Better For You Chocolate Fudge Cake
It looks and tastes super-naughty, but it’s actually full of super-nice (and good-for-you) stuff. This rich, velvety cake topped with the simplest fudgy icing w
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Measuring cup
- Measuring spoon
- Kitchen scale
- Oven
- Cake pan
- Parchment paper
- Skewer
- Cooling rack
- Hand mixer
- Spatula
- Kitchen towel
Ingredients
- ¾ cup (180ml/6 fl oz) light-flavoured extra virgin olive oil
- ½ cup (125ml/4¼ fl oz) milk or nut milk
- ½ cup (125ml/4¼ fl oz) pure maple syrup
- 6 eggs
- ½ cup (110g/4 oz) raw caster (superfine) sugar
- 2 teaspoons vanilla extract
- 3 teaspoons baking powder
- ¾ cup (75g/2½ oz) cocoa powder, sifted
- 3½ cups (420g/14¾ oz) almond meal (ground almonds)
- ¾ cup (180g/6¼ oz) smooth cashew butter
- ⅓ cup (35g/1¼ oz) cocoa powder, sifted
- 2 tablespoons milk or nut milk
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