Chocolate fudge cake with chocolate and espresso syrup
A true showstopper, this sensational cake is perfect for any celebration, even a Coronation! . This recipe makes 12 generous slices or you can make it go further by making 24 cupcakes instead.
Credited to: Coeliac UK
Kcal:
Difficulty: Well worth the effort
Serves 12
10 mins prep
25 mins cooking time
Ingredients
- 250g gluten free self raising flour*
- 50g cocoa powder
- 1 tsp baking powder*
- ½ tsp xanthan gum*
- 300g butter
- 300g caster sugar
- 6 eggs
- 1 tbsp instant coffee
For The Cream Filling
- 250ml Mascarpone
- 180ml double cream
- 60g icing sugar
- 1tbsp instant coffee, diluted in a little boiling water
For the Chocolate and Coffee Syrup
- 175ml coffee
- 150g caster sugar
- 40g Cocoa Powder*
- 1 pinch salt
- ½ tsp vanilla extract
- Chocolate flakes or grated chocolate to top (optional)*
Notes: * Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat the oven to 180°C, 170°C fan, gas mark 4. Lightly grease 3 x 8” sandwich tins.
- In a large bowl, mix all the ingredients for the sponge together.
- Beat until smooth and then pour into the 3 prepared tins, sharing the mixture evenly between the tins.
- Bake for 25 minutes, or until a skewer inserted into the cake centre comes out clean.
- While the cake is cooking make the syrup. Combine the water, caster sugar, cocoa powder, coffee and salt in a saucepan over a medium heat. Bring to the simmer until the syrup starts to thicken. Remove from heat and stir in the vanilla extract.
- Leave the cake and syrup to cool.
- To make the filling whip together the mascarpone, cream, coffee and icing sugar so it forms soft peaks.
- To assemble place a sponge on a cake stand or plate, put 1/3 of the mascarpone cream onto the sponge and spread over it evenly. Top with the next sponge and repeat until all three layers are topped.
- Sprinkle with broken chocolate flakes or grated chocolate and drizzle with the syrup to serve.
