As the name suggests, this is a dense fudgy cake with a lovely rich chocolate flavour. For the ultimate indulgence serve it warm without the icing, but dusted with icing sugar, adding a chocolate or berry sauce and thick cream on the side.
200 g dark chocolate
250 g butter
1 tbsp instant coffee granules
100 ml milk
1 ²/₃ cups gluten free flour mix
1½ tsp baking powder, gluten free
1 tsp baking soda
½ cup cocoa, gluten free
½ tsp salt
1 cup sugar
4 large eggs
1½ tsp vanilla extract
¾ cup sour cream
50 g butter, melted
1 cup icing sugar, gluten free
3 tbsp cocoa
Preheat oven to 160° C.
Prepare a 23 cm cake tin by lining the base with baking paper.
Place the chocolate, butter, coffee and milk in to a microwave-proof bowl and heat until the chocolate and butter are melted.
Mix well and set aside to cool.
Sift the flour mix, baking powder, baking soda, cocoa and salt in to a large mixing bowl.
Mix in the sugar.
Whisk the eggs, vanilla and sour cream together in a bowl. Add the cooled chocolate mixture and whisk to combine. Add to the dry ingredients and whisk to form a smooth batter.
Pour in to prepared tin.
Bake for about 65 minutes until a skewer comes out clean or the top of the cake springs back when pressed with a finger.
Allow to cool in the tin for about 10 minutes before turning out on to a wire rack to cool completely.
Spread with chocolate icing.
Place all ingredients in a bowl. Beat in enough hot water to make a smooth creamy icing.