Eggless Chocolate Fudge Cake

Step 1

Preheat the oven to 170°C.

Step 2

Sift the flour, cocoa powder, bicarbonate of soda, baking powder, salt, and granulated sugar into a large bowl. Give everything a quick whisk so it’s evenly combined.

Step 3

In a separate bowl, whisk together the milk, vegetable oil, white vinegar, and vanilla bean extract until smooth.

Step 4

Pour the wet mixture into the dry ingredients and whisk gently until just combined. Avoid overmixing — stop as soon as the batter comes together.

Step 5

Add the hot, strong coffee and whisk until fully incorporated. The batter will be thin, which is exactly what keeps the cake moist.

Step 6

Divide the batter evenly between two 8‑inch cake tins lined with greaseproof paper on the bottom and lightly greased around the sides. Bake for about 25 minutes. Check it's done with a toothpick; if it comes out with wet batter, give the cakes a little longer.

Step 7

Remove the cakes from the oven and place them on a cooling rack for at least 20 minutes. Cover with a damp towel to help retain moisture as they cool.

Step 8

While the cakes cool, finely chop the dark chocolate for the ganache — smaller pieces melt more easily.

Step 9

Over a low heat, add the chocolate, caster sugar, and double cream to a saucepan. Stir continuously until the chocolate has melted and the mixture is glossy and smooth.

Transfer to a glass bowl and press cling film directly onto the surface to prevent a skin from forming. Refrigerate for about 2 hours, or until completely cooled and thickened.

Step 10

Once the cakes and ganache are fully cooled, spread a generous layer of ganache over the top of one cake. Place the second cake on top, then cover the top with more ganache. If the ganache is too firm to spread, warm it in the microwave in 10‑second bursts until it softens.

Chill the assembled cake in the fridge until the ganache has set. Serve with ice cream or single cream.