake
  • 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
  • Mix 10 seconds / speed 5, scrape down sides and mix again 10 seconds / speed 5
  • Check and if necessary remix another 2 seconds / speed 5 to fully incorporate
  • Pour batter into tin and bake for 1-1/2 hours until cake skewer inserted into centre comes out clean
  • Cool in tin for 15 minutes before turning out onto cake rack to cool
  • 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)
  • Spread with chocolate ganache (see below) and decorate as desired
  • Leftover ganache keeps well in the fridge, and can be used to make truffles, or added to Crème Patisserie (custard) after it has finished cooking to make it into a delicious chocolate custard … just mix in what you want for 10 seconds x speed 4 and voila, a delicious alternative that is good enough to serve as a dessert at a dinner party … just pour into glasses, allow to set in the fridge, and before serving top with fresh berries, cream, and toasted nuts of choice

METHOD FOR GANACHE

  • Place chocolate and cream into TM bowl and heat 3 minutes / 50 / speed 3
  • Stir mix around and repeat 3 minutes / 50 / speed 3 or until you have a smooth mix
  • Have an off-set spatula or knife ready to help spread the ganache
  • Pour a large amount of ganache into the centre of the cake and using the spatula or knife push the ganache to the edges allowing it to drip over
  • Use your spatula or knife to spread the ganache around the sides of the cake for a first coat
  • Pour more ganache over the cake and repeat the process of lightly spreading it over the top, and over the edge (the ganache should smooth out easily over the top of the cake … don’t play with it as it will start to mark as it sets), be quick with smoothing over the top, and running the spatula or knife around the sides of the cake and then leave it to set … this should only take about 10 minutes
  • Once the ganache is set and no longer "dripping", carefully remove excess ganache that has dripped onto the paper by running a knife close to the edge of the cake and lightly lifting the ganache away ... do this in small sections so that it doesn't accidentally clump onto the cake
  • Once you have done this remove the pieces of paper and you should have a clean edge to the cake
  • Prepare the glaze

METHOD FOR THE GLAZE

  • Place all the ingredients into a microwave bowl and heat on high for 20 seconds
  • Stir mix around and repeat on high for 20 seconds, stir mix around
  • The mix should now be liquid … place into your dispenser of choice and allow to cool a little before squeezing a thin line of glaze over the cake in a decorative pattern
  • Allow to set before cutting and serving

Notes

When I first came to Perth (a long time ago), I worked for a few weeks at the newly opened Oriel Café in Subiaco … I can tell you that was quite an experience! One of the wonderful things about being there, is that on my break I used to be able to eat this chocolate cake which was then called the Oriel Chocolate Cake. Soon after the recipe for the cake was published in The West Australian, so I have had it a long time. It is vegan and dairy free (see note following), and nut free so is a winner on a few fronts.
If wishing to keep it vegan and dairy free, simply replace the cream in the ganache with coconut cream, and ensure you use dairy free chocolate which is much more readily available these days. I make a decent amount of ganache as I like to have two coats of it on top of the cake … the ganache keeps well in the fridge for 3 to 4 weeks, giving you plenty of time to use leftovers to make truffles (add some essential oils to it – peppermint, wild orange, etc.), incorporate into custard (just mix in at the end of the cooking time – makes delicious chocolate custard!), or melt and serve as a chocolate sauce over ice-cream or other desserts.
For the glaze I use either Karo Light Corn Syrup (which does not have fructose in it), or GF glucose syrup. Whilst I haven’t tried it myself, you could also possibly use brown rice syrup. To dispense the glaze I use a plastic sauce bottle that I bought specifically for this purpose … it has a small hole in the lid that is perfect for squeezing the glaze in whatever direction I want. Alternatively you can use a snap lock bag that you pour the glaze into, and then snip off a small hole in one corner and dispense the glaze from there. I tried to make the glaze in the Thermomix but the rotation of the blade agitates the mix too much and thickens it, which is not what you want … so it is easier to use a microwave, or if you prefer use a small bowl over a pan of hot water stirring all the time until the mix is melted (it doesn’t take long).