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Wendy's Super Duper Chocolate Fudge Cake (GF, NF, DF, Egg Free) with Chocolate Ganache

Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Servings: 1 large cake
Author: Gina @ The Passionate Pantry

Ingredients

  • 650 filtered water
  • 200 g light olive oil used Bertolli Light in Taste
  • 40 g vanilla extract
  • 50 g apple cider vinegar
  • 420 g gluten free flour used Bob's Red Mill All Purpose Baking Flour
  • 220 g desiccated coconut
  • 90 g Dutch cocoa powder
  • 530 g Golden Caster Sugar
  • 2 1/2 tsp bi-carb soda
  • 2 tsp sea salt flakes or 1 tsp fine sea salt

Instructions

METHOD FOR CAKE

  • Grease and line a 24cm (base measurement) cake tin (use a ruler to ensure it is 24cm wide)
  • 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, level the top, 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 and decorate as desired