Vegan Chocolate Fudge Cake

I don't even know where to start with this cake. 

Just look at that icing.

This is quite possibly one of the yummiest cakes I have ever made and I am so pleased to be able to share it with you all.

It was my brothers birthday recently and my Mum took charge in making the cake, and unfortunately for me she made one that wasn't vegan :( The cake she made was this super chocolatey cake and it sucked that I wasn't able to eat any, but in a way I'm thankful because it meant I was inspired to make this Vegan Chocolate Fudge Cake. 

I decided to use both melted chocolate and cocoa powder in this recipe to make it super chocolatey, because we all know I have a bit of a chocolate addiction. I used this Montezuma Absolute Black 100% Cocoa chocolate, which I'll be honest isn't the tastiest to eat (waaaaay too strong!) but is perfect if you want something to use in brownies or in this case, a decadent Chocolate Fudge Cake. 

If I haven't already convinced you, I can tell you that this cake disappeared within hours of me making it, my family loved it that much. Also, just look at how good that icing is! If you make this cake, I promise you won't be disappointed.

Total time: 1 Hour 15 Minutes plus Cooling Time
Yield: 1 Cake, Serves 6 - 8 people
Ingredients

• 200g Dairy-free Butter
• 200g Light Soft Brown Sugar
• 350g Self-raising Flour
• 1 Tsp Baking Powder
• 200ml - 250ml Dairy Free Milk
• 55g Dark Chocolate, melted (I used Montezumas 100%) (or if not using, substitute in an extra 30g of cocoa powder below, to make 60g cocoa powder total)
• 30g Cocoa Powder

Fudge Icing

• 95g Dairy-free Butter
• 2 Tbsp Golden Syrup
• 250g Icing Sugar
• 35g Cocoa Powder
• around 2 Tbsp Dairy Free Milk

Cooking Directions

1. Preheat your oven to 180˚ celsius. Grease and line two 7-inch round cake tins.
2. Beat together your butter and sugar together until light and fluffy.
3. Fold in the flour and baking powder (the mixture will resemble breadcrumbs).
4. Fold in the milk and melted chocolate until fully mixed in.
5. Fold in the cocoa powder well, until a nice smooth batter is formed.
6. Divide the mixture evenly between the two cake tins.
7. Bake for 20 to 25 minutes, until the cakes are risen and firm to touch, and a skewer inserted in them comes out clean.
8. Leave the cakes to cool in the tins for a few minutes, before transferring to a wire cooling rack to cool completely.
9. When the cakes are almost cooled completely, being making the icing by beating together the butter and syrup.
10. Slowly fold in the icing sugar and cocoa powder.
11. Mix in enough of the dairy free milk to make a smooth icing, adding a little at a time.
12. To assemble the cakes, sandwich them with the icing then top with the remaining icing and enjoy!

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