Chocolate Fudge Cake

Serves 8

A deliciously rich chocolate cake - great served with cream or ice cream*.

Before you start, pre-heat the oven to 160(C/325(F/Gas Mark 3 and grease and base line a 20cm/8inch loose bottomed cake tin

ingredients:

• 200g (8oz) dark chocolate*
• 200g (8oz) butter, cut in pieces
• 1tbsp coffee granules
• 25ml (1fl oz) cold water
• 150g (6oz) JUVELA Gluten-Free Mix
• ¼tsp bicarbonate of soda
• 200g (8oz) golden caster sugar
• 25g (1oz) cocoa powder*
• 3 medium eggs, lightly beaten
• 75ml (3fl oz) buttermilk

ingredients ganache:

• 200g (8oz) dark chocolate*
• 284ml carton double cream
• 2tbsp golden caster sugar

Method:

In a large bowl, melt together the chocolate and butter. Dissolve the coffee granules in the water and add to the melted chocolate.

Combine together the Mix, bicarbonate of soda and sugar. Add the eggs and buttermilk and stir in the melted chocolate mixture and mix together thoroughly. Transfer mixture into the prepared tin and bake in a pre-heated oven about 1hour 20mins or until firm.

Remove from the oven and allow to cool in the tin, before turning onto a on wire rack to cool completely. When cool, cut the cake into two sections.

To make the ganache, melt the chocolate in a large bowl. Heat the cream and sugar to just below boiling, add the melted chocolate and stir until mixture is smooth. Sandwich sections together with a layer of ganache and use the remainder to cover the cake, allowing it to drizzle down the sides of the cake.