Name: Chocolate fudge cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serving
Cuisine: Bake
Ingredients: 2 cup cake flour, stoneground or gluten-free cake flour; 1 cup coconut sugar; 1/2 cup cocoa powder; 2 tsp Robertson's baking powder; 1 tsp Robertson's bicarbonate of soda; 1 tsp sea salt and freshly ground black pepper to taste; 1 1/2 cup buttermilk or plant-based milk; 1 apple cider vinegar or lemon juice; 1 cup water hot; 1 tsp instant coffee or espresso powder; 1/2 cup coconut oil or butter; 1 tsp vanilla paste; 2 cup dark chocolate roughly chopped; 1/2 cup coconut cream; 1 cup pecan nuts roasted and finely chopped

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Ingredients (15)

2 cup	cake flour, stoneground or gluten-free cake flour
1 cup	coconut — sugar
1/2 cup	cocoa powder
2 tsp	Robertson's baking powder
1 tsp	Robertson's bicarbonate of soda
1 tsp	sea salt and freshly ground black pepper — to taste
1 1/2 cup	buttermilk or plant-based milk
1	apple cider vinegar — or lemon juice
1 cup	water — hot
1 tsp	instant coffee — or espresso powder
1/2 cup	coconut oil — or butter
1 tsp	vanilla — paste
2 cup	dark chocolate — roughly chopped
1/2 cup	coconut cream
1 cup	pecan nuts — roasted and finely chopped

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Method:

Preheat the oven to 170ºC. Grease a round 23cm springform cake tin (or make 2 x 20cm cakes to layer together).

For the cake, sieve all the dry ingredients into a large mixing bowl. Add the wet ingredients and whisk until well combined. Pour the mixture into the prepared cake tin/s, tap the tins gently on the counter a few times to remove air bubbles and bake for 25–30 minutes or until fragrant and a skewer inserted into the centre comes out clean. Remove and set aside to cool before turning out of the cake tin/s.

Meanwhile, make the icing. Melt the chocolate and cream together in a non-stick pan over gentle heat until smooth and silky. Transfer to the fridge to cool and set softly before whisking vigorously (I use an electric whisk for this) until light and fluffy.

Ice the cake (and use to sandwich the layers together if making 2 layers), then decorate with pecan nuts and flowers.

Reprinted with permission from Sarah Graham. The recipe comes from her new cook book Super Natural, published by Penguin Random House Publishers.