Chocolate Fudge Sponge Cake

Chocolate Fudge Cake

A wonderfully rich Chocolate Fudge Sponge Cake, enhanced with blackberry jam and indulgent chocolate fudge frosting

Who doesn’t love chocolate cake?! This rich and soft gluten-free chocolate cake is perfect for any occasion. It goes perfectly with a nice scoop of vanilla ice cream, or even some hot chocolate fudge sauce

Chocolate Fudge Sponge Cake

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Serves: 10
Prep Time: 1 Hour Cooking Time: 30 minutes

A wonderfully rich chocolate sponge, enhanced with blackberry jam and indulgent chocolate fudge frosting

Ingredients

  • FOR THE CAKE:
  • 500g Stork Margarine
  • 500g Caster Sugar
  • 500g Gluten Free Self Raising Flour
  • 8 Large Eggs
  • 80g Cocoa Powder
  • 80g Blackcurrant Jam
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon of Salt
  • FOR THE FROSTING:
  • 300g Stork
  • 500g Icing Sugar
  • 200g Dark Chocolate
  • 2 Teaspoons Vanilla Extract
  • 50g Blackcurrant Jam

Instructions

1

Heat oven to 180C fan. Butter the base and sides of two 10inch round sandwich tins, then line the bases with baking parchment.

2

In a large bowl, mix the sugar and butter together to until soft and creamy.

3

Then, one by one, add the eggs to the mixture

4

Sieve in the flour, cocoa powder, salt and baking powder and mix until combined

5

Add 2 Teaspoons of Vanilla Extract and 80g of Blackcurrant Jam

6

Divide the mixture between the prepared tins. Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tins for 15 mins, then turn out onto a wire rack to cool completely.

7

For the frosting, put the chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs.

8

Mix together the Stork and icing sugar, being careful to start slowly as icing sugar will puff out of the bowl and gets everywhere.

9

Once this is combined add your Cocoa powder a tablespoon at a time

10

Now add your melted chocolate and vanilla extract and beat until smooth

11

On a cake stand or large plate, lay one of the sponges and cover with the 50g of blackcurrant jam, if you feel the jam is too thick, then microwave for 10-15 seconds, this will make it an easier consistency to spread

12

Now add a good layering of chocolate frosting to the other half of the sponge and sandwich the 2 wet halves together, making sure to press them together firmly

13

Now add your remaining chocolate frosting around the edges of the cake and top. You can use a cake smoother if you like, or leave it looking naturally nice!

14

Decorate as you like, but I like to grate some milk chocolate on top of mine, because there is no such thing as too much chocolate!

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