Woodland chocolate fudge cake
Rich, chocolaty and gluten-free! Trust us when we say this bake from The Little House Dorset is better than your average chocolate cake and gives yule logs a run for their money with its rustic vibe, too. You might be tempted to skip on the syrup but it really does make the sponge extra moist. thelittlehousedorset.com; @thelittlehousedorset
SERVES 16-18 | PREP 20 MINS | COOK 1 HR 30 MINS PLUS COOLING | MORE EFFORT | GF
SPONGE
475g gluten-free flour
90g cocoa powder
10g gluten-free baking powder
10g bicarbonate of soda
1 tsp xantham gum
540g caster sugar
4 eggs (about 200g)
450ml buttermilk
225ml vegetable oil
SYRUP
150g caster sugar
GANACHE
200g caramelised white chocolate or Belgian white chocolate
250g milk chocolate
250g dark chocolate
450ml double cream
120g unsalted butter, softened and cubed
BUTTERCREAM
5 egg whites (about 150g)
300g caster sugar
1 tsp cream of tartar
250g unsalted butter, softened and cubed
1 vanilla pod
150g dark chocolate, melted
rosemary, broken cinnamon sticks, dark chocolate bark and gold lustre spray to decorate
1 Heat the oven to 180C/160C fan/gas 4. Butter and line three 20cm cake tins. Put all the dry ingredients into a stand mixer along with ½ tsp of salt and mix on a low speed with a balloon whisk. In a large jug or bowl, whisk together the eggs, buttermilk and oil. Slowly pour the wet ingredients into the mixer, while gradually increasing the speed to medium. Turn the speed to low again and gradually add 450ml of freshly boiled water. Whisk until just incorporated, being careful not to overmix. Divide the batter across the three tins and bake for 40-45 mins, using a toothpick to check they are cooked through.
While the sponges bake, make the syrup by combining 150ml of water and the sugar in a small pan. Cook over a low heat for 5-6 mins or until the sugar has dissolved. As soon as the sponges are cooked,
